& kitchen times with girlfriends.
& kitty times.
I started the day off in a different city – Nashville. I spent the night at a lovely friend’s apartment after driving down for a bluegrass concert. I enjoyed the concert a great deal, but my true excitement stemmed from the anticipation of a trip to Whole Foods and Trader Joe’s on the way out of the city.
& Whole Foods.
Yes. Yes. Yes. Give me more. Please. Everyday I want to go. Maybe live in there. Yes, that’s fine too. We walk in, and it’s pure glory. I could literally spend hours upon hours in there.
& Trader Joe’s.
It’s a fun place too. I wish we had both in my city. I ended up leaving with some supplies for gluten-free veggie pizza that was made later that night with other fun friends. Also, I left Whole Foods with a couple vegan cookies that were incredible. Not guilt-free but less-guilt yes.
& Onto the pizza huzzah!
I’ve never made homemade pizza dough before, and sometimes my gluten-free mixes end up a bit off or strange. The other girls had never made it either, so we made sure to keep an open mind. The other girls, yes.
& Meet Logan.
& Meet Lilly.
& Meet Penelope. Again.
& Meet the Pizza-Making Stages.
- bob’s red mill gluten free pizza crust mix
- two eggs or flaxseed for the eggless crust version
- olive oil
- sun dried tomatoes in olive oil
- dukkah (egyptian nut and spice blend)
- 3 garlic cloves
- fresh basil leaves
- grape tomatoes
- asparagus saute (asparagus, mushrooms, onions)
- mozzarella cheese
For the crust –
- Follow the directions on the crust mix package (yeast is included & requires 20 minutes to sit before kneading out onto the pan)
For the pizza –
- while the crust is heating, mince the garlic, chop both types of tomatoes into halves, tear the basil leaves into bite-size pieces, and slice the mozzarella into about 1/2 inch wide pieces
- drizzle half and half ratio of the sun dried tomato oil and olive oil onto the heated crust
- spread 3 minced garlic cloves with a couple pinches of the dukkah evenly across the crust
- spread the basil, sun dried tomatoes, asparagus saute, and grape tomatoes evenly
- lastly, place the mozzarella slices on top
- drizzle a bit more olive oil and a bit of dried basil on top
- bake according to the crust directions
- Aesthetics – 8/10 the colors and textures were perfect. This is my favorite looking dish so far.
- Taste – 7/10 all of the flavors were really yummy
- Consistency – 5/10 the dough needed to have stayed in a couple more minutes before the toppings went on. In the middle, the crust wasn’t crispy enough for my liking.
I’ve always been a fan of leftover pizza, and this was no exception. The crust toughened up a bit too which helped with the consistency issues.
Here are a few action shots that weren’t taken with the Canon, yay: