I’ve been off wheat for about a month now. Some days are easier than others. Pizza day…that’s been torture.
I’ve tried a few recipes that were flops. An almond flour crust was just soggy and nasty. A quinoa crust I couldn’t even top and try to turn it into a pizza.
Don’t get me started on the cauliflower crust. gag. And I like cauliflower!
Well my awesome neighbor has also been trying out gluten free pizza crusts and has been at it for a bit longer than myself. She mentioned a recipe she felt was pretty good and I decided to give it a try.
This pizza crust was actually…crust-like! I admit I haven’t tried a multitude of crusts partly because I haven’t been at this long and partly because I’ve hesitated buying the many ingredients that gluten free baking often requires.
This recipe had very few ingredients and I had them all except the xanthum gum, which my neighbor happily gave me.
The recipe is from Gluten Free Cooking School.
I was short 1/3 cup of brown rice flour so I subbed in almond flour for it. (This website is how I knew I could do that and it would be ok) I also used different seasoning. That part is personal and you can season it how you want. I used salt, garlic powder and Italian seasoning.
Even my husband tried it and said it was good and the whole family would eat it and never know. Yay! I get pizza again and it can still taste good.
Hubby didn’t enjoy the Brussels sprouts I put on my pizza though.
After we all enjoyed our pizza I let the kids have a chocolate chip cookie. I had made a big batch of them for my 6 year old’s soccer snack on Saturday but then constant rain flooded the fields and soccer was cancelled.
Those cookies were torturing me. I wanted one SO badly. Soft and gooey and baked just right.
Curse you gluten!! (can you see me shaking my fist in the air?)
Anyway, I started thinking about how I had made a mug cake before (thank you, Pinterest) and it was really quite good. I was sure there HAD to be a gluten free chocolate chip cookie in a mug recipe. Certainly not too much to ask, right?
Well I found this gem and it was delish! I doubled it thinking it was far too little and I may have done myself in there. It tasted very cookie-like and was just what I needed to finish my Friday night. The recipe is written vegan. I happen to love butter so I replaced the applesauce with an equal amount of butter (it really helps to have cooking knowledge to know what ingredients are for and how to swap them!) and my yogurt was dairy. I didn’t measure my chocolate chips, I just added until it looked good.
I needed to cook it slightly longer than it says but it was still quite fast. It was really good!
I finished it all off with a glass of Moscato and I was one happy, gluten free, camper!