Welcome to Day 9 of The Gluten-Free Pizza Fest. In preparing for this food fest, I brainstormed some of my favorite flavors and wrote down different pizza combinations. The combination of artichoke, bacon and basil sounds a little strange but it works. Trust me. This pizza literally has three of my favorite things. I love artichokes and use them often in pasta dishes, hummus recipes and salads. Bacon of course, is a house favorite. We can’t get enough of it around here. Basil is such a wonderful herb. It is so versatile, and of course, my favorite way to use basil is as a pesto. [Read more...]
Oh boy, do I have a special pizza recipe for you. As you know already, I live in Austin, Texas (ATX). Austin is known for it’s obsession with breakfast tacos, and they are damn good too. I decided to make my favorite breakfast taco into a pizza. Chorizo is delicious, and it adds a nice depth of flavor to this pizza. It is quick and easy to make. Enjoy it for breakfast, lunch or dinner!
We are getting closer to The Gluten-Free Pizza Party! We have added some amazing sponsors to the lineup. Sponsors include: Tito’s Vodka, Lonely Gourmet and Hail Merry. Are you a local business interested in becoming a Gluten-Free Pizza Party sponsor? Email me at: email@example.com
Happy Valentine’s Day! Make this pizza tonight for your special date. It is sure to put a smile on their face. The rich, creamy white pizza pairs perfectly with the salty capers. What are your plans for Valentine’s Day? We like to avoid the crowds at restaurants and stay in for this special holiday. This year is my turn to plan (we alternate each year), and we are having pizza, and lots of it. Yesterday, I spent the gorgeous sunny afternoon in my beloved kitchen; baking pizzas and shooting pictures. This is the final week of The Gluten-Free Pizza Fest. You are going to love what we have in store for you this week. Remember, if you want to be a part of the final pizza fest summary, email me your blog post link. [Read more...]
Just because you are gluten-free, doesn’t mean that you can’t have gravy with your mashed potatoes, a rich cheese sauce with your macaroni and cheese, a lovely alfredo sauce with your pasta, or a roux with your gumbo. Many people use corn starch as an thickening alternative to flour, but I find it leaves a weird aftertaste sometimes. I prefer arrowroot powder or flour. It is much smoother and creates a nice white sauce which you see above. Make a cheese sauce with this béchamel and use it with your fondue pot. Perfect for Valentine’s day!
Introducing our three fur kids: Spike, Red and Mario. These three little ones bring so much joy into our lives. I love animals and I always have. Each one of them is special in their own way. One of the things I find most precious is that they are always there for you, no matter what. No matter how bad of day you might be having; when you come home to your precious dogs, their tails are always wagging and they are so excited to see your face. It always makes me smile. Believe it or not, my dogs favorite treats are raw vegetables, especially raw broccoli. Cheese is also a favorite of theirs, but who doesn’t love cheese? I thought I would treat them to a special snack for Spike’s birthday.
Make sure and stop by the Austin Chronicle website today, or pick up a print version. The newest issue includes restaurants that are gluten-free friendly, edible gluten-free friendly gifts, and book reviews by two of my favorite local gluten-free authors. You don’t want to miss this issue. It is full of helpful information.
I’m a firm believer that garlic makes everything taste better. Roasting garlic brings the flavors to the next level. Not only does the garlic turn into a sweet, nutty paste when roasted; it also makes the house smell heavenly. Roast garlic and add it to sauces, salad dressings, pasta dishes, or spread it on a freshly baked slice of gluten-free bread. Your taste buds will thank you. Just like they will thank you when you try this pizza recipe. Cheese + fresh herbs + tangy tomato sauce + roasted garlic = heavenly combination.
This is my favorite type of pizza. Just simple ingredients: creamy mozzarella, rich tomato sauce, salty parmesan and sweet basil. It’s great. Some call this Pizza Margherita. I call it Top Shelf Pizza, and apparently The Grove does too. The Grove is a restaurant located in Westlake Hills. They have a few gluten-free friendly options, including gluten-free pizza (Gluten-Free Kneads crusts). On rainy days, or days when I’m feeling just plain lazy, I love to call in orders to-go at The Grove. I often order their Top Shelf Pizza. Comforting, simple and delicious. [Read more...]
Welcome to the first recipe installment for The Gluten-Free Pizza Fest! I am so excited to share this event with you all. I hope you enjoy all the recipes we have coming up the next several days. Growing up, I always loved dessert pizzas made with apples. This is strange, because I am not a dessert person at all. As you can tell from my blog recipe index; I love to create main dishes, snacks and appetizers. Don’t get me wrong…an occasional cookie, slice of cake or key lime pie are delicious. But, I’d rather have something salty or savory. This pizza is special because it is both savory and sweet. You will enjoy this pizza time and time again! [Read more...]
Happy Super Bowl week! We are gearing up for an epic gluten-free Super Bowl party here at ATX Gluten-Free. We will definitely be serving these burgers. As well as some other gluten-free appetizers and cocktails, of course. The buns used in this recipe were kindly provided by Gluten-Free Kneads. They are the official sponsor for our Gluten-Free Pizza Fest. Find Gluten-Free Kneads at several locations around town, or order online. Stay tuned for the launch of our new website this month. It has been a fun process and I can’t wait to share the results with you all. [Read more...]
Looking for a sauce that will jazz up your chicken or pasta dish? Look no further than this roasted red bell pepper sauce. I’m pretty sure it is my new favorite. I was actually eating it by the spoonful when my boyfriend (known as Chris from here on out) wasn’t looking. No, I am not kidding. We have been testing pizza recipes non-stop here in the ATX Gluten-Free kitchen. It was time for a change of pace this weekend, so we turned to America’s favorite animal protein (chicken), and took it to the next level. [Read more...]