Loving the Pizza Pie...College Style

Pizza has always been one of my favorite foods. But it has recently taken on a whole new meaning, of cheap and convenient meals. My version of pizza is also fairly healthy (depending on which vegetables are handy). I start with a tortilla for the crust: it can be flavored, regular or even whole wheat. Then comes the sauce. I prefer a little ranch dressing, but pizza sauce, Italian dressing and salsa also work great. From there you can be creative or just use any vegetables and meat you have.

Things I've used:

• Tomoato
• Zucchini
• Red Pepper
• Ham
• Chicken
• Onion
• Garlic
• Corn
• Black Beans
• Mozzarella Cheese

I just cook my pizza on a cast-iron griddle, but that's what we have. Anything that heats the pizza through and metls the cheese will work. 

I usually pair my pizza with a salad or fruit, and sometimes there's a baked treat like a brownie! I have a major sweet tooth!

These types of pizzas are great for college students and anyone that wants a quick, easy and fairly inexpensive meal!

A New Gluten Free Expereince

As I shared in my last post, I attended another gluten-free group meeting. This meeting featured a speaker from a local company that makes gluten free flour blends. We tried food items from the pizza blend and the pastry blend.

From the Pizza Blend we tried:
Pizza
Flatbreads
Biscuits

From the Party Blend we tried:
Cinnamon Rolls
Cinnamon Roll Cake (like pictured below)
Donuts

Here is a link to the recipes page on the AgVantage Natruals website (the name of the company). There are more recipes there than what we tried, but the products were all great.

Image source: http://oneordinaryday.wordpress.com/2009/06/28/cinnamon-roll-cake/

My favorites were the cinnamon roll cake and the donuts, but I really like my sweets! It was very helpful to learn about the combinations of flours and gums used in baking different types of products. If you would like any of the additional recipes I mentioned, just comment with an email address!

I had never thought of a career in the gluten-free baking industry, but it sure sounds like I will have to keep my ears open!