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Potato Cauliflower Pizza Crust & Great American GF Pizza Challenge

Who doesn’t love pizza? I know I love it. For a lot of reasons. It’s an easy and inexpensive meal for the family. It tastes good. It’s fun to meet with friends over pizza and a beer. Let’s face it—eating pizza is a beloved American pastime.

So, I will not give up on pizza simply because I can’t eat it in it’s original form. A great GF pizza is out there somewhere and I’ll find it. Some of you may already have already found yours. (And, if so, please share! See the GF Pizza Challenge below.) I am still searching.

My search has yielded some interesting finds. There’s a non-GF pizza that avoids yeast by using beer or club soda. And, then there’s one from Rustico Cooking who brings us a classic recipe from southern Italy. It’s not the least bit like our American pizza but it’s perfectly perfect because the main ingredient is potato and the recipe uses very little flour. Check it out: Pizza di Patate Pugilese (Tomato and Cheese Topped Potato Pizza). Finally, I came across a fascinating cauliflower pizza created for low-carb living.

As usual I played around with all these recipes and a few more. The idea of using potato and cauliflower intrigued me. It sounded like it would be good, healthy, and tasty. It seemed like it would be a fun kitchen challenge. And, it is and it was.

The result is a nice alternative to traditional pizza. Although it isn’t as stiff as a regular pizza it can be picked up and eaten with your hands if you like. The pizza shells can be frozen after the first baking to top and finish cooking at a later time. If you don’t have or want to use cauliflower you can always substitute another cup of potato and it will work just fine.

Potato Cauliflower Pizza Crust

2 cups potatoes, boiled and riced
1 cup cauliflower, roasted and chopped
salt and pepper
1 teaspoon extra-virgin olive oil, plus extra for the baking pan
1/2 cup gluten free flour (see below), plus extra for the counter
1 tablespoon freshly grated Parmigiano Reggiano (optional)
1/2 teaspoon dried oregano
1/2 tablespoon dried basil
½ teaspoon salt
3 tablespoons water

Topping Options
2/3 cups tomato sauce
1/4 cup freshly grated Parmigiana Reggiano
1/2 cup roasted broccoli florets, coarsely chopped
3 tablespoons kalamata olives, coarsely chopped
2 tablespoons sundried tomatoes, chopped
1/4 cup shredded mozzarella

Preheat the oven to 350โ„‰. Convection Roast works great for those of you with this oven setting.

Place the potatoes (about 3 large) in a pot. Add cool water enough to cover by an inch or two. Bring to a boil, reduce to a medium heat and cook about 30 minutes until tender when pierced with a knife. Drain, peel and pass through a ricer. Let cool to room temperature.

While the potatoes are boiling cut up the cauliflower (or use 8 ounces frozen cauliflower), spread out on a parchment lined cookie sheet, sprinkle with olive oil, salt and pepper. You can roast any other vegetables for toppings — broccoli, peppers, eggplant - at the same time. Pop into a 350โ„‰ oven for about 15 minutes. Keep an eye on them and take them out when they are just getting brown.

Remove the vegetables and turn off the oven. When the oven is cool put the baking stone back in and preheat to 450°F. (Again, Convection Roast works best.)

Chop the cauliflower into a small mince or put into your food processor and process until it looks like it’s been coarsely chopped. You do not want it to look like mashed potatoes. (Prior to this step I like to press them in the ricer to extract any moisture. The large cauliflower pieces don’t go through the ricer holes but they compress and the water drains.)

Mix the potatoes, cauliflower, flour, salt and herbs in a medium bowl. Add 2 tablespoons water and mix in by hand to create a soft dough. Add more water, if needed, a little at a time to help the dough come together. You don’t want sticky dough. If this happens add a little flour.

At this point you can decide if you want one large pizza, 2 smaller ones, or 3 personal. Divide the dough accordingly.

Place the dough on a lightly floured piece of parchment. Flatten it into a disk, sprinkle with a little flour and cover with another piece of parchment. Roll it out with a rolling pin to the desired thickness. Thinner is probably better — around an 1/8 inch or so.

Peel off the top layer of parchment. Drizzle the top of the dough with a little olive oil. Pop it into the oven on top of the pizza stone keeping the bottom parchment paper in tact. This makes it much easier to work with. Bake about 8-10 minutes until you start to see it turning golden around the edges.

Remove from the oven, top with sauce and your other favorite toppings. Return to the oven for 5-7 minutes, or until brown around the edges. Serve hot. Serves 3 as a main course, 6-8 as an appetizer.

Flour mixture: 1/2 cup sorghum flour, 1/4 brown rice flour, 1/4 cup finely ground cornmeal, 1/2 tsp xanthan gum.


The Great American GF Pizza Challenge

We all know there’s a great resource of GF (CF or dairy-free, no-eggs, no-yeast, etc.) chefs, cooks, bakers, moms, dads, teens, etc. out there who have great pizza recipes to share with the rest of us who are searching for a favorite! So, here’s your chance to wow us. Anything goes. I’m looking forward to the creativity and yuminess yet to come!

Please feel free to use “Post a Comment” below to tell us about your entry or add your recipe if you don’t have a blog or site. Thanks for sharing.

GF Pizza Challenge Participants

1. Mary Frances - gluten free pan pizza
2. Mary Frances - gluten free pizza crust
3. Annalise Roberts - pizza crust & link to brown rice flour mix
4. Dr. Jean Layton - GF Whole Grain Pizza
5. Kristen Campbell - gluten-free, casein-free, almond crust pizza

Powered by… Mister Linky’s Magical Widgets.

Had to end the Mister Linky’s link tool due to technical issues. So, for now, if you have a GF Pizza recipe you’d like to share please leave a comment with a link to your recipe. Thanks!



No Worries Chocolate Chippers

Chocolate Chip Cookies are the quintessentially classic cookie. Can you imagine life without them? Well, if you’re reading this you probably have—even if only for a short while.

It doesn’t take long after finding out you can no longer eat gluten (and eggs and most dairy) for reality to sink in. All of a sudden you think—no pizza, no pasta, no sandwiches? No cookies? Well, that’s not really how it is but that’s how it seems at the time.

Gotta tell you when I found out about my food sensitivities I immediately started an online researching jag (that continues to this day). The internet saved my life. Well, actually my naturopath and all the organizations and bloggers who shared information about restricted diets did. I am thankful to all the people out there who have made their food journeys public and shared their recipes, tips, stories. Without this amazing celiac, allergic, food sensitive community I would never have eaten a satisfying chocolate chip cookie again! (And, they supplied so much more than cookies!)

So, here’s my take on that wonderful classic and it’s based off the age old Tollhouse recipe. There’s a few more ingredients but it’s just as good.

As I was licking the spoon I thought “No need to worry - no eggs.” Hence, the name. If you don’t use gluten, eggs, or dairy this is a great recipe for you. Go ahead … eat them. No worries.

This is a soft, light cookie on the inside with a bit of crunch on the outside.

No Worries Chocolate Chippers

1 flax egg
1/4 cup Earth Balance Buttery Spread
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
1 cup sorghum flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/4 cup tapioca flour
2 tablespoons almond meal
1/4 cup GF oatmeal
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Enjoy Life semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 375โ„‰. Line two large baking sheets with parchment or silpat.

Make the flax egg: 1 tablespoon ground flax mixed with 2 tablespoons warm water. Stir well and set aside.

Blend softened Earth Balance Buttery Spread, sugars, flax egg, applesauce and vanilla in the bottom of a stand mixer and mix for a minute or two until all ingredients are blended together.

Add flours, potato starch, almond meal, oatmeal, baking soda, baking powder, xanthan gum, and salt to a separate medium sized bowl and whisk until all the dry ingredients are mixed well.

Turn on the mixer and slowly add the dry ingredients to the wet ingredients. Mix well until all ingredients are fully incorporated. Stir in the chocolate chips and walnuts.

Drop by spoonfuls onto the baking sheets leaving room between each cookies (mine did not spread). Bake for 12 minutes, rotating the trays halfway through the baking time. Remove from the oven. Let them sit for a few minutes and then move to a cooling rack. Makes about 2 dozen cookies.