Today for dinner we had gluten free pizza, made with pre-made crusts. So, I figured I would both a product review of the pizza crusts, and the toppings I used. I also made the sauce I used on the pizza, so I'll throw that in, even though sauce is typically gluten free anyway.
Kate's "Tomato" Sauce
1 large can tomatoes (diced, whatever, you're going to blend later)
1 bag of frozen spinach
1 small can of sliced black olives
3 sardines
1 1/2 tablespoons corn starch, plus 2 tablespoons cornstarch (here is the gluten free part, normally I would make a roux)
1 cup buttermilk
1 tablespoon tumeric
1 tablespoon Italian seasoning herb blend
Handful of cubed salt pork
Sautee the salt pork in a pot. Add tomatoes, then spinach, then olives and sardines, tumeric, Italian seasoning blend, and 1 1/2 tablespoons corn starch. Simmer together. Put into blender, add buttermilk. Blend. Return to pot, add remaining corn starch. Simmer, making sure there are no lumps. Reduce until desired consistency.
So this is the sauce I used for the pizza; it is more spinach-y tasting, and I'll warn you in advance, it's not the most attractive stuff in the world. I like it, and so does Brooke, though. Either she is appealing to my ego, or she REALLY loves it.
Glutino Pizza Crust
This pizza crust was amazing (http://www.glutino.com/our-products/frozen-meals/pizzas/premium-pizza-crusts/). We were pleasantly surprised to find that we might like this more than regular crust. It got to be crispy, had a good flavor (that is, it didn't interfere with the toppings), and is something we would definitely eat again. Happily. We made two different pizzas, and each ate half. I'll include what we made, in case anyone is interested in replicating it.
Pizza 1
On top of this crust, we put a layer of sauce, a layer of ricotta, crab meat, Italian blend shredded cheese, diced mushrooms, and paprika. I expected to absolutely love this pizza, and was disappointed. There were too many moist ingredients under the cheese, and it made the crust soggy. Based on the second pizza we made, I am thinking this was our error, not the pizza crust's.
Pizza 2
On top of this crust, we put a layer of sauce, then spread fresh spinach leaves across it. We put Italian blend shredded cheese on it, then topped that with diced sundried tomatoes, mushrooms, and roughly chopped artichoke hearts. This was a very good combination, and the entirely of the crust was crispy.
Overall I would declare these pizzas a success. They are most expensive than non-gluten free pizza crusts, but a good thing to have on hand (they come frozen) to just whip up. They bake for only 10 minutes at 400 degrees; or they can be made as a fun make-your-own pizza night, with toppings put out in bowls where everyone can put their own toppings on the pizza. To save a bit, obviously only give the Glutino to those who are Gluten Free.
Namaste Muffin Mix
Brooke is prone to eating granola bars and cereal bars. Eating Gluten Free this is difficult, and Gluten Free cereal bars can run $6 for a box of five. Not so thrifty. So I thought that perhaps Gluten Free muffins (http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=15) would be a good alternative, so I decided to make a batch.
I am a batter eater, and was worried when I was licking the spoon. It just tasted strange and not like muffin batter. However, once we baked them, we liked them just fine. One person said they had an interesting flavor, but it was something he could live with.
We arranged the muffins according to the mix, and threw in some dried currants and Goji berries. The mix, I think, could go sweet or savory depending on your fancy.
Ener G Wylde Pretzels
I love pretzels, and was prepared to mourn the loss of peanut butter pretzels and mustard and pretzels. Then I found Ener G Wylde Preztels (http://www.ener-g.com/wylde-pretzels.html). Again, I was pleasantly surprised at the results. I like these better than regular pretzels. They are small cicles, maybe the size of a quarter, and they are wonderfully crunchy. I made my own peanut butter dip, and my desire for peanut butter pretzels was more than quelled.
Peanut Butter Dip
1/2 cup peanut butter
1/2 cup cream cheese
1 tablespoon agave or honey
Splash of milk
Combine all of these ingredients until smooth.
We also ate this dip on apples. I wonder if maybe yogurt, vanilla or plain, would work well instead of cream cheese and honey. If anyone tries it before me, let me know.
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