Pizza Dough | Gluten-Free


3c gluten-free flour mix
4-1/2t baking powder
1t kosher salt
1/2t garlic powder or roasted garlic powder
1T honey
10-11oz luke warm water (you’ll need to eye this one)


1. Preheat oven to 350.
2. Mix all dry ingredients with a stand mixer and paddle attachment. Once mixed, make a well. Add all wet ingredients. Mix on low till well mixed.
3. Using additional EVOO, coat your pan. Press dough firmly into place.
4. Bake dough only for 15 minutes. It will crack and look dry.
5. Add your sauce and all your favorite ingredients.
6. Bake just until your cheese is melted. Wait 5 minutes before cutting and serving. Enjoy!


Pesto Spinach Feta Pizza

really. I realize it's not pretty....but it tastes sooo good.


pizza dough (homemade or store bought)
1 bag frozen spinach, sauteed w/minced garlic
1/2c onion
1 whole yellow pepper
cherry tomatoes (pictured is a vine tomato…it’s all I had!)
1/2c balsamic vinaigrette dressing
1/2c pesto sauce
feta cheese


mix veggies w/bv and pesto sauce. once dough is prepared spoon onto dough and sprinkle w/feta. bake as you normally would per your crusts directions. this would be great IMO w/any veggie and chicken.

super yummy, homemade, whole wheat crust

Pizza Dough – Classic

I use a bread machine for anything you’d add yeast to. Period. I don’t have the patience to measure anything, so that in itself is work, then to add all the physical stuff to making dough…NO THANKS! 😉

Recipe makes a 15″ circle pizza.

1-1/8c warm water
1-1/2T olive oil
1-1/2t sea salt
3-1/3c all purpose flour
1-1/2t sugar
1-1/2t yeast

1. Add all ingredients into the bread machine in the order listed. Create a small divot with a spoon and add your yeast.

2. Set to “Dough” setting at 1.5lb size.

3. When done remove to floured board, if using immediately. Or, place in a bowl greased with olive oil, turn dough over to coat it, cover with plastic wrap and refrigerate until ready to use.

*To change this up a little I’ll add garlic powder, onion powder, or Italian seasoning.

Marinara Sauce

I’m good if you think I’m crazy after getting through this recipe. Everyone has their “go-to/quick” meal. Mine is a little out there, and it takes a little time on the back-end, but is as quick as opening a jar of marinara sauce in a pinch! This has my favorite ingredients all in one recipe, and it’s insanely good for you!

Okay, so I’m going to start this by saying you may think there are typo’s in quantities here…that is not the case. This is my base sauce for quite a few things from when we have marinara sauce over cheese tortellini and creamy marinara sauce (add alfredo sauce!), to adding more tomato paste and using on homemade pizzas. I will freeze it in “meal-size” amounts in freezer ziplock bags (4-5 ladles per bag). When I say base, every meal can be different. Add a little oregano, or an Italian seasoning. Add a little more sugar. Add sweet Italian turkey sausage or ground beef. It works as a great sauce for crockpot/slow-cooker or regular lasagna, and works great with “no cook” noodles!

cook as many hours as possible...


300oz whole or diced all natural canned tomatoes
3/4c sugar
1/2c sea salt
16oz frozen spinach
1/2c minced garlic
1/2c dry leaf basil
1 sweet onion
1 small bag of baby carrots
2.5-3lbs summer squash, the smaller the better (almost seedless). chopped.
2.5-3lbs zucchini, the smaller the better (almost seedless). chopped.
12-14oz light olive oil
6oz tomato paste (optional)

1. Add all veggies to a good size stockpot. Add 1/2c sugar and 1/4c salt, only. Add the rest of the ingredients, minus the tomato paste. Simmer on low-medium for at least 4-5hrs (no, that was not a typo).

look at all those veggies!

This is mine... Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments...from BABY FOOD to HIDDEN VEGGIES!!! can'

2. You will need to use a handheld puree-er to get a smooth consistency, and yes this takes time. You’ll find out now if you need the tomato paste. After puree-ed, taste. Does it need the additional 1/4c sugar and 1/4c salt? Those are the key ingredients to cutting the acidic taste. If it tastes like it needs something, add a little more. I’ll continue to cook on low for 6-8 more hours if I can. Reason is it makes the sauce very rich tasting.

pureeing may take 10-15 minutes to get desired smoothness...

When cooled, ladel 4-5 scoops into each quart size freezer bags. Place in deep freezer. Yield 18-22 meals depending on how much you package per meal. <- NOT a typo.

I'm missing one bag here. We needed dinner! 😉