Tag Archives: pizza

Mini Margaritas


Is it news that I love pizza? Well last night I wanted something pretty light, but also easy and quick. I was sort of in the mood for pizza so I decided to make some tortilla pizzas. Now, I use to use La Tortilla Factory, but honestly, I didn’t love it. The taste wasn’t my favorite and they were just way too big. I had been looking out for Mission corn tortillas, what I have wanted all along but have never been able to find. Until about a week ago. At 55 calories each they are perfect. So, last night. I made two little pizzas. Margarita pizzas, my favorite kind after cheese and pepperoni! And instead of using basil (mine was dead, sadly), I used some homemade pesto sauce. These pizzas are so easy to make and SO quick to cook! It’s effortless to spread a little pesto, cut a few mozzarella slices and tomatoes, and stick them in the toaster or oven for 10 minutes.

These were delicious! I will definitely be making them again soon! I haven’t made something that good in a while. Just a simple margarita. A simple tortilla pizza. Quick, easy, 4-ingredient meal.


  • 2 small Mission corn tortillas
  • 1-2 tbsp pesto, per tortilla (I love homemade)
  • 2-4 cherry tomatoes, sliced/diced
  • Mozzarella, thinly sliced or shredded, to cover tortillas with a single layer (about a half-inch from edge)


  • Spread pesto out on each tortilla in a thin layer, about a half-inch from the edge.
  • Top with your choice of mozzarella.
  • According to taste/love of tomatoes, cut desired amount and spread evenly on top.
  • Place the pizzas in a toaster for about 8-12 minutes and let cool before cutting.

My Pizza Recipe wasn’t a total failure…


I have been wanting to try out my own pizza recipe for a while, and tonight I finally did. I used my favorite flours and what seemed like sensible amount. I obviously didn’t think through the process enough because this pizza…well it wasn’t my best recipe. Let’s just say, if I make this again, I will definitely be making some adjustments. Luckily I think I know at least two of the problems. One. It was too thick and starchy. Next time, I will probably only use 1/4 cup tapioca flour. And I will probably lower the amount of cornstarch as well, to 1/4 cup as well, perhaps. Second, I didn’t have enough cheese. If I had had more, I think the pizza would have been better. I can say I know this for a fact because one half of the pizza had more cheese, and I definitely liked that half better. You know what, I did like this pizza with a lot of cheese. So next time, maybe I will just make this thinner and put more cheese on it. Yes…and then just reduce the tapioca flour.

This pizza was not totally a failure, because I liked it some, and I can tell that if a make some simple adjustments it could probably be great. I would not make this recipe the same way again, but I wouldn’t mind too much if I had to. It wasn’t horrible. It just wasn’t great. After this, I might just stick to simpler recipes until I get more acquainted with flour ratios and mixes. In fact, after this episode, I am more confident than ever in my delicious store of wonderful gluten-free pizzas that I have tried and loved. I think I will just stick to those. I have posted the recipe, but just be warned…I haven’t deemed it delicious.

Now, I actually do have some pictures (I found my camera!), but I will not be able to post them until tomorrow, because my camera just died and takes quite a while to charge.

(Actually, the slice of pizza above was almost delicious, because it was from the half with lots of cheese, so I liked it.)


  • 1/2 cup tapioca flour
  • 1 cup brown rice flour
  • 1/2 cup cornstarch
  • 1 1/2 tsp xanthan gum
  • 1 pinch salt
  • 2 eggs
  • 1 tbsp olive oil
  • 3/4 cup milk
  • 3 tbsp sauce
  • About 1 cup cheese of cheese
  • Any additional, desired toppings


  • Preheat oven to 400 degrees and generously grease a tin foil-covered baking sheet.
  • Blend all dry ingredients except salt in a medium bowl.
  • Whisk eggs, milk, salt, and oil separately and add to dry ingredients.
  • Mix all ingredients until smooth and well incorporated, and no flour clumps remain.
  • Spoon onto greased pan  and spread out to form about a half-inch crust
  • Bake crust for 15 minutes, then remove and add any desired toppings.
  • Bake an additional 6-7 minutes and then serve (sooner better than later).

SO. I realize this post may be a bit confusing, but if anything, I hope you come away with this: If you use a LOT of cheese, this pizza is pretty good, and almost delicious.

Pizza Wrap…my easiest pizza recipe yet


Sometimes I just don’t feel like cooking. Sometimes I want something delicious, but without the work. Take pizza, for example. It is delicious, but usually takes some time and preparation. However, I usually have some tortilla on hand, and can make an easy tortilla pizza. But this recipe is even easier than that. It is a pizza wrap. A wonderful microwave meal that is ready in seconds. This is similar to my pizza quesadilla recipe, but it is faster and easier, in my opinion. It is basically fool-proof. If you want a quick and easy, simple recipe, this pizza wrap is for you. It is delicious and takes no time to make.

My recipe calls for shredded cheese, because I think that works better, but I was out when I made this and just thinly sliced a mozzarella cheese block. I also added a little bit of chicken as my topping/filling. It was delicious. Microwave pizza wraps are a great recipe to have on hand!


  • 1 large tortilla (I use La Tortilla Factory) – or a couple mini ones
  • 1 tbsp sauce (gluten free, of course)
  • 1/2 cup mozzarella cheese, shredded (approx)
  • Any additional, desired pizza toppings (precook raw meat/veggies)
  • 1/4 tsp basil (optional)


  • Spread pizza sauce on tortilla.
  • Sprinkle cheese evenly over sauce and add any desired toppings (precooked).
  • Sprinkle basil over top of pizza.
  • Heat in microwave for  about 1 minute.
  • You can eat like a normal pizza, or, like I enjoy doing, wrap it up for a pizza wrap.

NOTE: You can also cook this on a skillet, like in my pizza quesadilla recipe.

Pamela’s Pizza Crust


I love discovering new blogs and looking at a new variety and range of gluten free recipes. I also love when a blog has a great recipe, but with multiple methods and ways of making it. There is nothing better than discovering a great recipe that uses ingredients I actually have, especially after I’ve searched through numerous different recipes with no luck. I have a few repeat recipes myself…

Pizza, pizza, pizza. I feel as if every time I indulge in a delicious slice of pizza, it is a new recipe. I actually told myself a little while ago that I have a great set of delicious gluten free pizza recipes, and I really wanted to create my own, so I would not look for or make any new pizza recipes. That, however, was before I was given the idea of a gluten free pizza crust recipe using Pamela’s Baking and Pancake mix, and I knew I had to try it out! I got the idea for this recipe from a recipe I found at Pamela’s website. Pamela’s mix works so well and makes such delicious recipes, so I was thrilled to try to make a pizza crust with it. I knew my main flours would be Pamela’s mix with about half as much tapioca flour, because that has worked so well with one of my other favorite pizza recipes, which also is made with a cheese crust.

This pizza was SO delicious! The cheese crust is soft and slightly chewy on the inside, with a perfect crunch on the outside. The outer part of the crust is crisp and cheesy (I love the taste of baked cheese). The cheese is not an overwhelming or overpowering flavor; the taste of this wonderful crust is perfectly balanced. I don’t think I will change anything about this recipe. I actually was out of milk when I made this, so I used water instead, and the pizza crust turned out perfectly, so I decided to keep water is the ingredient.



  • 1/2 cup tapioca starch
  • 1 cup Pamela’s Pancake & Baking Mix
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/3 cup cottage cheese (preferably low sodium)
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup (approx) shredded cheese of choice for toppings (I would not use more than this since the crust already has cheese in it as well)
  • 1-2 tbsp sauce
  • Any additional, desired toppings (chicken, mushrooms, peppers, pepperonis, etc.)


  • Preheat oven to 450 degrees.
  • Blend tapioca flour, Pamela’s mix, half the basil/all oregano, and parmesan cheese together in a bowl.
  • In a separate bowl, mix egg, olive oil, salt, and water until smooth, then add mixture to bowl with flour.
  • Mix until ingredients are nearly combined, then add cottage cheese and mozzarella.
  • Stir until everything is totally blended and there are no flour or parmesan clumps.
  • Pour mixture into two 8-inch, round, greased (grease with olive oil for great taste) cake pans or one 9 by 13 inch pan.
  • Sprinkle remaining basil on the edges of the pizza crust and place on middle rack of preheated oven. Reduce heat to 375°F and bake for about 25 minutes, or until golden.
  • Remove pizza crust from oven and add pizza toppings (precook any raw meats/vegetables), then place pizza back into the oven at 375° for about 8-10 minutes.


Pizza Panini or Sandwich


Recently, my family has acquired a Panini maker, which we use often and for numerous foods. We make tons of different Paninis, including grilled cheese and cheese, chicken, and pesto, and we’ve even cooked steak on it once. I am tempted to see if it would work with pancake batter…hm. But another thing I love to make in the Panini maker is a pizza Panini. A simple, easy and quick recipe that is so delicious.

You could also make this yummy sandwich on the stove top, like a grilled cheese, if you do not possess a Panini maker. Just set the temperature to about medium high and make sure the cheese melts before the bread is done (turn heat down if necessary). I have included a few options in the cooking instructions for cooking methods.

I’ve mentioned before that I prefer less sauce on my pizzas, and the same is true here. One tablespoon probably does not seem like very much, but even if you love sauce, I would not recommend exceeding one tablespoon because the bread could get soggy and for a sandwich, you really don’t need much. I even used a little less than a tablespoon and still got a very saucy flavor. It wasn’t bad, I just wouldn’t use more.

One last note: My Panini was not burned or over-done, I just used an end piece of bread and forgot to get a good photo of the other side (with the non-end piece) before I devoured the whole thing. But it should be browned and have cheese just about oozing out of the sides (even if you don’t use a lot).


  • 2 pieces of you favorite GF bread (I use Udis)
  • 1 tbsp (approx) pizza sauce
  • Mozzarella cheese, sliced (based on personal preference)
  • 4-6 pepperonis (optional)
  • Any additional, optional, desired pizza toppings (precooked, mostly)
  • Olive oil


  • Cover each piece of bread with half the pizza sauce.
  • Arrange cheese so that it completely covers bread (but don’t go over the edge).
  • Arrange pepperonis evenly over cheese as well as any additional toppings (optional).
  • You have your sandwich, now lightly brush olive oil on one side and
    • put sandwich, oil side down, on a frying pan to cook like a grilled cheese (about medium-high heat).
    • cook sandwich in a Panini maker (this what I do).
    • cook in a grilled cheese maker.
  • Cook sandwich according to your preferred option.
  • Serve immediately for best results (cheese is still melty and stretches…yum!)

NOTE: This can also just be a pizza sandwich…you don’t have to cook it. Just heat your pepperonis/toppings up in the microwave (or not, depending) and dig in! So if you don’t feel like cooking or doing dishes, you can still enjoy this delicious meal!

Upcoming Recipes and a Delicious Idea


This week and weekend, I have some great ideas and recipes planned. I’m just going to get straight to it. My top recipe at the moment that I want to make is a new pizza recipe, using Pamela’s Pancake and Baking Mix. I am so excited! However, I also have been thinking a bunch, and I really want to try to create my own original pizza crust recipe. Using that, I have a great recipe idea or two that may or may not involve some form of mini pizzas…We’ll see. Sticking on the pizza path, I also want to make one of my favorite quick and delicious meals, pizza paninis, a recipe I have made multiple times and the past and can’t wait to post about. Lastly on the pizza trail is a recipe called Portabella Pizzas, which aren’t really pizzas, but there are pizza parts involved!

Moving away from the realm of pizza, I really want to make either my own cheese muffins or my popover recipe (which I think is finally complete and ready to try out). Then the last, but not least, recipe on my list is a recent creation/idea that I have referred to as Egg(y) Pancakes. Do not let the name deter you!

I cannot wait to get posting this week. Look forward to some great recipes and PICTURES (I promise I will have some).


Brazilian Cheese Rolls


The pizza was amazing, and now it is the rolls’ turn to impress me. A while back I made an amazing cheese pizza crust (<–original post), literally cheese crust, that I found on Gluten Free Gobsmacked. The original recipe was actually meant for Brazilian cheese rolls, or Pao de Quejo, which this post is about. I have been so excited and impatient to try it out, and I was finally able to make them tonight for dinner.


We had chicken, green beans, and these delicious cheese rolls. I have cooked for my family before, but this is the first time it has been an official meal item. Most of the time, my family only has small portions or a tasting, and I have lots of left overs that last through the week. But this time I made them for dinner. I was excited. It made my cooking official. Real. Big. I knew they like most of what I make, but this time it was different. Their opinion of the cheese bread was more important. So I crossed my fingers as dinner was served.

Everyone LOVED them (minus my little brother who will basically only eat chicken nuggets and cheese sandwiches). I got extremely satisfying reactions, many “Mmm”s and “Oh my God!” I think this recipe is definitely a keeper. It made 7 rolls, but I made some pretty big without realizing how much they would puff, so you could probably get 8 out of the batter. With four of us eating, we had a couple left over, so I am already looking forward to tomorrow! These cheese rolls are beyond delicious. They have a slightly crunchy outside and are soft, chewy, and delectable inside. They are extremely cheesy, so much so that at first, when I began making them, I was a little skeptical, but after taking my first bite, any previous doubts vanished from my mind. They are perfect. The only change I made was to use basil instead of dill and chives. Perfect. Delicious.

I know my cheese crust pizza post has this recipe on it, but I’m reposting the recipe because these are rolls, not pizza, and I didn’t include the pizza part in this post.


  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill
  • 2 tsp dried chives (I used 1/2 tbsp basil leaves in place of dill and chives)


  • Preheat your oven to 450 degrees.
  • Mix together all ingredients in your mixer well (I  used a hand mixer–just make sure all ingredients are totally combined).
  • Form into balls (about 1 1/2 inches or 2 inches) and flatten slightly (makes 6-8).
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

Note: Sorry the last photo is so dark…and not very good. I only included it because I thought it gave a nice idea of how big the rolls are.

Breakfast Pizza or Quesadilla


After trying many regular pizzas, I wanted to take things a step further, and another step toward deliciousness. I have always wanted to try breakfast pizza, even when I could eat gluten, but I never have. Why not now? I just wanted a simple version, one without loads of greasy, unhealthy meats. I prefer turkey or chicken (I swear, though, I’m actually not a picky eater). But no matter how hard I looked, I couldn’t seem to find what I was looking for. They were all overly complicated and used so many unnecessary ingredients. I only wanted something simple and easy that I could whip up in the mornings. So what did I do?

I made my own recipe!

Ingredients: (1 makes 2 servings)

  • 2 eggs
  • 3-4 tbsp milk
  • 1 tortilla (I use La Tortilla Factory)
  • 1/3 cup shredded cheddar cheese
  • Optional toppings: (I use chicken), sausage, bacon, peppers, etc


  • Preheat oven to 350 degrees
  • Cook eggs slightly with milk so that they are not runny but not fully cooked, either
  • Sprinkle some cheese on uncooked tortilla and ¾ of the chicken/meat, then spread eggs out on top; add rest of the chicken and cheese on top (and any other desired toppings)
  • Put tortilla on a tin foil-covered pan and bake for 10-12 minutes or until eggs are done
  • Remove from oven, cut into slices, and serve warm

Breakfast Quesadilla

The breakfast quesadilla is very similar to breakfast pizza, but just has a few changes and adjustments.


  • 2 tortillas (or 1 for a half quesadilla)
  • 2 large eggs
  • 3-4 tbsp milk
  • 1/2-3/4 cup shredded sharp cheddar cheese
  • Optional fillings: (I use chicken), sausage, bacon, peppers, mushrooms, etc.


  • Preheat oven to 350 degrees.
  • Whisk eggs lightly together with milk and cook slightly so that they are not too runny but not fully cooked either.
  • Sprinkle half the cheese and chicken/meat on uncooked tortilla, then spread eggs out on top; add rest of the chicken and cheese on top (and any other desired, precooked* fillings)
  • Put tortilla on a tin foil-covered pan and bake for 10-12 minutes or until insides are done and tortilla is crispy on the edges/browning slightly on top.
  • Remove from oven, cut into slices, and serve immediately.
  • *Because tortilla is fairly flimsy and cannot take an excessive amount of weight, precook any fatty meats or fillings so the juices do not ruin the quesadilla.

Flourless Pizza (by gluten free easily)


Pizza is a great food. You can make different crusts, have different/multiple cheeses, have varieties of toppings, and basically choose exactly what you want. You can even have a flourless pizza crust! Of course, in making recipes for the first time, you don’t always know exactly what to expect, which I find to be a great, fun part of cooking and baking.

I must say, I have really enjoyed my pizza recipes. This would have to be one of my favorite recipes–it was simply delicious! I will definitely make this flourless pizza recipe again. It is a great meal for up to about 4 people. The recipe made 8, good-sized, large pieces. When I made it tonight, I only used cheese (not just because I was out of any pizza toppings, but because I wanted to keep it simple and just have a good old cheese pizza), and sauce. I would advise not to use too many toppings because the crust, being made almost entirely of cheese, is slightly flimsier than normal crusts. It still, however, holds up well and stays together just like any other pizza. You just don’t want it to become too soggy or heavy and break.

I cannot take credit for this outstanding recipe. It is one of many recipes I have found and wanted to try from Shirley’s Gluten Free Easily blog (GFE). Shirley has truly been an inspiration to me as I have begun my cooking adventure. I love reading her blog; her posts, recipes, and tips are so helpful and wonderful. If I ever have a lag in my desire to cook, I can always find something on Shirley’s blog that rekindles my hunger for great food, like her flourless pizza recipe.

This recipe is indescribably yummy. The crust is SO amazing. The outside is a crunchy and crisp, and the inside is soft and a little chewy. The crust browned beautifully and tasted even better than it looked. I decreased the amount of sauce to 1/4 cup, because I personally prefer less sauce and honestly thought 1/4 cup was plenty. I was also running low on mozzarella, so I had to use 1/2 cup mozzarella and 1/2 cup cheddar. This worked fine, but I hope I will have enough mozzarella next time (personal preference; it has nothing to do with how this recipe turned out).


I’m sorry I am being so repetitive, but this pizza is truly awesome, and a recipe worth making. So check out Shirley’s blog and get cooking!

Cheese Rolls or Pizza…2 in 1!


Okay, I know I said I wanted to try the failed pizza crust again, to try and make it work better, but that was before I found a recipe today at Gluten Free Gobsmacked for Brazilian Cheese Bread (Pao de quejo). As soon as I read it I could not wait to try it out! The thing that really caught my eye was the fact that the recipe could be used to make cheese rolls (yum) AND pizza (double yum). I wanted to try out both recipes SO badly, because they just sounded so delicious, but I wanted to try the pizza crust first; I made it for dinner tonight. I hope to use this recipe again soon, and make it into the cheese rolls instead. Rolls and pizza…two delicious, common, and great recipes to have on hand, especially when they’re the same one! I just love that.

Anyway, this pizza was out of this world amazing. It is definitely one I will make again. It almost makes me want  to discard my other pizza crust recipe entirely, but I am still determined to get it right. However, after this delicious feat, I am in no hurry whatsoever to do so. The cheese crust was fantastic, and I didn’t need to add much cheese as a topping because of the fact that the crust contains so much already. The crust was soft in the middle and a little crunchy on the outside–perfect! Amongst the huge array of spices I possess, I was fresh out of chives and dill, so I just used 1/2 tablespoon of dried basil leaves, which I think I will do anyways from now on because it worked great. This pizza crust recipe receives 5 stars from me…I hope the cheese rolls are just as good, and cannot wait to try them out!

This is my first experience using tapioca flour, and I was not disappointed. It was great. I don’t know exactly what the difference is between it and the brown rice flour I usually use, but the crust was, as I’ve said, amazing. Tapioca flour is supposed to be a slightly sweet flour, but I guess when people say slightly, they really mean it, because I did not catch any hints of sweetness. The crust was totally satisfactory.


  • 1+1/4 cups tapioca flour
  • 2 cups shredded cheese (I used about 1+1/2 cups for pizza crust)
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 stick (1/4 cup) melted butter
  • 2 tsp dill + 2 tsp dried chives (or 1/2 tbsp basil leaves)
  • *pizza sauce
  • *more cheese for pizza topping (I just used the rest of the 2 cups of shredded cheese plus a tiny bit of mozzarella)
  • *any additional pizza toppings (I love mushrooms and/or pepperonis on my pizza, but I had neither, so I just used cheese, which was still amazing)


  • Preheat your oven to 450F.
  • Mix together all ingredients in your mixer well (I  used a hand mixer with no problems–just make sure all ingredients are totally combined).
  • *Form into balls (about 1 1/2 inches or 2 inches) and slightly flatten.
  • Place on tin foil on a baking sheet.
  • Bake for 8 – 10 minutes or until golden brown.
  • Serve warm.

*PIZZA OPTION: Form the crust by rolling the dough out on parchment paper (I use tin foil which worked just fine) into a 12-inch circle. Then prebake the crust alone for about 15 minutes at 450 degrees. Add sauce and toppings (don’t use too much cheese because there is already a lot in the crust) and cook an additional 10 minutes or until toppings are done. Cut and serve warm

NOTE: I refrigerated the left over pizza and microwaved it for lunch the next day, and it was great. I don’t know how long it will keep, but at least a day!