Cook of the Week Dawn Blough's recipes

Gluten-Free Pizza Crust

2 cups tapioca flour

1 cup white rice flour

1 cup brown rice flour

½ cup garbanzo flour

3 teaspoons ground flax or phyllium husk

1 teaspoon salt

3 tablespoons warm butter or olive oil

4 egg whites at room temperature

2 tablespoons milk

1 cup warm water

1 package fast rising yeast

Place all dry ingredients in mix master and mix together. Prepare yeast in warm wate. With mixer running add oil or butter 1 tablespoon at a time, giving each time to incorporate

Add 1 egg white at a time. Add milk.

At this point, flour mixture should resemble wet sand. Pour yeast water in and let mix for a minute or so. If too wet, slowly add more rice flour 1 tablespoon at a time.

Dough should be able to be handled, like a regular yeast dough. Dump onto a generously greased pizza pan and place mixer bowl over top, so dough can rest for a while.

Gently push dough out from middle toward edge of pan. Place crust in a preheated 425 oven and bake for 12-14 minutes before topping with your favorites. Place back in oven for 12-14 minutes to finish.

We always par-cook our veggies and fully cook meat before topping on pizza. This recipe makes an extra large crust. It can easily be cut in half for 2 medium or second crust can be frozen for another day! Grease bowl before placing dough into freeze.

No Bake Brownie Bites

½ cup flmond meal or flour

2 tablespoons cocoa powder

1-2 tablespoons sugar or low carb option, i.e. Xylitol or Swerve

2 ounces cream cheese

2 tablespoons almond butter or peanut butter

Place ingredients into food processor in order given and pulse until well mixed together

Scoop out and roll into balls. Refrigerate and enjoy!

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