Monday, March 19, 2012


LOOK at that beautiful pizza. Pizza crust made with whole wheat flour and topped almond cheese.

This recipe is from Heidi at Adventures of a Gluten-Free Mom.
She has great photos on her site of how to make this. Check out her other comments and suggestions too.

I found this recipe when my husband's aunt came over. I was planning on making pizza for dinner but she can not have tomatoes. This recipe is so good and could fool anyone that it is not make with tomatoes.

onion, chopped
garlic, chopped
1/3 c. extra virgin olive oil
3 T lemon juice
1 T overflowing of balsamic vinegar
8 oz can beets, drained (save liquid)
15 oz pumpkin puree (NOT pie filling)
1/2 c veggie broth
1 t. salt
lots of pepper
1/2 c. fresh basil
2 T dried oregano
1 1/2 t. cornstarch +2T beet juice

Sautee onion and garlic until onion is translucent.
Add lemon juce and vinegar.
Simmer 5minutes.
Puree beets in blender. (Save the liquid.)
Add pureed beets, pumpkin, salt, pepper, basil and oregano to pan. Stir.
Whisk in broth.
Simmer 5 minutes. DO NOT OVERCOOK.
Whisk cornstarch with a little beet juice then put in hot pan.
Cook 1 more minute.
Taste to adjust any seasoning.

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