I make the crust with Bob’s Red Mill Gluten Free Pizza Crust. I actually get three crusts out of one bag. I use the Pampered Chef Stones – 1 large bar pan, 1 large round and 1 rectangle. It’s a bit of work but after making the dough and letting it sit, as directed, I separate into three parts and spread with a wet spatula and/or wet hands to spread it out into the pans. Try to do this as evenly as possible, otherwise when you bake it it will have some places that get more baked than others. This makes a thinner crust that cooks better. If you don’t mind the crust being kind of thick and not crispy then you can make one or two crusts, but my family and I prefer this method. Also, I bake it 10-15 minutes before adding sauce and toppings.
Biscuit Topped Beef Pot Pie
Chicken Rice Bake
Pasta Carbanara – I will use Tinkyada GF Brown Rice Pasta
Veggie – maybe zucchini
PF Chang like Lettuce Wraps
Beef (Venison) Roast (Hopefully in the crockpot)
Chicken Enchilada Bake
I will try to get some of the recipes up on the blog soon.
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