Monthly Archives: May 2013

Gluten Free Ciabatta Pizza

Once again, I failed to plan for lunch and found myself famished while working. Improvising proved to be a good thing again when I created these little beauties. I grabbed a package of Schar’s Ciabatta rolls and sliced them into three thin slices. They are thick enough and make the perfect crust for an impromptu pizza. I just used two rolls and got six little pizzas, enough to share.

Gluten Free Ciabatta Pizza

2 Schar Ciabatta Rolls
3 TBS olive oil
Pinch of garlic powder, salt, pepper, cayenne, basil
6 TBS marinara sauce
3 TBS grated Parmesan
6 TBS shredded Mozzarella

1. Preheat oven to 350 degrees
2. Mix olive oil with spices in a small bowl
3. Distribute olive oil mixture evenly over bread slices
4. Bake rolls for about 5-9 minutes
5. Layer 1 TBS marinara, 1/2 TBS Parmesan and 1 TBS mozzarella on each slice
6. Broil on low for about 3 minutes until cheese is melted and bubbly.

Enjoy, and try to keep everyone from stealing these. I’m thinking about trying these for my next book club since they are so easy and so good. Maybe a bit of spinach next time?

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Filed under cheese, cooking, crust, dinner, gluten free, marinara, mozzarella, pizza, Pizza Crust, quick meal, vegetarian

Quick and Easy GF Cinnamon Almond Streusel Cake

I woke up with a craving for breakfast cake this morning. I decided I would make something quick and easy, hoping there was cinnamon, nuts and cake mix in the cabinets. Yipee, it was there. Daughter woke up 30 minutes later and said, “I love when I wake up and there’s cake. Good morning to me!”cake

Cinnamon Almond Streusel Bundt Cake

1 box Cherrybrook Kitchen Vanilla Cake Mix
3 Large eggs
1 cup vanilla rice milk (or milk if you want)
1/2 cup olive oil
3 tsp GF vanilla extract
1/2 package vanilla instant pudding mix
Pinch of salt

Streusel Filling
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup chopped almonds (I had a bag of slivered almonds from another recipe and just chopped them up) Use any nut that strikes your fancy.)

1. Preheat oven to 350 degrees.
2. Spray a bundt pan with olive oil, or butter if you want. Set aside.(I have a great nonstick bundt pan)
3. Mix all ingredients for the cake in a large bowl. I just use a fork and mix for a minute or two till it’s all mixed together and smooth.
4. Mix streusel filling together in a bowl till crumbly and mixed together.
5. Pour 1/3 of mixture into bottom of cake pan and spread out.
6. Sprinkle 1/2 of streusel mix over cake mix. Cover with next 1/3 of cake mixture.
7. Sprinkle second 1/2 of streusel mix and cover with remaining cake batter, evening out with a spatula.
8. Bake 30-40 minutes or until golden brown on top.
9. Let cool for about 20 minutes before loosening with a knife around the edges and tipping over onto a plate.

I put a drizzle of glaze made from orange juice and powdered sugar once the cake was cooled. That’s optional, although it really is good.


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