Gluten Free Pesto Zucchini Pizza

 

Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with  it. 

 

 

For the first one I roasted some zucchini and onions.

 

 

I love pesto on pizza it adds such a nice flavor.

 

 

And cheese, with a layer of zucchini.

 

 

onions and some pepperoni or salami or whatever you have.

 

 

Tomato slices with most of the drippy seeds and juice removed.

 

 

topped with more mozzarella and cheddar.

 

 

Baked until the cheese is good an melty.

 

 

Next I tried for more of a traditional looking pizza. I started with tomato sauce,

 

 

shredded mozzarella, salami,

 

 

and a bunch of fresh parsley.

 

 

And tomato slices topped with more cheese.

 

 

When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.

 

 

Let cool a little and serve.

 

 

Gluten Free Pizza

ingredients

• 2 partially baked gluten free pizza crusts

 

Pesto zucchini Pizza

• 1/2-1/4 cup pesto
• 1 zucchini sliced and roasted
• 1/4 onion sliced and roasted
• 8oz shredded mozzarella/ cheddar /pepper jack
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded

 

Tomato Pizza

• tomato sauce
• shredded mozzarella/cheddar
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded
• 1/2 cup chopped fresh parsley
• salt and pepper to taste

 

Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.

*I like the pesto or tomato sauce  as the 1st layer.

bake at 425 until cheese is melty and the crust is lightly brown.

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Bob’s Pizza crust

 

I tried Bob’s Red Mill gluten free Pizza crust mix. I found it at Big Lots of all places.

 

 

I did not know it came with a packet of yeast.

 

 

But there it was so I used it.

 

 

The instructions on the bag are very easy.

 

 

I might put just a little less water in next time and add it if it feels like it needs it.

 

 

pouring all the water in made dissolving the yeast more of a challenge but I got it.

 

 

a couple of eggs

 

 

and olive oil

 

 

then mixed it together.

 

 

Poured in the whole bag of gluten free pizza crust mix

 

 

and carefully mixed it. Ok, some of spilled out when I was mixing in a hurry.

 

 

 

In my hurry I forgot that the directions said to let it rise for 20 minutes. I just put it in a backing sheet right away.

 

 

This stuff is sticky, I didn’t even try to roll it out with a rolling pin. I just mashed it out with my singers and washed my hands off a lot.

 

 

It worked fine if you’re ok with it looking a little lumpy.

 

 

While the 1st one was in the oven I wrapped up the other ball of dough to put in the fridge ‘cause they said it can be stored in the fridge. Then I re-read the part about letting it rise for 20 minutes. Oops. So I unwrapped the 2nd one and left it to rise in a bowl on top of the freezer where it’s warm. 

 

 

Here’s the risen dough. Very soft and airy but still very sticky.

 

 

So sticky that I grabbed a butter paper and used that to spread it out on the baking sheet.

 

 

I think that got it smoother.

 

 

Conclusion from letting it rise or baking right away: Not noticeably different.

 

Now I’m off to pick out some pizza toppings

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Earth social icons

New icons for you today made in earth tones.
This free set includes a Ravelry icon for all my knitwit friends out there. I did try to make the yarn ball logo but it just wasn’t working so I settled on the Ravelry “R”.  This set is dedicated  to Christenknits, a fellow raveler.

Included in set:

• Facebook
• Pinterest
• Twitter
• Etsy
• Ravelery
• Tumblr
• RSS
• Email 
• Blogger
• Good reads
• Google plus
• Instagram
• Bloglovin
• Flickr
• Linked in
• Youtube
• and a blank one to edit yourself.

in two sizes, 500px  and small 50 px

Leave a link in the comments to where you use them I’d love to see them at work.
click to Download

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The fog rolled in and the fog rolled out

 

Calderwood lake after the rain.

 

 

The fog rolled in and the fog rolled out.

 

 

 

 

Dana caught a few fish.

 

 

and was busy cleaning them.

 

 

Don’t ask me what kind of fish, lets just call them fish ok?

 

 

 

 

Later on Dana came over as the rain stopped and said You need to get out in that canoe with that camera as the sun sets and the fog clears out.

 

 

I knew he was right the minute he said it.

 

 

So we headed out.

 

 

The fog came and went and the water was just as still as could be.

 

 

 

 

The wind started to pick up and ripple the glassy water. And there it was, that moment when you know you got the photo you came for.

Big shout out to Dana for getting me to be in the right place at the right time for this photo!

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I was very excited when I found these gluten free wraps. I thought I was going to have to give up wraps to eat gluten free. That changed when I got these. For a few days I left them in the freezer just happy that I COULD have wraps if I wanted to. Finally I got them out and threw together some version gone astray of Ree’s wrap recipe.

 

 

I got out a piece of cream cheese and put it in a bowl to soften.

 

 

then headed to the garden for a handful of parsley.

 

 

Chopped it up with one of my new knifes. Yes, I got some new knives. Thanks Ellen!

 

 

Toss the chopped parsley in the bowl.

 

 

Then I ran back to the garden for a few onion tops.

 

 

Chopped them up

 

 

and added them to the bowl.

 

 

juice of half of a lemon.

 

 

Then I mixed it together and think a larger bowl would’ve been better.

 

 

If you have one of those julienner things use it, if not you can just chop you carrots real thin with a knife like I did. 

 

 

a few red bell pepper slices,

 

 

a few orange bell pepper slices,

 

 

a few yellow bell pepper slices,

 

 

and a few green bell pepper slices.

 

 

Then get one of the wraps. If you dawdle as much as I do and you’d kept your wraps in the freezer they’d be thawed and then some by now.

 

 

Scoop out some cream cheese spread

 

 

and spread it around.

 

 

put some lettuce on,

 

 

a few carrots, some yellow peppers,

 

 

red peppers,

 

 

a few orange peppers, green peppers,

 

 

and a few slices of ham.

 

 

Then roll it up.

 

 

 

This is the sad part,

 

 

I started to cut then and it all cracked!

It was like there was no gluten  to help it hang together.

 

 

So they were more like 3 sided crumbly sandwiches.

 

 

They tasted all right though.

 

 

I think next time I will try using these gluten free wraps as quesadillas maybe cheese will hold it all together.

 

 

Crumbly Gluten Free Wraps

 

ingredients

• Udi gluten free wraps
• 8oz cream cheese
• 1/4 cup chopped parsley
• 1 tablespoon chopped onion tops
• juice of half of a lemon
• salt and pepper to taste
• 1/4 yellow bell pepper julienned
• 1/4 orange bell pepper julienned
• 1/4 red bell pepper julienned
• 1/4 green bell pepper julienned
• lettuce leaves
• lunch meat slices

 

In a bowl, mix cream cheese, parsley,  onions, and lemon juice.

Spread cream cheese spread on wrap, layer on vegetables and lunch meat. Roll up and slice. Serve right away or make ahead. They don’t get any more crumbly sitting in the fridge.

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