Pizza Dough! OH MY!

Once upon a time, there was a pretty fair matriarch that loved pizza. Long ago, I was introduced to an authentic brick oven pizza. Concocting, flipping and whirling dough was pure delight. Wiping sweat from my brow after rotating the pizzas to the fire in the back was like the labor of love for me. Being diagnosed with a no-more pizza disease is devastating. Missing out on the cheesy, greasy, crunchy crust...oh my. Without further ado, I bring you the most perfect pizza crust I have had the pleasure to put together. Making this from scratch really is worth the labor. Picking up a piece of pizza that does not fall apart...ugh...I am so full!

Awesome Gluten Free Pizza Crust
(Yield: 1 thick or 2 thin crust pizzas)

You’ll Need:

• 1 Lg Mixing Bowl
• 1 Med Mixing Bowl
• 2 Forks
• 1 or 2 Pizza Pans
• Rolling Pin
• Measuring Cup
• Tablespoon & Teaspoon

Ingredients:

• White Rice Flour- 1 Cup
• Potato Flour- ½ Cup
• Corn Starch- ½ Cup
• Xanthan gum- 1 Tbsp
• Active Dry Yeast- 1 Tbsp
• Olive Oil- 2 Tbsp
• 2 eggs, beaten with 1 ½ Cups of warm water
• Cider Vinegar- 1 tsp

Preparation:

Preheat your oven to 400 degrees. In a large mixing bowl, thoroughly combine the white rice flour, potato starch, cornstarch, yeast and xanthum gum.

Add the warm water, beaten egg, oil and cider vinegar in the medium mixing bowl. Mix well. Warm this mix for about 20-30 seconds in the microwave. This step will activate the yeast in the dry mix.

Using a fork, make a well in the center of the dry mix. Add the liquid mixture while stirring. Mix until it starts to resemble a crumbly dough. It will seem dry. Continue from this point using your hands to squeeze the dough between your fingers. Integrating any dry portions into the wetter clumps. After about two minutes, you will need to ball the dough in your hands. At this time, you can divide it into two pieces or leave it as one.

Placing the dough on your work surface, work it to begin flattening, then start using the rolling pin. Roll from the center to the edges. When it looks about the same diameter as your pan, place it on the pan and finish rolling until the edges lay just upon the rim. I do not worry about the crust looking perfect, but you can trim it if you’d like.

Sauce and top the pizza however you’d like and bake at 400 degrees for 20-25 minutes. (cut the bake time to 10-15 minutes for two smaller pizzas)

This Gluten Free Crust will not get evenly golden brown, so look for the cheese to be browned.

Please let me know what your favorite toppings are!

Enjoy!

Glazed Spare Ribs

Sauce Prep Time: 75 minutes Rib Cook Time: 4 hours

Teriyaki sauce is one of my most cherished food-memories. The sweet, salty, sticky glaze melting in my mouth, covering the tips of my fingers and napkin. For meat that falls off the bone…Ahhhh! Finally…

You’ll Need:

• Wire Whisk
• Med Sauce Pan
• Measuring Cup
• Tablespoon
• Teaspoon
• · Roast Pan w/ lid & rack in the bottom.

Ingredients:

• 2 Large racks of Pork Spare Ribs
• Water- 2 Cups
• Brown Sugar- 1 Cup packed firmly
• Wheat Free Tamari Sauce- ½ Cup
• Pinch of black pepper, 1 tsp of Cayenne Pepper
• Finely Chopped Garlic- 4 Tbsp
• 1 Tbsp each: Ginger, Sage, Cumin, Tomato Bouillon

Preparation:

• Preheat oven to 300 degrees. Place all racks of ribs in the pan vertically. They lay against eachother, but they will cook thoroughly…don’t worry! Place on lowest rack in the oven and let roast while you are making the glaze.
• In a sauce pan, bring the water and brown sugar to a hard boil for about 30 minutes, stirring frequently. This will begin the reduction process to thicken and create a nice glaze that sticks to the ribs.
• Add Wheat Free Tamari sauce. Let boil over medium heat for 15 minutes.
• Mix in Garlic, Pepper, Ginger, Sage, Cumin, and Tomato Bouillon whisking frequently.
• Simmer sauce for an additional 30 minutes to develop a nice thick consistency, and a deeper flavor.
• At this time, remove ribs from the oven. Rotate ribs and pour equal amounts of sauce over each rack of ribs. Bake for the rest of the four hours allotted. This is a very thick Glaze that is almost like molasses.
• It is important to cook these low and slow. The meat will fall off of the bone and will please your dinner guests…just be ready to give out this recipe!
• ENJOY!!!

Tips:

*I used Pork Spare Ribs that were about 2 feet long for this particular bbq. I am sure it would be wonderful on beef ribs as well if that’s what you prefer.

*Adjust the Cayenne pepper if you like them a bit more spicy, or you can leave it out if you are a weenie like me!