Pizza Crust by Annalise G. Roberts

• 1 teaspoon olive oil plus additional for brushing
• 1 tablespoon GF cornmeal
• 1 cup brown-rice flour mix*
• 1/2 cup millet flour**
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 package fast-acting yeast
• 3/4 cup plus 1 tablespoon warm water (105-115°F)

1. Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.
2. Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix to flour mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.
3. Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
4. Loosely cover pan with an oiled sheet of plastic (oiled side down) or light cloth and let stand in a warm place until doubled in bulk, about 40 minutes.
5. Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.

*Brown Rice Flour Mix

• 2 cups brown-rice flour (extra finely ground, like Authentic Foods)

• 2/3 cup potato starch

• 1/3 cup tapioca flour

Put all ingredients into a sealable airtight container and shake until combined well.

The next two recipes are from the “Year of Slow Cooking” blog by Stephanie O’Dea.

(with minor edits)

Slow Cooker Pesto Chicken and Sweet Potatoes Layered Dinner

for the pesto: (or  you can use jarred pesto sauce)

4 chicken thighs, or breast halves

sliced mozzarella cheese or ½ c shredded

aluminum foil or parchment paper

4 small sweet potatoes, washed well, skin on

In a food processor or blender, combine the ingredients for your pesto and process until smooth.

In the bottom of a large (6 qt) slow cooker, arrange your chicken pieces. Layer on slices  of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper.        Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil.                  Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a             bit longer.

Jamaican Pumpkin Soup

2 cups of fresh pumpkin, or 1 can (15 oz)
4 cups vegetable broth
2 cups water
1 red onion. chopped
2 celery stalks, chopped
2 yams, peeled and chopped
3 chopped garlic cloves
1 inch fresh ginger, peeled and grated
1 T white sugar
2 tsp kosher salt
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg
heavy whipping cream and chopped green onion for garnish

1. Empty the pumpkin into your crockpot, and add the chopped vegetables.

2. Add the spices and sugar. Stir in the vegetable broth and water.

3. Cover and cook on low for 8 hours.
   Carefully use an immersible blender to blend about 3/4 of the soup. If you have kids in the house with texture issues, feel free to blend it all.
   
   Serve with a bit of cream and chopped green onion.