breakfast pizza

I got the idea of making a breakfast pizza the other night while sleeping. I was dreaming of the deliciousness as I frequently dream about pizza. It continues to be the one food I cannot make like it's full-gluten cousin.

I still enjoy the pizza I do make, but I remember the difference in flavor, texture and greasiness! I have been able to make or buy every other food (that I've wanted) to bake up just like it's gluten'd cousin, but pizza eludes me.

Well, I used the delicious Kinnikinnick square pizza crusts, brushed them with a little melted butter, added (all pre-cooked) scrambled eggs, potatoes, red and green peppers, onions and topped it off with grated cheese.

Cooked it at 425 for about 10 minutes and it was so delicious!

Definitely going to make this again!

I had a dream

From what I can remember I haven't had one of these dreams for a long time...back when gluten free was still new to me.

I was sitting with friends and eating pizza. I had eaten half a slice and took a big bite of the crust only to realize I was eating regular gluten pizza! I set the slice down and almost spit out the offending crust but didn't because it was good and I'd already eaten half a slice of pizza...gluten and all. But I did stop eating any more. And I woke up frazzled that I'd done it somehow without remembering my intolerance to gluten.

Dreammoods says that dreaming of eating pizza indicated abundance, choices and variety. OR it might indicate that you are feeling deprived of something.

I think the latter part of that description is accurate and that there is NO symoblism in my dream. I feel deprived of yummy, delicious, greasy, salty pizza.

:(

kinnikinnick is at it again

One of the food items I served at my party the other night was pizza. Gluten Free of course. I had been eyeing Kinnikinnick's pizza crust in the freezer section of my grocery for months and thought this would be a good chance to give it a try. Every other product of theirs that I've tried is simply amazing and "normal" that I hoped this would be as well.

It was magnificent! I prefer very thin crust pizza but this was delicious. It wasn't a bit grainy, like rice flour can sometimes be. It had a good solid crust on the bottom and was moist without being wet in the middle. Where the pizza sauce lay on it, it was good, not gooey like I've had before, but really perfect.

I love you Kinnikinnick for making such amazing GF products.

Gluten Free Kneads

Gluten Free Kneads is a company based out of Austin TX who makes DELICIOUS pizza crusts! I'd never used their crusts before but I was at Central Market (a HEB store) and saw a pack of 2 10" crusts in the freezer section where the other gluten free items are located. I grabbed a pack b/c Steve and I both LOVE thin crust pizza and these looked great. They were thin, without looking like they'd crumble apart when cooked...as is a problem with a lot of GF pizza crusts.

I made cheese pizza for lunch today and it was REALLY good. it's less greasy than I remember take-out pizza being, but thats AOK! That means its healthier.

Speaking of healthier pizza. GFK's pizza crust contains Teff flour which is a very high protein flour. It's delicious and crispy and not mushy (like some) and it made an excellent pizza!!



I'm really happy with this crust and it will definitely become my go-to pizza crust.

Namaste!

I practice yoga. I think that is why Namaste Foods PizzaCrust Mix caught my eye. Aside from being simply gluten free, it is also sugar free AND vegan. Also worth mentioning is that I love pizza and it's one of the things I miss about glutenous eating...Pizza is really delicious!

Well, I also enjoy cooking so I picked up the mix while grocery shopping.

Fast forward to later. I was trying to decide what to make for dinner and noticed the bag of pizza crust mix in the pantry. Hubs and I could always eat pizza, so I figured tonight was as good as any to give this mix a try.

I followed the instructions on the bag, but wasn't able to mix with the mixer for the full 3 minutes because the mixers kept sending my batter flying out of the bowl. (btw, it turned out fine mixing it less).

When I got it all mixed up I plopped the mix onto the hot pizza stone, covered my hands in vegetable oil (I don't have a rolling pin) and started pressing out the crust. This mix made A LOT of crust! My pizza stone is only 14" and the directions said this makes a 14" crust, but I think it could have made and 18" or 20" crust easily! The dough was thick and covered the entire 14" stone all the way to the edges.

I baked it on the lowest oven rack, as per the directions, for 10 minutes, then pulled it out and topped it with pizza sauce and shredded pizza cheese and threw it back into the oven on the lowest rack for another 9 minutes. When the timer went off, the cheese wasn't browning yet so I moved it to the middle rack and turned on the broiler for a minute.


mmm, mmm!

It turned out really tasty. I forgot that using the pizza stone adds a few minutes to the cooking time, so the crusty was a little more doughy than I prefer, but it was still delicious and we ate it ALL! The crust held together just like glutenous crusts and tasted the same too.



Next time I'll halve the recipe and make personal size pizza's.

I don't know if this pizza honors all that is in me, as I do in you, but it is beautiful and tastes great!