Spending a few days in the hospital really had me itching to get outside for a run and into my kitchen to bake. Our first night home, a dear friend blessed us by bringing us dinner. The next night I was still playing catch-up around the house and opted for easy spaghetti. But, by yesterday I was back at the gym by 5:30am and ready to get back in gear in the kitchen. I decided to give homemade pizza a shot. This afforded me the opportunity to use up our leftover spaghetti sauce as well as to spend some much needed one-on-one baking time with Grace. We had a blast, and dinner was delicious.
Homemade Pizza Crust
1 3/4 cup Basic Gluten-Free Flour Blend
1/4 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
4 tablespoons Spectrum shortening
1 cup rice milk
1 tablespoon apple cider vinegar
Toppings (Your choice. I used tomato sauce, shredded goat "cheddar," chicken sausage, sun-dried tomatoes)
1. Preheat the oven to 350. Coat a pizza tin or cookie sheet (with edge) with olive oil.
2. Combine flour, xanthan gum, salt, baking soda in a medium bowll. Set aside.
3. Combine the shortening, hemp milk, and vinegar in a large bowl, with a mixer on medium speed for about 1 minute.
4. Add the flour mixture to the wet ingredients and blend for 2-3 minutes on medium speed.
5. Pour the batter into the pan. Use a spatula to spread the batter evenly to the edges.
6. Bake at 350 for 15 minutes.
7. Remove the partially baked crust from the oven. Add desired toppings.
8. Bake for 12-18 minutes more.
Next time I make this, I will bake the crust in pie dishes for personal-sized pizzas. I also may double the batter, as this recipe is a relatively thin crust. No complaints, though. Everyone ate seconds, some had thirds!
Lucky for us, we had a Bob's brownie mix in the pantry. So, we whipped that up for dessert. And when my three-year-old bakes, she bakes with sprinkles. So, sprinkled brownies we had! Yum!