Oh, I love Friday-
a break from driving carpool,
after school sports.
We are not going skiing because of beyond record snowfall (serious avalanche conditions) so we have a full weekend of unplanned time,
The house is full of sounds - my kids all brought friends home from school today so there are lots of feet running everywhere,
of music (my oldest daughter and her friend are rocking on their guitars),
and imaginative voices (my middle daugther is in Polly World with her friend).
Most of all, I love the weekend because of the Weekend Chef.
YES, I have a Weekend Chef!!
Fellow bloggers call their husbands something other than just husbands - the chef, the artist etc.
If we were to go by trade, my husband would be the Wanna Be Rocker Lawyer.
He could also be called Skipper (since he loves to boat) or The 12th Man (aka Seahawks maniac).
But the most endearing title for me is Weekend Chef.
I don't need flowers or fancy jewelery (maybe a little bit of jewelry is okay), just make me a delicious gluten free casein free dinner while I sit down and relax a little.
This doesn't happen that often and his repertoire is somewhat limited to pizza and Thai Chicken ~ but I am far from complaining.
Here is his specialty:
Gluten Free Pizza
When it comes to pizza, we resort to mixes for the crust. I made Karen Robertson's Homemade Pizza Crust once and it was heavenly, but it took me one and half hours to make it.
If I want my husband to make the pizza, I have to go with something a little bit easier.
Our favorite Gluten Free Pizza Crust mix is Chebe Pizza Mix.
Takes a little elbow grease to make, but is worth the effort.
Follow the directions on the package for making the crust. Watch it while it is baking because it tends to get huge air bubbles that you can pop with a fork.
Once the crust is ready you can top it with anything. The kids prefer shredded mozzarella and Parmesan cheese with a tiny bit of onion and Hormel Canadian Style Bacon or Pepperoni.
I like the following:
Bell Pepper, Black Olive and Onion Pizza
- 3/4 cup GF pizza sauce (Contadina Pizza Squeeze or Muir Glen Pizza Sauce are GF)
- 1/2 small red bell pepper cut into thin strips
- 1/2 small green bell pepper cut into thin strips
- 1/2 small onion chopped finely
- 1/4 cup pitted kalamata olives (Peloponnese are GF)
- 1 cup GF shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 t dried oregano
- 1 T olive oil
Spread olive oil and then pizza sauce over the top of the crust.
Sprinkle with the cheeses and a little oregano.
Add the peppers, onion and olives.
Return to the oven and cook at 375 degrees F for ten minutes.
For casein free you can use CF GF cheese. I am not crazy about it, so I go very light on the cheese. The mozzarella does not melt very well. Sticking it under the broiler for a few minutes helps.
As always, double check all ingredients and all of our gluten free recipes are indexed on my website at Gluten Free Mom.com.