Independence Day Grill: Gluten Free Grilled Pizza Recipes and Fourth of July Recipe Roundup

July 3rd, 2008 yum Posted in Chebe, Grilled, Holiday, Italian, Pizza, Vegetarian, cheese, tomatoes 5 Comments »

I wasn’t exactly intending to blog about tonight’s dinner, honestly. I mean, how many pizza recipes does one need? We’ve already had some pretty fancy pizza recipes here at the Book of Yum. But this week, due to a chaotic household, it just seemed better not to use the oven, and so when I was planning the menu I thought I’d try a new pizza technique- grilling the pizza crust. It’s a technique I’ve heard about many times but never tried myself, and I thought it was high time. It’s perfect, really, especially in hot weather when turning on the oven seems like cruel and unusual punishment. (Granted, it hasn’t been all that hot here… but it should be!) I have a lot of Chebe mixes left from the last bulk order I did with them, and during busy weeks, there’s nothing I love more than the “open the package and dump it in the bowl” style of baking. This time I made two small ones from the mix because I just love making more than one topping but still having separate pizzas. Then it was time to grill. I’m big into the propane grill, baby. Supposedly it is the DH’s, but I use it about 10 times more often than he does- I’m always grilling veggies or tofu or something because it adds so much flavor to everything. But what could a grill do to a pizza crust? The answer? A lot. I was worried that the crust might stick to the grill, but happily, it didn’t. And it baked so fast- far quicker than if you had baked it in the oven. Just a few minutes and one side of the pizza looked DONE, and even had sexy grill marks to prove it. I turned it over, let it grill for another few minutes, and then went happy with my toppings. To be honest, I had something of a little problem- largely, no pasta sauce in the house whatsoever. I did have half of the juice from a can of chopped tomatoes, and some tomato paste, so I made a very basic red sauce base. To my surprise, it worked just fine and actually tasted great. Then I grilled up a portabella mushroom basted with olive oil, garlic, and seasoning, and did the same to my sweet red pepper. With the addition of some sliced calamata olives and cheese, I had a great basic veggie pizza that matched my taste buds perfectly. But I still didn’t have enough red sauce for the second pizza, so I decided to go all out and try something I’d never had before- marguerita pizza. According to online sources, this is one of the first official pizzas and was produced by Italy’s Royal chefs in honor of Queen Marguerita in 1896 when she asked them to make her an assortment of pizzas resembling the bread pizzas she had enjoyed among commoners. Traditionally, the marguerita pizza contains “fresh sliced tomato, mozzarella, fresh basil, fresh garlic, onion and a hint of Romano (no tomato sauce).” (source: In Mama’s Kitchen) Sounded good to me! And in fact, it was absolutely delicious. I’ll definitely be making BOTH of these pizzas again, and I have a feeling that my grill is going to be even busier this summer baking up a slew of yummy pizzas. Oh, and since there was cheese AND grill marks involved, the DH loved this recipe too.

This pizza would be perfect for an Independence Day party, or just for a quick dinner before you see the fireworks. Looking for other gluten-free fourth of July recipes?

Try my Recipe for Grilled Sesame Vegetables
with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year)
My World-Famous Grilled Sesame Tofu Recipe
a classic Gluten-Free Macaroni Salad Recipe
Japanese potato salad Recipe
Grilled Kabocha and Sundried Tomato Pate
GF Lemon Blueberry Muffin Recipe (Add raspberries and white frosting for a red,white and blue treat!)

Want another yummy pizza recipe?
Try my favorite Grilled Veggie and Smoked Cheese Pizza Recipe
Allergen Free Gluten-Free Pizza Recipe (with crust recipe)
Or this unexpected Zucchini Crust Pizza Recipe

Hope this helps you get some ideas for your Fourth of July Celebration! If you have links to your favorite recipes for the forth of July, share in the comments and I’ll add them to the list!

Gluten Free Grilled Chebe Marguerita Pizza and Grilled Veggie Pizza Recipe
Ingredients
Pizza Dough:
1 pkg. Chebe pizza mix
2 eggs
1 tbsp. oil
4 tbsp. your choice of “milk” (dairy or non-dairy)

Marguerita topping:
Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute
1 medium organic tomato
Handful fresh basil
salt

Traditional topping-
Tomato sauce:
3 tbsp juice from can of chopped canned tomato
1 tbsp tomato paste
1 tsp. olive oil
sprinkle of sugar and salt

Veggies:
1 portabella mushroom
3 peeled garlic cloves
1/2 sweet red pepper
8 kalamata olives

nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute)

Directions
Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza.

Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy!

*For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling.

*For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!

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Gluten Free Desserts: Low-Sugar Low-fat Chebe Cranberry Apple Turnover Recipe

October 29th, 2007 yum Posted in Blog Event, Chebe, Cranberries, Dessert, apple, low-sugar 10 Comments »

cranberrygallette.jpgAs I mentioned before, I’ve never done all that much with cranberries. Juice, cranberry sauce, and, well, a few fresh ones on a dare has pretty much been the most of my experience. But this season, somehow those ruby red sour little gems are calling to me, and I’ve been inspired to combine them with new and different things like never before. I blame Vic and Hallie a lot for this latest inspiration- who knew cranberry “pie” would be so yummy? And then there are blog events for cranberries, with such beautiful images of the fruit that I can’t help but be inspired. What’s a girl to do except… well… make more yummy gluten-free cranberry creations?!! I was inspired by my previous recipe for Chebe apple turnover, my recent interest in cranberries, and By the Bay’s healthy pies to make a very healthy, tangy but yet still dessert-like Chebe Gluten Free apple-cranberry turnover. And, here’s the result. And look how healthy it is! I don’t even feel guilty about eating this tart little treat for breakfast, with only 1 tbsp. of refined sugar and two tablespoons of margarine in the whole thing!

Don’t forget to try Ginger Lemon Girl’s Gluten-Free Cranberry Apple Muffin Recipe
or my Gluten-Free Cranberry Pie recipe, courtesy of Vic and Hallie

Garten-Koch-Event: CranberriesI couldn’t resist entering this in the Garden-Cook-Event: Cranberries. And now, I think I’ll go make some cranberry cake…

Chebe Cranberry Apple Turnover Recipe
Ingredients
1 pkg. Chebe Cinnamon Mix
2 tbsp margarine
3 tbsp. applesauce
3 tbsp milk or soy milk
1 egg

Filling
2 small apples -peeled, cored and diced
1/2 cup fresh cranberries (heaping)
2 tablespoons margarine or butter
1 tbsp. brown sugar
1 tbsp. agave nectar
add spices: cinnamon,cloves, allspice, ginger, nutmeg to taste OR use apple pie seasoning (or pumpkin pie mix)
1/2 tsp nutmeg
1 tsp vanilla
enough cornstarch slurry (equal water to cornstarch, premixed) to make desired thickness.

1 egg, mixed, for egg wash optional
sugar (optional)

Directions
Directions
Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.

Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.

Preheat oven to 375 degrees.

Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette.

Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown.

Notes
You can add more sugar if desired. DH enjoyed them but he would have liked more sugar with his cranberries. I like my cranberries naturally tart, and thought they were sweetened enough by the sugar, agave, and apples. When I pressed him on this issue, though, he said he would give them a nine. “But you said they were too tart,” I protested. “They were still yummy,” he replied defiantly. There you have it. I guess they were a nine for BOTH of us. ;)

If you have any extra dough, you can make pop tarts by filling squares with jam and pressing the dough over to cover. I made Gluten Free Pumpkin butter mini pop tarts- cool, huh?

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