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This flat-bread recipe was from a gluten-free friend. I tried it out and had some erroneous nasty happenings, then tweaked it a little more and I believe it’s finally ready to share! Huzzah for trial and error!
Vegan cheese, tomato, mushroom, fresh basil & onion with herb tomato paste pizza.
Ingredients:
- 1 cup garbanzo flour
- 1 tsp salt
- 1 tsp pepper
- 1 cup water
- 1 tbsp olive oil
Directions:
Heat oven at 420 degrees. Put a 9″ pie pan in oven while it’s warming. Combine ingredients in a medium-sized mixing bowl. Whisk until smooth – batter will be a bit runny. Carefully take the pie pan out of the oven, using a paper towel, wipe veg shortening or oil to grease pan. Pour batter into greased pan and bake for 15 minutes. Using a flat spatula, gently flip bread over to brown other side, bake for 5 more minutes. Remove pan and transfer flat bread to cookie sheet.
If using for pizza crust: Add pizza sauce and toppings. Bake for 7-10 minutes.
At first I just used a cookie sheet, but I was having a problem with the crust remaining goopy in the middle and dry on the edges. I ended up using a pie plate and it worked great! Plus it’s a perfect size for a pizza for 2. There’s something pleasing about a homemade perfect circle pizza.
This is probably the easiest pizza crust I’ve ever made. And the cheapest. 5 ingredients? Ya gotta love that.
Zucchini, orange pepper, mushroom, olives and tomatoes with cashew pesto.
My latest obsession? Salad rolls. Once I got the hang of the weird rice wrappers, it was pretty simple to make these. Extra bonus – they make great compact lunches and last a couple days in the fridge depending on what veggies you put in them. These have 2 wrappers per roll filled with rice noodles, zucchini, red onion, carrot strips, squash, cooked tofu & red leaf lettuce. There’s a ton of recipes for peanut sauce. I basically just scooped some peanut butter in a bowl, added a couple tablespoons of warmish water, a splash of tamari sauce, a tsp of rice vinegar & sri racha to taste.
Black beans, brown rice, red leaf lettuce, red onion, shredded zucchini, tomato, avocado, black olives and salsa. Healthy and crazy good.
ok whoa. These taters are the best roasted potatoes I’ve ever had. Hands down, best evar.
Ingredients
- 3 yellow potatoes
- tbsp extra virgin olive oil
- 1/2 chopped fresh Italian parsley
- salt & pepper
- dash of cumin
- dash of chili powder
Directions:
Preheat oven to 475º. Cut potatoes into inch thick pieces. Throw them in a bowl, add all the oil & spices making sure to leave out the Italian Parsley, and shake it all about! Layer the potatoes on a cookie sheet and bake for 30 minutes, turning a couple times to ensure all sides get golden browned. After thirty minutes, take potatoes out and throw back in to the big bowl you used. Add parsley and shake it until each tater is kissed with parsley. Voila! Serves 2-3.
I made these as an accompanying dish to a fresh veggie medley stir-fry.
Big ol' plate of goodness.
