Happy New Year and Pizza

Wow, I can’t believe it’s already been 3 months since I last posted.  So much happening.   Here we are in a new year, winter holidays already behind us, and I haven’t even wished anyone a Happy Holiday or a Merry Xmas or  a Happy New Year.  Well, there you go…. I wish everyone the best of everything in this new year – health, happiness, prosperity, abundance in all things good!!  So now I’ll kind of update you all on what’s been happening in my 4 generation household.

Kids have been improving over the last few months and can now tolerate some more additions to their diet.  We were so excited when we added grains back into the diet, and since then have added some white potatoes (organic of course), ground beef (hormone/antibiotic free, grain or grass fed), and the very latest addition is a bit of cheese and butter.   Even though they didn’t drink milk anyway previous to all this stuff happening, they did enjoy cheese and butter.  Those products never seemed to affect them.  They’ve been without for almost two years and so now we’ve added some cheese back into the diet, and once in a while I’ll put some butter in their mashed potatoes.  So far, so good.  Keeping it as minimal as possible, and they are sure to take their enzymes (plant sourced full spectrum enzymes) which really help their digestion.

I’ve been promising them that I”d attempt a pizza, but what’s a pizza without the cheese?  Well, problem solved for now.  Being very careful to not overdo it, so it surely won’t be a regular offering.  But oh, what a treat it was.  This was my very first attempt at making any kind of home made pizza dough, never mind that it’s gluten free.  But I thought, hey, why not!!  All I can do is screw it up, and my dog just loves my screw-ups.  I dry up the mistakes and she gets healthy biscuit treats.

I’ve been meaning to post this other bread recipe that I’ve been using.  This is more of a white bread, a bit more spongy but the kids love it.  They call it the ‘Fluffy Bread’.  It takes me less time to make, less ingredients, and serves it’s purpose very well (although not as healthy).  And lo and behold, makes a delicious pizza crust.  So here we go with the basic bread recipe and the pizza directions following.  The original recipe is HERE.

Fluffy Bread (and Pizza)

1/2 C Rice Flour (1/4 C brown, 1/4 C white)

1/2 C Tapioca Starch

1/2 C Arrowroot Starch  (or Potato Starch)

1 tsp yeast

1/2 tsp Sea Salt

1/2 Tbsp Guar gum

1/2 C + 2 Tbsp + 2 tsp very warm milk (I use Almond or Coconut milk)

1 Egg (I use Jumbo eggs)

1 Tbsp Light Olive Oil

1 Tbsp Agave nectar

1/2 tsp Apple Cider Vinegar

Directions:

Bread

1. Beat wet ingredients together until frothy, add dry ingredients and beat for about 5 minutes.

2. Pour into oiled & floured bread pan or 4 mini loaf pans.

3. Let rise for 15-30 minutes or until double in size

4. Brush top with melted butter or oil (optional).

5. Bake in preheated oven at 350F for about 25 minutes minutes for loaf and about 20 min for mini loaves

I’ve used this recipe for making buns also, using a ramekin or other small dish, even a muffin tin.  I’ve also made a bun form out of aluminum foil to help it keep it’s shape.  They take about 15 minutes to bake.

For Pizza

Prepare same as bread but you may need to add some extra water so it’s more like a sticky batter.  Spread on oiled and floured pizza pan or large cookie sheet.  Set the pizza shell in a warm place to rest and rise for about 15 minutes, Preheat oven to 400° and bake for about 10 minutes until golden.  Remove from oven, brush some olive oil on the pizza shell, then put on your favorite toppings. Drizzle a bit of olive oil on top.  Put under broiler until cheese or other toppings are bubbly.  Remove from pan immediately so the bottom crust doesn’t get soggy.

Learning from my mistakes:  What I did initially was put the dough into a large cookie sheet, but my kids wanted a thin crust and I realized that it rose too much, so I then divided it into two 8”x12” pans, spread it and let it rise again for a few minutes. Then baked it for 10 minutes.  I brushed some olive oil on the shelsl and then put on toppings and broiled until bubbly.  My mistake in this was leaving the pizza in the pans until we were ready to eat them…. won’t do that again.  I had to put slices in the toaster oven to crisp up the crust.  But definitely will make again because they were delicious.  I will also, next time, drizzle a bit of olive oil on top as the last step.

The toppings I used were very simple and what I had on hand.  Some Italian tomato sauce,  a combo mozzarella/provolone cheese, cooked seasoned ground  turkey, thinly sliced sweet onion.  And a bit of Swiss cheese.  One was cheese only, the other had the onions and meat.  Like I said, I used what was on hand, but you can pile on the toppings to your hearts desire.  On the meat pizza, I layered the cheese, then the toppings, then some more cheese on top of that.  This has been a very big treat because the kids have just started back to using some dairy products in a limited amount.  No milk, but a little bit of butter in cooking, and some cheese in sandwiches.  They are sure to take enzymes when they eat something that hasn’t been a part of their regular diet.  So far, so good.

About the recipe – the above is one half the  original to suit my purposes so if you decide to double it, you still need only one egg, and you would use 1-1/3 C. milk.  The original also calls for 1 packet of yeast (2-1/4 tsp) but I usually use only two tsp and I also use the fast acting yeast put directly into the dry ingredients (you can proof it if you wish).  I also made a mistake with the yeast in that I’ve been putting in 2tsp instead of 1 and it’s a bit yeasty, so will remedy that in my next batch.  The full recipe is good in a 9×5 bread pan.  I use the mini loaves or an 8×4 pan (makes a small loaf) for the half recipe above. Whenever I try a new recipe, I like to make half the amount so that if it doesn’t work for me I don’t waste so much ingredients – they tend to be expensive and dear doggie doesn’t need so many pricey treats.

I don’t have any photos of the finished product this time.  We were so excited about real pizza that I didn’t even think to take one, but I’ll be sure to do it next time.  And I think maybe I’ll invest in a pizza pan, too.

Stay warm…… Angela

1 Comment (+add yours?)

  1. angelbakes
    Jan 27, 2013 @ 12:39:16

    I have to add that this is such a forgiving recipe. Besides having made the initial mistake of putting in too much yeast (although we all still loved it – it was a bit gummy but yummy – I’ve since corrected that and the bread comes out just perfect for sandwiches and stuff) – well this morning I baked it with yet another mistake. I don’t normally preheat my oven on a pre-heat setting, but lately I’ve been doing that – especially when I make donuts (that recipe to follow). On that note, I always have my dough rise in a warm oven with a cup of hot water (I live in Colorado, so no need to explain the water part). I warm my oven to 200 while I prepare the dough, shut it off when I get ready to put the pan in. Well, this morning I forgot about heating the oven, so put it on preheat. I already had my flours premixed, so put the temp to 350 figuring I’d heat it up faster and turn it off before it actually got to that temp. Did that, oven was perfect, put in the pan to rise about 35 minutes (to top of pan), and then turned the oven on to the regular 350 degrees. Well, not being used to doing that, I forgot the settings knob was on ‘Pre-Heat’ and my bread baked on that setting for about 20+ minutes when I took a look to see how it was going. Lucky I did that. I saw a beautiful brown top (sprayed some olive oil on top, which I don’t usually do) and thought “Uh Oh!!! What did I screw up now!!” But you know, it turned out just fine. Baked a few minutes faster than It would ordinarily, but yeah…. sandwich bread for the kiddos, a slice for me with my peanut butter, and everybody is happy
    Stay warm, Angela

    Reply

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