Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}


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Thin-Crust Quinoa Pizza Verdict: Delicious!!

Today I started soaking quinoa about 8 hours ago so I could try a quinoa pizza crust, and let me tell you: it’s been well worth the wait!

Original recipe came from Oatmeal With A Fork, here:
http://www.oatmealwithafork.com/2014/05/19/thin-and-rustic-quinoa-pizza-crust-video/

And I ended up making the crust thus:

Thin and Rustic Quinoa Pizza Crust — Video is available at the link above!

Author: Lauren Goslin

Ingredients
1 c. quinoa, rinsed, soaked 8-24 hours, drained, rinsed again
1ΒΌ t. baking powder
Β½ t. sea salt
pinch basil, oregano, thyme, and granulated garlic
ΒΌ c. + 2 T. water
cooking spray

Instructions
Preheat the oven to 425 degrees.
Process the soaked quinoa with the baking powder, salt, and water for 2-3 minutes until the batter is smooth (no lumps). (I used the blender, as the food processor is too much trouble for me tonight. It wasn’t as smooth, I’m sure; but it worked just fine!)
Line a baking sheet with parchment paper and spray the parchment paper with oil.
Pour and spread the batter out to your desired thickness (1/4-1/3 inch thick).
Bake the crust for 20 minutes.
Top your crust with your desired topping choices.
Bake for another 5-10 minutes until toppings are cooked through.

Notes

  • You’re supposed to try to avoid holes in the crust, but I ended up with a couple. They didn’t hurt at all!
  • I also added basil, oregano, thyme, and granulated garlic (just a smidge) to the batter, because I like flavored crusts. It was a good idea, I think.
  • I topped mine with garlic slices / lots of mixed cheeses / olive oil / a little bit of the best food sauce ever (more to follow on that)
  • Yes, the uncovered crust edges will still taste reminiscent of quinoa; but where the toppings are, it tastes like pizza, and not even like a weird pizza. Just YUM.

I didn’t make the pizza sauce from the same website, or the white sauce, because by the time I was ready to make the crust I was *starving*! So I just plopped cheese and garlic down and hoped for the best. And it’s good. πŸ˜€ By the same token, I didn’t take many photos; but the original website has lots, as well as video, so I highly recommend strolling over there to see her site.

The quinoa crust  after baking. As you can see, it holds together well and yes, there is a hole. lol Oops!

The quinoa crust after baking. As you can see, it holds together well and yes, there is a hole. lol Oops!

Pretty much the best food spread in the world.  I'm going to see if I can make something like it - coming soon.

Pretty much the best food spread in the world. I’m going to see if I can make something like it – coming soon.


If you’d like to pick up some of this amazing spread, you can order it at https://www.loredanasproducts.com/phpsupercart/index.php?categoryid=2
(*I don’t receive any endorsement money or other considerations for saying this is awesome spread. I am a completely unpaid fan. Unfortunately.*)

The finished pizza, looking pretty homely. I'm too hungry to take really pretty glamor shots, and I was also too hungry to spread the cheese out nicely and make it pretty. It needs to be in my belly now. lol

The finished pizza, looking pretty homely. I’m too hungry to take really pretty glamor shots, and I was also too hungry to spread the cheese out nicely and make it pretty. It needs to be in my belly now. lol

Slices of the pizza... this is my second serving, so I can take a photo before I eat. (snicker)

Slices of the pizza… this is my second serving, so I can take a photo before I eat. :}

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I feel like pizza tonight (wasn’t that an ad jingle at one time?)

So I’ve got a cup of quinoa soaking and I’m going to try “Oatmeal With A Fork”‘s rustic quinoa crust tonight. After 7p, to be exact, as the quinoa has to soak for a minimum of 8 hours before I can make the crust. Recipe is here:
http://www.oatmealwithafork.com/2014/05/19/thin-and-rustic-quinoa-pizza-crust-video/

To top it, I could make some tomato sauce, as seen on the same site:
http://www.oatmealwithafork.com/2013/06/07/easy-and-healthy-homemade-pizza-sauce/

But tomatoes can cause migraines, and I *did* have a glass of wine last night (definitely another trigger). So I’ll probably make the white sauce with garlic again, as I did last time.
https://gfcookingforone.wordpress.com/2015/02/10/roasted-garlic-pizza-with-white-sauce/

Hmmm. I wonder how garlic would be, added to the pizza crust… I’ll already be adding some spices because that crust recipe looks a bit plain. Would the minced garlic just get burny and bitter in the oven, or would there be magic? (pondering) I’ll let you know how it goes.

Mwah!


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Roasted garlic pizza with white sauce

Last week, I made the pizza crust recipe from “Gluten-Free Artisan Bread in 5 Minutes A Day”, and made two sausage/cheese pizzas. They were delicious!! The book recommends making the crust thinner than I seem to get it, but I’ve always liked deep dish pizza (the end result is something like Bilbo’s Pizza, if you live near Kalamazoo, MI). I put mixed Italian cheeses and parmesan on one pizza, and the other shredded colby and mixed Italian cheeses on the other; and cooked, crumbled sausage on both.

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They stood up well to travel this weekend, and I had some more dough in the fridge for tonight — a half recipe from the book made three pizzas (can make up to five, if you roll out the dough thinner). You could make this pizza on any crust, however. And I recommend it, if you like the sweetness of roasted garlic!

I can’t have tomato sauce, but I wanted something on it this time. So I made a white sauce with roasted garlic in it, recipe is from Emeril Lagasse on the Food Network.
http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-white-pizza-with-garlic-sauce-recipe.html

First, though, I had to roast the garlic. And I only had pre-peeled garlic, so I used this recipe from The Kitchn:
http://www.thekitchn.com/technique-roast-1-21427

Roasting the garlic was even easier than roasting garlic still in its skin. I took about 16 garlic cloves and put them in the middle of a piece of tin foil, drizzled some olive oil on them, folded the foil up to cover them, and then put them in the oven in a pan at 350F for about 40 minutes.

Then I made the white sauce, heating 1 cup of milk until it simmered, then removing it from heat and covering. Melted 2 Tbsp of butter, then added 2 Tbsp of flour (I used rice) and thickened it, not letting the flour brown. Once that’s done, add it slowly to the milk, whisking to combine. Add salt, then put in a blender with 10 cloves of garlic, and blend until smooth. Pour into a small bowl and cover with plastic wrap, pressing it onto the surface of the sauce. (I didn’t add the cayenne pepper, because I didn’t want the bite.)

It’s pretty yummy.

I rolled out the pizza crust then, covered it with chopped onions and the remaining cloves of roasted garlic, then covered with cheeses and a drizzle of olive oil (I also dribbled on the oil that the garlic roasted in). Notice what I’m missing? OH YEAH. I totally forgot to put the white sauce on the pizza first… I realized I’d forgotten it after I’d slid the pizza off the peel onto the pizza stone in the oven (at 500F). Well, poo.

So I let the pizza cool for a couple minutes after it finished (about 8 minutes) and then, cutting a slice, poured the white sauce over it.

It’s still delicious; but I can’t wait to try it sometime when it’s added properly. lol

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Quinoa Flour and Quinoa Pizza Crust

Because obviously pizza has been on my mind recently, I want to try this sometime:

Also, how is it that I’ve never heard of quinoa flour before? I love quinoa and the nutritional content is superb. I’m going to have to make some of that too. :}

The whole reason I got started on this quinoa riot is this recipe:
http://www.shape.com/healthy-eating/meal-ideas/5-desserts-you-wont-believe-are-sugar-free/slide/3

NOM

Which is from an article listing 5 sugar-free, gluten-free desserts:
http://www.shape.com/healthy-eating/meal-ideas/5-desserts-you-wont-believe-are-sugar-free

Whew. And how did this all start? From the next recipe I’m going to post, Avocado Cherry Pudding. It seems ill-conceived and unlikely, but it’s *delicious*. πŸ˜€ Internet, I love you for bringing me so much inspiration and so many wonderful recipes. ❀

(UPDATE: here’s the link to the pudding. Enjoy! https://gfcookingforone.wordpress.com/2015/02/05/avocado-cherry-vanilla-pudding/)


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No-Dough Pizza Crust

This is in the oven right now, along with a loaf of brioche for tomorrow:
http://www.food.com/recipe/no-dough-pizza-low-carb-cream-cheese-pizza-crust-501041

I’ve simply followed the directions as listed in the recipe exactly (for once), and will top with olive oil, cheese, and crumbled sausage… since I can’t have tomato sauce, I’ll have to be a little inventive. I probably don’t even need the olive oil, come to think about it. Hmm. lol

I’ll let you know how it comes out. UPDATE: Just took it out from the initial bake, and it’s golden-brown and gorgeous. Smells great! Now letting it cool 10 minutes before topping. OTHER UPDATE: I just properly read the pan size, and it’s supposed to be 9X13. Oops. :} ANOTHER OTHER UPDATE: Have just eaten two pieces, and it’s very good. It’s not really a crust substitute as much as it is a casserole; but it’s yummy. πŸ˜€

Crust
1 (8 ounce) package cream cheese, room temperature
2 eggs
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 cup grated parmesan cheese

Directions:

1 Preheat oven to 350.
2 Lightly spay a 9Γ—13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 15-20 minutes, or until golden brown. Allow crust to cool for 10 minutes.
3 Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

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Finished and partially eaten! Looks odd because of the yellow light above the stove -- also, it's in a glass pan sitting on the burner, so it may look like it's just sitting directly on the burner. NO BURNERS OR PIZZA THINGS WERE HARMED DURING THE PRODUCTION OF THIS BLOG.

Finished and partially eaten! Looks odd because of the yellow light above the stove — also, it’s in a glass pan sitting on the burner, so it may look like it’s just sitting directly on the burner. NO BURNERS OR PIZZA THINGS WERE HARMED DURING THE PRODUCTION OF THIS BLOG.