Happy Accident

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)

½ cup gluten free oats
½ cup gluten free flour mix
½ cup corn meal
½ cup corn starch
2 teaspoons baking powder (1 teaspoon for a thinner crust)
1 teaspoon xanthan gum
1 teaspoon honey or sugar
¼ teaspoon salt
1 egg
1 cup minus 1 tablespoon milk
¼ cup olive oil

Put the oats in a food processor and whirl until finely chopped. It won’t be as fine as flour, but it will be pretty close. Add the remaining dry ingredients. Dump the wet ingredients on top, and pulse the processor until everything is combined. Don’t over mix! Spread the mixture in a well oiled 9” X 13” baking pan, and bake for 10-15 minutes in a 400 degree oven, until the top starts to brown lightly. Remove from the oven, top with your favorite ingredients, and finish baking, about 10-15 minutes. Let sit for 5 minutes before serving, so the crust will firm up, or eat it right away and slightly crumbly, like we do.

Yes, in case you are wondering, this is my cornbread recipe, slightly adapted to circumstances. Works pretty well as a crust…