Easy Breezy Pizza at Home

I don’t know about you, but I LOVE pizza! I know that may cause me to lose my official foodie status, but I do. Pizza is so versatile and the variety of topping combos keeps monotony at bay.

Semi-homemade is okay with me.

I love a good hand tossed pizza crust as much as the next person, but when I’m looking for a quick crust or one that’s GLUTEN FREE, I always reach for a box of Chebe (not sponsored, just a fan). It’s also super clean when it comes to ingredients and with only a few in total, checks all my boxes when it comes to mass-produced foods. It’s base is tapioca flour which leaves you with the best crunchy on the outside, chewy on the inside crust. I’ts my very favorite grain free option and believe me, I’ve tried most. It comes together in about 2 minutes and bakes for 15-20. Perfect!

I like to roll mine out and brush with olive oil. I usually bake just the crust for 7-10 minutes on my pizza stone, then add toppings and finish off baking.

Getting Saucy.

Now, if time is really an issue just use your favorite store bought pizza sauce. But, in the amount of minutes it takes you to pre-bake your crust you can whip up a delicious sauce that rivals any grocery offering.

Just combine a can of 8 oz tomato sauce and 6 oz tomato paste with 1.5 tsp sea salt and 1 TBLS pizza seasoning. Just read your label to check for any tricky ingredients. Heat all of these with a drizzle of olive oil over medium until heated through. Depending how much sauce you like, this should cover 3 pizzas. You can even freeze your extra!

On the the really good stuff…

Remember pizza’s versatility? Well , here’s my kids favorite thing to do with pizza dough and why I always have 2 or 3 boxes of Chebe in my pantry.

PIZZA ROLLS :

Roll your dough out into a thin rectangle. It should be thin, but not quite transparent. Cut into equal strips about 1-1.5″ wide. Dollop a tsp of pizza sauce every inch or so down on every other strip. Top with a sprinkle of cheese and any other toppings. Brush the sides of the dough with olive oil and top with an empty strip. Press the sides to seal and cut into squares with a pizza cutter. Brush the tops with olive oil and bake according to package directions or until tops are crispy and golden.

Some of the sides might pop open as they puff- no big deal!
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The Evolution of a Recipe: Tortilla Edition


Who loves tacos? I guess the better question is, who DOESN’T love tacos? In my house we diligently guard our Taco Tuesdays (and Wednesdays, Thursdays… you get the picture). Actually, tacos and fajitas are one the top ways I utilize leftover protein. So when I realized my Whole30 was going to prevent me from enjoying my beloved corn tortillas, I went to work on a grain-free option.

Now, before the Whole30 judges come to get me, I am WELL AWARE that tortillas are SWYPO (search it); taking an item and making a paleo version of it, rather than just giving it up for a month. However, my reasons for Whole30 these days are not to identify triggers or allergies, but simply for a reset and refocus. And, so here we are!

ATTEMPT #1 Almond, Coconut + Tapioca Flours

YIKES! The theory was good, but they were very crumbly and the almond flour did not say tortilla to me.

ATTEMPT #2 Tapioca Flour + Egg

Getting Closer! The texture was almost right, but these little guys were not fold-able! They would make a better tostada.

ATTEMPT #3- THE FINAL PRODUCT!

I’m so happy with how these turned out! I decided to roll them out and use my 4″ pastry cutter to make them the perfect little tortillas for street tacos.
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