Pizza lovers know all about all the different kinds of cheeses and toppings you can put on pizza for infinite variety from savory to sweet. Hot out of the oven, this gluten-free pizza crust topped with a combination of homemade tomato sauce, fresh sliced tomatoes, chevre, sauteed garlic and greens is a work of art. Feel free to swap other favorite seasonal organic vegetables and pastured raised organic cheeses such as sauteed eggplant and extra sharp cheddar cheese. Best of all, this is the most delicious pizza crust I have ever made. The combination of teff and millet flour gives it a subtle sweetness. Pour yourself a glass of wine and enjoy a hearty, gourmet meal of vegetarian pizza with chevre and greens. Continue reading →
Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a pre-baked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes.