Thursday, February 28, 2013

Gluten-Free and Yeast-Free Gourmet Margarita Pizza

Fresh, zesty, and deliciously wholesome! A few nights ago, I wanted to make mini margarita pizza, so I ended up making four palm-sized ones, and Sean and I had two each. We ate them with forks and knives.

This is extremely easy to make, and once you've had it, you'll want it again and again!

Even though this recipe is for a yeast-free pizza, the dough will still rise.

Gluten-Free, Yeast-Free Gourmet Margarita Pizza

Preheat the oven to 350 degrees F.

1 1/2 cups of gluten-free multipurpose flour of your choice. I used Bob's Red Mill
1 teaspoon xanthan or guar gum (I always use guar gum because it costs 50% less than xanthan)
2 teaspoons of sugar
A few grinds of sea salt
2 teaspoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup and 1 teaspoon of water

I used Enrico's Organic Gluten-Free pizza sauce; it comes in a resealable jar and does not contain high fructose corn syrup! I find the sauce to be a little bit bland, so I mixed in a little bit of sea salt, brown sugar, ground black pepper, a little bit of dry parsley, dry basil, and dry oregano, a little dry minced onion, and a little bit of garlic powder.

Fresh Mozzarella, fresh basil leaves, and grape tomatoes.


1. For the dough: Stir all of the dry ingredients together and mix evenly. Add the olive oil and water and knead with your hands until everything is evenly mixed. Add a little bit of water if you feel that the dough is too dry. Form a pizza crust, and bake in the oven for 7 minutes.

2. Remove the baked crust, add the sauce and toppings, and bake for another 5-7 minutes, or until the cheese has melted.

3. Remove from oven. Enjoy!

Tuesday, February 19, 2013

Steak With Southwestern Rub and Baked Potato Topped With Paprika

Earlier tonight, I made us Southwestern steak with baked potato, topped with paprika. For the steak, I made a Southwestern rub to go with it. The recipes for both the rub and potato are below!

The recipe for the Southwestern rub was adapted from Emeril's. I tweaked his recipe a bit, and I think I made it taste way better.

Southwestern Rub

3 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon coriander, ground
1 teaspoon dry minced garlic
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon brown sugar
1 Tablespoon olive oil
A few pieces of sundried tomato, preserved in olive oil, chopped into small pieces

Drizzle some olive oil into a pan, and place over medium heat. Skip this step if you want to use your grill.

1. Mix all of the ingredients above together.

2. Make small cuts in your steaks, in order to really get the flavor in.

3. Generously apply the rub all over the meat. Don't be shy, just use up all of the rub!

4. Cook the steaks in the pan, turning only once. Turning it only once will retain the natural flavors and juices, along with keeping the meat from getting too hard, chewy, and overcooked. 

Baked Potato With Paprika on Top

1. Wash the potatoes.
2. Cook them in a pot.
3. Cut the potatoes in half, scoop out the inside, but leave some so that the peel can "stand up."
4. Mix the scooped-out potato with a little bit of sea salt (better than regular salt), brown sugar, a few pinches of ground black pepper, a few slivers of butter, 1 Tablespoon milk, 3 Tablespoons non-fat Greek yogurt.
5. Scoop the mixture back into the potato, sprinkle some paprika on top, and bake in the oven at 400 degrees for 20 minutes.

I recommend cooking the steak while baking the potatoes, so they both can be served hot at the same time.