"I'm going to make you a Pizza"

One of our most joyful gluten-free discoveries: a tasty, chewy pizza crust. We make pizza at least twice a month, especially since it has quickly become one of Jane's favorite meals (who doesn't like pizza? Anybody?)
The crust comes from Bette Hagman and is one of her finest contributions to gluten-free cooking.
--------------------------------------------------------------
Yeast-Rising Thick Pizza Crust
2 cups rice flour
2 cups tapioca flour
2/3 cup dry milk powder or nondairy substitute
3-1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons pizza seasoning (optional)

2 Tablespoons dry yeast granules
1 cup lukewarm water, 105 to 115 degrees
1 Tablespoon sugar

3 Tablespoons shortening
½ cup hot water

4 egg whites, at room temperature

1. In the bowl of a heavy-duty mixer, put flours, milk, xanthan gum, and salt.
2. Dissolve the yeast in lukewarm water with the tablespoon of sugar added.
3. Melt the Shortening in the hot water.
4. With the mixer on low, blend the dry ingredients, adding the seasoning, if desired. Pour in the hot water and shortening, blending to mix.
5. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
6. Spoon half the dough onto a greased cookie sheet, round pizza tin, or pizza stone. With your hand in a plastic bag, pat the dough out in a circle about ¼ inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.
7. Let rise 10 minutes, then bake in preheated 400° oven 5 to 7 minutes BEFORE spreading with sauce and your favorite toppings.
8. Bake 20-22 minutes more.

Makes two 12½ inch pizzas serving 8 to 12.
--------------------------------------------------------------


When Jane isn't putting toppings on the pizza, she's eating them. her favorites: pepperoni and green bell pepper.

Want to add more vegetables to your pizza? Sneak them into the sauce. We like sauces that have lots of vegetables in them already. I have also put shredded carrots in the sauce without a noticeable difference.

Jane might turn into a tomato

Right now, I only take photos like this...from other people. Please don't throw tomatoes at me.

We stopped in at our favorite little produce shop yesterday. I was craving Brussels sprouts (hooray for healthy pregnancy craving!) and Jane, apparently, was craving tomatoes. The mere sight of them kept her "mmm-mmming" all the way home. It inspired me to make a t-shirt for her with a big tomato on it and some clever phrase like "I don't just eat tomatoes, I wear them" or "My mommy says it's okay to eat tomatoes in this shirt." Yeah, i'm using the word clever quite liberally up there. That's how creativity goes for me, lately--the spark of an idea is there, even if it hasn't developed into any kind of happy campfire.
If anyone has any ideas for a tomato shirt that you would like to share, please do. You may even get to see your idea *published* on Jane!
Whatever she is wearing, nothing makes me happier than watching Jane bite into a juicy, tangy tomato. Yesterday was actually pretty incredible--she ate baby carrots, bites of sweet pepper, munched on some "trees" (broccoli), and ate half of a satsuma. I love sharing my food discoveries with her, and she is proving an agreeable partner in exploration.

Going Green

Brussels sprouts are named for their place of origin.

I've been tempted to try Brussels sprouts for months, and today I finally did. Mundane indulgence, I know. After Brad's warning that they are often bitter, I settled on the following recipe from the Joy of Cooking, which is introduced like this:
"Ethan Becker was always disappointed by Brussels sprouts--until he tried these."
If they're good enough for Ethan Becker, I thought, they are good enough for me. I would recommend these to anyone. They also fall into the category of "fancy-named recipes that make me feel like more of a chef" (I'm working on a shorter title for that). I'm not about to keep that wonderful feeling all to myself: here's the recipe.
------------------------------------------------
Brussels Sprouts Cockaigne
2 to 4 servings

Rinse, pat dry, and slice in half lengthwise:
12 Brussels sprouts

Warm in a medium skillet over medium-low heat:
3 Tablespoons butter, or 1-1/2 Tablespoons butter & 1-1/2 Tablespoons olive oil

Add and Cook, stirring, until beginning to brown:
1 to 2 cloves garlic, crushed

Remove the garlic from the skillet with a slotted spoon and discard. Place the sprouts cut side down in the garlic butter. Cover and cook over low heat until tender, 15 to 20 minutes. Arrange on a warm platter and drizzle with any remaining butter. Serve with:
Freshly grated parmesan cheese (optional)
------------------------------------------------

I didn't add the parmesan, but that would be even more delicious. I ate the tender, lightly garlicky and sweet Brussels sprouts over a bowl of white rice. They reminded me of steamed artichokes, another of my favorite green treats.