Late night blogging….Kirk sent me hiking today with a hiking partner I hadn’t seen in a year or so – Lynn and I had a nice hike this morning at Mt. Rainier! We put in a bit over 8 miles and saw a lot of gorgeous wildflowers . And no bugs either. It was only mildly warm, which kept them down. Our lunch view:
They guys had requested pizza on Saturday for dinner. I was tinkering with a new recipe for a gluten-free pizza crust that turned out amazing. And beyond the taste, it was very simple to make. Outside of the higher cost of ingredients I could see this becoming a standard for us. Walker (The Toddler) loved it. Would have been nice if his brother (The Teen) hadn’t eaten 90% of it. Sigh. It was easily sliced and picked up too!
I happened across turkey eggs at the farmers market on Saturday from a favorite local farmer, she raises organic eggs. Having never tried turkey eggs, and she was out of chicken ones already, I figured why not take the leap? Live a little:
And I know turkey eggs are not common. Considering a turkey lays only a third of the eggs a hen can in a year, is 3-4 times bigger and is broodier…well I can see why they are not common. But what an egg! The yolks are amazing!
Almond Pizza Crust
- 1½ cups Almond Meal/Flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 large egg, preferably organic
- 1 Tbsp neutral oil, such as sunflower
Preheat the oven to 350° and line a half baking sheet with parchment paper. In a medium mixing bowl whisk the almond flour/meal, salt and baking soda together. Crack the egg into a small bowl, beat the oil in with a fork, add to the dry and stir till moistened. Press into the prepared pan, using your fingers and palms to spread out to the edges. Bake for 10 minutes. Remove and turn the oven to 400°. Top as desired, return to oven and bake for 15 to 20 minutes, until golden on top and cheese is bubbling. Slide the parchment paper off onto a cutting board, cut into pieces.
Makes 1 small pizza.
I made a very large batch of pizza sauce – they guys like pizza so why not do a bunch of work at once. I used about half of the recipe and put the rest in mason jars for use this coming week. And honestly? It would go great as pasta sauce as well!
Big Batch Pizza Sauce
- 3 Tbsp extra virgin olive oil
- 1 Tbsp garlic, minced
- 4 14.5-ounce cans diced tomatoes
- 4 tsp brown sugar, packed
- 1 Tbsp Italian seasoning
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ¼ tsp fine sea salt
Puree the tomatoes in a mini-food chopper.
Heat a large saucepan over medium heat, add the oil and garlic, cook for a minute. Stir in the remaining ingredients, bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring often. Let cool a bit before using or chill and store covered tightly.
Makes about 5½ cups.
I also made up a batch of my No-Yeast Pizza Crust and made two pizzas:
I topped it with sautéed patty pans that I found at the farmers market and sweet onions: