1 cup gluten-free pizza sauce 2 cups thinly sliced fresh button or Portabella mushrooms
2 cups shredded mozzarella, provolone or dairy-free cheese Olive oil for drizzling
2 cups sliced gluten-free pepperoni or soy-based pepperoni OR
1 cup gluten-free sliced Kalamata olives
½ cup sun-dried tomatoes packed in oil Gluten-Free Pizza
“People that are allergic to the gluten in wheat still want to eat what everybody else does. And who can blame them?” queries Judith Fertig, author of 200 Fast & Easy Artisan Breads. “As long as the pizza toppings are also gluten-free (check the labels), there’s no reason why those that are gluten-sensitive can’t enjoy pizza, too. If dairy or meat are concerns, use soy equivalents,” she advises. This recipe makes a rectangular pizza, because it’s easier to spread the batter-like dough into this shape.
Makes 1 pizza to serve 8 to 12
1 recipe of prepared No-Knead, Gluten-Free Dough
1. Line a large baking sheet with parch- ment paper. To form the pizza, transfer the dough to the prepared baking sheet. Using a water-moistened spatula or just hands, spread the dough into a 14-by- 10-inch rectangular shape.
2. Cover with a tea towel and let rest at room temperature for 40 minutes.
3. Preheat the oven to 350 degrees.
4. Spread the pizza sauce over the dough. Arrange the mushrooms and pepperoni over the surface, and then sprinkle with cheese. Drizzle with olive oil.
5. Bake for 25 to 30 minutes or until the crust is lightly browned and the pizza is bubbling. Transfer to a rack to cool. Slice and serve.
Source: Adapted from 200 Fast & Easy Artisan Breads, by Judith Fertig.
Gluten-Free Blackberry
Vanilla Almond Muffins Revel in this antioxidant-rich recipe, replete with blackberries and almonds.
Makes 1 dozen
1½ cups Pamela’s Baking & Pancake Mix ½ cup blanched slivered almonds
2 eggs 1
/3 /3 cup applesauce
1 tsp vanilla 1
Photo by Pamela’s Products
cup vanilla-flavored almond milk ¾ cup melted butter
4 oz blackberries (save some for the tops)
1. Preheat oven to 325 degrees. Line a muffin baking tin with oven-proof paper liners.
2. Mix the dry ingredients together in a bowl. Mix the liquid ingredients together, and then stir into the dry ingredients. Carefully fold in ¾ of the berries, taking care not to squish them too much; reserve the remaining ber- ries. Scoop approximately ¼ cup into muffin tins and top each with some of the reserved berries.
3. Bake for about 25 minutes. Source:
PamelasProducts.com
42 Collier/Lee Counties
swfl.naturalawakeningsmag.com
© 2009 Robert Rose Inc.; all rights reserved.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64