Chicken Alfredo Pizza

ALFREDO SAUCE
Ingredients

• 2 c. of cashews 
• 1 1/2 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder
• optional 1 T. Wildtree's scampi blend
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper (or Wildtree's Rancher Steak Rub)
• 1 small drained can of mushrooms

Directions

1. Soak the cashews overnight in water, then drain and blend until smooth in the blender
2. Add the remaining ingredients and warm.

CRUST

Ingredients

• 2 T. active dry yeast
• 1 1/3 c. warm water (110° to 115°)
• 1 c. + 4 T. tapioca flour
• 4 t. xanthan gum
• 2 t. unflavored gelatin
• 2 t. Italian seasoning ( I did Wildree 1/2 scampi, 1/2 pizza sauce)
• 2 t. cider vinegar
• 2 t. oil (I used Wildtree's Basil Pesto... SOOO YUMMY!)
• 1 t. salt
• 1 t. sugar
• 2-2 1/2 c rice flour (brown or white, I did both)
 

 Directions

1.  In a small bowl, dissolve yeast in warm water. Add the tapioca flour, xanthan gum, gelatin, seasoning, vinegar, oil, salt, sugar; and thoroughly combine.
2.  Begin adding flour. Start with 2/3 c. and stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).  
3. On a floured surface, cut dough in half and roll out. Transfer to a greased pizza pan; build up edges slightly. Cover and let rest for 10 minutes. 
4.  Bake at 425° for 10-12 minutes or until golden brown. 
5. Spread the sauce on and add bacon, tomatoes, chicken, and cheese (i like the daiya brand). Bake about 15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through. 

 Yields: 2 medium sized pizza crusts.

Pie Crust

 

¼ c sorghum flour
¼ c. millet flour
¼ c.  tapioca starch
2/3 c. sweet rice flour
2 t. xanthan gum or guar gum
1/2 teaspoon salt
¾ c butter flavored Crisco alternative
2/3 c. water (approximately)

Directions

1. Add all dry ingredients to mixing bowl and blend
2. Cut Crisco alt. into small chunks and lay on top of blended dry ingredients.
3. Put bowl in freezer for 15 mins.
4. Remove from freezer and blend until the fat is about pea sized chunks
5. Pour in water mix and roll into a flattened ball
6. Wrap ball in plastic wrap and refrigerate for at least 1 hr.
7. Remove and roll out between two pieces of wax paper.
8. Place in a 9inch pie pan (don’t stretch the dough)
9. Put pie pan in the refrigerator for at least 30 mins
10. Remove from fridge place a buttered piece of foil on top and fill it foil with beans (to keep it from rising)
11. Bake at 400 degrees for 20-30 mins

Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup dairy free butter
• 2 eggs
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2-2 1/2 cups chopped pecans 

Directions

1. Toss all the ingredients (besides 1/2 - 3/4 c. of nuts) into your food processor and blend until all ingredients are completely combined and the nuts are chopped.
2. Pour into your unbaked pie crust and add the 1/2 cup of nuts to the top to give it the look you want.
3. Place pie in preheated oven (400 degrees) and bake for 35-40 mins.

Apple Cinnamon Pancakes

 

• 1/2 cup rice flour
• ½ cup millet flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 3 T agave
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 1 1/2 cups rice or goat milk
• 1/2 cups apple sauce
• 2 T. cinnamon
• 1 T. vanilla

Directions

1. In a bowl, mix together all the dry ingredients. Stir in eggs, milk, agava, vanilla and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. The consistency is fairly runny and makes a thinner pancake. If you like thicker, more fluffy pancakes add another ½ cup of rice flour.

Strawberry Jam

• 5 cups crushed strawberries (I put mine through the food processor)
• 1/4 cup lemon juice
• 1/4 cup cold water
• 4 T. tapioca starch
•  3 1/2 cups granulated fructose
• 8 half pint glass jars with lids and bands

Directions
1.) PREPARE all your canning supplies and water.
2.) COMBINE strawberries and lemon juice in a large pot. Bring mixture to a rolling boil, over high heat, stirring constantly
3.) Dissolve the Tapioca starch in the cold water and slowly add to the strawberry mixture.
4.) ADD sugar, stirring constantly until it is all dissolved. Return mixture to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Bread/ Pizza Crust Recipe

 

·       2 Tb active dry yeast

·       2 Tb xanthan gum

·       2 tsp salt

·        1 2/3 cup tapioca starch

·       1/2 cup millet flour

·       1/2 c sorghum flour

·       2 cups brown rice flour

·       2  cups white rice flour

·       6 eggs

·       2 Tb apple cider vinegar

·       1/2 cup oil (olive, grapeseed)

·       1/2 cup agave or honey

·       3 cups room temperature rice milk

Directions

1. Add all dry ingredients into a bowl and blend
2. Pour all wet ingredients into a separate bowl and blend
3. Slowly all the wet ingredients to the dry stirring constantly

The batter will be drop dough consistency.  (A.K.A: kind of sticky and you'll think you added too much liquid :)
I just dip a spatula in water and spread it to make it smooth (you will have to re-dip quite frequently).

For pizza: bake at 400 degrees for 10-15 mins then add toppings and bake for 8-10 more

For a loaf of bread: Let rise for about 20 mins and bake at 350 degrees for 35-45 mins 

*One batch of this will make one loaf of bread, and a whole cookie sheet of pizza crust*

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