Pizza!

OK, let it just be said that we take our pizza extremely seriously around here.  In addition to being Italian and vegetarian (for almost as long), my husband and I manage a restaurant that is kind of famous for awesome pizza.  Pizza is one of those comfort foods that is unparalleled in its amazingness.  So when faced with the challenge of doing this gluten and dairy free, you might think impossible!  But never fear, we will get through this together.

If you, or a member of your family is going gluten free, and you really love bread, you must go directly to your nearest book supplier/ amazon and pick up one of Bette Hagman's cookbooks.  She is amazing, and her flour mixes are so good that other cookbook author's use them as well.

We will begin with the flour mix. You can store the remainder of this mix in the cabinet, refrigeration not required.

Bette Hagman's french bread/ pizza flour mix:

(makes 6 cups)
3 1/2 Cups White rice flour
2 1/2 Cups Tapioca flour
2 Tbs. Xanthan gum
2 (7 gram) packets unflavored gelatin
2 Tbs. Egg replacer
1/4 Cup white sugar

Put all the ingredients in a plastic bag, and shake it up so its mixed up nicely.

Next comes the actual pizza!  (makes 1 crust)

Dry Ingredients
1 1/2 Cups French bread/Pizza mix
3 Tbs. almond meal
3/4 tsp. Italian seasoning
1/2 tsp salt
2 1/2 tsp Dry yeast granules

Wet Ingredients
2 egg whites
1 1/2 Tbs. Olive oil
1/2 tsp. Vinegar
3/4 Cup warm water

Preheat oven to 400 degrees F.  Lightly grease 1 cookie sheet.
Blend dry ingredients in a medium bowl, set aside.
Place wet ingredients in the bowl of your heavy duty mixer and blend, (reserve some of the water).  Turn the mixer on low and add the flour mix.  (Add the reserved water if the dough gets too firm, it will need to be spread onto the cookie sheet.)  Beat on high for 3 1/2 minutes.

Spoon the dough onto the prepared sheet, and spread into a circle 12 inches in diameter, using a spatula.

Let rise about 10 min then bake for 10 min (without toppings)
remove from oven and top with sauce, cheese, and you favorite toppings: bake for 22-25 min.

**For the cheese I use Daiya cheese.  It is dairy, gluten, and soy free.  It stretches, and melts, and oh ya, its also delicious!

recipe adapted from Bette Hagman's cookbook the Gluten-free gourmet Bakes Bread

The result is airy and crunchy, and pizza!  Nobody should be forced to live in a world without pizza, and now you don't have to.  I like to bake and extra crust, cool, and freeze.  Then whenever I want: thaw, top, and bake; for a super fast delicious week night dinner.

xo Dinah!

World famous: Bean salad

Ok, so maybe this recipe isn't exactly "world famous" but anyone who has been to my house for dinner, especially during the summer, has probably eaten some of this protein packed, super simple, delicious salad.  This being the last week before school starts,  I thought it would be a great time to share some summer favorites.

After a hot day, lounging by the pool, or blowing bubbles in the park; everyone needs a recharge!  And over the years this has become one of my go to favorites. 

ingredients:

1 can kidney beans

1 can black beans

1 can garbanzo beans

4 cloves minced garlic

3 Tbs. lemon juice

7 Tbs. red wine vinegar

6 Tbs. olive oil

1 1/2 tsp. salt

generous amounts of black pepper (to taste)

1/2 lb. green beans 

2 stalks celery finely minced

optional: I like to top with either crumbled feta cheese or sliced hard boiled egg.

Combine oil, garlic, celery, lemon juice, vinegar, salt, and pepper in a large bowl.

Trim the green beans, and steam until tender, about 5-7 minutes.  Rinse under cold water & drain well.  

Open the cans of beans, drain and rinse well.  

Combine the green beans and canned beans,  in the large bowl (with the dressing in the bottom).  

Stir gently to combine.

Cover and let marinate for at least 2 hours.

Top with optional toppings (or not) and serve cold.

Enjoy!  

adapted from Moosewood Cookbook by Mollie Katzen