Monthly Archives: April 2010

Pizza Night


After months of pining for pizza, my husband and I have finally found a suitable alternative. Since gluten, yeast, and cheese hurt me so much, we had to improvise. We came up with a G-free, yeast free dough and a topping that is so good you almost don’t notice it is cheese-less. If you have any ideas on how to make this pizza better, please send me your comments. My goal is to make a pizza so good that non-allergy sufferers will opt to eat it over regular pizza (a sizable goal, I know).

Gluten-Free Pizza Dough

Whisk together and let sit for 10 minutes:

1 cup warm water

1 package dry, active yeast (2 1/4 tsp.)

1 tablespoon sugar

Mix together:

3 tablespoons olive oil

1 teaspoon each: basil, oregano, and rosemary

1/2 tablespoon apple cider vinegar

1-2 teaspoon salt

1 teaspoon xanthan gum

Add the spice mixture to the yeast mixture and stir well.


2 cups gluten-free flour mix

1/2 cup spelt flour

Knead the dough by hand for 2-3 minutes. Leave the dough to rest as you oil and flour a round pizza pan. Using oiled hands, spread the dough evenly over the pan. Leave the dough to rest again and preheat the oven to 375 degrees. Once the oven is ready, bake the crust for 10 minutes. Remove from oven and either a) put on all your toppings and put back in the oven for 10-15 minutes, or b) let cool, cover well and put in fridge or freezer until later.

Perfect Pesto Pizza

1/4 c. homemade pesto

4 cloves garlic

1 red onion

3/4 c. mushrooms

3/4 c. spinach

1/4 c. kale

1/2 red pepper

1/2 c. tofu (crumbled on top)*

Bake for 10-15 minutes.

  • in a small bowl, marinate cubed tofu in 3 tbsp. olive oil, 1 tsp. salt, 1 tsp. pepper, 1 tsp. oregano, 1 tsp. basil, 1/2 tsp. rosemary for 10 minutes. Crumble tofu with your hands and sprinkle on top of pizza

Spring Rolls In


Spring has taken me captive. I’ve spent the past four evenings napping in my hammock. I am completely ready for the warm weather. Is it really only April? The 22 degree weather says otherwise. I am still fearful for the healthy dump of snow that is invariably coming our way before summer arrives. My husband’s birthday is in 3 days and he swears that he has seen 26 birthdays with snow (he is turning 27). I don’t want to believe him, but unfortunately, he is almost always right. We’ll see on Friday.

We have expanded our space for the garden, and will soon till, weed, and compost our way to organic vegetables. We are starting small but are hoping to expand next year to become a member of CSA (community supported agriculture). The basis of CSA is that members of the community purchase a share of the farm’s crop and receive baskets of fresh fruits and veggies weekly throughout the harvest season (June- October).*website?* I will keep you updated on our progress as we slowly turn our farm from hobby to business. Advice is always welcome!

In light of this wonderful time of year here is a recipe for spring rolls. They are a little time intensive, but are completely worth it. After months of shriveled, tasteless vegetables (I’m exaggerating a bit), these rolls will awaken your taste-buds back to life.

Spring Rolls

medium-large rice paper sheets (available at Asian food stores and most grocery stores)

1/2 package of rice vermicelli noodles (available at Asian food stores and most grocery stores)

1/2 c. cilantro

1/4 c. rice vinegar

4 tsp. fish sauce

2 shredded carrots

1 julienned cucumber

2 avocados (sliced into strips)

1 mango (sliced into strips)

1-3 shredded beets (depending on size)

Place vermicelli noodles in a bowl with boiling water and cover with a tea towel for 10 minutes. Add cilantro, rice vinegar, fish sauce and toss.

In a pie plate, or shallow bowl full of boiling water, place rice sheet for 30 second to 1 minute. Spread out on a dampened towel and fill with rice noodles, carrots, cucumber, avocado, mango and beets (place everything in the middle and don’t put too much, you want to be able to roll it up). Fold up the bottom of the rice paper, then fold in both sides, and roll up. Place spring rolls on a place until ready to eat.

Dipping Sauce

1/2 c. water

1/2 c. apple cider vinegar

1 c. sugar

4 cloves minced garlic

pinch of salt

Bring everything to a boil, turn down the heat and simmer for 15 minutes (until reduced to 1 cup). You can make this ahead of time and keep it in the fridge for a week or two.