posted by on Food & Cooking

I have always loved the way my family makes breakfast pizza. Part of the reason is probably because I am obsessed with hash browns. They are so crispy, golden, salty, and perfect for anytime of the day. This takes hash browns to a new level. A crispy and golden hash brown, mushrooms, onions, and an egg. Perfect for breakfast, lunch, dinner or midnight snack!

Portobello mushrooms truly are wonderful. They are also really nice to use instead of meat in some recipes. I usually add bacon to my breakfast pizza so in this case the mushrooms replaced that.

Golden potatoes with mushrooms and onions, perfect.

No, this is perfect. The egg ties it all together. It also adds a wonderful sauce when you break the yolk.

This is gluten-free, dairy-free, soy-free, corn-free, sugar-free, and even vegetarian!

Mushroom And Egg Breakfast Pizza
Serves: 1
A breakfast pizza with a hash brown crust, an egg, and mushrooms. You don’t even miss the bacon!
  • 1 medium russet potato
  • 1fl oz finally diced onion
  • 3 portobello mushroom slices, diced (about 1/4 a portobello mushroom)
  • 1 large egg
  • salt and pepper
  • oil
  1. Saute mushrooms and onion over medium-high heat in a small skillet for about five minutes. Remove from pan and add enough oil to lightly cover the bottom of the pan. Add the potato and spread out to cover the pan, slightly press it down with the spatula. Check the bottom of the hash brown by lightly lifting the edge up with the spatula, once it is golden flip it. Spread the mushrooms and onions on top of the hash brown and place the egg in the middle. Slightly break up some of the hash brown that is under the egg white to help the egg cook. Once the bottom is golden place the pan under the oven broiler until the egg is completely cooked. Sprinkle with salt and pepper, serve immediately.

posted by on Food & Cooking

We love simple and rustic food with a lot of flavor, these  pizzas are just that. I used to make them often since they were easy, fast, flavorful, and everyone could make their’s how they liked. Although I stopped making them when we went gluten-free, the other day I started wanting one again and I decided to experiment.

I love the way these turned out, I think they are just as good if not better than the wheat ones I used to make. You could pretty much put anything on these you like, get creative!  I decided on caramelized onions and bell peppers with sauteed mushrooms and gruyere cheese. The flavors complemented each other really well, especially the mushrooms with gruyere. Sometimes when I don’t want to use cheese I use hummus instead which I also greatly enjoy.

This has the added benefit of being good for people with food allergies. They can easily leave something off if they are allergic. This is great for soy allergies, corn allergies, dairy and lactose allergies, Celiacs or people with gluten intolerance.

For my gluten-free flour I mix 2 cups brown rice flour, 2/3 cup potato flour, and 1/3 tapioca starch.

Flat Bread Pizza With Mushrooms And Onions
A flavorful gluten-free flat bread you can top with anything.
  • 2 cups gluten-free all-purpose flour
  • 1 cup warm water
  • Pinch of salt
  • Toppings of your choice
  1. Combine flour, water, and salt in a small bowl. Knead for two minutes. Roll into a log and divide into 10 separate pieces. Sprinkle four on a cutting board and roll out each flat bread individually until thin. Grease and heat griddle over medium-high heat, cook each side until golden brown.

posted by on Food & Cooking

Today I made this gluten-free chocolate marble cake. It is also free of soy, corn, and refined sugar. I have only made one other marble cake and I was nervous about making my own recipe for one, but I decided to give it a try. I love that it came out moist, had good flavor, and was not even crumbly. It is a recipe I will probably make many times.

Here are some pictures on how to marble the batter:

Pour the vanilla cake base in the pan.

Pour the chocolate batter on top in three areas of the pan.

With a knife make swirls in the cake batter until it looks marbled.

Chocolate Marble Cake With Chocolate Ganache
Serves: 12
  • 1 cup extra light olive oil
  • 3/4 cups light agave
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Pamela’s Gluten-Free Pancake Mix
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened almound milk
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons hot water
  • 2 Tablespoons light agave
  • Chocolate Ganache:
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 4-6 Tablespoons honey
  • Hot water
  1. Preheat oven to 325°. Combine the oil and 3/4 cup of light agave. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.
  2. Sift together flour, baking powder, and salt. Add to oil mixture alternately with almond milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
  3. Spoon 1 1/4 cups batter into a small bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 2 Tablespoons of light agave.
  4. Spread remaining vanilla batter into a grease 9- x 13-inch pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife
  5. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in the pan until cool.
  6. Ganache:Combine the cocoa powder and coconut oil in a small sauce pan over medium heat until smooth. Add the 4-6 Tablespoons of honey, until the sweetness is to your liking. The ganache will thicken and may ball up. When it thickens add hot water one Tablespoon at a time until it is the consistency of meted chocolate. Spread in a very thin layer over cake.