Gluten Free Pizza!

Holy yum was my breakfast pizza good yesterday.   I found Bob’s Red Mill Gluten free all purpose baking flour at our grocery store over the weekend.  The 22 ounce bag only cost $2.69 cents, which isn’t too bad!  When I was reading the back of the package, it said for best results, mix in 2 teaspoons of xatham gum.  I was like, WTF is xatham gum?  Turns out it was sitting right next to the gluten free flour!

However, a 12 ounce bag was $19!  No thanks.  So my only problem with the dough is that it was really soft – every time I rolled out the dough and then went to pick it up to put it on the baking sheet, it tore into pieces.

So I ended up just rolling it on my pizza pan.  I thought for sure it would stick to the bottom, but it didn’t!

I baked it on the next to last rack in my oven at 400 for about 15 minutes.  The crust was crispy, just the way I love it!

Biz’s Gluten Free Pizza Dough (enough for 2 personal pizzas)

Each serving:  200 calories, 44 carbs, 6 protein, 2 fat and 6 fiber.

  • 1 cup gluten free all-purpose flour
  • 1/2 cup warm tap water
  • 1/2 packet of yeast
  • 1/2 teaspoon of salt

Mix the flour, yeast and salt together.  Pour in water and mix well.  I ended up using about another 2 tablespoons of dough to knead it on my counter.  My pizza had 1/4 cup marinara sauce, 1/2 cup shredded zucchini, 1/4 cup diced orange pepper, 1.5 ounces shredded cheddar cheese, then I drizzled 1/4 cup liquid egg whites over the top for another boost of protein.  The pizza comes in at 466 calories, 57 carbs, 25 protein, 17 fat and 8.5 fiber.

I ended up doing the elliptical for my workout at lunch – 45 minutes at level 10 on the hill climb. 😀  Of course I was watching Food T.V. and Rachael Ray was making a crab macaroni and cheese that looked to die for!

My lunch looked a lot prettier before I almost dropped it!  I had cooked an orange pepper.  With the remainder of meat and cooked gluten free pasta left over from our salisbury steak dinner, I mixed 1/2 cup of the cooked gluten free pasta with 4 ounces of cooked ground sirloin with 1/2 cup of my marinara sauce.  I put the noodle mixture into both halves, topped with mozzarella cheese, and then put it in the office toaster oven on broil.

I had it on a piece of foil, and as I was taking it out, my arm touched the door of the oven and slightly burned me, and I dropped the foil and my peppers landed on the counter!  So I give you messed up, but delicious, stuffed peppers! 😀

512 caloires, 38 carbs, 52 protein, 16 fat and 6.5 fiber

It was so cold when I got out of work – it was lightly snowing, nothing stuck but I thought I would have to scrape my windshield because of the frozen rain.  I normally don’t wear a winter coat – I am weird that way!

So what better way to get our minds off of the cold then to have have a grilled chicken chopped salad for dinner!  Except I forgot the hard boiled eggs on the stove and I didn’t have avocado – my plan was to make a cobb salad, but its close enough.

I love the dressing I made.

Biz’s Blue Cheese Buttermilk Dressing

Makes 4 servings of 1/3 cup each:  89 calories, 4.8 fat, 5.3 carbs, .1 fiber and 5.7 protein

  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup (2 oz.) crumbled blue cheese

The chicken was marinated in a bit of olive oil and rosemary, then I vacuum sealed it and put it in my deep freeze.  We both thought the chicken was excellent – lots of flavor and super moist.

mine had diced radish, carrots, cucumber, cheese, bacon and tomato

I loved the added tang of the dressing from the vinegar

With 4 ounces of grilled chicken:

520 calories, 24 carbs, 55 protein, 15 fat and 5.1 fiber

Stats for Tuesday:

  • 1498 calories, 119 carbs, 132 protein, 49 fat and 20 fiber
  • 28% of calories from fat
  • 45 minutes elliptical, hill climb, level 10
  • 5 minutes abs on the ball

Need your vote!  It’s round 8 of Foodbuzz’s Project Food Blog and there is one stand out.  The task was to use pumpkin in a savory or sweet dish.  Well Betsy of Joe and Betsy made 26 separate dishes using pumpkin.  If you use pumpkin only a couple ways, pretty sure Betsy knocked this one out of the park.  You can vote her through to the next round by going here.  She made pumpkin bagels with cinnamon cream cheese that make my mouth water just looking at them!

Alright, gotta jump in the shower – make it a great day!

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24 thoughts on “Gluten Free Pizza!

  1. that pizza looks perfect!

    PS: I got the package! Thanks so much 🙂 I love everything, and the items from TJs are ones I haven’t tried before, so I’m excited to use them 🙂

  2. I have been craving salads lately, I really don’t know why but I have, and yours just made me want one even more!

  3. You’re killing me with these pictures.
    Totally gonna make that dressing. Yum!

  4. man I love blue cheese, and that dressing looks pretty healthy! But dang, I just used the last of the buttermilk in pancakes and corn bread. Maybe I’ll get some more.

  5. I am always amazed at how far you can make 1400 calories go and look so good at the same time! Hope your burn heals quickly, ouch that hurts!

  6. Thanks for posting the bleu cheese dressing recipe – I want to try it!

    Glad you didn’t drop lunch on the floor. 🙂

  7. Your foods look really good, especially the pizza! I’ve never tried Blue Cheese before, always been kind of leery to try it. That almost looks good. 🙂

  8. Mmmm! There’s something special about homemade pizza.

    And your pasta looks soooooo good.

  9. Mmmm….I am going to have to tell my sister about that crust! (My nephew is allergic to gluten). It looks delicious! And wow, I had no idea xatham gum was THAT expensive. Really?!! I mean, for that much money, you could pay a personal chef to make you your own crust, ya know?!

  10. I seriously need to get on the breakfast pizza kick. Yours always look so good!

  11. All of those look uhhh mazing! I’m starving- I did almost snatch my kiddos food for lunch I’m so stinking hungry!

  12. Breakfast pizza looks awesome as does the salad!!!

    Jen

  13. I keep hearing about xanthan gum on blogs. I know you’re supposed to use only a little at a time, but that is so expensive for a small bag!

  14. I gotta go…everything made me drool. lol 🙂 Can you adopt me?

  15. Weighting For 50

    Your site makes me hungry!! FANTASTIC pictures!!!

  16. Oh YES time for Biz’s snowflakes again!!! 🙂 hehe I love when you add them to the blog ea. year. I’m such a weirdo.

    The $19 sounds tough up front – but only using 2 tsp. to ea. batch would probably help it last a long time, right?! Although I guess if you liked the way they dough turned out it’s probably not worth it at that point though. I wonder too – WTF is that? Sounds sciency. haha

    Oh man I def. voted for Joe & Betsy! I couldn’t believe she whipped out 26 dishes. She blew everybody out of the water w/ that one!

  17. Whoa that flour is like buying a printer. The flour cheap, but the ink (Xanthum gum) NOT!!! HAd no idea it was so pricey! I have yet to make gluten free pizza dough, I should start going a little more gluten free, I do feel better when I do.

  18. I have the same thought about the Xanthum gum… It would probably last a lifetime!

    You could put it on your Christmas list!

  19. haha i’ve been saving up for some xatham gum and flagging enough recipes to make it a reasonable purchase…isn’t that just totally ridiculous?! i like the christmas wish list idea 🙂

  20. Infimratoon is power and now I’m a !@#$ing dictator.

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