Organic Dessert Pizza

Basically, this is a giant sugar cookie, with frosting and fruit...well, and chocolate chips of course. My son despises fruit so I knew he wouldn't get any dessert on Thanksgiving if fruits were included. And since I made the desserts, I made sure he was able to indulge also. His slice was one with chocolate chips. This was a huge hit with all the children, and most of the adults also.

So, begin with a sugar cookie recipe. I used the following from my Better Homes & Gardens cook book:

2/3 C Organic Butter, Softened
3/4 C Organic Sugar
1 t Aluminum Free Baking Powder
1/4 t Sea Salt
1 Range Free Egg
1 T Raw Milk or Coconut Milk
1 T Organic Vanilla
2 C Organic Flour

Beat butter until creamy. Add sugar, baking powder and salt. Beat until combined. Beat in egg, milk and vanilla until smooth. Beat in as much flour as you can with the mixer then stir in any remaining flour.

Lightly flour baking stone and turn dough onto stone. Press down with hands to make a circle and press out as much as possible with your hands. Use a rolling pin to get dough out close to the edges.

Bake at 375 for approximately 15 minutes or until cookie is lightly browned. Let cool completely.

Frosting:
1 - 8 oz Organic Cream Cheese, Softened
1/2 C Organic Powdered Sugar
Blend together well and spread on cookie

Top with whatever kinds of fruits you like. I used strawberries, raspberries, oranges, blueberries and chocolate chips.

Organic Tortilla Pizza

4 Large Organic Wheat Tortillas
2 C. Raw Grated Cheddar Cheese
Sliced Organic Tomatoes
Organic Refried Beans
Organic Pineapple Pieces


This is the easiest way to make a quesadilla, except using a microwave (which I do not own and never will again).  Place tortilla on a baking stone and leave it open face. Layer with whatever you like. My son likes either plain cheese or refried beans and cheese on his tortillas. I also make ones with cheese and tomato, cheese and pineapple, you get the picture. Put in the oven under the broiler until the cheese has melted and is really bubbly. Remove from oven and use a pizza cutter to slice. It’s fun to eat this way because it looks like a pizza! Add sour cream if you like. This is a very easy snack/meal to make.

Organic Cheese Pizza

Organic Cheese Pizza

1 C. Very Warm Water – but not hot or you will kill the yeast.
2 t. Yeast – Heaping!                                                     
1 T. Organic Sugar or Raw Honey
In a bowl, combine these three ingredients adding the water last so the yeast and sugar mix a little. Cover in a warm spot and let grow. About 10 – 15 minutes.

 1 t. Sea Salt

2-3 C. Organic All Purpose Flour
Add 1 t. sea salt and 2-3 C. organic all purpose flour to the yeast mixture. Add only as much flour as needed to make a nice dough. Knead for a few minutes ‘til the dough forms a nice soft ball.

½ + C. Tomato Sauce (depending on preference)
2 C. Raw Mild Cheddar Cheese
Spread dough on baking stone with a rolling pin. (I love using my baking stones. Makes excellent baked goods!) Top with tomato sauce and cheese. Bake in a 415° oven for about 15 minutes. My oven cooks hot so you may need to set your oven at 420° or 425°. Just check and see if the crust is done. Take out of oven, slice and enjoy!

We only have leftovers if I make two pizzas. I like to make a kid pizza with just the cheese and an adult pizza with anything and everything else I can think of to top it: red onions, tomatoes, mushrooms, raw hamburger, pineapple, etc. Maybe not all at once but you get the picture. Have fun with it. I love Sonnet Farms® Raw Mild Cheddar. I have only found this brand of cheese in one local store, The Good Earth. It melts nicely on the pizza. You may need a little more cheese depending on your preference. Neighbors love this as well. I’ve not had anyone say it was bad.

I used to roll out the dough, let it rise and then top it and bake at 350°. But, I watched my girlfriend make hers and she didn’t raise the dough. The extra hot oven does it and you don’t have to wait, praying for your crust to rise first. Nice tip!
I have baking stones from Pampered Chef and one was given to me but I don't know where it was purchased. I love how all of them work. I also gave one as a gift from Bed Bath & Beyond.

Gluten Free Margarita Pizza

I’d been looking for a gluten free pizza crust recipe and this one so far is my favorite. It definitely has a different consistency than conventional pizza, but well worth the change to have it gluten free. And what can I say; even my toughest critic loves it. Yay!!! I asked him if he wanted the leftover pieces in his school lunch the next day and he said, “nope, I’m gonna eat it now!” That’s all I needed to hear. Happy Baking!

Gluten Free Margarita Pizza

2 Heaping t. Yeast

1 T. Organic Evaporated Cane Juice

1 C. Very Warm Water

½. t. Sea Salt

½. t. Organic Oregano

½ t. Organic Basil

1 Organic Garlic Clove, Minced

2 C. Organic Brown Rice Flour

1 C. Tapioca Starch/Flour

1 C. Potato Starch

Sauce:

½ C. Organic Olive Oil

¼ t. Organic Basil

¼ t. Organic Oregano

Topping:

1 Large Organic Tomato, or 2 Small Organic Roma Tomatoes (Sliced)

2 C. Grated Raw Cheddar Cheese

Range Free Chicken, Shredded (Optional) – I usually don’t use it, but if you have a meat lover then go for it.

Put yeast and sugar in a medium bowl. Add warm water and cover about 15 minutes. Mix flours together in a bowl. Add salt and flours a cup at a time to the yeast mixture and mix by hand. Mix in the spices. Turn out onto a clean, slightly floured surface and knead until you’ve mixed in enough flour to make it workable. Now this is a different consistency than you may be used to, unless you are familiar with GF baking. When it no longer sticks to your hands it is ready to roll out onto baking stone. Roll out then top with sauce. Use just enough to spread across entire crust. Top with cheese, tomato slices and any remaining oil. Bake at 420° for approx 15 minutes.

*When using these flours I’ve found the ratio doesn’t have to be exact. It’s okay to use more rice flour than the other two and the results are the same. I just mix up what I have and keep it in a container handy and ready to use.