Veggie Pizza No More?

My mom decided to host Easter brunch this year and as always, together, her and I, decided on the menu. The second she suggested it, I felt sad. The amazing parents they are, my mom and dad, searched store after store for a gluten free crescent roll so that I could share in the yummy goodness of a veggie pizza. We could not find one in the stores. I have found some recipes online for GF crescent rolls, but did not have time to make one. Here is what we came up with instead:

My pizza crust was a GF tortilla. I was a little skeptical about what this veggie pizza was going to taste like, but to my surprise, it was pretty good! 

The great thing about a veggie pizza is that you can add whatever you like or leave off whatever you dislike!

 To make your own veggie pizza (GF or not) follow these simple steps:

Ingredients: 

• 1 brick of cream cheese
• 1 mix of dry Italian salad dressing (can be found in most stores right next to the jars of salad dressings)
• salt, pepper, garlic powder, onion powder to taste
• assortment of veggies (For mine I usually put broccoli, cauliflower, cucumber, red pepper, green pepper, and carrots but you can and should put whatever veggies you love!)
• 1 tube of crescent rolls if you are not GF or 1 GF tortilla 

Directions:

1. Unroll the crescent rolls so that they make 1 flat piece. It will look similar to the the picture to the right. Cook this as directed on the package or until it starts to brown. Let this cool completely before topping your pizza

2. Set out the cream cheese on the counter so that it softens a little. While the cream cheese is softening, cut up your veggies to a little bit smaller than bite size pieces. Remember, the pizza will be piled high with veggies and it tastes best when you get a little of everything in 1 bite! To the left is an example of my peppers. 

3. Mix the salt, pepper, onion powder, garlic powder, and about half of the dry Italian dressing mix together with the cream cheese. I have found it easiest to use a fork and keep mashing and turning the cream cheese. You should taste it and add more Italian dressing mix to your liking. 

4. Spread the cream cheese mixture over the COOLED pizza crust or GF tortilla. You want the cream cheese to go to almost the edges of the surface. 

GF veggie pizza

5. Spread your veggies out evenly. I usually start with the carrots, broccoli, and cauliflower as they are the biggest and then add the cucumber and peppers on top. You may want to gently push the veggies down some so that they stick to the cream cheese mixture and do not fall off as you eat it.

6. You are ready to cut, eat, and enjoy. I find it easiest to cut the pizza with a pizza cutter. 

crescent roll veggie pizza

For a list of when vegetables are in season, click the link below.
http://www.cuesa.org/eat-seasonally/charts/vegetables

The New Favorite!

As a picky eater I was nervous when the doctor told me I had Celiac's disease. GLUTEN FREE...how was I going to do that? 

But, since going gluten free, I have become a "trier!" My new favorite food has become spaghetti squash. It's so simple to cook and can be made in many ways. If you don't have time to make an "extravagant" dinner but want something delicious, give this scrumptious veggie a try!

Easy cooking tips: 

1. Cut spaghetti squash in half. Scoop out the seeds.

2. Add your favorite seasoning to the top of the squash. My favorite is simply some garlic, salt, and pepper. 

3. Place the squash face down in a glass dish. Add a small amount of water to the bottom of the dish.

4. Cook in the microwave on high. Cook times will vary depending on the size of the squash. I usually cook it for about 15-20 minutes. 

5. The spaghetti squash is done when a fork can easily pierce it. 

6. Use the fork to scoop out the squash, season again as you like, and enjoy!

Happy cooking!