Easy Homemade Pizza

I think one of the things we have missed the most is pizza in this house!  I was for awhile using wraps for them and in a pinch I will do that but this crust is worth planning ahead (and I'm only taking 1 hr ahead).  I first found the recipe when I was searching for a good spelt bread recipe to make garlic bread with spaghetti.  We can no longer buy the garlic bread so I wanted a substitute and this one was amazing!  I figured why not give it a try as pizza crust and we will never go back.  Everyone loves it!  The best thing is you aren't slaving over the oven for hours but it sure tastes like it :)   Here is what you need to get started.  Xylitol is the sugar we use but whatever sugar you have is fine.  Also you do not need sea salt, any salt will work.  I also use sprouted spelt flour but whole wheat flour would work and also if your family is GF and can't do spelt I would definitely give it a try with an all purpose flour like Better Batter.

So after you let the yeast, warm water and sugar sit for 10 min on the preheating stove, you will add the salt and flour.  The recipe calls for 4C but I did have to add close to 4.5-5 to get it to a non-sticky consistency.  

You then put it in the shape (for bread) or spread it out on the pan in the shape you want your pizza crust.  It then sits on the stove to rise for 30 min.

Then you add your ingredients for your pizza.  We do pizza sauce, then cooked Italian sausage, red onions, peppers and lots of cheese.  You could also add baby spinach, mushrooms, artichokes or anything that sounds good on pizza.  Then you place it in the oven for 15-18 min.  I do use one of those pamper chefs stones so it always seems to take an extra 10 min for mine.  The trick to keep the crust from drying out is to put a pan full of ice cubes on the bottom rack while cooking!

So here is the finished product.  Sorry it is a slice on my plate.  Everyone was starving and I meant to take a picture before we all devoured into it like we haven't eaten in days but I forgot.  So this is what you get!

Just try it!  It will never compare to a store bought pizza......Enjoy!

RECIPE 

Here are some tips: The amount of flour varies greatly depending on many things so don't be afraid to keep adding flour until it doesn't stick any more but stop as soon as you get to that point. If your yeast doesn't rise (get really nice and foamy), then it's bad. Don't waste your time and flour making it in to bread. Don't be afraid to knead it for a while - you'll get some good muscles and it will make it taste better.

Ingredients

• 2 cups very warm water
• 1 packet yeast (2¼ tsp.)
• 2 tablespoons sugar (or substitute of your choice)
• 1½ teaspoon Real Salt
• 4 cups flour (regular or spelt flour - give or take a cup)

Instructions

1. Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
2. Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
3. Let rise for 30 minutes on top of your warm oven.
4. Now for the SECRET: Fill a large cookie sheet or baking dish with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then put the ice on the b
5. ottom rack. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.
6. Serve fresh and hot with your favorite olive oil for dipping. Try olive oil and balsamic vinegar. Yummy.

Source

Now I will say my yeast does not get nice and foamy ever.....not sure what I am doing wrong but my bread and pizza crust turn out just fine.  

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So I haven't posted the kids lately at all so here is some fun Ana and I have had while the kids are at school!

Ana is my worm girl.  She hates seeing them on the road or driveways where they will be killed so we have been doing many rescue assignments after the rain stops to relocate the worms to a safe spot in the grass!

Well no other pictures will download for me so this is all I have.  Have a great day!

“We're so busy watching out for what's just ahead of us that we don't take time to enjoy where we are.”
― Bill Watterson

GF Peppermint Brownies (using Young Living Peppermint EO)

Yesterday we had a meet and greet at church were asked to bring a dessert.  Since the kids rarely have a choice on snacks I decided to try a new recipe for gluten free brownies.  I also was dying to try some peppermint essential oil in brownies since I love mint brownies.  I couldn't find one that I had all the ingredients to or one that didn't look too overwhelming to make so I mixed and matched recipes and came up with this one.  Definitely not healthy but once in awhile you have to just go for it.  It was a hit!  Hope you enjoy!

Gluten Free Peppermint EO Brownies
1/2 C all purpose gluten free flour
1/2 C sweet white rice flour
1C 100% Cacao (dark choc.) cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2C sugar
1C semi sweet choc. chips
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1C butter (2 sticks)
4 eggs
2 tsp vanilla
10 drops YL peppermint oil

Preheat the oven to 350.
Combine the first 7 ingredients in a small bowl and set aside.
Beat your butter, eggs, vanilla and YL peppermint oil together.  Then slowly add the dry mix and combine completely.
Pour into a greased 9x13 glass pan and sprinkle some extra choc chips on top (optional but so yummy!)
Cook for 25-30 min or until done.  Test with a toothpick.
Cool before cutting and Enjoy!

Note:  I am speaking of using Young Living Essential Oils in the brownies, which is ok to ingest.  Many oils are not pure and not ok to ingest.  Please do your research before using any essential oil orally.  

Vegan/GF Banana-Walnut Muffin

I am always on the look out for muffin and bread recipes that are gluten free.  Ben's aunt sent me some she found in a magazine and they all look so yummy.  I decided that this one would be the first I tried since I had everything already and I'm so glad I did.  We love them and they are very easy to make.  I am also going to mix it up a bit next time and try blueberries or add choc. chips.

Makes 9 muffins:

3/4 cup all-purpose gluten-free flour (Bob's Red Mill)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp xantham gum

1/4 tsp cinnamon

1/8 tsp kosher salt

3/4 cup mashed banana (from 1 lrg banana)

1/4 C unsweetened applesauce

1/2 C light brown sugar

2.5 Tablespoons canola oil

1 tsp pure vanilla extract

1 Tablespoon light agave nectar

3/4 C chopped walnuts.

1. Preheat the oven to 350.  Line 9 muffin cups with paper liners.

2. In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt.  In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave.  Stir in the dry ingredients just until incorporated, then stir in half the walnuts.

3. Spoon the batter into the muffin cups, filling each one 3/4 full.  Top with the remaining walnuts.  Bake for 30 to 35 min, until the muffins are golden and a tester inserted in the center comes out clean.  Transfer the muffins to a rack to cool slightly before serving.

source

So I guess I shouldn't say I had all the ingredients but I what I did not have I had something to substitute for it.  I used vegetable oil instead of canola oil since I was out and I used raw honey instead of agave nectar.  I also did leave out the walnuts.  This is definitely one we will be making more of!  Hope you enjoy.