gluten free by nature — casein, soy and entirely almost sugar free…

Necessity is the mother of invention they say. In the case of cooking,  sometimes the best recipes come when you least expect it. I was out of sandwich bread the other day. The morning got away from me and I didn’t have enough time to bake a fresh loaf before lunchtime.  The day before, I had picked up some 7 inch rectangular Kinnikinnick pizza crusts from the frozen section at Vitamin Cottage. At the store, I was so thrilled to see that these were safe for us to eat because often times their gluten free products are neither soy nor casein free. I cut them into triangle shapes, tossed them with some extra virgin olive oil and some freshly chopped rosemary and baked them.  To be honest, before I tasted them I was half-heartedly expecting them to be hard and inedible (like so many other gluten free pizza crusts out there).  However, these are soft and chewy – yet crispy at the same time. A few hours later, they had yet to become hard – I stored them in a glass storage container after they cooled.  {Kinnickinnick has not asked me to write this. Nor did they send me a sample. I just took a chance on one of their products}.

1. Preheat oven to 375 degrees.
2. Cut frozen pizza crust into the desired shape. Place pieces into a deep prep bowl. (I only used 2 out of the 4 crusts for this recipe).
3. Drizzle with 4 tblsp extra virgin olive oil. Sprinkle with 2 tsp finely minced fresh rosemary and 1/4 tsp kosher salt. Toss gently with a wooden spoon to coat the pieces with the oil mixture.
4. Spread pieces out on a cookie sheet and bake for 10-11 minutes – only until the pieces are lightly golden brown.
5. Serve immediately or at room temperature with some dip or raw vegetables. I suggest eggplant spread, some yellow split pea dip, the delicious curried avocado dip or the  old standby favorite hummus.

This entry was posted on Thursday, May 14th, 2009 at 8am and is filed under appetizers, baked goods, bread, snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.