My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in pizza (24)

Tuesday
Feb212012

pizza pan bread

Okay, I know what you’re thinking.

What a cop-out recipe.

You just took Monday’s pan bread slapped on some sauce + cheese and called it a day.

Now really.

Would I do that to you?

On a weekday? 

Maybe on a Saturday but not on a Wednesday.

On a Wednesday I’ll at least give you something semi-new.

While very similar something sets this apart from the basic pan bread.

It’s thicker, more bread like, and not rollable.  [you know, rollable…the inability to be rolled]

I doubled the amount of flour, added a few herbs, doubled the amount of egg, but kept the milk amount the same.  This helped to make a sturdier base perfect to house pizza toppings.

I was determined to make a gluten free pizza crust, requiring no yeast, and one that cooks in under 10 minutes.

I was also determined to do this, because when we were up in Steamboat this past weekend we were set on having a pizza night.  After making a few calls to see if gluten free crust was available we got our orders ready to go. 

After hearing the total bill I asked how much the GF pizza cost.

NINETEEN DOLLARS

I about fell over.  Gluten free pizzas are typically $2-3 more than regular pizza.  They usually come in a medium size only and are always thin crust.  $12-14 is typical.  $19 is NOT, but the order was made and we were all starving. 

As soon as we picked up the order I ripped open the box to check out my pie.

My nineteen dollar pie with 1 topping turned out to be 7” in diameter and paper thin. 

Blast!!!  Good thing I always pack snacks.

While the following pizza is about the same size as my $19 rip off I can guarantee it cost less than $1 to make.

It also tastes better and is quicker than pick up or delivery.

A win, win, win.

Pizza Pan Bread [makes 1 pizza]

  • 1/2c gluten free flours [for this version I used 3T oat flour, 3T millet flour, 2T raw buckwheat flour]
  • 1 large egg, whisked
  • 1T unrefined coconut oil
  • 1/4c milk of choice
  • 1t dried oregano
  • 1/4t garlic powder
  • 1/4t salt
  • black pepper
  • pizza toppings
  1. Heat an oven safe pan [10”] over medium with the oil. 
  2. In a small bowl, whisk the flour, egg, milk, oregano, garlic, salt + pepper until just combined.
  3. Pour the batter into the heated pan and carefully spread into about an 8” circle.  You want a little room on all sides of the pan.
  4. Preheat your oven to broil.
  5. Cover the pan and let cook 3-4min until golden brown. [Covering helps the top to cook, making it much easier to flip.]
  6. Carefully flip with a large spatula and cook uncovered for 2-4min, until golden brown.  The bread should be completely firm and crispy around the edges.
  7. Top with sauce and any pizza toppings you would like.
  8. Place the pan [if it’s oven safe] into the oven on the top rack and broil until the cheese is bubbly.
  9. Slice + serve.

tips/substitutions:  Using any flour combination of oat, millet, quinoa, buckwheat, corn, etc. should work.  The batter should be pourable, but not runny.  You can also sub 1/4c white flour and 1/4c whole wheat flour, but add 1-2T more milk.  [Made that version for Chris.]  Use any high heat oil to cook with in the pan.  If you don’t have an oven-safe pan, transfer the cooked dough to a baking sheet for broiling.  You can make multiple crusts and refrigerate or wrap tightly and freeze.  However, once the pizzas are made with sauce, they’re best if eaten right away.

For a similar crust, that is vegan and gluten free, check out my buckwheat millet pizza crust

If you’re looking for a thicker GF quick bread then the original pan breads leave out the spices and use this recipe.  Perfect for quick sandwiches on the go!

Looking for sauce in a hurry?  Tonight I took about 3-4T tomato paste, about 2T water, a large pinch of oregano + salt, a small pinch of garlic powder + pepper, stirred it together and topped the crust.  EASY!

Pizza in 10 minutes?

Best $19 lesson I’ve ever learned.

Ashley

Friday
Feb032012

pizza bread bakes

Good things must come in threes.

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I just had to try one.

 

First, we have the 2-bite pizzas.  If you have a mini muffin pan, you’re all set.  Okay, you’ll also need 2 small bowls + a spoon.

After a short while in the oven they’re ready for round two.

Carve the tops off at an angle, to create a little bowl.

 

Then fill with sauce + cheese + top with more cheese.

 

Then broil.

 

Then bite.

 

I ate the missing pizza bite while standing on top of my kitchen table, hovering over the pan, taking photos.

It was speaking to me.

So what is the bread part made up of?  It’s not like pizza dough at all.

Do these look familiar?

 

Buckwheat bakes!  Savory style.  They’re packed with herbs and use a mix of raw buckwheat + millet flour.  So what’s with the darker bake?  It’s vegan!  A little something for everyone.

 

So what’s your favorite pizza combination?

Think about it, then stuff it inside with sauce + cheese and broil until bubbly.

My favorite?

Cheese + mushroom. 

 

I suggest tearing into this with a fork + knife.

Unless you’re alone…

In which case you should use your hands.

 

A pizza bread bake sandwich?

Oh yes.

 

While I am a fan of cheese, the vegan version made me just as happy.  I stuffed it with sauce + mushrooms, then topped it with sesame seeds, salt + nutritional yeast.

 

It was quite dangerous to make all of these at once.

 

A pizza-bread food coma ensued.

Pizza Bread Bake [gluten free]

  • 3T raw buckwheat flour
  • 3T millet flour
  • 1 large egg
  • 1T oil
  • 3T milk
  • 1/8t garlic powder
  • 1/2t oregano
  • 1/2t parsley
  • 1/8t salt
  • 1/4t baking powder
  • few grinds of black pepper
  • pizza/marinara sauce
  • grated cheese
  • any other toppings you like
  1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
  2. Mix all of the dry ingredients together in a small bowl.
  3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
  4. Pour into the baking dish + bake for 30-34min, until a toothpick comes out moist, but not bone dry.
  5. Remove from the baking dish and let cool for 5min.
  6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
  7. Heat the sauce and cook other ingredients you want to include.
  8. Add sauce, cheese and other ingredients to the bread bowl. 
  9. Put the top on and cover with cheese.
  10. Broil 3-5min until bubbly.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bake [gluten free + vegan]

  • 3T raw buckwheat flour
  • 3T millet flour
  • 1.5T ground flax meal
  • 1T nutritional yeast
  • 1T oil
  • 3T milk
  • 1T applesauce
  • 1/8t garlic powder
  • 1/2t oregano
  • 1/2t parsley
  • 1/8t salt
  • 1/4t baking powder
  • 1/4t baking soda
  • few grinds of black pepper
  • pizza/marinara sauce
  • any veggie toppings you want
  • nutritional yeast/sesame seeds/salt [to top]
  1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
  2. Mix all of the dry ingredients together in a small bowl.
  3. Whisk the milk, oil and applesauce together and then stir into to the dry ingredients until just combined.
  4. Pour into the baking dish + bake for 34-38min, until a toothpick comes out moist, but not bone dry.
  5. Remove from the baking dish and let cool for 5min.
  6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
  7. Heat the sauce and cook other ingredients you want to include.
  8. Add sauce + other ingredients to the bread bowl. 
  9. Put the top on, spoon a little sauce on and sprinkle with nutritional yeast, sesame seeds + sea salt if desired.
  10. Broil 2-4 until browned.
  11. Serve immediately.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet. 

Pizza Bread Bites [gluten free]

*original recipe quadrupled to make 24 mini bites

you can also quadruple the vegan recipe and do the same

  • 3/4c raw buckwheat flour
  • 3/4c millet flour
  • 4 large eggs
  • 1/4c oil
  • 3/4c milk
  • 1/2t garlic powder
  • 2t oregano
  • 2t parsley
  • 1/2t salt
  • 1t baking powder
  • 10-15 grinds black pepper
  • pizza/marinara sauce
  • grated cheese
  • butter/coconut oil to grease
  1. Preheat your oven to 350*. [high altitude use 375*]  Grease a mini muffin pan.
  2. Mix all of the dry ingredients together in a bowl.
  3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
  4. Pour into the the mini muffin pan and bake for 15-18min.
  5. Let cool 5-10min.
  6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
  7. Heat the sauce.
  8. Add about 1/2T sauce sauce, cheese and other ingredients to the bread bowl. 
  9. Put the top on and cover with cheese.
  10. Broil 3-5min until bubbly.

*tips/substitutions: Because they are so small, it works best to just use sauce + cheese with the minis.  Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with the sauce + cheese right before you want to serve.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

I think I should cook everything in threes.

Ashley