First time I tried this gluten free pizza crust mix. I was skeptical but really liked it. There’s no yeast in it so there’s no waiting for the dough to rise. 

 

 

 

 

 

In a bowl, add oil,

 

 

cheese,

 

 

eggs,

 

 

the crust mix

 

 

and water.

 

 

mix it until

 

 

the fork is useless and then work the last dry crumbs in with your hands.

 

 

I tore my dough in half for two smaller pizzas.

 

 

Press onto an ungreased baking sheet.

 

 

Real thin. There’s not going to be any rising of this dough so thin is best.

 

 

Top with whatever you have on hand and want to eat. Here, I used fresh pesto,

 

 

sausage,

 

 

broccoli,

 

 

leftover rice,

 

 

roasted zucchinis,

 

 

and topped with cheese.

 

 

Baked it at 450 until the crust was starting to brown and the top cheese was getting golden.

 

 

Yum.

 

 

The crust was great!

 

 

Chebe Gluten Free Pizza Crust

Crust

• 2 tablespoons of oil
• 2 eggs
• 1 cup of sharp cheddar cheese
• 1 package of Chebe pizza crust mix 
• 1/4 cup of water or milk

In a bowl, add oil, eggs, cheese, pizza crust mix and water or milk. mix until it get real sticky then kneed with your hands. Press real thin onto baking sheet. Top with your favorite pizza topping and bake at 450 until lightly browned on the bottom.

 

Toppings I used

• pesto
• roasted zucchini
• broccoli
• leftover rice
• sausage
• cheese

 

The Ocoee whitewater Visitor’s center has 30 minute visitor’s parking and if you hustle you can see quite a bit in 30 minutes.

 

 

First the bridge lured me across

 

 

Then the rafts came floating down the river. It looked pretty calm until

 

 

they got right at that flashing light!

 

 

That’s when they got their monies worth!

 

 

Their guide spotted me and told them to wave to all the PancakeNinja readers.

 

 

This section is great, it’s built for photographers, the walkway is actually lower than the river water level so it gives a really good perspective.

 

 

 

 

 

 

It’s man-made so there are strategically placed rocks to keep things exciting.

 

 

Ok, watch this raft,

 

 

make note of how many heads are in the raft.

 

 

5 and a guide right?

 

 

Uh, by the time I got to the other side of the bridge there were only two left in the raft and it was hung up on a rock. They did get unstuck and they picked up the rides that fell out and floated down stream.

 

 

 

 

 

 

 

The whole guide thing looks like a lot of work.

 

 

 

 

And that’s the end of my 30 minute rafting adventure where I didn’t even get wet at all!

 

This simple Grilled Zucchini recipe is just what I needed! the zucchini are loving this weather and daily I’m finding surprises of MORE zucchinis. I peek under leafs expecting to find that baseball bat sized one that inevitably happens. 

 

 

Super simple, mince up parsley and a clove or two of garlic.

 

 

In a bowl, kind of a large bowl, large enough to hold all the zucchini you plan to use. Toss in the parsley

 

 

garlic, 

 

 

lemon juice,

 

 

olive oil,

 

 

salt,

 

 

and pepper.

 

 

mix it and set aside.

 

 

Slice the zucchinis longways.

 

 

spray lightly with cooking spray and grill until tender.

 

 

I’m trying out grilling on a 3.00 stovetop grill.

 

 

It seems to work fine.

 

 

Gently toss grilled zucchinis into parsley and garlic mixture.

 

 

And serve right away.

 

Grilled Zucchini with parsley garlic and lemon

Ingredients

• 3 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons extra-virgin olive oil $ 
• 1/2 teaspoon salt  
• 1/4 teaspoon freshly ground black pepper  
• 1 garlic clove, minced
• 4 zucchini, cut lengthwise into 1/4-inch slices Cooking spray

 

     Preheat grill to medium-high heat.
     Combine first 6 ingredients in a large bowl.
     Coat squash slices lightly with cooking spray. Place squash on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender. Add squash to parsley mixture; toss gently to coat. Serve immediately.