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If you like pizza, here is a great crust....

Wheat Free and Gluten Free Pizza Crust
This crispy pizza crust tastes so delicious that your guests won’t
know it’s wheat and gluten-free. You can hold a slice in your
hand and it won’t crumble! You may also shape the dough into four
individual pizzas.

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray

Preheat oven to 425 degrees.

In medium bowl using regular beaters (not dough hooks), blend
the yeast, flours, dry milk powder, xanthan gum, salt, gelatin
powder, and Italian herb seasoning on low speed. Add warm water,
sugar (or honey), olive oil, and vinegar. Beat on high speed for
3 minutes. (If the mixer bounces around the bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) The dough will resemble soft
bread dough. (You may also mix in bread machine on dough
setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin,
crispy crust), 11 x 7-inch pan (for deep dish version) that has
been coated with cooking spray. Liberally sprinkle rice flour
onto dough, then press dough into pan, continuing to sprinkle
dough with flour to prevent sticking to your hands. Make edges
thicker to contain the toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread
pizza crust with your favorite sauce and toppings. Bake for
another 20-25 minutes or until top is nicely browned.

Preparation = 45 minutes. Serves 6.

Crust only:
Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg,
Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice
flour in place of the 2 tablespoons dry milk powder or non-dairy
milk powder. However, the crust won’t brown as nicely.

Scampi Time - serves 2

If you have looked at my prior recipes, you will notice that I have no clue on measurements. Unlike baking, where being off a teaspoon of something is life or death, in cooking, it is by feel. Taste and adjust.

Dozen Large Shrimp, peeled and deveined, tails off
Olive oil
Salted Butter or Margarine
1/2 Lemon
Chopped Garlic
Couple sprigs fresh parsely
White wine is optional for cooking, but necessary for drinking with this dish.
Handful of pasta.

Heat a couple of tablespoons of olive oil in a saute pan. When heated to point right before smoking Add a couple of tablespoons of butter or margarine, add tablespoon of garlic and add shrimp.

Meanwhile, boil water in pot, add some olive oil and salt. When water is boiled, add pasta.

Note: Start pasta first since the shrimp will be done before the pasta. Also, do not rinse pasta when done.

Cook Shrimp till almost pink. Add splash of wine, squeeze 1/2 lemon to pan. Stir and cook till just about done. Turn off heat and continue stirring. Chop up parsely and add to pan.

Add pasta to Shrimp mixture and stir in.

Plate it up and enjoy. You can toast up a couple of pieces of Italian bread to soak up the sauce. If you do that, I would suggest you butter up a couple of pieces of bread, add butter and garlic to it and toast it till crispy.

Enjoy.