I had the most wonderful neighbors and friends once, from Argentina. All the time, from Marcella and Griselda’s house, came the smell of aromatic onions and garlic. She showed me what she was making, looked like pizza, but without the sauce. Her method was to cook the dough with the olive oil, onions and garlic, first, and then add the toppings the last ten minutes. Here’s a recipe I made in the spirit of Griselda and her family, without gluten.
1/4 tsp. yeast
1 1/2 c gf flour – I used, today, chuno (potato flour, oats, and brown rice flour)
1/2 c. water
1 T. olive oil to spread on 1/2
1 T. coconut oil to spread on the other 1/2
1 c. tomatoes, shopped fine
from the garden: 1/4 c. each basil, oregano, green onions, garlic,
a touch of salt
3 drops red hot sauce
Directions: Mix the yeast and flours with the salt, and pour hot water oer all. Let sit in the bowl, covered tightly with plastic wrap, for 3 hours. Press into a skillet, and let sit 1-2 hours more, depending on if it’s raised, or not. Spread the coconut oil on one half, and the olive oil on the other. Sprinkle the tomatoes and herbs over all. Cook in the skillet for 3 minutes over a hot flame, then in the oven at 400 degrees F. for 12-15 minutes. Tell me which half you like better!
Word of the Day – sin – without
Tip of the Day –It’s okay to do without. It’s not necessarily something bad.
If you’d like to receive these recipes in your inbox, click the “subsrcibe” button.