I had a good day yesterday. I cooked and had relative success. For me this isn’t always the case. I’ve had plenty of kitchen catastrophes over the years but I try to look at them as stages in learning. For snacks yesterday we had Gluten-Free, Casein-Free Preacher Cookies (recipe will follow shortly) and for dinner GFCF Pizza. I continue to be amazed at just how good Vegan Gourmet Cheese is. I used Mozzarella Style for the pizzas and it was almost impossible to tell that the cheese was dairy-free. I say almost because if you were really looking for differences, they could be found. But if you were just eating pizza, well then, one would be hard pressed to notice the cheese was different.
For the preacher cookies I used GF rolled oats by Bob’s Red Mill and they cost a small fortune. $5 for 2-pounds. It took about 1/2-pound to make the cookies, and I have to say that in the future I will be saving oats for very specific, popular uses, such as Preacher Cookies or maybe Oatmeal Cake (which I haven’t made GFCF yet, but hope to one day)
GFCF PREACHER COOKIES
- 1/2 cup soymilk (rice milk would probably work too)
- 1/2 cup vegan margarine ( I use unsalted) or butter flavored shortening
- 2 cups white granulated sugar
- 1/2 cup unsweetened cocoa (make sure it’s gluten-free, Kroger brand is)
- 1/4 teaspoon salt
- 3 to 4 tablespoons peanut butter
- 1/2 teaspoon vanilla extract
- 2 cups gluten-free rolled oats (these are a little thicker than conventional old-fashioned rolled oats)
In a large saucepan combine the soymilk, margarine or shortening, sugar, cocoa and salt. Stirring constantly, bring the mixture to a boil over medium-high heat. Boil rapidly for about 2 to 3 minutes, or until the mixture has just barely reached the soft-ball stage on a candy thermometer. Remove from heat. Stir in peanut butter and vanilla. Finally stir in oats. Mixture will be a little thin. Drop by spoonfuls onto waxed paper. Cookies will harden in about 10 minutes. If for any reason they do not, then refrigerate and eat anyway. They still taste out-of-this-world! Makes between 12 and 18. These are far too good, and should only be made sparingly.
GLUTEN-FREE, CASEIN-FREE PIZZA
- 2 cups brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 eggs
- 1/4 cup vegetable oil
- 2 cups water
- Cornstarch for dusting
- Vegetable Oil for greasing pans.
Combine the dry ingredients in a bowl. Combine the wet ingredients in a separate bowl. Stir the wet ingredients into the dry, forming a very thick, sticky batter. Divide the batter in half.
Pour 1-tablespoon of oil onto each pizza pan. Plop half of the dough/batter onto each pizza pan. Dust the top of the dough generously with cornstarch so it won’t stick to your fingers. Press the dough out to the edges of the pan. This is a little tricky and a little sticky, but it was easier than some Box’O’Pizza Crust Mixes I’ve used. Prebake the crusts for about 8 minutes at 400°. They will be a little puffy, but not browned.
Remove the crusts from the oven. Drizzle each crust with another taplespoon of vegetable oil.
- 10 ounces Vegan Gourmet Mozzarella Cheese
- 1/4 cup Nutritional Yeast Flakes
- 26 ounce can GFCF Spaghetti Sauce
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 or 2 4-ounce cans mushroom stems and pieces, drained, optional
- Other toppings as desired
First shred all of the cheese and set it aside. This is a great job for a helper.
Next fry the ground beef in a skillet, breaking it up into small bits as it cooks. When well browned add the salt and pepper. Pour half of the Spaghetti Sauce in the pan with the beef. Reserve the remaining sauce for later in the recipe. If desired add some mushrooms to the beef too. Bring to a boil and then remove from heat.
Pour the reserved half a can of Spaghetti sauce over one of the crusts. This will be the cheese pizza. Sprinkle it with 6-ounces (a little more than half) of the Vegan Mozzarella. Add mushrooms, or other toppings if desired. Sprinkle 2-tablespoons of nutritional yeast over the Mozzarella.
Spread the meat mixture over the remaining crust. This will be the meat pizza. Sprinkle 4-ounces of Vegan Mozzarella over the meat. Finally top with 2-tablespoons of nutritional yeast.
Bake the pizzas at 400° for about 15 minutes. The cheese pizza may need a little less, the meat pizza may need a little more. When the cheese is lightly browned and well melted remove the pizza from the oven. Cut each into 12 slices and serve. Makes enough for 6 hearty servings.
This crust is adequate, but not excellent. The boys loved it, but to me it seemed a little coarse and crumbly. I did like the fact that it went together so quickly and that it was easy on me, the cook. I will experiment in the future to find a crust that more approximates what we’re used to. On the bright side, the crust was better than many frozen pizzas I’ve had in my lifetime, so I might be a little too particular on this matter.