I could not believe the day we had today! When I left the school at noon it was still a little cool. By the time I went for a walk in the afternoon it was 24 degrees and beautiful outside! I felt the urge to wear my sandals while walking giving my toes a breath of fresh air. I was so inspired I wanted to try out a new recipe for gluten free pizza. The Curtis family recipe for pizza dough will forever be my favorite and although I will never see it with my own eyes I will still enjoy it. That being said I can also appreciate gluten-free and flavourful alternatives. One thing I love about this recipe is that the dough itself is so simple and yet still has so much flavour. It could easily be cut into fun shapes for a party or young children.
The toppings I chose suited the ingredients in the fridge and the mood I was in at the time. I used avocado mixed with garlic as my sauce. I fried some baby portabello mushrooms in a pan with Montreal Steak seasoning. Just before they were finished I added some soft goat cheese. I topped it off with some hot banana peppers and that was it!
–> Polenta Pizza
(adapted from LCBO Food and Drink magazine)