Ever since I found out about my food allergies, I thought my carb days were over. I loved bread, crepes, pizza, cake and all those other carby goodies made from wheat. I loved going to the supermarket getting a fresh whole wheat french baguette and eating it straight from the bag, right then and there at the supermarket. Oh and of course it was paid for after the baguette was devoured.
Why am I telling you this? Well, ever since I found Bob’s Red Mill Gluten-Free (and corn free!) Pizza Crust Mix, I’ve had an obsession with Bob’s products. Aside from the pizza crust mix, my other two favorites are the Gluten-Free All Purpose Baking Flour and the Extra Thick Rolled Oats.
Let’s start with the All Purpose Baking Flour. My absolute favorite thing to use the flour for is the chocolate protein “dessert” cake. I get to still have my cake, eat it too and not get sick!
We all know that I have gone crepe crazy the past couple of days, with the pepperoni roll and ham and cheese savory crepes. But sometimes a simple crepe with powdered sugar is all I need. I’m so glad that I can make them again with this flour. I hope you’re not surprised but a chocolate crepe is coming soon!
Next, onto the Extra Thick Rolled Oats. Now they are not gluten-free. But, as I have mentioned before, if you have a wheat allergy, you can consume regular oats. Only if it doesn’t bother you. Since it doesn’t bother me, I prefer these oats because they are more chewy and dense. They also have a bit more protein and fiber than regular oats. But if needed, they also make gluten-free oats as well.
I love to make Granola, Oatmeal Squares and “Faux” Apple Pie. They are just absolutely delicious! I even eat them as desserts too, like this coconut almond oatmeal cake. Just be sure to eat half of a serving for dessert.
Of course my number one favorite thing to do with oats is protein pancakes! Like this delicious heavenly peach protein pancake.
Last, but not least, my bread life saver; The Gluten-Free Pizza Crust Mix is divine! Each serving has 250 calories and 4 grams of fiber (before toppings). The first basic thing you can make with this is pizza! There is nothing more delicious than your own homemade pizza, like the yummy broccoli and chicken pizza.
I also like to make either mini bread rolls or bread sticks to have with my pasta. I like to top them like the mini garlic toasts. To me, pasta and bread just have to go together. One whole bag of mix will make about 20-24 bread sticks or rolls.
On occasion, I do crave a turkey sandwich, which is why I use the pizza crust mix to make and open-faced sandwich. Instead of making them into pizza circles, I make them into squares to get that “sliced bread” effect. One whole bag of mix makes about 12-15 square “sliced breads.”And for today as an appetizer before my homemade mac n’ cheese lunch, I made a Basil and Mozzarella Flatbread. This is definitely going to be added to my menu when I make any kind of pasta. It reminds me of Olive Garden’s Flatbreads that I adored so much.
Just note that if you make the whole pizza crust mix, you will be making 4 flatbreads and each one serves 3-4 (see nutrition info below). The ingredients below is for one flatbread and you can just quadruple them if you will be using all flatbreads. You can simple freeze three and use one if you have a smaller family or use all four and serve 12-16 at your next dinner party. Enjoy!
Ingredients (For 1 Flatbread):
1 Bob’s Red Mill Gluten-Free Pizza Crust Mix (or Your Choice)
1/4 Cup of Reduced Fat, Mozzarella Cheese (Shredded)
3 Tablespoons of Butter, Melted (I used Brummel and Brown)
2 1/2 Tbsps of Grated Parmesan Cheese, Divided
1/2 Tbsp of Olive Oil
1 Tbsp of Dried Basil Leaves, Divided (or 1/4 Cup Fresh)
1 tsp of Garlic Powder or 1/2 Tbsp Minced Garlic
Dash of Sea Salt and Pepper
Non-Stick Cooking Spray
Preheat over to 375 degrees. Make pizza crust according to package directions, shaping them into four large rectangles. Once done, take one rectangle to make into a flatbread. Again, save the other three and freeze them or make them all.
Mix melted butter, 2 Tbsp of parmesan cheese, olive oil, 2 tsp of basil, garlic powder, salt and pepper into a small bowl. Reserve 1/2 Tbsp parmesan cheese, 1 tsp of basil and mozzarella cheese for topping.
Spread butter mixture onto flatbread and top with the remaining parmesan cheese, basil and mozzarella. Bake in the oven for about 5-7 minutes or until cheese is fully melted. Remove from oven and sprinkle with more parmesan cheese if desired. Slice into vertical strips and dig in!
Calories (Per Serving, If Four)
200 Fat: 6.5g Sodium: 560mg Fiber: 2g Protein: 4.5g
Calories (Per Serving, If Three)
270 Fat: 9g Sodium: 465mg Fiber: 2.5g Protein: 6g
Add diced tomatoes for a more “caprese” flatbread.
Add chopped spinach or your favorite veggie!
Play around with spices and cheese to make your own flatbread!