Gluten Free Crispy Pizza Crust

I’m not gonna lie….there are a few things I really miss since my husband and I took the gluten free plunge.  Most of the time, I just try to find recipes that are naturally gluten free because I think it’s pretty hard, in many cases, to live up to the original.   But, there are those times that a bagel with cream cheese sounds amazing or a scone with a big cup of tea would make my day.    And pizza? I used to love that stuff! My first two children grew in the womb on pizza because it was one of the few things that sounded appealing to me.  I kind of figured I would just have to give up pizza altogether, but my aunt sent me a recipe this past weekend titled the “Best Ever Crispy and Flaky Gluten Free Thin Crust Pizza.”  This sounded like a lofty claim to me, but I figured it was certainly worth the shot if I could enjoy one of my food loves again.

The crust was A-M-A-Z-I-N-G.  Crispy, chewy, and not grainy in the slightest.  It was sturdy and didn’t fall apart after it was loaded up with toppings.  I wouldn’t say it is a dead ringer for the real thing, but it is without question the next best thing.   We will be using this in my house time and again.  My kids even ate it!   If you are gluten free or looking for a lower carb pizza option, look no further than this recipe.

P.S. sorry for the lack of pictures but my lighting was terrible and there aren’t too many pics of pizza dough sans topping that look appetizing.



Gluten Free Crispy Pizza Crust (from Real Sustenance)


3 cups packed almond meal

7 tbsp of starch (I used arrowroot)

2 tsp baking powder

2/3 c flax meal

1 cup warm water

1 tbsp oil of your choice


Preheat the oven to 375 degrees. Mix almond meal, starch and baking powder in a bowl.  Set aside.  In another bowl mix flax meal, oil and water.  Stir until the mixture thickens.  Add the flax to the almond meal and stir until very well combined.   Line two cookie sheets with parchment paper.  Divide the dough between the cookie sheets .  Press the dough out until it is about 1/16th of an inch thick.  I intermittently dipped my fingers in oil to keep them from sticking to the dough.  Pre bake the crusts for 22-25 min until the edges start to brown.   Load up the crusts with your favorite toppings and cheese (dairy or non-dairy) and bake for 15-20 min until the cheese is melted.

Cilantro Lime Chicken with Southwestern Quinoa

Last week it was absolutely roasting in the Midwest.  Our relatively mild summer was slammed with a 90 degree finale.  I was meal planning for the week and trying to come up with ideas that required little indoor cooking.  I had made this chicken and quinoa salad earlier in the summer and my mom has been bothering me to remake it ever since.   Since the recipe requires almost no indoor cooking, it was the perfect dish to make in the oppressive heat.

The chicken portion of this dish is marinated in a mixture of fresh cilantro, lime and various spices, and because it is cut in small pieces and grilled as a kabob, every bite is packed with flavor.  The quinoa salad is the perfect accompaniment to the chicken and has a fresh bright flavor from tomatoes, green onions and fresh cilantro and an added creaminess from black beans.  A winning combination if you ask me!


I should also note that I made zero changes to this recipe.  This almost never happens to me.  My friends laugh at me because I usually look at a recipe and think of things I can add or substitute to make the recipe better.  The flavors of this recipe, however, are so well balanced that they speak for themselves.

Start by blending cilantro, spices, oil and lime juice for the marinade.  Chop 2 pounds of chicken breast into bite size pieces and pour the marinade over chicken.  Allow to marinade for  at least four hours.  I did this step in the morning and let the chicken marinade all day.


Cook the quinoa according to the package directions.   Let it cool slightly and then mix in chopped tomatoes, green onions, cilantro and black beans.  Whisk together lime juice, olive oil and several spices to create a dressing for the salad.  Pour over the quinoa while still slightly warm and toss everything together.  This salad can be served at room temperature or cold.


Before serving, place several pieces of chicken on each skewer.  Grill the kabobs for 15 minutes on medium high until cooked through.  Serve warm over the quinoa.


Cilantro Lime Chicken with Southwestern Quinoa (from My Life as a Mrs)


For the Cilantro Lime Chicken:
2 pounds (about) boneless skinless chicken breasts, cubed into 1 1/2″ cubes
1 cup loosely packed cilantro
2 cloves garlic, grated
2 limes juices (about 1/4 cup)
1/2 cup extra light olive oil (or other mild flavored oil)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the Southwestern Quinoa Salad:
1 cup quinoa, rinsed well in a mesh strainer
2 cups vegetable or chicken broth
1/4 cup extra light olive oil
2 limes, juiced (about 1/4 cup)
1 small clove garlic, grated
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
1 cup halved grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
4 green onions (scallions), finely chopped
1/4 cup chopped cilantro

  Cube the chicken and place in a gallon size ziplock bag.  Blend together the garlic, cilantro, oil, salt and pepper together until smooth.  Pour over the chicken and marinate for at least four hours.
  Cook the quinoa according to the package directions, using chicken broth instead of water.  Whisk together the lime juice, oil, garlic, cumin, cayenne and salt.  Set aside.   Add the tomatoes, green onions, black beans and cilantro to the quinoa. Pour the dressing over the quinoa and mix all ingredients together.  Serve room temperature or cold.
  Place 4-5 pieces of chicken on each kabob.  Grill for about 7 minutes per side or until cooked through.  Serve on top of the quinoa.

Vegan Scallion Pancakes with Brown Rice Flour

By Megan 

The other night I was making a soup and thinking, “Hmmm, what could I make to go with this beside just my normal salad, potatoes, or roasted veggies?”  I came across this recipe for these miniature, crispy scallion pancakes in my It’s All Good cookbook and immediately knew I had to try them.  Plus, the shock value of announcing that we were having pancakes for dinner was well worth it.  Once made, it was hard to keep my fingers off these bite size, savory treats and they paired perfectly with the soup I had made.  I will make them again in the future as they are so versatile and a unique pairing to any meal.  Warning before you get to cooking: these babies are addictive and finger-lickin good!


These little gems are so simple to make. You simply mix the batter and then slice the scallions thinly to add to the batter.



Once the batter has been mixed, oil your pan with a neutral oil (like canola oil, grapeseed, or safflower oil), and allow to heat. Use a tablespoon measure to spoon the batter into the hot oil.  When you see the edges begin to bubble and brown, flip the pancake to brown the other side.  These miniature delights should be crispy on the edges and softer toward the middle. So delicious!


Scallion Pancakes with Brown Rice Flour:

1 cup white spelt flour, if you can tolerate a little gluten, or all-purpose gluten-free flour (if the flour doesn’t include Xanthan gum, and 1/2 teaspoon)

1/4 cup brown rice flour

1 1/4 cups ice water

1 Tbs. sesame oil

1/2 cup thinly sliced scallions, white and light green parts only

Neutral oil (canola, grapeseed, or safflower oil) for frying

Coarse sea salt

Whisk the flours together with the water and sesame oil. Fold in the scallions and a large pinch of salt. Heat a shallow layer (about 1/4-inch) of oil in a large nonstick pan over high heat and add as many tablespoonfuls of batter as will fit without crowding.  Cook each pancake until it’s nicely browned, about 2 minutes on a side.  Drain the pancakes on a plate lined with a paper towel and sprinkle each with a tiny pinch of salt. Repeat the process with the remaining batter, adding more oil to the pan as needed. Serve these immediately! 

Broccoli Chicken and Cheddar Panini

This past weekend I had the pleasure of visiting my very dear college roommate, Laura.  We only get to see each other about once a year, but each time, I feel like no time has passed and we slip right into the way things used to be.

Since we lived together for 3.5 years, we did our fair share of reminiscing over the weekend.  Our senior year, we lived with two other friends in a campus apartment and the four of us set up a meal rotation where we each cooked once a week.  I kicked things off by setting off the fire alarm and evacuating the entire apartment building.  My friends could barely contain themselves as we stood around with a bunch of co-eds wondering who in the world was dumb enough to set of the smoke detectors (I guess the secret’s out now!).  That was one of the first of many meals we shared together; some meals huge flops, others smashing successes, but all viewed through the rose colored glasses of fond memories.

Some of the meals that I do remember were Laura’s turkey burgers.  She paired a lot of creative flavors together, all of them delicious.  So, I was not surprised that when we started talking food this weekend, she suggested a panini with roasted broccoli, cheddar and turkey.  I was intrigued so I looked up the recipe immediately on my way home and made it the very next day.  Laura came through again with another delicious flavor combination.  The caramelized flavor of the broccoli pairs beautifully with the sharp tang of the cheddar cheese and the addition of roasted garlic adds a nice complexity.  The original recipe calls for focaccia bread and I substituted the gluten free version my sis posted a few weeks ago.  I also used grilled chicken instead of the turkey cold cuts called for in the original recipe.

The sandwich has few ingredients and comes together quickly.  Once you have roasted off some broccoli, you simply stack all of the ingredients on your bread of choice and then place the sandwich in a panini press or skillet with several heavy plates weighing it down.


The sandwich should cook until the cheese is thoroughly melted and the outside of the bread is browned and crispy.  If you are using a skillet, you should flip the sandwich half way through the cooking time.  Slice in half  and serve warm.


Broccoli Chicken and Cheddar Panini (adapted from Shutterbean)


2 cups coarsely chopped broccoli florets

2 tbsp olive oil

2 cloves minced garlic

1/4 tsp red pepper flakes

1 loaf of regular or gluten free focaccia (note: I used my sister’s version but topped it with shallots, parmesan and minced garlic)

8 oz shredded sharp cheddar cheese

2 chicken breasts, prepared to your liking and sliced

1 tbsp butter


Preheat oven to 400 degrees.  Toss broccoli with olive oil, garlic and red pepper flakes.  Roast on a baking sheet for 20-25 min until softened and nicely browned.  Divide the focaccia into four sections and slice each section in half.  Layer broccoli, chicken breast and 2 oz of cheese on each sandwich. Butter the panini press or skillet and cook sandwich until all of the ingredients are melded together and the cheese is nicely melted.  If you cook the sandwich in a skillet, be sure to weight it with several heavy plates or another skillet.  You should also flip the sandwich halfway through cooking.

Salmon-potato cakes with mustard tartar sauce

By Megan 

I have a limited diet; one which eliminates pretty much all meats aside from the occasional quality chicken or some sort of fish.  That being said, when I get to have a little fish; I am excited!  There is one problem though… husband hates fish unless it is fresh caught trout from Wyoming. Well, we’re in Georgia so that is pretty much impossible to accommodate.  I came across this recipe in one of my cook books called The Gluten-Free Bible and immediately wanted to try it, though I knew I ran the risk of my husband gagging his way through dinner.  I was pleasantly surprised to see him go back bite after bite until the entire plate was cleaned.  I did a small victory dance in my head and ventured to ask how he liked them.  He said he enjoyed them and that they didn’t taste fishy at all! Ah yes, sweet victory!


The first thing you want to do for this recipe is start boiling your water for your 3 red potatoes; you will be mashing these later.  Salt the water a little bit to bring out more potato flavor, and leave the skin on for added nutrients.


The recipe calls for fresh, cooked, and flaked salmon, which I’m sure would make the recipe even better.  I, unfortunately, had to use canned salmon as the salmon here in the deep south is sub-par at best.  I found that the canned salmon works wonderfully if you want to save a little money and time.  Once you have mashed your potatoes, you will combine your fish, potatoes, green onions, egg white, parsley, and seasonings in a bowl.


Once these ingredients have thoroughly been combined, allow them to rest so the flavors begin to meld together.  While this mixture rests, start constructing your tartar sauce by combining mayonnaise (use veganaise in place of mayo and yogurt if you are dairy free), yogurt , mustard, pickle, lemon juice, and parsley.  Mix well and let rest while you finish your salmon patties.   Then, simply form your potato mixture into patties and brown on each side in an oiled, hot skillet.  Serve with a dollop of the fresh tartar sauce on top and prepare to feel like you’re eating at a seafood restaurant.


Tip: This recipe is only supposed to make two generous patties.  I was able to make four because I had too much potato in my mixture.  Be sure to use 3 very small red potatoes or 2 medium sized.

Salmon-potato Cakes with Mustard Tartar Sauce: 

3 small unpeeled red potatoes, cut into halves

1 cup cooked flaked salmon

2 green onions, chopped

1 egg white

2 Tbs. chopped fresh parsley, divided

1/2 tsp Cajun seasoning

1 Tbs. olive oil

1 Tbs. Mayonnaise

1 Tbs. plain yogurt or sour cream

2 tsp. coarse grain mustard

1 Tbs. chopped dill pickle

1 Tsp. lemon juice

1. Place potatoes in small saucepan and cover with water. Bring to a boil; reduce heat and simmer about 15 minutes or until tender. Drain; mash with fork

2. Combine potatoes, salmon, green onions, egg white, 1 Tbs. parsley, and seasoning in medium bowl.

3. Heat oil in medium nonstick skillet over medium heat. Gently shape salmon mixture into 2 patties. Place in skillet; flatten slightly. Cook 7 minutes or until browned, turning once.

4. Meanwhile, combine mayonnaise, yogurt, mustard, pickle, lemon juice and remaining 1 Tbs. parsley in small bowl. Serve with cakes. Makes 2 servings.

Gluten Free Cajun Chicken and Rice

By Megan 

There was a night a few weeks ago that I spontaneously invited one of the army couples we know over for dinner.  I usually invite people over before I even know if I can make a recipe stretch from 2 to 4 servings, but hey it keeps life exciting right!?  This particular recipe was very forgiving as most rice recipes are as far as serving sizes; it made my spontaneous invitation a breeze to accommodate.  Plus it was delicious! So delicious, in fact, that the girl who had come over told me she wanted more of my cajun chicken soon while I was grocery shopping with her today.  I thought this generous compliment warranted me posting the recipe to the blog.  Hope you enjoy!


The recipe calls for chicken drumsticks and thighs, but since I don’t eat meat and I knew I was serving three other adults I thought it would just be easier to use chicken breasts.  Plus my husband enjoys chicken breasts the most….so I am biased to using them in recipes.  The chicken is sprinkled with cajun seasoning and browned on both sides in an oiled skillet.


Set aside the chicken to rest and deglaze the skillet with chicken broth.  Add the rice, bell peppers, green onions, garlic, thyme and turmeric.  Allow to cook for just a few minutes and be sure to get all those yummy brown bits off the bottom of the skillet.


Prepare a 13×9 inch baking dish with some cooking spray, then just simply pour the veggies and rice from the skillet into the baking dish.  Place the browned chicken over the top, cover with foil, and place in the oven to cook for an hour.  So delicious and so easy to tweak to serve a crowd!


Tip: I used arborio rice.  This rice soaks up all the yummy juices and tastes rich and creamy with hardly any added fat.

Cajun Chicken & Rice:

4 Chicken Drumsticks, skin removed

4 Chicken Thighs, skin removed

2 tsp Cajun Seasoning

3/4 tsp salt

2 Tbsp Vegetable oil

1 can (14 ounces) chicken broth

1 cup uncooked rice ( more if you want to make the recipe stretch

1 medium green bell pepper, coarsely chopped

1 medium red bell pepper, coarsely chopped

1/2 cup finely chopped green onions

2 cloves garlic, minced

1/2 tsp. dried Thyme

1/4 tsp. ground turmeric

1. Preheat oven to 350 degrees. Lightly coat 13×9 inch baking dish with nonstick cooking spray

2. Sprinkle both sides of chicken with cajun seasoning and salt. Heat oil in large skillet over medium-high heat. Add chicken; cook 8-10 minutes or until browned on all sides. Remove from skillet.

3. Add broth to skillet; bring to a boil, scraping brown bits from bottom of skillet. Stir in rice, bell peppers, green onions, garlic, thyme, and turmeric. Pour into prepared baking dish. Place chicken on top. Cover tightly with foil. Bake 1 hour or until chicken is cooked through.

Roasted Pine Nut and Date Cauliflower

By Megan 

Let’s be honest Cauliflower is one of those vegetables that just needs a little something to make it truly palatable unless of course you are one of those rare people that enjoy chomping on raw veggies.  Even when I was on a mostly raw diet, I couldn’t learn to enjoy it plain.  I am a lover of vegetables so I knew that if I didn’t enjoy cauliflower that much there was no way I was going to get my husband to eat it.  This recipe proved me wrong!  My husband ate most of the entire recipe and loved it so much I made a variation of the same dish the next day.  Prepare to fall in love with Cauliflower all over again…….or for the first time ha!Image

Another major plus to this recipe is that it is super easy.  Start by preheating the oven to 425 degrees.  Cut the cauliflower into small chunks and spread evenly over a cookie sheet.  Sprinkle with a little bit of olive oil, salt and pepper.  Bake for 25 minutes or until the edges are golden brown.


Now for that component that makes this cauliflower so delicious…..the “sauce”.  I put it in quotations because it’s not really a sauce but I’m not sure what else to call it.  In a separate pan toast the pine nuts in some olive oil and after a few minutes add garlic, dates, salt and pepper.  Let simmer for 2-3 more minutes.


Place the cooked cauliflower in a bowl and then just simply pour the “sauce” over the top and mix.  This dish reminded me of something you would eat on Christmas.  It made me feel all warm and cozy inside.  I hope it makes you feel just as nostalgic!

Tips: I used olive oil instead of the butter the recipe calls for.  The second time I made it I substituted half the oil for balsamic vinegar and a tsp. of brown sugar for all you fat conscious people out there.  It was equally as delicious and I did not miss the extra fat at all.


Roasted Cauliflower with Dates and Pine Nuts (From 5 Ingredient Fix)

1 large head Cauliflower cut into florets

Kosher salt and black pepper to taste

4 Tbs. unsalted butter or olive oil

1/3 cup pine nuts

1 garlic clove, minced

1/2 cup pitted Medjool dates, coarsely chopped

Preheat oven to 425 degrees

Evenly spread the cauliflower on a baking sheet and season with salt and pepper.  Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat.  Once it’s melted, add the pine nuts and cook, stirring frequently, until they’re light golden brown, about 5 minutes. Add the garlic and dates and continue cooking until the garlic and dates are softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top, and toss to combine.  Taste and adjust seasoning if necessary and serve warm or at room temperature.

Cauliflower, Leek and Potato Soup

Don’t ask me why in the world I decided to make a soup in the middle of August.   What can I say…when the recipe inspiration strikes, I feel the need to make it right away.

I love leek and potato soup and recently I found a recipe for a cauliflower and leek soup that looked promising.  I decided to combine the creaminess of leek and potato soup with the health benefits of cauliflower and the results were delicious.  Don’t get me wrong, I wouldn’t exactly call this recipe low cal, due to the crispy potato and cauliflower topping and brown butter drizzle, but this topping is an essential component if you ask me.  There are those soups that are good on their own and then there are those soups that are made infinitely better by the toppings you add to them.  This soup would fall into the latter category.  The base of the soup would not be anything special, but the crispy potatoes and cauliflower, fresh chives and brown butter take it over the top.  It’s even worth making in the middle of August.

You’ll start with 4 leeks that have been chopped and washed and saute them in a few tbsp of butter until softened.


Add 2 diced idaho potatoes and part of the cauliflower to the pot.   Pour water over the top and bring to a boil.  Reduce to a simmer and cook for half an hour until the vegetables are soft.   At this point, you will add one additional cup of cauliflower florets and cook for another 20 minutes.


While the soup is cooking, saute 2 finely diced idaho potatoes and 1 cup small cauliflower pieces until they are crispy on the outside and soft on the inside.  Using a slotted spoon, remove the vegetables from the pan and reserve the browned butter.


Puree the soup in a blender or with an emersion blender.  Serve topped with the potatoes and cauliflower, freshly chopped chives and a drizzle of the reserved brown butter.



Cauliflower, Leek and Potato Soup (adapted from Cooks Illustrated)


1 head cauliflower, divided

4 small idaho potatoes, peeled and diced

4 leeks, sliced and washed

4 1/2 cups water (I also think vegetable broth would be delicious, but I didn’t have any on hand)

8 tbsp butter

1-2 tsp of salt

2 tbsp thinly sliced chives


Remove the outer leaves from the cauliflower and use a paring knife to remove the core.  Thinly slice the core and set aside.  Reserve 1 cup of florets for the topping and slice the rest for the soup.  Saute the leeks in 3 tbsp of butter until softened.  Add 2 of the chopped potatoes, the sliced cauliflower core and about half of the cauliflower florets.  Pour 4 1/2 cups water or broth over the vegetables and season with salt to taste.  Bring to a boil and then reduce to a simmer.  Cook for 30 minutes and then add remaining sliced florets.  Cook for another 20 minutes.

While the soup is cooking, saute the remaining potatoes and 1 cup reserved florets in 5 tbsp butter.  Cook until well browned and soft in the center.  Season with salt and use a slotted spoon to remove the vegetables.  Reserve the butter.

Blend the soup in a blender or with an emersion blender until smooth and serve with the browned cauliflower and potatoes, fresh chives and a drizzle of the brown butter.

Rosemary Roasted Chicken

By Megan 

I think I have mentioned before in my other posts that the price of meat has gone up.  I feel as though this is a great opportunity to get creative in the kitchen with ingredients you might not be the most comfortable with but that are more affordable than others.  A whole chicken, for instance.  A whole bird tends to intimidate people, but I promise you this recipe will be one of the easiest meals you have ever put together and it will look like you are a skilled culinary chef.  That’s a success in my book!


Start by allowing your chicken to come close to room temperature; 30-40 minutes before preparation should do the trick.  Be sure to clean out the insides of the bird before seasoning.  Don’t worry, most of the time the chicken is already cleaned out.  Once your chicken is cleaned, drizzle a small amount of olive oil over the bird and sprinkle generously all over with kosher salt and pepper.  Now for the fun part; time to brown your bird.  Heat some oil in a skillet and place your bird in the hot skillet.  In 5 minutes or so flip the bird to the other side. Place the chicken in a baking dish breast-side down and surround with sprigs of fresh Rosemary and Thyme. Stuff more rosemary and Thyme inside the chicken.  So much flavor!


Doesn’t it look pretty already!?  Now, all there is left to do is cut the veggies and disperse around the chicken.  Be sure to add the chicken broth to the baking dish before putting the chicken in the oven so everything stays juicy and delicious.  The hardest part of this recipe is waiting for the chicken to get done!


Rosemary Roasted Chicken:

1 whole chicken

Kosher salt and pepper to taste

3 Tbs. Olive Oil (1 Tbs. drizzled over bird, 2 Tbs. for the skillet)

3 carrots

2-3 Red Potatoes

1 Fennel Bulb

6 Cloves of Garlic

1 bunch of Thyme

4 sprigs of Rosemary

1/2 cup Chicken broth

1 Shallot

1. Preheat oven to 400 degrees and begin preparing your bird with seasoning.  Brown your bird in a heated skillet and set aside in a baking dish. Pour chicken broth into hot skillet to deglaze the pan.

2. Surround the bird in the baking dish with Thyme and rosemary sprigs; stuff more inside the bird.  Pour the chicken broth over the bird from the skillet.

3. Cut up all vegetables including the shallot and garlic and surround the bird with the vegetables. Place baking dish in the oven and allow to bake for 1 1/2 – 2 hours.

Gluten Free Olive & Herb Focaccia

Enjoy another post from my sister, Megan! 

As you all know from previous postings, my husband is a gluten fiend.  So of course I am always on the lookout for gluten free bread recipes that rival the “real thing”.  Boy, did I hit the jackpot with this recipe!  I am not kidding when I say that this is the best gluten free bread recipe that I have tried to date.  My husband would heartily agree being that he ate all of it in less than two days.  I even went back for seconds, knowing that it would disappear before I knew it if I didn’t.  I also found that this was the easiest GF bread recipe I have made, which made it an even more appealing addition to my recipe favorites.  I hope you enjoy!

As you would with any baked recipe; start by separating the dry and wet ingredients. The recipe directs you to mix the two with a hand mixer, but being that my husband and I are in a temporary living situation (ah, the army :D) I do not have a hand mixer and found a spatula works just fine.   Plus, who doesn’t love a good arm workout!?


Once the batter has been mixed, you simply separate the dough and form it into two equally sized discs on a cooking sheet.  Some tips: wet your fingers before working with the dough; it is very sticky.  Cover your cooking sheet with foil for easy clean up and it keeps the bread from sticking to the sheet.  The dough will need 20 minutes to rest, which provides the perfect opportunity to chop up all the yummy toppings (pictured below) for the bread.


Once you have chopped all your toppings the recipe will direct you to use your finger to dimple the top of the bread.  DO NOT skip this step; this will help all your lovely toppings meld into the bread as it bakes. YUM!


Now that you have topped your bread, simply pop it in the oven and get ready to see something beautiful in 15 minutes.  Top the baked bread with some fresh grated Romano cheese and enjoy warm as a side or as a main dish because you might not want anything else.


*NOTES: I used Pamela’s pancake and baking mix instead of their suggested flour blend.  Pamela’s worked wonderfully and it is much easier than mixing your own.  This recipe is from the cookbook, The Gluten-Free Bible.