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!