GF PIZZA TOPPED WITH FRESH MOZZARELLA, SAUTEED ONIONS & SAUSAGE & THE BEST SAUCE!

STEP 1: MAKE PIZZA DOUGH
2 cups Cup 4 Cup gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add sauce (recipe below), fresh mozzarella, sauteed sausage /onions (recipe below) and some grated cheese-I used a 6 cheese mix. Return to the oven for about 10 minutes until the cheese is all melted. Top with scallions!
crust recipe adapted from bon appetit

MAKE THE SAUCE:
2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED

PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING.

MAKE THE SAUSAGE/ONIONS
Cook 1 pack of sausage in the oven at 350 for 1 hour, turning once. Remove and slice thinly. Heat evoo in a pan and add 2 sliced onions ad the sausage..sautee till well blended. Set aside to cool for pizza.

SAUSAGE AND SPINACH...YUM!

I STARTED BY COOKING 2 PACKAGES OF SAUSAGE LINKS AT 400 UNTIL COMPLETELY BROWNED AND COOKED-45-50 MINS, TURNING ONCE. THEN I SLICED THE SAUSAGE AND THREW THE PIECES INTO A HOT POT WITH SOME EVOO AND ONE PACKAGE OF SPINACH.

ONCE THE SPINACH WILTED, I TOOK OFF THE HEAT AND WAITED FOR 1 1B GLUTEN FREE PASTA TO BOIL. (I USED GF TRADER JOE'S SPAGHETTI)

WHILE WAITING, I SPRINKLED ON SOME PARMESAN CHEESE!!!
TOSS WITH HOT PASTA COATED WITH OLIVE OIL, SALT & PEPPER. SPRINKLE ON SHREDDED CHEESE AND DRESS UP WITH SCALLIONS! VOILA!

HOMEMADE PESTO WITH SAUSAGE, CASHEWS & SCALLIONS

STEP ONE: COOK SAUSAGE
I BAKED MINE AT 400 DEGREES UNTIL COOKED THROUGH. LET COOL AND SLICE ON A DIAGONAL

STEP TWO: MAKE PESTO
In a food processor, chop 2 cups basil and 6 garlic cloves. Stream in 3/4c. olive oil. Add 1c. parmesan cheese and 2 ounces pine nuts. ADD 1 TSP SALT AND SOME FRESH PEPPER!

STEP THREE:
COOK PASTA OF YOUR CHOICE (I USED GF SPAGHETTI)-POUR PESTO ON THE HOT PESTO AND TOSS TO COAT.

STEP FOUR: FINAL TOUCHES
ADD SAUSAGE TO THE PASTA AND TOP WITH CASHEWS AND CHOPPED SCALLIONS!

DINNER TIME!

THIS IS A PERFECT MEAL WHEN YOU NEED TO REHEAT IT LATER! CHICKEN SAUSAGE WITH GARLIC & CHEESE, ROASTED CAULIFLOWER & ROASTED POTATOES WITH SCALLIONS!

SAUSAGE: PLACE SAUSAGE IN PAN WITH SOME WATER AND OLIVE OIL. COOK ABOUT 12 MINUTES UNTIL WATER EVAPORATES, TURNING THEM OFTEN. THEN SAUTEE IN THE REMAINING OIL ABOUT 10-12 MINUTES UNTIL BROWNED.

POTATOES: CHOP, TOSS WITH EVOO, SALT, PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SCALLIONS.

Roasted Cauliflower with Parmesan and Bread Crumbs:
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

Preheat oven to 400º.

Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like our verrrry browned!!!)

Adapted from my friend at http://thatskinnychickcanbake.blogspot.com/