Game on! Pizza party!

Game on! Pizza party!

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It's football season! Nothing compliments cheering on your favorite team like friends, a good beer, and some hearty snacks. How do you please the whole crowd? A gluten free pizza party, of course! Turns out, you can have your pie and eat it too. 

There are only two medical reasons (to date) that people should avoid gluten: celiac disease and a highly uncomfortable skin disorder called dermatitis herpetiformis. However, a gluten free diet is becoming popular to treat irritable bowl syndrome, multiple sclerosis, autism, attention deficit disorder and weight loss. Yes, the gluten free lifestyle is trendy and may not be for everyone. Sometimes gluten products are higher in calories, so it's important to know that just because it's gluten free, doesn't mean that you can eat more of it. But generally, when I eat gluten free, I do feel lighter and less bloated. I say, why not try it out? After all, making pizza is a fun, crowd pleasing activity ~ and even more fun when everyone can enjoy it. 

By making your own crust and tomato sauce, and adding fresh, organic veggies, you can still enjoy a filling meal and get the nutrients that you and your buds deserve. I suggest making your dough and sauce beforehand. When the fans come by, take orders on toppings, create your pie, and pop em' in the oven to enjoy at halftime. 

Sauce: 
- 2 Tbs. olive oil
- 3 garlic gloves: minced
- 1 whole yellow onion: diced
- 5 carrots: peeled and chopped
- 1 red pepper: diced
- fresh herbs ~ basil, parsley & oregano
- pinch of red pepper flakes
- 1 3/4 pound of fresh tomatoes OR (what I do...shhh) one 28 oz. can of organic whole tomatoes
- splash of red wine
- salt & pepper to taste

  1. In a medium saucepan, heat olive oil and add garlic and onion. 
  2. Add carrots, red pepper, fresh herbs, salt, pepper and red pepper flakes. Saute on low heat for ten minutes. 
  3. Now add your tomatoes and a splash of red wine. Let simmer for another 10 minutes or so. 
  4. Put creation in blender on high until smooth. (Be careful not to burn yourself ~ I suggest adding a cloth to the top of blender lid and hold on tight to avoid splashing.)
  5. Pour fresh sauce back into saucepan. 
  6. Set aside. 

Crust: (Gluten crust is generally chewy. To make it crispy, I suggest making it thin to properly enjoy!)

- 1 tablespoon dry yeast
- 2/3 cup brown rice flour 
- 1/2 cup tapioca flour
- 2 tablespoons powdered milk 
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin
- 1 teaspoon italian seasoning
- 2/3 cup hot water 
- 1/2 teaspoon agave syrup
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar

  1. Preheat oven to 425 degrees F.
  2. Blend all ingredients on low speed using regular beaters (not hands). Turn up to high speed for three minutes. In a bowl using, regular beaters (not dough hooks), blend all ingredients on low speed. If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters. Dough will resemble soft bread dough.
  3. Place mixture on lightly greased 12-inch pizza pan.
  4. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.Make edges slightly thicker to hold toppings.
  5. Bake pizza crust for 10 minutes.
  6. Remove from oven.
  7. Now its time to spread pizza crust with your favorite tomato sauce (or homemade pesto) and toppings.
  8. Bake another 20 to 25 minutes or until top is nicely browned.
Serve.
Enjoy.
GO PATS!


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