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Gluten Free Cheesy Bread with Creamy Red Sauce

Gluten Free Cheesy Bread with Creamy Red Sauce


These were a big hit at our most recent party. The nice part about them, is that just like pizza, they are just as good at room temperature as they are when they come out of the oven. 

For the dough:

3 c. gluten free flour
1 tsp. yeast
1 c. warm water
¼ c. olive oil, plus about a teaspoon

In a large bowl, combine the water and the yeast and allow them to sit for fifteen minutes. Add the flour and oil and combine the mixture until it has formed into dough. Cover the dough with plastic wrap and leave it in a warm place to rise for thirty minutes.

Cover a cookie sheet with aluminum foil, Grease it with the teaspoon of olive oil, and then spread the pizza dough out over the sheet at about a half-inch thickness. Bake the dough in the oven at three hundred and fifty degrees for twenty minutes.

For the topping:

For this recipe we used one cup of shredded co-jack cheese, one cup of shredded mozzarella and, a half a cup of shredded parmesan. Any combination of dry cheeses can be used. Two and a half cups of cheese in total, is a good amount. Bake the cheese covered dough in the oven for another ten minutes at three hundred and fifty degrees. Allow the pizza to cool for ten minutes before cutting it into strips.

For the sauce: 

2 tbsp. olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
3 cans tomato sauce
1 small can of tomato paste
1 tsp. black pepper
1 tsp. oregano
1.tsp. sugar
1 tsp. basil
1 tsp. saracha
½ c. heavy cream
salt to taste

In a medium saucepan, over medium heat, sauté the garlic and onion, over medium heat, for three minutes, stirring constantly. Add the rest of the ingredients, leaving out the cream and the salt. Cook the sauce over medium heat until it begins to boil, and then reduce the heat to low and add the cream. Salt the sauce to taste, and serve warm for dipping. 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. 


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!