Category Archives: Dinner

Gluten-Free Pesto Pizza

Sooooo pizza. Who doesn’t love pizza? Even better yet who doesn’t love gluten free pizza that is personal sized and might I even dare to say…healthy!? Pizza might be one of my biggest weaknesses. Well, that and ice cream maybe ice cream is my biggest weakness but pizza is right up there with it.

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Most people think that if you are eating pizza for dinner it’s a pretty unhealthy meal. But I disagree with that, because pizza can be healthy. Now, most of the pizzas you can buy at a say…Pizza Hut or Papa Johns are not going to be healthy. But it is really easy and fun to make your own pizza right at home and its just as delicious if not better.

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Personally, I am more of a thin crust pizza kind of girl myself. Which, I have found, that most chain pizza places don’t really carry. Most of them say they have a “thin crust” pizza. But they lie. It’s really not. It’s not thin crust if it’s still puffy and squishy with a gigantic crust. They don’t know what they are talking about. A good thin crust pizza is nice and thin and crispy with very little crust. So, since I cant just go out and buy my thin pizzas I make them, and now that I am gluten free there are very few gluten free pizza places anyway.

Ugh. So annoying.

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But anyway, the greatest thing about making pizza at home is you can put any kind of topping you want on them. Its so much fun!  I have made a Thai chicken pizza (recipe coming soon), regular pizza, breakfast pizzas, Mediterranean pizzas and this really delicious pesto pizza. MMmmmmm so good. Have you ever put potatoes on a pizza? Because it might be the best thing ever. No joke, you really should try it. It will change your world.

Pizza dough:

1/3 cup Michelle’s gluten free flour mix

2 Tbs ground flax seed

pinch of salt

3 Tbs water.

Olive oil

Cornmeal for base (optional)

Toppings:

1/2 tsp pesto

2 slices dice Canadian bacon or lean ham

1 very small redskin potato cooked and sliced thinly (you can boil it or microwave it for 2-3 minutes in a wet towel).

2 Tbs diced onion

1 tsp Gorgonzola cheese

1 small handful baby mixed greens/arugala/spinach

1/4 low moisture part skin mozzarella shredded.

Directions:

  • Preheat over to 450 deg.F
  • Prepare a baking pan with tinfoil and cooking spray sprinkle with cornmeal if you would like
  • Mix the gf-flour and flax seed together add water and mix well with hands.
  • Flatten the dough onto the prepared pan. It works best if your hands are a little wet. It will keep the dough from sticking to you. Work the dough out till it is the thickness you would like.
  • Once flatted brush with olive oil and place In the oven for about 10 minutes.
  • Remove from oven, spread pesto on top, add ham, potato slices, gorgonzola, onion and greens then sprinkle with mozzarella cheese.
  • Place back into the over for another 10-15 minutes or until cheese is melted and starting to crisp.
  • Remove from oven, allow to cool for a few minutes then slice and serve!
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Warm Brussels Sprout and Sweet Potato Salad with Agave Ginger Dressing

I remember hearing once that if someone doesn’t like green vegetables it could be because they really do taste bad to them. There apparently are some people who taste things differently. In this case for some reason green vegetables taste soapy to them. I’m not sure of the specifics, but how horrible would that be? You would be missing out of so many delicious vegetables and so many nutrients that go along with green veggies.

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For example, brussels sprouts! Brussels sprouts get a bad rep and if, like many, when you think of brussels sprouts you think of stinky, mini, boiled cabbages…. you are totally missing out on how delicious these little bit size greens can be. Brussels sprouts are not only delicious (when cooked correctly) but also packed with fiber, vitamin c, potassium and are naturally low in calories.

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Well, today was one of those days that I didn’t feel like just having roasted brussels sprouts (my usual favorite way to cook them, a little olive oil salt, pepper and lemon…oven 400 deg F. till crispy ) I decided to get a little crazy and make a brussels sprout salad (much better than boiled…eww) So, with the exception of those with taste buds that make green veggies taste like soap, if you have the above opinion of brussels sprouts, hopefully this recipes will help to change that view!

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Ingredients:

1 small sweet potato diced

2 cups chopped brussels sprouts

1/4 cup apple diced

1/8 cup toasted slivered almonds

2 green onions diced

1/2 avocado diced

1/2 tsp fresh grated ginger

1 tsp agave or honey

2 tbs apple cider or rice vingegar

1/8 tsp sesame seed oil

siracha

salt and pepper

chili powder

Directions:

Preheat oven to 400 deg F. coat diced sweet potatoes in about 1 tsp olive oil and season to taste with salt, pepper and chili powder. Bake in oven till fork tender, remove and allow to cool.

While sweet potatoes are baking make the dressing. Combine ginger, honey, vinegar, and siracha to taste.

Once the sweet potatoes are done or close to done saute brussels sprouts in 1 tsp of olive oil till tender and starting to crisp. In a bowl combine sauteed brussels sprouts, roasted sweet potatoes, toasted-sliced almonds, diced apple, green onions, avocado, and dressing. Mix to combine and enjoy!

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