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Simple Gluten-Free Pizza Crust, Yeast-Free

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Serves 2 to 4
Preparation time 10 minutes
Cook time 20 to 25 minutes

Crust:

2 eggs or egg substitute
2 tablespoons unrefined oil
1 tablespoon honey or agave syrup
1¼ cups tapioca flour (starch), plus some extra for kneading the dough
¼ cup almond meal or other gluten-free flour (OR you can just use more tapioca flour)
¾ teaspoon sea salt
1 teaspoon garlic powder
1½ teaspoons dried oregano or Italian seasoning
Optional: 1 teaspoon xanthan gum
Olive oil for brushing

Preheat the oven to 400º. Whisk together egg, oil, and honey or agave syrup in small bowl. Mix together the rest of the ingredients in a medium bowl. Add the dry ingredients to the wet. Combine the ingredients as well as possible with spoon or fork – it will be quite sticky. Put about 1/8 cup of tapioca flour on a clean surface. Pull everything out of the bowl and make a dough ball. Knead the dough on the tapioca-dusted surface until it stops sticking to your hands (3 to 5 minutes). Roll the dough out into a circle; you can either use a rolling pin or your hands to press it out until it is the thinness you desire. I like to make two smaller rounds for two different pizzas! Transfer this circle to a baking sheet. Brush the round with a bit of olive oil, prick it in a couple of places with a fork, and place it in a 400º F oven for 15 minutes or until slightly golden on the top. Remove from the oven and add the sauce or pesto and toppings of your choosing. Place back into the hot oven and bake another 5 to 10 minutes until it’s all nice and bubbly. Let cool for 5 minutes and serve.

Simple Gluten-Free, Yeast-Free Calzone Crust

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Preparation time 10 minutes
Cook time 20 to 25 minutes
Serves 2 to 4 (makes 2 full-meal calzones)

Crust:
2 eggs or egg substitute
2 tablespoons unrefined oil
1 tablespoon honey or agave syrup
1¼ cups tapioca flour (starch) plus some extra for kneading dough
¼ cup almond meal or other gluten-free flour
¾ teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon garlic powder
1½ teaspoons dried oregano or Italian seasoning
Olive oil for brushing

Filling:
1 cup any combination of fresh veggies, cooked beans, or cooked meats
½ cup marinara or pesto sauce
½ cup your choice of cheese, or non-dairy “cheese”

Preheat oven to 375º. Whisk together egg, oil, and honey or agave syrup in a small bowl. Mix together the rest of the ingredients in a medium bowl. Add the dry ingredients to the wet. Combine as well as possible with a spoon or a fork – it will be quite sticky. Put about 1/8 cup of tapioca flour on a clean surface. Pull everything out of the bowl and make a dough ball. Knead the dough on the tapioca-dusted surface until it stops sticking to your hands (3 to 5 minutes). For smaller calzones, separate the dough into 4 balls; for larger ones, make 2 balls. Roll dough out into a circle; you can either use a rolling pin or your hands to press it out until it is about 1/8-inch thick.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

GF Calzone Crust, continued

Other options:

1. Pizza Crust: This dough makes a great pizza crust. Just roll it out nice and thin, crimp edges, prick several places with a fork, and bake in a 400º F oven on a pizza stone or baking sheet for 12 to 15 minutes, until slightly browned. Remove, add toppings, and bake an additional 8 to 10 minutes until bubbly.

2. Crackers: Flatten the dough to the thickness of a tortilla. Place on a baking sheet and brush with oil or butter. Cut into bite sized pieces and bake 20 minutes, until slightly browned and crisp. Let cool and store in an airtight container. Get creative with seasonings!

3. Soup Bowl: You can press this dough into ¼-inch thick layer over ovenproof bowls. Bake at 400º F for 25 minutes, or until golden. Remove from bowl and pour in soup of your choice! Idea adapted from “Gluten Free for Dummies,” by Danna Korn.

Salmon Croquettes

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It’s no secret, wild salmon is oh-so good for us because it deeply nourishes our bodies. In this super easy recipe you learn how to savor salmon in a new dish!

A gluten free version of one of my favorite dishes that my mom used to make when I was a kid. I love making these with leftover salmon, but you can also use canned, wild salmon.

Experiment with different gluten free dipping sauces.

Preparation time: 5 minutes | Cook time: 10-15 minutes
Serves 4 as a side dish or 2-3 for a main course | Yields: 10-12 2-inch croquettes

6-8 oz cooked salmon (if canned, be sure to drain all the juices)
½ cup chopped onion
12-15 crushed “Mary’s Gone Crackers” Black Pepper Flavor, OR any gluten free cracker will do.
1 egg (or for egg substitute whisk 1 TBSP ground flax seed with 3 TBSP of hot water.)
1 teaspoon gluten free, hot chili sauce
½-1 teaspoon salt
½ cup almond meal
2-3 tablespoons olive oil

1. Combine the first 6 ingredients in a food processor and pulse until they are well minced with no sign of large chunks.
2. Place almond meal on a plate.
3. Heat the oil to med/low in a large skillet.
4. Form salmon mixture into 2 to 3 inch little patties or balls. Roll in almond meal to
coat.
5. Place in a skillet and cook 5-7 minutes or until each side is browned. Serve these hot with Annie’s gluten free horseradish mustard or a gluten free BBQ sauce. Tasty!