Friday, December 26, 2008

Yeast free what?

Oh boy, it's been a while, huh? And around this time of year, I guess it's to be expected. I mean, when I'm dealing with the holiday craziness a la Mexican-style (and with all the bilingual craziness that comes with it) I'm happy to come out on the other side of Christmas still standing.

At least I was thinking sort of about The Celiac Kid while I was away on my little crazy-land vacation from blogging. And maybe because of the constant running around lately and my hurried grilled cheese sandwiches or gluten-free mac and cheese lunches for Buttercup as of late, I decided to be a good Celiac Mommy and actually make he a real dinner last week.

I know. I should be up for a Mother of the Year award.

So, I cracked open my Cooking Light: 5 Ingredient, 15 Minute Cookbook and got to work on a gluten-free version of this deep-dish casserole pizza.

The ingredients called for:

*1 pound of ground round
* 1 (15-ounce) can chunky Italian-style tomato sauce
* Cooking spray
* 1 (10-ounce) can refrigerated pizza crust dough
* 6 (1-ounce) slices part skim mozzarella cheese (divided)

According to the directions:

*Cook the meat in a medium non-stick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce and cook until hot.
*While meat cooks, coat a 13X9X2-inch baking dish with cooking spray. Unroll pizza dough and pres into bottom and halfway up sides of baking dish. Line bottom of pizza dough crust with 3 slices mozzarella cheese. top with meat mixture.
*Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Now, I've made this recipe before and I LOVED it. (And it helps that the carb count is below 30 grams per serving.) But that was in our pre-Celiac days, and I haven't had the chance to make it since The Celiac Dad was diagnosed. I ran to Kroger with my shopping list in hand and came home with French Bread & Pizza Mix from The Gluten Free Pantry and got to work on the dough while the organic ground sirloin I substituted for the ground round was cooking on the stove.

If you decide to try this one for yourself, don't forget to check the ingredients on your cooking spray, as many contain gluten. To save myself the hassle of reading yet another label, I just substitute olive oil in a Misto sprayer.

Sure, making the dough itself basically took all 15 of the minutes this recipe was supposed to take me to complete before popping it into the oven, but what's a little extra effort every now and then?

The dough was downright paste-like, but I eventually got it all together and out of the oven.

And while I was letting this slice cool so I could cut off a little chunk for Buttercup's dinner...

...I noticed the packet of yeast I left behind my mixing bowl while I prepared the dough.
Yeah, I rolled my eyes, too. Buttercup, however, has no complaints. She loves it and is happy whenever I take an individually frozen piece out to thaw for her meal, which makes me happy my time, effort, and money wasn't wasted.
And that brings me to the money. Usually, it's much cheaper to cook at home than to get take-out. For the $25 you spend on pizza, pop, bread sticks, and salad, you most likely could have fed your family a few meals you prepared yourself.
Not so with Celiac Disease. The pizza mix from The Gluten Free Pantry was about $6 alone, and then I added to the cost by going organic with my meat choice. So that rang up at $5 for 1 pound of ground sirloin. By the time I was done with the cheese and the tomato sauce, I was looking at about $20 for one family dinner cooked at home.
Yeah, I know. Welcome to Glutenfreeville.
And I get to do it all over again when we run our of our freezer stash. And hopefully remembering to add the yeast will make it a meal we both enjoy.

1 comment:

Jennifer Carden said...

That is really I will make sure I add the yeast!!