Gluten Free Mashed Potato Pizza Crust

No: gluten, eggs, dairy, soy, nuts, (corn)

Tried something last night & didn't get it right - so here are some notes for tweaking later...

Try this for single-serving pizza crust:

Preheat pizza stone in oven to 400 F.

Mix together:
1/2 cup mashed potatoes (leftovers work great!)
1 Tbs olive oil
dash salt
dash garlic powder

Mix in another bowl:
2 Tbs GF flour (check for allergens) or sorghum, buckwheat, rice flour etc.
1/4 tsp xanthan gum (if not included in flour) NOTE: often a corn product
(substitute 1 tsp tapioca starch for the xanthan gum)
1/4 tsp baking powder

Combine the two & spread thinly on parchment paper. Bake 10-15 minutes on pizza stone until completely cooked & remove from oven. Add your favorite toppings & return to oven to heat through.


Also want to try a yeast-raised potato dough.

Gluten Free Baked Falafel

No: eggs, corn, gluten, soy, dairy

Preheat oven to 375F

Line a baking sheet with parchment paper.

Grind in a food processor or mash with a fork to the consistency of a crumbly, slightly chunky paste:
1 can (15 oz) garbanzo beans, drained

Mix together:

mashed garbanzo beans
2 Tbsp olive oil
1/4-1/2 small onion, finely minced
2 cloves garlic, pressed or finely minced
1 Tbsp fresh parsley, minced
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 Tbsp potato starch
1 Tbsp mung bean or other bean flour or starch
1/2 tsp baking powder

Roll into slightly flattened 1-1/2 inch balls and place on parchment. I got 16 out of this recipe. Bake for 10 minutes, turn over, and bake another 10 minutes. They will not be very browned; brush with olive oil and broil each side a few minutes if you like more color.

Meatza

No: (eggs), corn, gluten, soy, (dairy)

Preheat oven to 400F

Have ready a large rimmed baking sheet (12x17) - no need to grease it

Mix together:

2 lbs ground beef

1/2 lb Italian sausage of choice (check for allergens)

1-1/4 tsp salt

1/2 tsp pepper

2 tsp garlic powder

3 tsp oregano

1 tsp crushed caraway or fennel seed (optional)
1 egg (optional)

Press thinly into pan. Bake for 10 minutes. Remove from oven and drain liquid. Blot excess with paper towel.**

Mix together:
1 can tomato paste
1/2 tsp onion powder
1/4 tsp cayenne pepper
OR use commercial pizza sauce or spaghetti sauce (check for allergens); tomato paste is less runny

Spread sauce on pizza. Top as desired and bake another 10-15 minutes until done. Serve with fork and knife.

Topping ideas:
mushrooms*, olives, pineapple, broccoli*, zucchini*, tomatoes, bell peppers*, jalapenos, onions*, spinach, cheese
*may be sauteed first, or added raw if chopped small

**Shortcut method: Pizza may be topped and baked about 20 min without the pre-bake step. Gently pour off liquid before serving.

Split Pea Soup at High Altitude

Ha this one's not allergenic to start with! Just check for allergens in your chicken broth.
Cook time is for high altitude (5000ft); lower elevations may need less time & higher elevations may need more.

Combine in a large pot:

1 lb (about 2 cups) split peas
1/2 onion, chopped (1/2 cup or a little more)
1 carrot, sliced
7 cups water (*or seasoned chicken broth, omit soup base below)
* 2 Tbsp "Better Than Bouillon" chicken base paste (contains corn, soy, and dairy) OR enough instant bouillon for 5-6 cups water (not 7) - but check for allergens!!

Bring to a boil, stirring occasionally. Turn heat to medium, cover with tilted lid so steam can escape, and simmer for 35-40 minutes, stirring occasionally. Bite into a large pea to check if it's done. When peas are soft to your liking, the soup is done, or as I prefer, you can puree some or all of it with a blender. I use an immersion stick blender and leave it a little lumpy