Friday night dinner needs to be easy. We’re both emotionally tired from the work week, and I am physically exhausted from having been on my feet all day at the print shop.
This Friday, the plan was to have pizza. Yes, it takes a little time, but it’s a nice way to end the week. (And no, there is no 30-minute gluten-free pizza delivery in my area. Or anywhere I know of, for that matter. If you have such a thing, let me know. I may consider moving.)
So we both got to work on the meal. David was creating and browning the sausage (ground beef with basil, oregano, fennel, onion & garlic powder, and salt, to taste), as well as making a sauce. I started in on the crust. I have a great pizza crust recipe, but I wanted to do something a little different, because I’m avoiding all yeast right now. So I pulled out the recipe books, decided on a biscuit recipe, and pulled out my gluten-free flour mixture, only to find…
No flour mixture. Oops. Oh yeah, I see “rice flour” on the shopping list. Hmm, I guess I knew I was out, but inconveniently forgot. So now I needed to run to the store to get the rice flour, except…
I was dead tired. And really hungry. So screw that idea!
Okay, on to Plan B. Improvise, and hope for the best. The results were good. Really good. As in both of us taking a bite, looking at each other, rolling our eyes heavenward, sighing and digging in. Good enough to write it down, so I can deliberately make it another time.
And actually, I did have about half a cup of my flour mixture left, and some cornstarch, as well as other assorted baking-type ingredients, so this worked. Ellen, at I am Gluten Free, extols the virtues of a well stocked pantry. She’s absolutely right.
Quick Pizza Crust
(or Gotta have it now, Out of Flour, Can’t use Yeast, Let’s see what’s in the Pantry Pizza Crust)