Gluten Free Pizza Crust (Made with Chicken!)

source: Your Lighter Side

     My wife tried her hand at a Gluten Free Pizza Crust recipe that she found on another blog (link) and the results were actually quite tasty. The pizza crust photo that you see above is made simply from ground chicken breast and mozzarella cheese. We covered it with some spices and threw it in the oven to toast.    

     Jordan was generous with the toppings and you're welcome to top yours with whatever your heart desires. She opted for green and black olives, mushrooms, zucchini, roasted bell peppers, jalapenos and mozzarella cheese. Yum. 

Just look how delicious that turned out. We added some crushed red pepper to give it some kick. 

     Here's a closeup shot of that crust. This recipe was a great find! We enjoyed it so much that we plan on making this again in the future. So delicious! 

Mozzarella-basil-tomato tart

Fresh Tomato Tart at Ezra Pound Cake
from The Completely Italian Vegetarian Cookbook

Italian fried eggs on garlic bread

Fried Egg with Tomato & Mozzarella from Ginger Rose

I first made a version of this after I saw Giada DeLaurentiis make it on her show. When I saw Ginger's post, I knew it was time to make it again.

I love the combination of eggs and tomato sauce! I often make egg pizzas in the morning or actually...any time of the day. This version served on top of french bread is delicious and savory...definitely a satisfying and easy meal!

Easy onion flatbread

Flatbread with Onion & Rosemary (Lazy Version)
Adapted from a recipe in Vegetarian Bible

There are a lot of flatbread recipes in the Vegetarian Bible, and they all look yummmmmmy. But most of them require you make your own dough. Well I'm too lazy for that.

Here is my version of one of the recipes, made from a can of Pillsbury pizza dough. This is unbelievably good! And ridiculously easy. Definitely making this again soon. Enjoy.

1 can refrigerated pizza dough
1 TB rosemary
2 TB extra virgin olive oil
1 red or yellow onion, finely sliced and separated into rings
1 tsp coarse sea salt

Preheat the oven to 400 degrees. Oil a cookie sheet. Open the canned dough and spread it on the sheet in a rough oval shape. Make holes about 2 inches apart on the surface of the dough with the handle of a wooden spoon. Spread the onion rings over the dough, then drizzle with the olive oil and sprinkle over the salt. Bake the dough about 15-20 minutes (check the directions on the dough packaging). Five minutes before the end of the cooking time, garnish with the rosemary. Transfer to a cooling rack; serve warm.

Homemade Spinach & Mushroom Lean Pockets

Here is one of the "homemade lean pockets" I made the other day. I had a turkey pepperoni one for lunch yesterday, and a spinach one today. Both are very good.

For the spinach pockets, I had a variety of cheeses around, so each one has a different variation of ingredients. I think this one had spinach, sauce, mushrooms, garlic, about a quarter TB of neufchatel, half a slice of muenster cheese, and a little bleu cheese: approx. 250 calories (or less). I made the whole-wheat dough in the bread machine.

You can buy packaged dough to save time. Roll it out and throw in whatever ingredients you want, then bake at 400 degrees for 20 minutes. You can wrap them up and freeze them, and reheat them in the microwave for 2 minutes.

Homemade Pizza Bagels

I made these pizza bagels the other day. Yummy. :)

Egg pizza

This is my version of the Hungry Girl Breakfast Pizza. I used real eggs instead of egg-beaters, so mine had more calories.
Eggs, pasta sauce, turkey pepperoni, Sargento string cheese, onions and baby spinach: 252 calories. It was pretty good!