Pizza Night!

It's the simple things that are the hardest to give up. I've played around with several gluten-free pizza recipes. Tonight's is an endodiet style adaptation from my cousins gluten-free crust.

Pizza dough:

1 ½ Tablespoon yeast

1 1/3 cup rice flour

1 cup tapioca flour

3 teaspoon xanthum gum

2 teaspoon Italian seasoning

1 teaspoon salt

1 ½ cup warm oatmeal, or unsweetened rice milk

2 teaspoon olive oil

2 teaspoon vinegar

Preheat oven to 425

Blend dry ingredients including yeast. Add warm milk oil and vinegar beat for 2 minutes on high.

Roll out onto greased pan, sprinkling rice flour when needed.

Make edges thicker,

Bake for ten minutes add toppings and bake for another 20-25 min.

For my toppings I sautéed red onions, garlic, and roasted peppers with olive oil, adding some arugula & basil to wilt at the end. I did use some goat cheese, one of my exceptions to the "dairy free" rule. Goat products are easier to digest and cause less inflammation than cows products.

For dessert, yes dessert!

Madeline made a perfect fruit salad, with strawberries, wild blue-berries, pineapple and banana.