I'm sorry I haven't posted for 3 days. This is my final week of school, and then I will have my Associate's Degree in Liberal Arts. Everyone keeps asking what I'll do once I am done, but I don't know. There aren't many Bachelor's Degree offerings that appeal to me at the college here. Many people have told me to go to the college's culinary school. It is something I have considered. I've even spoken with the counselor for the program. However, I need to make some money and pay back the money I used for my A.A.. I also wonder how I would work going to culinary school with my issue with gluten. I certainly couldn't taste anything containing gluten, and I worry about being around too much flour floating around in the air. I don't have any skin issues with gluten, and I don't believe I have trouble with breathing it in, but it seems like I shouldn't chance it. I'd hate to spend the money to go to school, only to be made sick by it. I believe I've discussed this in a prior post.
It came to my mind this morning because of this being my last week of school, and because of a dream I had. If you can't eat certain foods you have probably had a dream in which all of the food available is food you can't eat. That was my dream last night.
In my dream I was in an airport with my mom, and we stopped to get some food at the food court. She quickly grabbed something to eat, and I told her that I'd go see if there appeared to be anything I could eat. Well, I wasn't having much luck until I spotted a sign at an Italian place. It looked like the sign said they offered brown rice pasta, but the letters were so small I couldn't tell. I actually climbed up onto the counter to read the words, and found disappointment. The letters spelled out something different entirely. So, I went and sat back down with my mom. I watched everyone around me eating. I was so hungry, but because of an awful idea that people thneed gluten on everything to be made happy, I was made angry and depressed.
Dining out is so difficult for people with food allergies, intolerances, and Celiac Disease(which is not an allergy, it is an autoimmune disorder). I can't even call up the pizza place and order a couple of pizzas. I have to make them myself. Which isn't all that bad you know. Homemade pizza has all of the things I like on it, it's delicious, and still hot. It doesn't take long if the sauce is pre-made, or if you have a quick sauce recipe. This was our dinner last night. We ate the pizza and watched Dune.
Now, I know I promised a post on eggs, but I swear that will be here soon enough. I just felt that I had to post this particular entry this morning. All in due time my dear readers.
- 1 small gluten-free pizza crust [from scratch and pre-baked(recipe follows), or frozen]
- 1/4 cup pre-made pizza sauce
- 1 cup Tillamook Vintage White Cheddar, shredded*
- 1/2 a large onion, julienned**
- 2 medium zucchini, yellow and green***, sliced into rounds
- 1 small head of broccoli, cut into florets
- Crushed Red Pepper Flakes (optional)
Preheat the oven to 400F.
Using a medium sized spoon, smooth out the sauce over the crust.
Top the sauced crust with the zucchini, starting on the outside, forming a ring, and working in. It's like laying pepperoni.
Place the broccoli as evenly as possible over the pizza.
Sprinkle the cheese on top of the veggies.
Bake in the preheated oven, on a baking sheet or pizza pan, until the cheese has melted and the onions are browning on the ends.
Serve with the crushed red pepper for a little spiciness.
*Note: I think goat cheese would taste delicious on this pizza.
**Note: Use less onion if you're not a big onion fan.
***Note: Feel free to use one large green zucchini. You're going to have more than enough for the pizza. Leftover zucchini is great in other dishes as well.
For the pizza I used the recipe for gluten-free pizza crust in The Gluten-Free Vegan, as well as the sauce recipe. I made up the sauce a few months ago and froze half of it.
I'm still trying to understand the copyright laws for posting recipes. I've posted a few without any problems, and I contacted the author of The Gluten-Free Vegan but received no response. Since many of you are probably looking for a good gluten-free pizza crust recipe I'll go ahead and post it in my own words, since it seems that the directions are the most protected part, and if I get a take down notice I'll remove the recipe.
adapted from The Gluten-Free Vegan by Susan O'Brien
- 1 cup Bob's Red Mill All Purpose Gluten-Free Flour
- 1/4 cup potato flour*
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1/2 tsp xanthan gum
- Egg replace for 1 egg**
- 1 tablespoon agave nectar
- 1/2 cup milk replacer (soy works well, but so would hemp or perhaps another)
- 1/8 cup grapeseed oil or canola oil
Preheat the oven to 400F.
Grease a pizza pan or baking sheet with a little vegetable oil.
Combine the dry ingredients, but not the egg replacer or the ingredients listed below. Whisk it together.
Mix the egg replacer together, and add to it the agave, the milk, and the oil. Whisk this well.
Add the liquid ingredients to the dry and stir it together with a rice paddle, a flat wood spatula, or a spoon.
Form into a ball. It may look crumbly, but once it is brought into a ball form it will hold. If not, add a little more milk or oil.
Set the dough ball onto the baking sheet and flatten it down by hand.
Place a piece of wax paper, or parchment, or saran wrap over the dough. Roll the dough into the desired shape(circle or rectangle). Remove the paper/parchment/wrap.
Using your fingers, push down at the edges and push against the side of the dough and form a raised crust.
Bake for 12-15 minutes, depending on the thickness of the crust.
Top with your favorite toppings!
Note: The author tops the pizza crust with the toppings before baking it, but I've never found the inside of the dough to be completely cooked when I follow her directions as was the case last night. I've made the recipe in 2 ovens, and haven't had success in getting the dough to be fully baked through. That is why I suggest pre-baking the crust. If you worry about the edges getting too brown, treat it like a pie and cover the edges with aluminum foil.
*If you don't have potato flour, buy some instant mashed potatoes and processes 1/3 cup of them in a blender or food processor until they reach a more flour like consistency. This is my own suggestion, not the suggestion of Susan O'Brien.
**O'Brien uses Ener-G, but I use 1 tablespoon of flaxseed meal mixed 3 tablespoons of warm water.
Oh, and we used our zucchini leftovers for breakfast. Pan roasted and topped with poached eggs. Fresh made orange juice too!