thin & crispy pizza crust

pizza dough recipe: gluten free, egg free, dairy free, sugar freeI use instagram to procrastinate.

When I just don’t feel like doing something, i sit & troll through peoples pictures until I miraculously find the motivation needed to do the thing I was avoiding doing in the first place.

Today it just so happens I was trying to avoid thinking about food.

Not that I wasn’t hungry or didn’t want to eat. It’s just, well, I had fresh basil from the garden, a bulb of garlic, some delicious tomato sauce & a huge block of parmesan…. & the only things to put all these wonderful ingredients on were this disgusting gluten-free spaghetti, or rice.

No motivation I tell you.

It just seemed like such a waste!

Back to instagram…

I follow this cake designer who goes by the name of The Sugared Saffron. Turns out, she made home-made pizza for her kids & they loved it. What I loved, was the picture.

It looked glorious.

It’s been a while since I had pizza. I was sold on the picture she posted immediately.

That’s how this recipe came about.

The only way to have pizza, was to make my own gluten-free pizza crust. I’m very happy with this recipe. It rolls out thin, the edges get super crispy, the middle has a slight chew, it kind of reminds me of a whole-grain crust since it has flaxseed in it. It was just, delicious!

I’m not ashamed to say that I’ve eaten two pizzas. Well, one & a half… I shared with Mel because I’m a good fiance.

Here it is. My pizza dough.

It’s gluten-free. Dairy free. Egg free. & sugar free. It would be vegan too if it wasn’t for the honey. So close!

I haven’t included a recipe for the toppings, I kind of just threw everything on there in a big heap. My mouth was watering too much to keep track of what was going on. My apologies. Next time.

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cinnamon & raisin bread

cinnamon & raisin bread - gluten free

Cinnamon & raisin bread will forever remind me of my grandmother, May.

Now there was a woman who gave in to my every food craving… more often than not I craved crap like those fake chocolate croissants that come in plastic, foil packaging. Or cookies. Or fast-food from a Greek chain called Goodies. (my mum didn’t let me eat any junk at all, so my summers with May I really went overboard)

Actually, thinking about it, the woman couldn’t cook worth a damn. And for the most part, she fed me a lot of junk food… or force fed me the gross concoctions she called meals. Man, I really appreciated my great grandmother Nania & my great aunt Lila back then. They lived in the apartment above May & they used to bring me down home cooked food. Soutzoukakia & pastitsio were my favorite.

cinnamon & raisin bread - gluten free

In fact, one summer May sent me home so fat, my mum called her up & threatened that if I ever returned home that porky again, she’d never be allowed to see me unsupervised.

Still, not all my memories of food with her are bad.

Case in point, raisin bread.

On the weekends, May would take me on a long drive through the mountains so that we could go to the amazing beaches in Sounio. Every time we took that journey, we’d stop at the same bakery along the way where she would buy us a loaf of freshly baked raisin bread… and by the time we’d made it to the beach, the whole loaf had been polished off.

I loved & hated going to the beach with May. The woman used to make me wear floaties until I was at least 6, even though I’d clearly been a water baby since the day I was born. I was mortified every time.

It’s funny the things we remember.

She was a peculiar woman, but I loved her very much, and I know she loved me, that much I never doubted.

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gluten-free flour blend: all purpose white flour

I have another flour blend for you.

It’s just a general, all purpose blend. Nothing overly exciting, but you can use it just about any where.

I’m going to keep making blends for specific purposes though. Like maybe even a pie-crust / pastry specific blend.

For now, mix this up in as large or as little a quantity as you would like & keep it on hand.

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gluten-free flour blend: cookies

I want to talk to you for a minute about flour blends…

I’ve seen a lot of things circling the net as of late with regards to people being somewhat discouraged from following recipes by authors who tend to use a lot of different kinds of gluten-free flours as opposed to just one, pre-made, store-bought blend.

I get it, it’s time consuming, a little more expensive, & you end up with a cupboard full of ingredients (which I personally see as a treasure chest).

I want to explain to you why I generally avoid pre-made flour-blends where possible.

Since going gluten-free, I’ve found a brand called Dove’s farm that just happens to be kind of fantastic. I wrongly made the assumption though that just because this brand has a nice flour blend, that making a good blend was simple & therefore everyone would have access to blend that was just as good.

Oh how wrong I was.

On a recent trip to the US. I purchased a flour-blend in order to make a pie crust for a pumpkin pie. Innocently thinking that it was going to be just like the one I used at home, I worked away as usual & then served my masterpiece to all my dinner guests.

Not so good. Everyone devoured the filling as I knew they would, but the crust (which is generally my favorite part of any pie) was left scrapped clean & discarded on the plates of all. A little embarrassed I desperately made my excuses & swore that I was actually a really good chef.

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sour chocolate ganache on banana cake cupcakes

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I have this thing where I think that if I make cupcakes instead of a full sized cake… I’ll control the quantities I consume. Theoretically, it should work. Practically, it rarely does.

Surprise, surprise though, this time I’ve managed it. Possibly because I found some very willing taste testers to give the excess to.

See, theoretically, my idea is genius. It’s so much easier to give cupcakes away than to show up to someone’s house with a cake that has chunks missing & dig marks from your fork left all over it.

Still…. can’t say I wanted to share these. The creamy sour chocolate ganache & rich banana cake was just so delicious. The quinoa flour used was also an excellent compliment in both taste & texture.

Folks, we have a winner. xxx

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