Home » BLOG » pizza

Category: pizza

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread

Looking for a great bread that holds together without allergens or gums? This allergen free bread is easy to make and tastes great!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Last year I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Bread round two.

When my youngest two added a bunch of new allergies in the past year I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus it is soaked so it’s gentler on the tummy.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Kid seal of approval.

Want to know what my kids think about this allergen free bread?

Eight year old: “This is AWESOME!”

Five year old: “This is only for me! Nobody else can have it.”

So many possibilities.

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean  you have to resort to strange ingredients and binders (that actually often contain allergens!).

Are you missing bread due to allergies?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread
Yields 2
A simple bread that is free of gluten, dairy, eggs, nuts, corn, rice, soy, seeds, coconut and gums.
Write a review
Print
Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 2/3 cup warm water
  4. 1 Tbsp. lemon juice
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/2 tsp. unrefined sea salt
  8. 3 Tbsp. honey
  9. 4 Tbsp. olive oil
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup cold water
  12. 1/2 - 3/4 cups hot water
Instructions
  1. Combine the flour, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
  2. Heat the oven to 350*F. Grease one medium and one small loaf pan.
  3. Combine the gelatin and cold water. Set aside.
  4. Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
  5. Add the hot water to the gelatin water and mix until dissolved.
  6. Add the gelatin water to the flour mixture. Stir well.
  7. Pour the dough in the prepared pans.
  8. Bake for 50 - 55 minutes, until golden.
  9. Allow to cool for 15 minutes before removing from the pan.
  10. Allow to cool for 30 minutes before slicing.
  11. Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.
Notes
  1. You can slice the bread before freezing.
  2. You can replace any of the water with yogurt, whole milk, coconut yogurt or coconut milk for a moister bread.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Pistachio Pea Pesto | Just Take A Bite

Pistachio Pea Pesto

With the return of spring comes color and new life. Add some of both to your meal with this bright and flavorful pistachio pea pesto.

Pistachio Pea Pesto | Just Take A Bite

If there is an easy way to get your kids to eat vegetables it is in a sauce. Put the sauce on pasta or pizza. Instant hit!

This pistachio pea pesto is no exception. Parents love the loads of vegetables and healthy fat from nuts. Kids love the taste and color.

Easy “peasy.”

The really great thing about this pesto is how easy it is to make. Only six ingredients (and the cheese is even optional). Toss them all in the blender and it’s done. No cooking. Just puree and serve. It is easy enough for kids to make themselves!

Mix pistachio pea pesto with your favorite variety of noodles for an easy weeknight meal that can even be made gluten or grain free. Add some extra peas and nuts into the pasta for texture and nutrition. Leftover cooked chicken also makes a great addition for a complete meal.

But the possibilities don’t end there. Make pizza night a little more special with pesto pizza. Make or buy your favorite pizza crust. Top it with pistachio pea pesto and some fresh mozzarella. Bake and serve.

Pistachio Pea Pesto | Just Take A Bite

Whether you are vegetarian or just looking to save a little money on your grocery bill either of these would make a great meatless meal.

The possibilities are endless! Head over to Super Healthy Kids where I’m sharing this easy pistachio pea pesto recipe and more fun ways to use it.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust

Looking for a new way to use up your abundance of zucchini? Rustic chicken zucchini pie with olive oil crust makes the perfect breakfast, lunch or dinner! Serve it warm or cold any time of day for a filling and nutritious meal.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer is about having fun, getting outside and being active. That includes riding bikes, picnics at the park and pool parties.

But summer is also about slowing down, taking it easy and enjoying the simple pleasures. Think lounging on the beach, sitting by the fire watching the stars and snuggling with your kids on a quiet rainy day.

When it comes to soaking up the summer I think of simple, comfort food that utilizes fresh produce.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer food.

Rustic chicken zucchini pie is comfort and summer all wrapped up in a pie crust.

It is a cross between pie and pizza.

The crust is a simple soaked dough made with flour, water, olive oil and salt. The filling is chicken and a bit of squash simmered in bone broth until a thick sauce forms. Finally a layer of zucchini tops the pie for a beautiful and delicious dish.

Simple and versatile.

Rustic chicken zucchini pie is fancy enough for dinner guests. Though you might want to make two! It will go quickly.

It is also simple enough for a weeknight meal that the kids will devour.

Eat it with a fork and knife or your hands. Serve it at the dinner table or pack it in a picnic.

Breakfast, lunch or dinner.  Warm or cold.

A full meal all wrapped up in a delicious package, rustic chicken zucchini pie is really that good and that versatile.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Allergen friendly.

The thing I love about it is that it is naturally dairy, egg, nut, corn and coconut free. I did use a wheat crust, but gluten free flour can replace the wheat. So it is safe for just about everyone!

If you can tolerate cheese some fresh mozzarella mixed into the sauce or grated parmesan on top would taste great.

No chicken on hand?  Swap it for another meat like sausage. Or simply make it a veggie pie.  The sauce underneath can be made without the meat. Simply add a little extra squash to the broth for a creamy base.

Lunch time!

For all of the busy moms out there chicken zucchini pie is perfect for a grab and go lunch. It’s hard enough to feed the kids let alone find time to make your own lunch. Make a pie at the beginning of the week and grab a slice or two each day for lunch.

If you want to get a head start on school lunches you could make a few chicken zucchini pies, cut them into slices and freeze individual pieces. Simply pull out a piece when you need it for adding to a lunch box or even for an easy breakfast.

I don’t know about you but any time I can get my kids to eat broth while at school is great. Vegetables on top of it is a bonus.


Check out the Lunch Box ebook for more fun recipes (35% off through 9/7/15!)


Don’t let that pile of zucchini go to waste! Create a simple summer dish the family will love. Rustic chicken zucchini pie with olive oil crust is perfect for any occasion.

How do you like to use zucchini – in sweets like zucchini bread, cake and scones or in a savory dish?

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust
Serves 4
Creamy chicken, fresh zucchini and a simple olive oil crust - the perfect breakfast, lunch or dinner!
Write a review
Print
Crust
  1. 1 cup whole wheat, all purpose or gluten free flour
  2. 1/2 tsp. unrefined sea salt
  3. 3 Tbsp. extra virgin olive oil
  4. 2-3 Tbsp. cold water
  5. 1 Tbsp. lemon juice
Filling
  1. 2 Tbsp. pureed squash
  2. 2 medium zucchini
  3. 1 cup cooked, shredded or diced chicken
  4. 3/4 cup chicken broth
  5. 1/4 tsp. unrefined sea salt
  6. 1 tsp. of a combination of basil, rosemary and thyme
Crust
  1. In a food processor combine the flour, salt and olive oil. Pulse until crumbly.
  2. Add the water and lemon juice.
  3. Process until a ball of dough forms.
  4. Wrap in plastic wrap and refrigerate 7-24 hours.
Filling
  1. Slice the zucchini and lay it on a cooling rack.
  2. Sprinkle with salt and let sit 20 minutes. Flip and repeat. (This will remove a lot of the water.)
  3. Pat the zucchini dry with paper towel when done draining.
  4. While the zucchini is draining, cook the chicken, squash and salt in broth. Simmer until it is thick and the liquid is evaporated, 5-10 minutes.
  5. Heat oven to 350*F.
  6. Roll the dough into a 12" round on parchment paper.
  7. Spread the chicken filling on the dough, leaving a 2" border.
  8. Layer the zucchini on top of the chicken.
  9. Season with herbs.
  10. Fold edges of dough onto zucchini.
  11. Drizzle the top with olive oil.
  12. Bake for 70 minutes.
  13. Allow to cool for 10 minutes before slicing.
Notes
  1. This can be served warm, room temp or cold.
  2. This can be frozen whole or in slices.
  3. You can add 1/2 cup shredded cheese to the filling and/or the top.
  4. To make a meatless pie omit the chicken and increase the squash to 1/2 cup.
Just Take A Bite http://justtakeabite.com/
Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Nightshade Free Nutrient Dense Pizza Sauce

Have you ever heard of putting broth in your pizza?  It sounds crazy.  But now you can with my nightshade free nutrient dense pizza sauce.

Nightshade Free Nutrient Dense Pizza Sauce | Just Take A BiteIn a house with multiple people that are dairy free pizza is a tricky thing to make.  Especially when one of them is a child.

It is also hard to make pizza when some are sensitive to nightshades.  When you take away cheese and tomatoes you don’t have many traditional pizza components left.

So I came up with a solution for both problems that is also packed with nutrition.

I use butternut squash as the base.  It mimics the flavor of both tomatoes and cheese.  Then I simmer it with broth and seasoning.  The end result is a flavorful sauce that creates a pizza everyone can enjoy.  And it only takes about five minutes to make.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

My oldest is not dairy free.  But she ate her pizza without cheese when I used this sauce.  She said it was the best pizza she had ever had!

The real test, though, was my husband.  I made a “regular” pizza for him with wheat crust and cheese.  I simply swapped regular pizza sauce for my nightshade free sauce.  He said he couldn’t really tell the difference!  He ate his pizza with no complaints.

That sounds like a winning recipe to me.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Do you miss pizza because you can’t have nightshades or dairy?  Now you can enjoy it!  Plus you’ll get a nutritional boost with the added broth.

I make a gluten free pizza crust, spread the sauce on and add our favorite toppings.  The whole family gets a fun, satisfying and allergen friendly meal.

This is a great option for kids.  It’s even great for a birthday party or packed in a school lunch.

How do you like your pizza?  Have you ever tried it without cheese and tomatoes?Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Nightshade Free Nutrient Dense Pizza Sauce
Pizza sauce made without tomatoes with an added nutritional boost from chicken broth.
Write a review
Print
Ingredients
  1. 1 cup pureed squash (butternut or another sweet squash works best)
  2. 1/2 cup chicken broth
  3. 3/4 tsp. unrefined sea salt
  4. 3/4 tsp. garlic powder
  5. 3/4 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1 tsp. cane sugar
Instructions
  1. In a small saucepan combine all of the ingredients.
  2. Heat and stir for about five minutes, until thick and warm.
  3. Spread on prepared pizza dough and add favorite toppings.
  4. Bake according to pizza dough directions.
Notes
  1. This makes enough sauce for two 12-14" pizzas.
  2. You can prepare this in advance and freeze it.
  3. You can make a large batch to freeze in single pizza portions and have on hand for easy pizza night.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Zucchini Pizza Bites

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Is your refrigerator still overflowing with zucchini?  Are you wondering what to do with it besides baking with it or grilling it?  Why not make pizza!

Zucchini pizza bites make a great snack, lunch or appetizer.  They are very kid-friendly.  They are naturally grain free and can be made dairy free as well.

We had them recently and made them a variety of ways.  I made some with pureed squash or tomato sauce and toppings to be dairy free.  I added cheese to some as well.  They all had great flavor.

I actually had a little bit of leftover spaghetti meat sauce to use up.  So there was practically no prep work involved.  It was perfect for our Sunday evening simple dinner.

I love how the smaller ones are the perfect size for little hands and little mouths.  Plus most kids will eat just about anything that you call pizza.  So they are getting lots of vegetables and enjoying pizza without you having to make pizza crust!

I have a picky vegetable eater.  So he was hesitant when he saw the zucchini.  But once it was in his mouth he was all smiles.  If your child is not a fan of zucchini, try peeling the zucchini first.  Then once the pizza bites are topped you can’t even tell it’s a vegetable on the bottom.

The zucchini rounds are first baked to make sure they are cooked through and have good flavor.  Then you add the toppings and bake them again for a few minutes.

Zucchini pizza bites make a fun, easy, allergen-friendly meal.  Have you ever made pizza with your zucchini?  If not, you should!

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Zucchini Pizza Bites
A fun finger food pizza that is free of allergens.
Write a review
Print
Ingredients
  1. Zucchini, sliced in 1/2 - 3/4" thick rounds
  2. Extra virgin olive oil for brushing
  3. Sea salt
  4. Preferred pizza toppings
Instructions
  1. Slice the zucchini and place the round on a parchment lined baking sheet.
  2. Brush the zucchini with olive oil and sprinkle with salt.
  3. Bake at 450*F for about 30 minutes.
  4. Allow the rounds to cool for about 10 minutes.
  5. Transfer the rounds to a clean piece of parchment paper on a baking sheet.
  6. Add desired pizza toppings to each round (don't overfill them or they will be hard to pick up).
  7. Bake at 400*F for about 15 minutes.
  8. Allow the pizza bites to cool for about 5 minutes before serving.
Notes
  1. Pureed squash makes a great substitute for cheese and/or pizza sauce.
  2. Do not slice the zucchini too thinly or it will be difficult to pick up.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Pizza Crust

My daughter wants pizza for her birthday party.  Pizza for 20 people…from scratch…and gluten free.  Ummmm…ok??

I’m still fairly new to gluten free baking.  But I’m always up for a challenge.  And this was a big challenge.  I don’t mind experimenting with my family.  But I do mind when I have 20 guests.  I am passionate about my food and like to make things people enjoy (yes, I am and always have been a people pleaser…if you come to my house and hate the food please don’t tell me :P).

So I used my little knowledge I’ve gained from previous baking experiments and gave it a go.  And I think I came up with a pretty decent crust.  Everyone in our house ate it without complaints.

This recipe is great for people with all kinds of allergies.  The main recipe does use egg whites.  But since I can’t have eggs right now I made some without the whites.  It was a little thinner/crispier, but it still tasted great.  I actually got to eat pizza!!!!  Pizza that didn’t make me sick!!!  A true  miracle.

It is also dairy free.  So as long as you don’t pile cheese on top you can have a dairy free pizza.  You can use a cheese alternative.  Or you can do what I do and make a pesto pizza.  The pesto gives so much flavor you don’t even need cheese.  I also like to add some dollops of pureed pumpkin or winter squash here and there to give some extra depth to cheese free pizza.

So using this crust you can make a gluten free, egg free, nut free, corn free, dairy free, soy free pizza.

Do you like pizza but thought you had to give it up because of allergies?  Think again.  Try this great tasting, easy to prepare pizza crust for your next pizza party.  Everyone can enjoy it.  It’s allergen friendly and has no gums or starches.

One of the best things about this recipe is that you can make/bake the crust in advance and freeze it.  Then you can have a quick pizza any night of the week.  Just add your favorite toppings and bake for about 15 minutes.  So easy.

I must point out that I used a small amount of flax seed in this recipe.  I don’t normally use or advocate the use of flax seeds.  But they help bind the dough when using gluten free flours and prevents having to use any gums.  I figure one teaspoon for an entire pizza isn’t going to do much harm.  You could substitute chia seeds for the flax seeds.

Gluten Free Pizza Crust
makes one 12-14″ pizza or 3-5 individual pizzas

3/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1/4 amaranth flour or more brown rice flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. flax seed
1 tsp. cane sugar
1 Tbsp. evoo
1/2 cup water
2 egg whites
1/2 tsp. cream of tartar

Heat oven to 400 degrees F.  Grease a pizza pan or baking pans for individual pizzas.

To make this a soaked crust combine the flour, water and 2 Tbsp. lemon juice.  Cover and let set for 7-24 hours.  Then proceed with the recipe.

Beat the egg whites with the cream of tartar until still peaks form.  Set aside.

Combine the remaining ingredients.  Fold in the egg whites.  Spread onto the prepared pan(s).

Bake for 10 – 15 minutes (smaller crusts will need less time, whole pizzas will need more time), until firm.

Use crust immediately or allow to cool, remove from pan and refrigerate or freezer.  Thaw frozen crust in the refrigerator when ready to use.

When ready to make the pizza, add your favorite sauce and toppings.  Bake at 400 degrees for 10 – 15 minutes, until cheese is melted and pizza is hot.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Pesto Topped Quiche…Or Egg Pizza

Eggs and pesto go very well together.  I’ve made a pesto quiche before…one version that had pesto on the bottom and one that had it mixed in.

The problem is that the pesto usually kind of gets lost in the eggs.  Sometimes you can’t even tell it’s there.  So last night I decided to top our quiche with pesto.

I made a simple egg and cheese quiche.  I let it bake until the top was just set.  Then I topped it with pesto and extra cheese.

It worked very well.  The pesto stayed on top and added great flavor.

Are you grain free and looking for a pizza substitute?  Make the quiche thinner and this is like pesto pizza!  You could even add extra toppings.  Mushrooms, onions, peppers,…I may need to try this very soon.

The next time you make quiche, instead of mixing all of the meat and vegetables inside consider topping it.  The possibilities are endless.  (Plus picky eaters can pick off what they don’t like that way 🙂

This makes a great breakfast, brunch, lunch or dinner!  And the leftovers are good warm or cold.  Perfect for a quick weekday breakfast.

What is your favorite way to make quiche?  What toppings would you add?

Pesto Topped Quiche

1/2 – 1 cup pesto (I blend peas, olive oil, salt and garlic powder for a simple allergen free pesto.  You can add nuts and cheese and use basil or spinach for a more traditional pesto)
4 eggs + 5 egg yolks
1 cup milk or dairy kefir
salt, pepper and garlic powder to taste
1 cup shredded cheese (I used a combo of marble and parmesan)
1/4 cup shredded parmesan cheese

Grease a 9″ pie plate.  Mix eggs, milk, seasoning and  1 cup shredded cheese.  Pour into prepared pan.

Bake at 375 for 20 – 30 minutes, until top is set.

Spread pesto on quiche.  Sprinkle parmesan cheese over top.

Bake another 25 – 35 minutes, until eggs are fully set.

Let set for 5 minutes before serving.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Pizza Balls (Rebecca’s Recipe)

Growing up we always got to pick what was for dinner on our birthday.  I always loved that.  So this year I did it with Rebecca.  But instead of requesting one of her favorite foods she came up with her own recipe!!  She does that quite often.  It gives me great inspiration to experiment 🙂  Rebecca asked for pizza balls.  She had very specific directions on how they should be made.  I did my best to follow her directions and create something edible 🙂  In the end we basically had pizza pockets (I had some other ideas of how to make pizza balls that I hope to try sometime).  Rebecca wanted them to have bacon, red peppers, onion, sauce and cheese.  I made them two ways.  I think they both turned out well.  Here’s my attempt at a recipe.

Pizza Balls

Pizza Dough:

1/2 Tbsp. active dry yeast
1/2 Tbsp. cane sugar
3/4 cups warm water

1 Tbsp. cane sugar
2 Tbsp. EVOO
1/2 Tbsp. salt
2 cups whole wheat flour

Sprinkle yeast and 1/2 Tbsp. sugar over water. Let bubble (about 5 min.). Add 1 more Tbsp. sugar, oil, salt and flour. Mix. Cover. Let rise about an hour.

Toppings/fillings:
sauce – tomato or pesto
cheese – we used fresh mozzarella and parmesan
meat/veggies cut in very small pieces

Assembly:

Roll pizza dough to about 1/4″ thickness.  Cut into about 16 small squares.  Fill each piece of dough with a small amount of sauce, cheese and meat/veggies.  Pull up corners and seal opening.  You can try to keep it in a round shape.  Place each ball in the cup of a muffin pan.  Sprinkle with grated parmesan cheese.  Bake at 475 for 20 minutes.  Serve with extra sauce for dipping.

OR

Add cheese, meat and veggies directly to the dough.  Lightly mix.  Shape into small balls.  Place on a baking sheet or in a muffin pan.  Sprinkle with grated parmesan cheese.  Bake at 475 for 15 – 20 minutes.  Serve with sauce for dipping.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Cheesy Vegetable Cups

For dinner last night I came up with a new recipe.  I had intended to make cheeseburger cups last week, but it didn’t happen since we had so many leftovers to use.  So I was going to put them on the  menu this week.  But we were already eating beef a few times.  So I thought, why don’t I use the same concept but change the filling?  I wasn’t in the mood for anything heavy, so I just did vegetable cups.  I made them with homemade pesto (just peas, EVOO, salt and garlic powder), peas, broccoli and cheese.  Super easy to make.  And they taste great!!  I love how versatile these are.  You can add any combo of vegetable, meat and cheese.  I almost added some canned salmon.  It would have been very good.  You could also beat a few eggs and pour them over top to make these more like mini quiches.  Or you could use pizza sauce instead of pesto and turn them into little pizza cups with your favorite pizza toppings.  I also love that they use soaked biscuits as the base. These are great reheated too.  I had some for breakfast today.  Yum!!  I’m excited to make these more often and experiment with the fillings.

This post is linked to Fat Tuesday at Real Food Forager and Fight Back Friday.

Cheesy Vegetable Cups

1 recipe biscuit dough (I used this super simple soaked version)
1/2 cup prepared pesto (I use homemade)
1 cup cooked vegetables cut in small pieces (I used broccoli and peas since I can eat those.  But there are so many that would be good – carrots, onions, mushrooms, peppers, zucchini, etc.)
1/2 cup cheese, shredded or sliced (any variety you like.  I was using up a few things and ended up with a combo of mozzarella, crofter’s (a locally made raw cheese) and country dill (another locally made raw cheese)

optional add-ins:
flaked fresh or canned salmon
cooked chicken, ham, turkey or bacon
4-6 beaten eggs
replace pesto with pizza sauce

Prepare biscuit dough.  Roll and divide into 12 pieces.  Place dough into a greased muffin pan, pushing it down to form a cup.  Fill each cup with pesto, cheese and vegetables.  Top with more cheese.  Bake at 400 degrees for 25-30 minutes, until the dough is cooked and the cheese is melted.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sourdough Pizza

I’m always looking for new ways to use my sourdough.  A while back I found a great recipe for sourdough pizza crust on Kitchen Stewardship.  I’ve been wanting to try it for a while.

Since ham pizza is my daughter’s favorite, and we have a bunch of good quality (nitrite/nitrate free) ham leftover from Christmas I figured it was a great time to try it.

How Did It Go?

The recipe is very easy to make.  And you do all the dough prep ahead of time so that dinner time is easy.  The end result…great!

I thought it was very good.  The recipe made enough dough for one large rectangular pizza.

There were only a couple issues with our pizza.  First, I forgot to buy mozzarella cheese…so ours had a combo of mild cheddar, marble and parmesan. It still tasted great.

Uh Oh!

The other thing is that the recipe says to put the dough on Silpat.  Which I did.  And it works great.  But I left it on the Silpat…and my pizza cutter went through it. So that one had to go in the trash…and they’re not cheap!

So do take the pizza off the Silpat before cutting.  After that incident I put the pizza on a large wood cutting board.  Worked well.  Honestly I think it would work just fine to not even use a Silpat in the first place.  You could put the dough right on the pan.  You could dust the pan with cornmeal or use parchment paper.

Aside from that the pizza was really good.  I thought it had a great texture…not too thin, not too thick.  I will be making sourdough pizza again for sure.

Check out the full recipe at Kitchen Stewardship. I’ll show the process below.

Sourdough Pizza

1 1/2 cups “discarded” sourdough starter (I just use my sd starter normally…I never discard anything.)
2 Tbsp. olive oil
3/4 tsp. salt
1 – 1 1/2 cups whole wheat flour (I used 3/4 cups ww, 1/4 cup rye and 1/2 cup sprouted ww…just what I had on hand)
—————–
sauce – I used my homeamde pizza sauce.
toppings – I used a combo of cheeses, ham, broccoli, peppers and sauteed onion.

You can also freeze the pizza crusts after they have been par-baked and save them for future use.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.