Friday, January 30, 2009

Pizza has been the long-standing wish for me. Because of the dairy allergy, it makes it much tougher.  However, I have managed to find ways around it. I can’t eat soy cheese, but I did find that I tolerate sheep cheese and pure goat cheese reasonably well. So that sorted the cheese, but how to get a decent crust. I think I found a good one. Let’s just say I really don’t miss Pizza Hut anymore.

Gluten Free All Purpose Pizza Crust
1-½ cups Gluten Free All Purpose Baking Flour
2 teaspoons Xanthan Gum
½ teaspoon Sea Salt
1 tablespoon Olive Oil
¾ cup Warm Water
1 teaspoon Sugar
1 egg*
2 tablespoons warm water
2 teaspoons Yeast, Active Dry
1 tablespoon thyme, fresh**
1 tablespoon rosemary, finely chopped**
Combine yeast, sugar and water in a large bowl and let stand about 5 minutes. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.

*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 2 minutes, then use as egg.
** I also use dried herbs for this, mostly due to laziness. My usual blend is oregano, thyme, basil and garlic powder.

Posted by Diosa in • Comfort Food • Gluten free
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Sunday, May 28, 2006

Serves 6
Prep time: 5 minutes
Cook time: 10 minutes

1 1/2 lbs boneless, skinless chicken breasts
1 cup grated parmesan cheese
4 tsp dried oregano
2 tsp dried parsley
1 tsp garlic powder
1 tsp paprika
1 tsp fresh cracked black pepper
2 eggs
4 Tbsp butter, or 2 Tbsp butter and 2 Tbsp olive oil

Pound chicken breasts until they are 1/4 inch (5mm) thick and cut into 6 portions.  Set aside.

Combine cheese with oregano, parsley, garlic powder, paprika, pepper on a plate.  On another plate or in a shallow bowl, beat the eggs.  dip the chicken into the eggs, then into the cheese mixture, coating both sides evenly.

Melt butter or butter/oil mix in a heavy skillet over medium-low heat (any higher will burn the cheese) and saute for 4-5 minutes per side or until cooked through.

Cook’s note:
This is a higher fat dish due to the cheese.  the one cup is 457 calories, with 257 calories from fat, or 28.6 grams of fat. But bear in mind that this is used over 6 pieces of chicken, so per piece it’d be about 76 calories or about 42 from fat, or about 4.8 grams of fat, at most.  You can do this with cooking spray or minimal oil to lower the calorie/fat counts even more.  The eggs can be replaced with egg replacer for an egg-less version, and if tolerated, you can try a dairyfree version using soy parmesan cheese.  That will also substantially lower fat and calories.

This is from the 15 Minute Low-Carb cookbook by Dana Carpender.  It’s an awesome cookbook, with lots of quick ideas. 

Posted by Diosa in • Comfort Food • Gluten free • Low Carb • Meats • Poultry
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