October 2008


As you may know, one of my favourite Gluten-Free treats, is pepperoni pizza. I’ve made it time and time again, never tiring of the simple toppings – until recently.

Surprisingly, I found myself in need of vegetables, the rich mingling tastes of artichokes and carmelized onions and I l knew that Pizza would be my base. I had a landlord when I was in University and occasionally she would invite me upstairs to have homemade pizza – this was literally the best pizza I have ever had. Her secret? ALWAYS sautee the vegetables first to lock in the flavour and prevent watering on your pizza.

Carmelized Onion, Mushroom and Artichoke Pizza

Ingredients:

  • 1 Gluten-Free Pizza Base, partially cooked
  • Gluten-Free Pizza sauce
  • ~ 2 cups of Grated Cheese (I like a mix of mozza and cheddar)
  • ~1.5 cups of mushrooms, cut into quarters
  • ~1/2 can of artichokes, chopped
  • 1 medium onion, cut lengthwise into strips
  • ~2 tbsp brown sugar
  • Oil for sauteeing
  • Fresh basil (optional)

Directions:

  • Using a small amount of oil, sautee the onions over medium until they become translucent (~ 5 min)
  • Sprinkle onions in brown sugar, and continue to sautee until they smell-sweet and have a lovely caramel colour (~10-12 minutes) – place in a small bowl and set aside.
  • Sautee mushrooms in a small amount of oil over medium heat, until they have watered and shrunk in size – place in a small bowl and set aside.
  • If using fresh basil, chop finely and mix into the pizza sauce for extra flavour.
  • If you have timed things right, take your pizza base out of the oven, spread with pizza sauce, spread onions evenly over the pizza, top with sauteed mushrooms, artichokes and then cheese.
  • Cook for an additional 10 minutes.
  • Allow pizza to cool slightly before cutting, and enjoy!!

As promised (months ago), here is the recipe for easy and delicious Gluten-Free Pancakes. Unfortunately, I don’t have a picture as we always scarf them down as soon as they are cooked, but these delicious silver-dollar sized pancakes are so wonderful. Special thanks to my Sister for providing me with this delicious recipe book.

Note this recipe uses Gluten-Free Self-Raising Flour, I just use my Gluten-Free Flour mix with an additional 2 tbsp of baking powder, and it seems to work fine.

Gluten-Free Hotcakes
(From “Sharing Sweet Secrets: Gluten & Wheat Free” by Pamela Moriarty)

Ingredients:

  • 1/2 cup Gluten-Free Self Raising Flour (see note above)
  • 1/2 cup white rice flour
  • 1/2 tsp GF baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 2 Tbsp sugar
  • 1/3 cup milk soured with 1/2 tsp lemon juice (or 1/3 cup buttermilk)
  • 2 Tbsp melted butter

Directions:

  • Sift flours, baking power and baking soda together. (I just use a whisk in the bowl).
  • Beat eggs and sugar together with an electric mixer until thick and creamy.
  • Add soured milk and melted butter to egg mixture.
  • Fold flour mixture into wet mixture, using “stir” on your mixer.
  • Heat your pan, and melt a small amount of butter before adding batter to the pan to cook.
  • Add 2 tbsp of batter at a time (they expand) and allow bubbles to appear before flipping over to cook on the second side.
  • Enjoy with toppings of your choice!!!