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Cornbread Pizza


Cornbread Pizza

We are gluten free so we try out a lot of crazy, different, pizza ideas. This one uses Bob’s Red Mill’s gluten free cornbread mix. The sweetness of the cornbread pairs well with the flavor of the blue cheese sauce.



For the Sauce:

4 oz. blue cheese
1 tsp. salt
3 cloves garlic, minced
1 tsp. pepper
1 c. sour cream
1 c. mayonnaise

For the Crust:

Cornbread mix, prepared according to directions

For the toppings:

2 medium roma tomatoes, sliced
½ medium yellow onion, sliced
4 oz. cooked turkey breast, cubed
1 tsp. black pepper
2 c. shredded cheddar or co-jack cheese
2.c shredded mozzarella cheese



Prepare your cornbread according to the directions, but take it out of the oven ten minutes before the specified cooking time is up. We made our pizzas in two nine inch pie pans.



For the sauce, put all of the ingredients except the mayo in a food processor, or a blender, and blend until sooth. Pour the mixture into a bowl and fold in the mayonnaise. Cover the sauce and let it chill in the fridge. There will be extra sauce left over after making your pizza. It is a great dip for veggies, a delicious salad dressing, and even great with fries or potato chips.



Spread a liberal amount of sauce over the top of your cornbread. Lots of sauce is needed because cornbread tends to be dry. Cover the sauce with the cheese and then the remainder of the toppings. Return the pizzas to the oven and bake them for fifteen minutes at three hundred and seventy five degrees. Allow to cool for at least ten minutes after baking. Enjoy!

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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!