Gluten Free Pizza – 3 Recipes You’ll Love!

Roasted Veggie Pizza (Image from All Recipes)

So we are always looking for tasty recipes that work great for everyday but also for special gatherings—like birthday parties. What is more classic at a birthday party than pizza? Today we have 3 recipes to create 2 different semi-homemade pizzas your family and guests will love!

The Crust (Makes 2 12-inch pizzas)

Ingredients:

• 1 pkg (16 oz) Bob’s Red Mill Gluten Free Pizza Crust Mix (3 1/4 cups)
• 1-1/2 cups warm water
• 2 Eggs*
• 2 Tbsp Olive Oil
• 1 Yeast Packet (enclosed)
• 1-2 Tbsp dried herbs of your choice, such as basil, rosemary, garlic, (optional)

*For vegan version replace the eggs with 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minute. Add to recipe as you would the eggs.

Directions:

1. Preheat the oven to 425°F.
2. In a large bowl, combine the water and yeast. Let the mixture stand a 5-10 minutes.
3. Add the eggs (or egg replacement) and oil to the mixture and blend briefly.
4. Add GF Pizza Crust Mix and blend with a hand blender for about a minute on medium speed, until combined.
5. Split the dough in half, leave it in the bowl, and cover it with plastic wrap. Leave in a warm place to rise for at 20 minutes.
6. Place the dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes.
7. Remove the half-baked crusts from oven, cover with sauce and toppings (see our suggestions below). Bake for 15-18 minutes.

Balsamic Caramelized Onion, Gorgonzola, & Parsley Pizza

Ingredients:

• 1/8 cup olive oil
• 1/8 cup balsamic vinegar
• 2 large vidalia onions thinly sliced
• 2 tsp sugar or stevia in the raw
• 1/2 lb crumbled gorgonzola cheese
• Half-baked pizza crust (see above)
• 1/4 cup chopped parsley or basil (whichever you prefer)

Directions:

1. In a large sauté pan, warm olive oil over medium heat. Sauté onions in oil until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar (or stevia) and balsamic vinegar, and continue cooking for 1 or 2 more minutes.
2. The oven should be preheated to 425°F already and the pizza crusts should have been baked for 7-9 minutes.
3. Spread onions evenly over the half-baked crusts, top with crumbled Gorgonzola and chopped parsley or basil.
4. Continue baking for additional 15-18 minutes.

Roasted Veggie Pizza With Red Sauce

Veggie Ingredients:

• 8 to 10 medium fresh mushrooms, sliced
• 1 small onion, sliced
• 1/2 cup sliced green pepper
• 1/2 cup sliced sweet red pepper
• 1/2 cup diced zucchini or yellow squash
• 2 tsp olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon each dried oregano, thyme and dried rosemary
• Pinch of salt & pepper

Veggie Directions:

• Preheat the oven to 450°F.
• Line a large baking sheet with foil. Arrange chopped veggies on pan.
• Drizzle with olive oil, spices, garlic, salt & pepper.
• Roast veggies for 20 minutes. Then remove from oven and set aside.

Sauce & Cheese Ingredients:

• 1 28-oz can diced tomatoes
• 1 14-oz can tomato sauce
• 1 small (6-oz) can tomato paste
• 3 tbsp. sugar or stevia in the raw
• 1-2 tbsp. apple cider vinegar
• 1/3 cup finely chopped onions
• 2 garlic cloves minced
• 1/4 tsp each dried oregano, basil, and parsley
• 1/2 cup chopped sun dried tomatoes (optional)
• Salt & pepper to taste
• 1 cup shredded mozzarella
• 1/4 cup parmesan grated

Sauce Directions:

1. Saute garlic and onions over medium heat for 8-10 minutes until onions are soft.
2. Add diced tomatos, tomato sauce, tomato paste, sugar, vinegar, spices, sun dried tomatoes and stir. If the mixture is too thin or not sweet enough add more tomato paste or sugar.
3. Let simmer for 10-15 minutes then add salt & pepper to taste.

Assembly Directions: 

1. Oven should be preheated to 425°F and pizza crusts should be half baked.
2. Spread sauce generously over pizza crust (save the extra for dipping crust in).
3. Top with cheese, then sprinkle roasted veggies on top.
4. Bake an additional 15-18 minutes.

If you are in a rush you can always use pre-made pizza dough, and if you are vegan you can substitute the cheese with vegan alternatives. What is your favorite pizza recipe?

Skip the Chips & Soda Part I: Serve These Healthy Chip Alternatives Instead!

Chips and soda… the staple at any party, gathering, lunch, or event. They seem to be easy crowd pleasers and relatively affordable. But the average 12 oz soda contains 140 calories and 39g of sugar. The American Heart Association recommends 37g of sugar per day for men and 25g of sugar daily for women. We all want to live healthier and happier. It doesn’t mean we can indulge in a sweet treat or drink every now and then.

This week we have some swaps you can make that won’t have you or your guests missing the chips and soda!  So don’t worry, you won’t be the weird guest or bad host if you show up with one of these alternatives in place of the standard chips and soda. Instead your healthier options may end up being the life of the party! We will start out by sharing some swaps for potato chips, and Thursday we will have a collection of alternatives to soda!

Swap Out Chips With These Alternatives:

Apple Chips – These are a lighter and healthier alternative to the standard potato chip delivering a nice crunch and slightly sweet taste.

Seneca Apple Chips

Kale Chips – These aren’t as pretty as some chips, but they are very healthy and tasty!

Baked Kale Chips from All Recipes

Soy Crisps – These are super crunchy, high in protein, and taste great alone or with any dip you would normally serve with chips.

Whole Foods Sea Salt Soy Crisps

Fresh Veggies – These are crunchy and pretty, and serving them with a healthy dip can deliver the salt and tang you crave in a chip! You can save time and pick up a pre-made platter from just about any grocery store these days!

Fresh Veggie Platter

Whole Grain Pretzels – We are in love with the Newman’s Own line of pretzels! They are made with organic ingredients, low in calories, have an excellent crunch and taste, and are available in a variety of shapes, sizes, and flavors. We are partial to the honey wheat!

Newman’s Own Pretzels

Lentil Chips – these chips are light, fluffy, high in protein, and very tasty!

Mediterranean Snacks Baked Lentil Chips

Lentil Crackers – These crackers are crispier and crunchier than the chip version and super tasty!

Mediterranean Snacks Lentil Crackers

What would you serve in place of the standard potato chip?

 

Homemade Hummus!

A dish of hummus (A Lebanese Dish) with pine nuts at the Maxim restaurant in Haifa, Israel. (Photo credit: Wikipedia)

Today we’ve got a recipe for healthy and delicious homemade hummus that will give you lots of options to customize based on your families topping preference. It makes a great snack to enjoy during a party, football game, or even just at lunch time. So forget about the store-bought stuff and give this homemade version a try!

Ingredients:

• 1 (19 ounce) can garbanzo beans, or 2 cups cooked
• 1/4 cup warm water
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tsp sea salt
• Dash of nutmeg
• black pepper to taste
• 2 tablespoons olive oil

Variations: Add one, or a combination of these

• 2 cloves chopped garlic (optional)
• 2 diced roasted red peppers (optional)
• 1-2 tbsp diced jalapeños (optional)
• Pine nuts (for garnish)

Directions:

1. In a blender combine all the ingredients and blend until creamy or smooth. You can add any of the variations to the blender or top the basic hummus recipe with one or all of them depending on what flavor you are looking for. Place the hummus in a bowl or glass container with a lid (if you intend to store it).
2. Garnish the hummus with pepper, pine nuts, and a drizzle of olive oil.
3. Serve with veggies, pita, pretzels, tortilla chips, or use a sandwich spread.

How do you like your hummus: garlicy, spicy, or plain?

 

Fruit & Nut Granola Cookie Bites

High Fiber Oatmeal Raisin Chocolate Chip Cookies. (Photo credit: Wikipedia)

Fruit & Nut Granola Cookie Bites – Makes About 30 Cookies

Ingredients:

• 1/2 cup mashed banana
• 1/2 cup firmly packed dark brown sugar
• 1 large egg, beaten lightly
• 1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
• 2/3 cup all-purpose whole wheat flour
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 cups of old-fashioned rolled oats
• 1/4 cup chopped dried apricots
• 1/4 cup raisins
• 1/4 cup dried sour cherries or dried cranberries
• 1/8 cup chopped walnuts
• 1/8 cup chopped almonds

Directions:

1. Preheat the oven to 375°F.
2. Combine the banana with the brown sugar in a large bowl and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, raisins, cherries (or cranberries), walnuts, and almonds and combine the dough well.
3. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets. We like to leave them as cookie balls, but you can also flatten them out.
4. Bake the cookies in batches in the middle of a preheated oven for 8 to 10 minutes, or until they are golden brown on the bottom.
5. Transfer them to racks and allow them to cool.

These cookies are a very healthy and nutrient packed alternative to traditional oatmeal raisin cookies, and they are super yummy. Make some up to keep around as a healthy snack, or serve them up at your next party or gathering! What do you think of this recipe?

Pumpkin, Pumpkin, Pumpkin: 4 Recipes for Pumpkin Pancakes

Last week we shared a recipe for pumpkin cupcakes, and in the past we have shared recipes for birthday pancakes—today we are combining the two and have a collection of pumpkin recipes for all dietary needs that can be served up for breakfast on someone’s special day! Just click on the title or images to go directly to the recipes.

Gluten Free Pumpkin Pancakes by Gluten Free Goddess

GF Pumpkin Pancakes by Gluten Free Goddess

Vegan Pumpkin Pancakes by Stephstear on Spark Recipes 

Vegan Pumpkin Pancakes by Stephstear on Spark Recipes

Protein Pumpkin Pancakes by Dashing Dish

Protein Pumpkin Pancakes by Dashing Dish

Traditional Pumpkin Pancakes by Ruth on All Recipes

Pumpkin Pancakes by Ruth on All Recipes

Which recipe for pumpkin deliciousness will you try this fall?

 

These Are A Few Of Our Favorite Things: Cupcakes

This week we have been craving cupcakes, and with a mission of bringing birthday cheer to the children of San Jose, it’s no surprise! So today we wanted to share a few of our favorite things—some inspirational pictures from around the web of beautiful and delicious cupcakes! We hope you enjoy and get inspired to create some fantastic cupcakes for your next event!

Hippo Bubble Bath Cupcake from The Cupcake Blog

Tiramisu Cupcake from Cupcake Project

The Muppets Cupcakes from Allison Mae

Mustache Cupcakes from Coco Cakes Cupcakes

Oreo Cupcakes from Bakerella

Owl Cupcakes from Flickr

Owl Cupcakes from Buzzfeed

Pumpkin Pie Cupcakes from Une-duex Senses

Skull Cupcakes for Halloween by My Recipes

Chocolate Mint Cupcakes from Cake & Allie

Have you made an amazing cupcake, or do you have a recipe or image to share? We’d love to see them!

Gluten-Free Pumpkin Cupcakes for Fall Birthdays!

Pumpkin cupcake filled with caramel and topped with cream cheese buttercream (Photo credit: Wikipedia)

With summer leaving and fall beginning we are excited about fall flavored cupcakes! Today we have a recipe for gluten-free pumpkin cupcakes with orange cream cheese frosting—yum! Enjoy these at your next fall birthday bash, or just because it’s fall!

Cupcake Ingredients:

• 1 stick (1/2 cup) unsalted butter, room temperature
• 1 cup packed brown sugar
• 1 tbsp molasses
• 1 tbsp honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin purée
• 2 cups Red Mill’s gluten-free flour
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp of pumpkin pie spice
• 1/2 cup buttermilk (if you don’t have buttermilk you can make it by combining 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar and letting it stand for 10 minutes before mixing in)
• 1/2 cup chopped pecans
• 1 cup raisins (your favorite variety—we love golden raisins here)

Frosting Ingredients

• 3 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 tsp orange zest
• 2 tbsp fresh orange juice
• 2 1/2 cups confectioners’ sugar
• 3/4 cup chopped walnuts

Cupcake Directions:

1. Preheat the oven to 350°F. Place an oven rack in the center of the oven.
2. In a mixer (or using a large bowl and a hand mixer), beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low-speed and increase to high-speed to get the mixture light and fluffy.)
3. Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.
4. In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
5. Use a wooden spoon to mix in the pecans and raisins.
6. Arrange paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean.
7. Remove from oven to a rack. Let cool completely before frosting.

Frosting Directions:

1. Beat the cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner’s sugar until blended and smooth.
2. Spread icing on cooled cupcakes and sprinkle with walnuts!

What is your favorite fall flavor?

Related articles

• Pumpkin Spice Latte Cupcakes
• The perfect fall kickoff – Pumpkin Chocolate Chip Muffins
• Pumpkin Poppers

Apple Inspired Appetizer: Fruit Salsa & Cinnamon Points

With Gravenstein apples just coming into season we felt inspired to share a recipe featuring the delicious California apple! This would make a great appetizer for a party or even just a healthy snack to share with little ones. (Picture from The Girl Who Ate Everything).

Ingredients:

• 2 Kiwis, peeled and diced
• 2 Gravenstein – peeled, cored and diced
• 8 oz. fresh raspberries
• 8 oz. fresh blueberries
• 1 lb. fresh strawberries diced
• 1 tbsp. brown sugar
• 3 tbsp. fruit preserves, any flavor you like! We love orange marmalade in this one.
• 10 (10 inch) whole wheat flour tortillas
• Cooking Spray
• 2 tbsp. cinnamon sugar

Directions:

1. Mix the kiwis, Gravenstein apples, raspberries, blueberries, strawberries, brown sugar and fruit preserves in a large bowl. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Coat one side of each whole wheat flour tortilla with cooking spray (buttered flavor works nicely). Cut the tortillas into wedges and arrange in a single layer on a large baking sheet. Sprinkle the wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa.

Of course you don’t have to use Gravenstein apples, or you could change up any of the fruit really and still get great results. What are your favorite apples!

Unusual Cupcake Recipe: Dark Chocolate Bacon Cupcakes!

Chocolate bacon cupcake with chocolate buttermilk frosting (Photo credit: Wikipedia)

So at Make A Birthday Wish we love cupcakes, and today we’ve got a recipe we found on All Recipes to share with all of you that is a balance of sweet and salty and reminds us of a cupcake version of Voodoo Donuts famous Bacon Maple Bar donuts (which we are seriously craving)! So put aside your skepticism and give chocolate bacon cupcakes a try!

Ingredients:

• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon unsweetened cocoa powder, for dusting

Directions:

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a large, deep skillet cook the bacon over medium-high heat until evenly brown. Using paper towels drain and remove excess oil from the bacon, crumble and set aside.
3. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt.
4. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended (careful not to over mix).
5. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
6. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
7. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
8. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

We are excited to indulge our donut craving with these cupcakes! What do you think about recipes that mix sweet and salty?

3 S’more Remix Recipes

Today we’ve got three remixed recipes to share from 3 other great food blogs! These recipes take the traditional s’more in a whole new direction that would make great party treats!

S’more Pretzel Bites – This recipe from Sweet Pea’s Kitchen combines the salty goodness of pretzels with the sweet richness of chocolate and marshmallows! We suggest boosting the nutritional value of these treats by using Newman’s Own Organic Protein Pretzels!

S’mores Dip – Dip your graham crackers into this tasty dip (made from only 3 ingredients) shared by Megan on her blog What Megan’s Cooking.

Golden Graham S’mores Bars – This sweet little treat comes from the awesome food blog Macaroni and Cheesecake. With only 5 ingredients and 135 calories per serving you can snack happy!

Which remix is your favorite?