Pizza (gluten-free)

On the weekends, we enjoy having a pizza night with the kids.  We usually try to get a gluten-free crust (Big Life in Halifax has a great one which is what I thought I bought, I accidentally bought one of their wheat crusts).  Jason was already underway with the preparations so we used our brown rice tortillas instead, such a great find!

Instructions:

  1. We purchased ours in the organic section at the grocery store, usually they’re in the freezer.  We keep ours in the freezer until they’re ready to be used.  Take out as many as you need and place them on the oven rack once it has warmed to 400F.  Keep them in until they are light brown and slightly crispy, Jason said it was about 5 minutes.
  2. Add about a tablespoon of coconut or olive oil to your frying pan and sautee 1 onion and 1 1/2 bell peppers.  Choose a tomato sauce, preferably one that doesn’t have sugar added.  Tomato sauce was one of the items on the list of 8 foods that had more sugar than a Twinkie along with yogurt etc…choose wisely.
  3. Remove the brown rice crusts from the oven when they are ready and with the back of a spoon, spread them with tomato sauce.  Add the sauteed vegetables and a meat you enjoy.  We have used nitrate-free lunch meat and other meats like chicken sausage from Blue Barn Farms, pepperoni from Meadowbrook Farms, whatever you enjoy.  Just slice it into little pieces and add it to each crust.
  4. This is the one day that we may also eat a little cheese (1-2x/month).  We usually get a brand that is raw (unpasteurized).  That way, it is a little easier to digest.  You can always get a grated cheese called Daiya (from tapioca) that tastes good and melts like cheese.  The unpasteurized brands, if they have them can usually be found in the organic section at the grocery store.  Cow’s from PEI also sells a brand that is at Pete’s Frootique that is unpasteurized as well.  Grate whichever cheese you choose and add it to the top of each mini pizza.
  5. Place the pizzas on a cookie sheet (with parchment paper underneath to avoid a mess) and keep them in the oven at 400F until the cheese has melted.  Watch them closely.  Remove from oven and let cool for a few minutes.  Cut up into slices and you will have a very tasty meal.  Jason often cuts up pieces of cilantro to add to the top of them.

Meats

We always do our best to purchase meats that are grass-fed and free-range chickens/turkeys.  Local sources for most people include the farmer’s market in your town.  In Halifax, Nature’s Cove on the Bedford Hwy has meats from Blue Barn Farms.  You can also go to Blue Barn Farms and purchase your meat directly from them on Hammonds Plains Road.  Mariposa in Tantallon has meats from McNeill Farms which we thoroughly enjoy.

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