Pamela’s Gluten Free Pizza Crust

This is dedicated to my wonderful curly-haired family. Love you all!

A weekend in May found me back in my Midwest hometown. It was the first weekend in a few years that my sisters and I were all together. We tried to make the best of a stressful weekend.

A preface to this is that we all come from a bad gut family. Making a meal that works with every gut can be a challenge. On the menu for a home cooked Saturday night meal was wheat-free/gluten-free pizza. The one sticking point is it had to taste good. You may ask how this is possible. Thank the bad-gut lords that smile on us, that there are now numerous companies and aisles of grocery stores devoted to bad-gut, allergy crazed families.

Pamela’s baking mixes and finished products are a great asset to the hypoallergenic food network. We used Pamela’s wheat free bread mix to make the pizza dough. The recipe for chewy pizza crust, found on the side of the package is as follows:


Chewy Pizza Crust

1 bag Pamela’s Wheat-Free Bread Mix
1 yeast packet (enclosed in mix)
1/4 cup oil
1-1/2 cups warm water

Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough

Dough makes two – 12 to 14-inch crusts.

Combine Pamela’s Wheat-Free Bread Mix, yeast packet, oil and water (no eggs are used).

With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Our mixer decided not to perform for us. We were able to mix it by hand easily.

We also chose to add Trader Joes Pasta Seasoning Blend.

Pour 1/2 dough onto greased cookie sheet or pizza pan (for added texture sprinkle corn meal on pan). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. This mixture is pretty gloopy and sticky. It will never get to be pizza hut style dough. Check out N’s beautifully manicured nails!

Let sit for 1 hour. It just barely rises.

Add your sauce and other toppings. We made up a sauce of canned chopped tomatoes, spices, sautéed shallots and garlic, and some jarred sauce. We used a combination of fresh mozzarella, goat milk gouda, and some “parmesan like cheese” found in the depths of my parents generously stocked fridge.

Bake in a preheated 375º oven for 25 to 30 minutes on a lower rack. Dough will puff when baking. For a crispier crust bake at 400º.

We finished off the finished pizza with some drizzled on truffle oil. Yum!
In the future, I would pre-bake the crusts for 15-20 minutes and then add the toppings. Our crusts were a bit under done. The crust did taste good, a little sweet though. We were impressed with the results and I would consider playing around with it further.


Rosemary Bread

I would like to remind you that I am not a baker. I baked. I experimented. It wasn’t all that bad. I am not ready to venture into cakes and cookies this week. I am tiptoeing into breadmaking. I decided to try my hand at a flavorful bread. I love rosemary and I love garlic…so I knew what was coming. I looked at all sorts of recipes that I wasn’t thrilled with. In the end, I used 3 or 4 different recipes to come up with my own creation.
I wanted at least one or two loaves. In the end, I got one large loaf and eight rolls.
Rosemary Bread
  • 2 cups warm water water
  • 3 tsp. yeast
  • 3/8 cup of olive oil
  • 4 tsp. sugar
  • 4 tsp. salt
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. cracked pepper
  • 1 whole garlic – roasted lightly then sliced (you could lightly saute it as well)
  • A handful of fresh rosemary – chopped
  • 5 cups bread flour
Pour warm water into the bowl of your mixer. Add yeast. Add sugar. Let sit until bubbly. Add the rest of the ingredients and mix. Knead the dough. Put dough into an oiled bowl. Let rise until doubled, about an hour. Preheat oven to 350 degrees. Shape into loaves or rolls. Let rise 30 minutes. Bake until done. Cut a thick slice. Dab with butter or olive oil. Eat. Best when eaten warm.
So, I was quite pleased with the results above. I could have stopped there, except we were out of sandwich bread. So during the rosemary rising, I mixed up some sandwich bread. The two buddies got baked together and all was good with the world – until slicing.

I really should learn some knife skills and/or buy a bread slicer.

We only have Hello Kitty bandaids in the house. At least my finger is pretty, says the 6-year-old, who was jealous that I had a cut worthy of a bandaid. We are stingy about bandaids here.


And you thought my evening was over. A look in my cabinet and freezer told me that we were running low on baby food. The shelf stable jarred stuff gives me the heebie jeebies. I worry about preservatives. I am not even talking about the baby food meat products. I won’t even go there. The jarred pureed fruits and veggies leave me queasy and I don’t even have to eat them.
Baby food is super easy to make. Anything can be pureed. Only combine flavors that you would eat yourself. Don’t just throw your leftovers in a bowl and have a go. On the evening’s schedule was butternut squash and sweet potatoes. Throw the goods into your oven at 350 and baked until soft. Peel the skin off the root veggies. Dump into a bowl and puree with a hand blender, cuisinart, and/or blender. You can add a bit of water if needed to reach the right consistency. I was happy with the outcome. The food freezes well and is quite portable.
Thank you for sharing the evening adventures with me!

Tarragon Chicken

Happy Monday. I realized when I got home this evening that my fridge was pretty empty. A few veggies. Not much to work with. I usually do fruit and veggie shopping on Sundays, but it just didn’t happen yesterday.

I had taken out some chicken drumsticks to defrost last night – but had nothing planned for them. Drumsticks are always a hit with my daughter. When she was around 2, she decided to rename drumsticks with the name “poonie.” Not sure where it came from. She is creative like that. Mittens were called “pockins.”

Based on the contents of my fridge, or lack thereof, I came up with a menu of tarragon chicken, rice with peas, and steamed broccoli.


Hint: When cooking with wine, only use wine that you are willing to drink.

Most tarragon chicken recipes I have seen have some sort of cream base in it. Since we keep kosher, here is the recipe I came up with:


    • cut up chicken – I used a package of drumsticks


  • salt



  • fresh ground black pepper



  • olive oil



  • 5 Shallots



  • 1 onion



  • 5 cloves of garlic



  • 2 tbsp dried tarragon or a good handful of fresh tarragon – chopped



  • 1-2 Tbsp dijon mustard



  • 3/4 cup of good white wine



  • 1 cup of broth (chicken or veggie)



  • Chopped Plum Tomatoes (1-2)


Sprinkle salt and pepper on your chicken. Brown the chicken in olive oil about 5-10 minutes.

Chop up your garlic, onions, and shallots. Add it to the browned chicken. Let it saute 5 minutes.

Add in the liquids and the mustard. Stir a bit and bring up the browned bits. Bring to a boil, then turn the stove to low. Cover until chicken is done, around 20-30 minutes, depending on cut. Check on your chicken to make sure there is still some liquid in the pan. Throw in the tomatoes a few minutes before you are ready to eat. Yum! It is wonderful served with rice. Enjoy!

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