No One Likes Crumbley Cookies

Showing posts with label Special Diet. Show all posts

Thursday, December 15, 2011

0 Quick and Easy Apple Walnut Salad

Hey everyone! So its that time of the year that gets super crazy between end of the year work events, holiday parties, and the rush to get and deliver presents to everyone you care about.

This past weekend I went to a work holiday potluck, so I decided to make a good gluten-free salad that all could enjoy. Apologies for not including a picture, I was in a bit of a rush when I made it this past weekend that I didn't have time to properly take one.

Hope you enjoy the recipe, and be sure to use a gluten-free dressing (yes, there's salad dressings out there that have gluten in them. It's a sad occurrence....

Prep Time: 10 minutes
Servings: 10 people

Ingredients
2 bags of pre-washed mixed salad greens
2 apples
1/2 cup chopped walnuts
zest of 1 lemon
1/4 tsp salt and 1/4 tsp pepper
1/4 cup of gluten-free honey mustard dressing

Steps
In a large bowl, (preferably one with a lid) add the salad greens. De-core the apples, and slice the apples into 1/8th inch x 1/8inch shoestrings. Add the apples, walnuts, zest, salt, pepper. Toss the salad to mix the ingredients around.

By 1/8 cup at a time, add the dressing to the salad. After each instance of adding dressing to the salad, put the top on the bowl and give the salad a good shake to coat the salad with the dressing. You'll want the salad to be lightly dressed with the dressing, If you think it needs a little more dressing, add a little bit at a time until your desired coating.

I hope you enjoy!

Wednesday, December 7, 2011

19 Ratio Rally - Cinnamon Lemon Cookies

Hey everyone, I hope you're having a good December so far, its time for the Gluten Free Ratio Rally again! This month our theme is cookies, and I am looking forward to seeing all the wonderful gluten free recipes! For the ratio rally, I wanted to make cookies that tasted like snickerdoodles with a twist. I added lemon zest to the recipe, and it really livens up the snickerdoodle cookies! They're really easy to make and tasty too!

Servings 18 cookies
Prep Time 15 minutes
Bake Time 18 minutes

Ingredients
200 g sugar
113 g butter
1/2 tsp vanilla
1 egg
zest of 2 lemons
1 tsp baking powder
96 g white rice flour
32 g tapioca flour
64 g potato starch
1 tsp xantham gum
1 1/2 tsp cinnamon
cinnamon sugar (about 3 tbsp)

Steps
Preheat the oven to 350F. Grease two baking sheets.

In a small bowl, mix the flours, powder, gum, and cinnamon. In a medium bowl whip the sugar and butter until fluffy. Mix in the vanilla, egg, and zest. Stir in the flour mix, adding half a cup at a time, until fully combined and a dough forms.

By the tablespoons, drop the dough onto the sheets, separated by 1 inch around each cookie. Sprinkle each dough ball with cinnamon sugar, and bake for 18 minutes. Let the cookies cool for a bit before eating, and enjoy!

Wednesday, November 16, 2011

4 Mushroom Risotto

A couple months ago I tried making risotto out of the box before but it ended up having a horrible texture. After that I decided I would try to make risotto on my own, even though I've heard it is a relatively hard dish to make. That and it always seems to be the one dish that gives contestants trouble on those cooking shows, so it has to be hard, right?

Here's my first recipe for mushroom risotto, I hope you enjoy!

Cook Time 40-50 minutes
Servings 4

Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup Arboria Rice
1/2 cup Reisling wine
1/4 cup Parmesan cheese
4 1/2 cups hot chicken stock
2 Portobello caps, cubed
2 tbsp balsamic vinegar

Steps
In a large saucepan, sautee the onions and garlic in the oil until the onions are translucent. While they are cooking, heat up the stock in a small pan over medium heat.

Add the rice to the onions, and coat with the oil. Add the wine to the pan, and constantly stir until the wine is absorbed. Add the stock to the rice by the cup as the rice soaks up each addition of liquid, stirring constantly while the rice cooks.

While the risotto is cooking cook the mushrooms and vinegar in a small pan over medium heat until the mushrooms are tender. Add them to the risotto after all the liquid has been added to the pan. Add the cheese as well.

Stir until all is combined, and serve with your favorite protein and leafy green. Enjoy!

Sunday, November 13, 2011

3 Gluten Free Chocolate Bark

I hope everyone is enjoying November so far! This past Halloween, I made a quick and easy chocolate bark for a party, and it was a total hit. This is a really simple bark to make, and is a great recipe to make with children or friends.

If you want to customize for Thanksgiving, add some pumpkin seeds to the bark. For Christmas, include candy cane bits and use Christmas colored m&ms.

Serves 12 squares

Active Prep Time 5 minutes

Inactive Prep Time 2 hours

Ingredients
7 oz dark chocolate
1/4 cup Glutino gluten free pretzels, broken into pieces
1/4 cup milk chocolate m&ms
1/4 cup chopped walnuts

Steps
In a microwavable bowl, melt the chocolate in 30 second intervals until completely melted. Lay parchment paper onto a baking sheet. Once the chocolate is melted, spread it onto the sheet until it is between 1/8th and 1/4th inch thick.

Sprinkle the pretzels, candies, and walnuts onto the bark, and press into the chocolate. Let it cool to room temperature, about 2 hours. Cut into squares and serve!

Saturday, November 5, 2011

31 Squashlove: Portobello Spaghetti Squash

Hey everybody, it's officially fall (now bordering on winter) so what better time to share squash recipes of all variety! Last month was my first opportunity to participate in a #love blog hop, and this month is my first chance to co-host it. #love events are composed of a whole variety of food bloggers who share recipes showing their love for a certain ingredient. Last month the theme was applelove, and this month we are sharing squash recipes. Pumpkin, acorn squash, spaghetti squash, butternut squash, they're all ingredients we're showing respect to this month! Thanks to EA Stewart for introducing me to the blog hop group!

My main contribution to this month's event is my Portobello and Pancetta Spaghetti Squash. As someone who is gluten free, spaghetti squash is a godsend. I don't quite understand how it happens, but spaghetti squash has this amazing texture after its cooked that looks just like angel hair pasta! Even better, a good spaghetti squash has tons more flavor than angel hair pasta, and can provide a delicious taste to an overall meal. I came up with a fairly simple sauce that combines the richness of Portobellos and butter, the salty pork flavor of pancetta, and the aromatics of white wine. For this recipe, be sure to use a white wine you would drink. I recommend the flavor that a Reisling provides, but you can feel free to use whatever is handy. Check out my recipe at end of the post, under the blog hop!

Thanks to all of the other co-hosts for this month's #squashlove event!

Baker Street | Anuradha : @bakerstreet29

Bloc De Recetas | Salomé : @blocderecetas

Bon à croquer | Valerie : @valouth

Cafe Terra Blog | Terra : @cafeterrablog

Elephant Eats | Amy

Food Wanderings | Shulie : @foodwanderings

Hobby and More | Richa : @betit19

Mike's Baking | Mike : @mikesbaking

Mis Pensamientos | Junia : @juniakk

My Twisted Recipes | Dudut : @mytwistedrecipe

Queens Notebook | Elizabeth : @mango_queen

Simply Reem | Reem : @simplyreem

Skip To Malou | Malou : @malou_nievera

Teaspoon Of Spice | Serena : @tspcurry

The Daily Palette | Annapet : @thedailypalette

The Professional Palette | Regan : @profpalate

The Spicy RD | EA : @thespicyrd

Vegan Miam | Rika : @veganmiam

Feel free to add your favorite squash recipes to this bloghop!

Portobello Spaghetti Squash with a White Wine Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes for the squash in the oven, 15 minutes for the sauce.
Serves: 4

Ingredients
1 spaghetti squash
salt and pepper
3 ounces Pancetta, diced
1 tbsp olive oil
2 cloves garlic,minced
1/2 yellow onion, diced
2 Portobello mushroom caps, cubed
2 tbsp butter
1/2 cup Reisling
Feta Cheese for garnish

Steps
Preheat the oven to 350F. Slices the spaghetti squash in half, and then scoop out all of the seeds. Drizzle the insides with olive oil, and generously salt and pepper. Place face down on an aluminum foil lined baking sheet. Bake for 30 minutes or until the flesh is tender. Once baked, set aside for 5 minutes.

While the squash bakes, sautee the pancetta over medium heat until crispy. Remove the pancetta from the pan, and set it aside for later. Add the oil, garlic, and onion to the pan. Sautee until the onion is translucent. Add the mushrooms, butter, and wine to the pan, and cook until the the wine reduces and a sauce begins to form, about 10 to 15 minutes.

With a fork, shred the flesh of the squash into spaghetti-shaped strands. ( see image next to ingredient list ). Empty the squash into the pan, and add the pancetta back to the pan. Over low heat, mix all the ingredients until the squash is coated with sauce. Add salt and pepper to taste.

I hope you enjoy, and feel free to share the squash love!

0 Mocha Chip Parfait

Hey everyone! I hope yall are having a great beginning to your weekend. Last month, through Foodbuzz I received the opportunity to try Godiva coffee. Not only did the flavors smell and taste like they were described, but went wonderful with desserts. Here's my recipe for Mocha Chocolate Chip Parfait!

Serves 8 people
Prep Time 20 minutes
Inactive Prep Time 30 minutes

Ingredients
Gluten Free Chocolate Chip Cookies of your preference
1 4.5 oz box of chocolate pudding mix
1.5 cups of milk
.5 cup room temperature brewed Godiva Caramel Pecan Bark coffee
Whipped Cream

Steps
In a medium saucepan, stir the mix, milk, and coffee over medium heat. Once the pudding starts to boil, stir constantly for one minute, and then remove it from heat. Let it sit for 5 minutes, then stir it constantly for another 5 in order to cool it down. It is ready for the next step once room temperature.

In high ball shot glasses or some other dessert presentation, crumble the cookies into the glasses until there is a 1/4 inch layer of cookie on the bottom.

Pipe the pudding into each glass until halfway full.

Add a dollop of whipped cream, then add another layer of cookie. Fill to the top with chocolate pudding.

When ready to serve, garnish with additional whipped cream. I hope you enjoy!

As part of the Foodbuzz Tastemaker Program, I received Godiva Pumpkin Spice and Caramel Pecan Bark coffee.

Wednesday, November 2, 2011

12 Gluten Free Ratio Pie

Hey everyone! Its the first Wednesday of the month, and time for the Gluten Free Ratio Rally! With the holiday times approaching, we decided to tackle gluten free pie crust this month! For those who are new to the Ratio Rally, it's based upon Rhulman's baking ratios. If you want to know more about these, check out Ruhlman's book on Amazon.

I will admit this Ratio Rally was second in difficulty to the pate a choux Rally a few months back. (That one still ranks as the hardest thing I've attempted from a culinary aspect). The difficulty I've experienced with gluten free pie crust in the past is their delicate nature. Historically for me it's been much easier to tear or break gluten free crust versus traditional wheat crust (curse you gluten). However, with my experiences this month and the knowledge shared between the group, I think I've made my best gluten free pie crust thus far.

Also, thank you to Lisa for hosting this month, and to everyone who shared their tips and methods! Be sure to check out Lisa's post here.

And here are the rest of the posts for this Rally, let me know if you'd be interested in joining!

Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie

Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins

Kate from katealicecookbook Kale & Zucchini Tart

Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie

Caleigh from Gluten Free[k] Leek and Potato Pie

Rachel from The Crispy Cook Maple Walnut Pie

gretchen from kumquat deep dish chocolate bourbon pecan pie

Claire from Gluten Freedom Autumn Pumpkin Spice Pie

Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations

Silvana Nardone from Silvana’s Kitchen Chicken Potpie

Caneel from Mama Me Gluten Free Green Tomato Pie

Meredith from Gluten Free Betty Blueberry Pie

Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie

Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping

Erin from The Sensitive Epicure Chess Pie

Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie

Brooke from B & the boy! Pot Pie

Lisa from Gluten Free Canteen Frangipane Apple Tart

~Mrs. R from Honey From Flinty Rocks Mock Apple Pie

Serving Size 8-10 people

Active Prep Time 20 minutes

Inactive Prep Time 6 hours

Bake Time 15 minutes

Ingredients

Crust:

150 g white rice flour

100 g tapioca starch

50 g potato starch

100 g cold shortening, cubed

100 g cold butter, cubed

100 g ice cold water

1 tsp salt

Filling:

7 oz dark chocolate

2 tbsp sugar

2 cups cold heavy whipping cream

Whipped cream for garnish

Steps

Crust: In a food processor, pulse the salt, flour and starches to mix them. Add half of the shortening and butter and pulse until the flour and fat starts to collect into crumbs. Scrape the sides and bottom of the processor, add the rest of the fat, and pulse until the fat is distributed throughout the flour. While adding small amounts at a time, pulse the water into the flour mix just until a dough forms and is sticky to the touch. This may not require the whole 100g.

For those who've made wheat flour pie crusts before, this dough will feel much stickier than you are used to. Don't worry, that will be normal. Wrap the dough tightly and refrigerate for 4 hours.

Preheat the oven to 350F. When ready to roll out, place a sheet of plastic wrap onto a counter, and generously cover with tapioca starch. Unwrap the dough and place onto the plastic wrap. Dust the dough with tapioca starch, and cover your rolling pin in tapioca starch. Gently roll the dough out into the shape of a circle, slightly bigger than your pie tin. You'll want a thickness of about 1/8th of an inch. Be sure to constantly dust your rolling pin and the top of the dough with starch to prevent sticking to your pin. When at your desired thickness, carefully put your hands under the plastic wrap holding your dough and invert into the pie tin. Gently tuck the dough into the pie tin, fitting the shape. If there's any cracks, use excess dough to fill them in. Place the dough in the oven for about 15 minutes, or until crispy and slightly golden. Let the pie crust cool completely.

In a double boiler, melt the chocolate with the sugar until the chocolate has completely melted. Remove the chocolate from the heat, and let cool to room temperature. In a large, cold mixing bowl, whip the cream until peaks form. Gently fold the chocolate into the whipped cream, and spread into the pie crust. Refrigerate for 2 hours before serving, and serve with whipped cream. I hope you enjoy!

Sunday, October 23, 2011

6 Gluten Free Pumpkin Cookies

This week I'm hosting a recipe sharing event called #pumpkinparty, where you can see all the recipes people have shared in this post.

For my first recipe, I wanted to share my gluten free pumpkin cookies with crystallized ginger. One thing I love about fall produce is the variety of fresh squash available in the stores. For this recipe I made my own pumpkin puree using a pie pumpkin, but you can use canned pumpkin puree for this recipe as well. Pie pumpkins are smaller than the kind you carve for jack-o-lanterns, and therefore have a smoother, sweeter texture when pureed. Here's an older post of mine detailing how to make pumpkin puree.

I also saw some crystallized ginger in the store, so I decided to use that in the recipe to give it a little bit of a kick.

Prep Time: 15 minutes
Bake Time: 18 minutes per sheet
Yields: about 32 cookies

Dry Ingredients
3/4 cup white rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1/2 cup almond flour
1/2 tsp xantham gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice

Wet Ingredients
1/2 cup butter, room temperature
1 1/2 cup white sugar
1 egg
1 cup pumpkin puree
1 tsp vanilla

Topping
1tbsp crystallized ginger, minced
Glaze (1 cup powdered sugar, 1 1/2 tbsp milk mixed together)

Steps
Preheat the oven to 350F. Grease cookie sheets, or line with parchment paper.

In a medium bowl, mix the dry ingredients. In a separate medium bowl, blend the butter until fluffy. Mix in the sugar until well combined. To this whip in the egg with the pumpkin puree and the vanilla. It should produce a pumpkin slurry as pictured.

Fold the dry mix into the slurry by the half cup until a consistent cookie batter has been made. Scoop by the tablespoon onto the cookie sheets, and top each cookie with pieces of crystallized ginger. Bake for 18 minutes or until slightly brown around the edges.

Drizzle the glaze on top of each cookie, and enjoy!

Be sure to check everyone else's pumpkin recipes here!

Friday, October 21, 2011

0 Cinnamon Coffee Cake

Hey everyone! I really love making gluten free cake from scratch, and being able to control the texture and taste of it. However, the convenience of cake mix can really make baking go by faster. For this coffee cake recipe, I've used Betty Crocker Gluten Free Cake Mix, and it makes it super easy! I hope you enjoy this quick and easy recipe for gluten free coffee cake!

Prep Time: 20 minutes
Baking Time: 35 minutes
Serves: 12-18

Ingredients
1 box Betty Crocker Gluten Free Cake Mix
2/3 cup water
1 stick (1/2 cup) butter, room temperature
2 tsp vanilla
3 eggs

Filling
1/4 cup brown sugar
1/2 tsp cinnamon
2/3 cup chopped walnut

Topping
1 cup almond flour
1 stick cold butter, cubed
1/2 cup brown sugar
1 1/2 tsp cinnamon

Steps

Preheat the oven to 350F. Grease a square 8x8 or 9x9 pan. In a medium bowl, mix the cake mix, water, butter, vanilla, and eggs. Pour half of the batter into the pan.

In a small bowl, mix the filling ingredients, and pour over top the batter in the pan. Cover with the remaining batter. In another bowl, mix the flour, sugar, and cinnamon. Work the butter with the flour mix until course and crumbly. Pour over top the batter, and place in the oven for 35 minutes, and remove once an inserted toothpick comes out clean.

I hope you enjoy!

Saturday, October 15, 2011

0 Gluten Free Chocolate Truffle Pie

Hey everybody, I hope you're having a good beginning to the weekend! About two weeks ago I found a recipe for Paula Deen's Truffle Pie (original recipe here). After some experimentation, I modified the recipe by doing the following two things:

I made the recipe gluten free by using gluten free graham cracker crumbs. I recommend using kinnikinnick brand graham cracker crumbs. They have a comparable taste, as well as texture to traditional crumbs.

Instead of using cream for the bottom layer of the pie, I used 2% milk and reduced the ratio of liquid to chocolate. This produces a chocolate sauce in between the crust and filling.

I hope you enjoy!

Active Prep Time: 20 minutes
Inactive Prep Time: 8.5 hours
Serves: 8

Ingredients
Crust
1.5 cups gluten free graham cracker crumbs
.25 cup sugar
6 tbsp butter, melted

Chocolate Sauce
.5 cup and 1 tbsp 2% milk
6oz bittersweet chocolate

Chocolate Filling
6 oz bittersweet chocolate
1.5 cup heavy cream
1 tsp vanilla

Whipped cream for garnish

Steps
Crust: In a medium bowl, mix together the crust ingredients until well combined. Press the crust mix into a pie pan. Refrigerate the pan until the chocolate sauce is ready.

Chocolate Sauce: In a saucepan over low heat, melt the chocolate with the milk. Stir often in order to prevent the chocolate from scorching. Once the chocolate sauce has a consistent color and all the chocolate has melted, put aside off the heat for 3 minutes to cool. Pour into the crust and place into the freezer until the chocolate filling is ready.

Chocolate Filling: Over low heat, melt the chocolate with .5 cup of the cream. Stir constantly, and continue to melt until the chocolate is consistent and totally melted. (will look like the picture to the left) Pour the chocolate into a medium mixing bowl, and set aside for about 10 minutes or until room temperature. Add the vanilla and cup of cream, and whisk for about 3-4 minutes or until soft peaks form. Pour into the pan, and refrigerate for 8 hours or overnight.

Serve with either fresh or canned whipped cream, and enjoy! Thank you to Food Network and Paula Deen for the original recipe.

Monday, October 10, 2011

8 Gluten Free Caramel Apple Cupcakes

Hey everyone! I hope that you've had a good weekend (better than my concussion-filled one, at least...). All this month, EA Stewart (@TheSpicyRD) and a variety of other bloggers are hosting an apple event called #applelove. Search the #applelove hashtag on twitter to find all the amazing recipes collected so far.

For this cupcake, I wanted to take the essence of a caramel apple and turn it into a cupcake. The cupcake is filled with walnuts and tons of apples, then topped with a caramel sauce (the recipe for that located here). I hope you enjoy this recipe!

Also, as a fun alternative, you can bake this as a cake (for about 35 minutes) and drench the top in the caramel sauce. Delicious! Be sure to check out the bloghop below for more apple recipes!

Yields: 3 dozen cupcakes

Prep Time: 20 minutes

Bake Time: 18 minutes for cupcakes

Ingredients

3 cups gluten free flour
1 1/4 tsp xantham gum
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1 cup butter
2 cups sugar
5 eggs
2 tsp vanilla
1 cup milk
1/4 c whipped cream
2 apples, thinly sliced and cubed
1/4 cup chopped walnuts

Caramel Sauce

Steps
Preheat the oven to 350F. Line muffin tins with baking cups. In a medium bowl combine the flour, gum, powder, salt, cinnamon, cloves, and nutmeg.

In a large bowl, whip the butter until fluffy. Beat in the sugar by the half cup. Once all the sugar is combined, blend the eggs into the butter, one at a time. Add the vanilla to the egg mixture.

Alternate adding the milk and dry ingredients into the egg mix, by about 1/2 or 1/4 cup at a time. Blend until the batter is completely smooth. Fold in the whipped cream until well mixed. Fold in the apples and the walnuts. Distribute these into the muffin tins, and bake in the oven for about 18 minutes, or until a toothpick comes out clean.

Prepare the Caramel Sauce by following the Food Network recipe. To ice the cupcakes, here's a quick and easy tip. Either go to the store to buy a condiment bottle (normally only a few dollars), or clean out an empty ketchup or mustard bottle for reuse. Fill the bottle with the sauce, and use that to create the design of your choice, or give to your kids and let them have fun decorating.

I hope you enjoy this recipe, and be sure to check out #applelove on Twitter this month!

Wednesday, October 5, 2011

8 Gluten Free Chicken Pizza

Hey everyone! Its the first Wednesday of the month and time for another Gluten Free Rally post! Thank you to Karen of http://www.cookingglutenfree.com/ for hosting this month!

And if you couldn't tell by the delicious looking picture above, this month's theme is pizza. I feel like pizza is a comfort food right up there with pasta or hamburgers and fries. The starch from the crust, the grease from the cheese, and all the salty or sweet toppings is one of the best ways of sending yourself into a blissful food coma for a few hours.

Thankfully there is a zpizza near where I live, so as long as I take my supplements, I'm normally able to eat their gluten free pizza with relatively no problem. But there's nothing like the ability to make your own pizza exactly the way you want, which is why I was so excited for this month's theme.

Tip for this recipe: If you don't have time to cook the chicken, use pre-cooked or leftover chicken! It'll cut down the prep and cook time by about 2 hours

Our ratios this month are based off of Ruhlman's ratio of 5:3 flour:water weight ratio. He also recommends to add a small amount of oil to the recipe.

Thank you again to Karen for posting, please go here to view Karen's recipe, along with all the other participants' pizza recipes for the month!

Active Prep Time: 20 minutes
Inactive Prep Time: 1 hour for the pizza, 20 minutes for the chicken
Cook Time: 18 minutes for the pizza, 45-60 minutes for the chicken
Makes 1 Large Pizza

Ingredients
Crust
83g gluten free corn meal
83g almond flour
42g brown rice flour
125g white rice flour
125g potato starch
42g tapioca starch
1 tsp yeast
50g oil
210g warm water

Toppings
1 pineapple, cubed
2 chicken breasts
3 cloves garlic, minced
1/4 cup gluten free teriyaki sauce
1/2 yellow onion
1 cup sharp cheddar cheese, grated
2 tbsp chopped cliantro

Steps

If you are baking the chicken from scratch, preheat the oven to 450F. Place the chicken into a rectangular baking pan, and salt and pepper the chicken. Place about 1/2 cup of the pineapple on top of the chicken, and then drizzle with olive oil. Cover and let sit for 20 minutes.

Remove the plastic wrap, and bake the chicken in the oven for about 45-60 minutes, or until it has reached 165F internally.

While the chicken bakes, combine dry ingredients for the crust. In a separate bowl, combine the water and yeast, and let sit for a couple minutes until the yeast activates. Mix the oil and yeast water with the dry ingredients until a dough forms. If the dough is too dry, add a little more water until the dough does not crack. Cover with a damp towel and let it rise for an hour.

Once risen, place a pizza stone or baking sheet into the hot oven. On parchment paper, roll out the pizza dough to the size of the stone or sheet you are baking it on. Carefully transfer the dough to the HOT pan or stone, and bake for 8-10 minutes.

While the pizza parbakes, caramelize the onions on a small pan over medium heat. This should only take about 4 minutes or so. While this caramelizes, shred the chicken into bite size pieces.

Top the pizza with your desired amounts of sauce, onions, garlic, chicken, pineapple, cheese, and cilantro. Bake for another 8-10 minutes until the cheese has melted.

I hope you enjoy this recipe as much as I did!

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