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Easy Gluten Free Pizza Dough
Gluten Free Dough
Pizza has always been one of my favorite foods. When I found out I had to give up pizza because of my gluten allergy I was extremely bummed to say the least.
I tried many frozen gluten free pizzas, and some were actually decent, but none came close to what I was used to eating.
Never being one to settle, I decided to try to make my own pizza dough. Making my own pizza dough would mean I could have pizza whenever I wanted, with whatever toppings I chose.
I began looking for recipes first, and then I started experimenting. I finally came up with the perfect recipe that creates a thin, crispy crust that will rival any delivery or restaurant pizza.
GF Pizza Dough Recipe
Ingredients:
3 1/2 c. All Purpose GF Flour, plus flour for rolling out dough
1 Packets, Active Dry Yeast, or 2 1/4 tsp
1 tsp Salt
1 tbsp Sugar
1/4 c. Olive Oil, plus additional oil for bowl
Directions:
Pour 1 1/2 cups warm water into a large bowl, sprinkle with yeast and let stand until it's bubbly, about 7 minutes.
Whisk in sugar, oil, and salt into yeast mixture. Add flour and stir until dough forms. Form dough into ball, and drizzle olive oil over dough to provide a light coat. Cover bowl with clean dish towel, and set aside in a warm place until dough has doubled in size, about 1 1/2 to 2 hours.
Place dough on a lightly floured work surface and gently knead 1 or 2 times before using. Divide dough into 4 sections, for smaller, personal size pizzas.
To cook pizza, preheat oven to 500 F degrees. Lightly oil your baking sheet, place your dough on sheet, and flatten out dough by hand, to desired thinness. Add your toppings, and bake on bottom rack for 10-12 minutes.
Freeze leftover dough for up to 3 months by wrapping dough, by individual sections, in plastic wrap, and sealing in freezer bags. Be sure to include date on bag.
I hope you enjoy my gluten free pizza dough recipe. Please share your thought and pics of your gluten free pizza creation.
Easy Breakfast Skillet Recipe...Perfect For A Sunday Brunch
My breakfast skillet is one of my family's favorites on the weekends. The flavors are great in this simple, yet hearty dish. The breakfast skillet comes together perfectly, and is great for Christmas morning breakfast, a Mother’s Day brunch, or just any day you want a tasty, filling breakfast.
One of the best things about the breakfast skillet is how simple it is to change up the flavors. I keep this recipe simple with eggs, potatoes, and bacon. But you can change the bacon to any breakfast meat of choice. I sometimes I use leftover roasted chicken, and it is so yummy. You can also use hash browns, peppers, and add fried eggs instead scrambled.
Breakfast Skillet Recipe
Ingredients:
4 Large Yukon Gold Potatoes
6 eggs
2 tbsp. Milk
6 Strips of Bacon
½ Yellow Onion
3 - 4 tbsp. Olive Oil
2 tsp Garlic Powder
1 1/2 tsp. Sea Salt
1 1/2 tsp. Black Pepper
1 tsp. Thyme
½ cup Shredded Cheddar Cheese
Directions:
Wash and dry potatoes well, and large dice them. Add about 3 tbsp. of olive oil to large skillet, and heat on medium. Chop onions in small chunks. Add potatoes and onions to skillet and sprinkle with a little garlic powder, salt, and black pepper. Stirring frequently, add lid to skillet and cook for about 15 minutes, until potatoes are tender. Leave lid on potatoes once done but remove from heat.
Place bacon on microwave safe plate and cook for about 3 minutes until nice and crispy. In a medium size bowl beat eggs with thyme, milk, and salt and pepper. Soft scramble eggs in separate skillet.
Crumble bacon and top potatoes with it. Next, evenly spread scrambled eggs over potatoes and top with cheese. Replace lid for about 3 minutes until cheese is melted.
Let me know if you enjoyed the recipe. Did you make any changes? Please share!