Similar to a large flatbread but crispier, this surprisingly easy gluten-free crust will surely appeal to those avoiding wheat. Best of all, it uses two power flours.
Note: Instead of placing sauce and toppings on raw dough, when making gluten-free pizza you need to cook the crust first and then add toppings.
3 large free-range eggs
1 cup (250 mL) almond flour
1 cup (250 mL) organic quinoa flour
1/4 cup (60 mL) grated Parmesan cheese (optional)
1 Tbsp (15 mL) fresh thyme or chopped rosemary
2 tsp (10 mL) honey
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) water
1/4 cup (60 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C). In large bowl, lightly beat eggs and stir in almond flour, quinoa flour, Parmesan (if using), thyme or rosemary, honey, garlic powder, onion powder, and salt. Slowly add water and olive oil and mix gently. The consistency will be similar to thick pancake batter and not firm dough.
Place sheet of parchment paper on large rimless or inverted rimmed baking sheet. Place batter on parchment paper and spread out with spatula into a round or rectangular shape about 1/4 in (6 mm) thick for a thin crust. Bake for 25 minutes, or until crisp and golden brown but not burnt. Add toppings and cook as directed by recipe.
Makes 8 slices.
Each slice (without toppings) contains: 240 calories; 9 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (2 g sugars, 3 g fibre); 229 mg sodium
source: "A World of Pizza", alive #376, February 2014
Fireside nibbles—one simply can’t get enough of them. This eye-catching dip is so easy to prepare: just whip it up in a blender and serve with your choice of veggies or bread crisps for scooping. It’s equally delicious spread on crostini and topped with bruschetta. Bubble-licious Dip can also be served warm. Transfer dip without toppings to small baking dish that is microwave or oven safe. Heat in microwave until bubbly, or bake uncovered in 400 F (200 C) oven until bubbly and golden on top. Garnish with toppings and serve.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.