Olivia Neelys Gluten Free Cauliflower Crust For Pizza Kids Sta Food

GINA'S OXTAIL STEW

Steps:

• Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
• Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
• Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
• Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
• Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
• Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
• Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.

OLIVIA NEELY'S GLUTEN-FREE CAULIFLOWER CRUST FOR PIZZA, KIDS STA

Steps:

• Prehear the oven to 400 degrees and line a large baking sheet with parchment paper.
• In a food processor, pulse the cauliflower, mozzarella, egg, garlic powder, oregano, salt and pepper and stir to combine.
• Divide the mixture into 8 equal parts and form each one into a ball.
• Press and flatten the balls into circles or fun shapes, and place them onto the prepared baking sheet.
• Bake the pizza crusts for 15 minutes and them flip them over and continue baking until firm and light golden brown, about 15 minutes. Leave the oven on.
• While the crusts are baking, making the pizza topping:.
• In a large saute pan over moderate heat, cook the ground beef, yellow squash, zucchini, garlic, oregano, salt and pepper, stirring to break up the beef, until the beef is cooked through (about 8 minutes).
• Drain any excess liquid.
• To assemble and bake the pizzas:.
• Spread the tomato sauce on the crusts. Top the pizzas with the beef mixture, ceese and your favorite toppings, as desired. Bake until the cheese is bubbly (about 6 minutes).
• Serve with additional toppings.

GLUTEN-FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 350°F and cover a pizza stone or small baking sheet with parchment paper.
• Place riced cauliflower, onion, and garlic in a food processor. Pulse until crumbly, but not paste-like. Pour into a large mixing bowl.
• Add almond meal, eggs, salt, and pepper to cauliflower mixture and stir to combine. Mixture should be sticky, but hold together. If too dry, add water 1 teaspoon at a time. If too wet, add extra almond meal, 1 teaspoon at a time.
• Divide dough into two equal pieces. Place one on prepared baking sheet or pizza stone. Keep the second piece in the mixing bowl and store in the fridge while the first bakes.
• Gently spread pizza dough into a circle using a rubber spatula and your hands. It should be about 1 inch thick.
• Place dough in oven and bake for 15 minutes, or until starting to brown around the edges.
• While crust bakes, prepare toppings of choice.
• Remove crust from oven and top with desired toppings.
• Return to oven, and cook another 10 minutes, or until bottom of crust is brown and toppings are hot.
• Remove from oven and cut into four slices. Repeat with remaining cauliflower crust.