Veggie Pizza

First we will start with Wonderfully Made Gluten Free's pizza crust.  You can purchase it at the Waterfront Hy-Vee in Iowa City, Wilson Avenue Hy-Vee in Cedar Rapids, or the Lindale/Collins Road Hy-Vee in Cedar Rapids.  You will find them in the health market freezer section and they come packaged like this:

Remove the pizza crust from the packaging and place it on a pan, large plate, or serving dish.  Allow to thaw out completely.  (It tastes even better warm so you can also warm it up in the oven slightly--follow directions on package but for this recipe just warm the crust without the cream cheese or toppings--put those on afterwards.)
In a bowl combine:
4 ounces softened cream cheese (you can use a dairy free alternative if you can't tolerate dairy)
4 ounces sour cream (or dairy free alternative)
1 Tablespoon dried parsley
3/4 teaspoon dill weed
1/4 teaspoon garlic powder
2 teaspoons dried onion flakes
1/4 teaspoon black pepper
1 teaspoon dried chives
1/2 teaspoon salt
Stir together well and spread on top of pizza crust.  It should look like this (sorry for the bad picture--the cream cheese mixture doesn't even look white).












If you don't wish to use cream cheese for the topping then you can use a pre-made guacamole or hummus spread to go on top instead.

Sprinkle or place whatever assortment of fresh vegetables on top of the cream cheese mixture.  You can use carrots, tomatoes, zucchini, broccoli, cauliflower, onions, red (or yellow or green) peppers, mushrooms, cucumbers, olives, or anything else you can think of.  I used 1 cup chopped carrots, 1 cup chopped red pepper, 1 1/2 cups chopped broccoli, and 1 cup chopped cauliflower for this particular pizza.  Serve immediately.

Meyer Lemon Scones

Meyer Lemon Scones

Preheat oven to 350 degrees.

In a bowl combine:
1/2 cup cream of coconut
1/2 teaspoon baking soda
1 teaspoon lemon juice
Mix together and set aside.  It will look something like this:

In another larger bowl combine:
1 cup potato starch
1 cup coconut flour
1/2 cup tapioca starch
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon xanthan gum

Cut in 1/2 cup cold Earth Balance spread (or real butter if you can tolerate it).  Use a pastry blender or fork to mix the butter in.  It should look like this when you are done:

Mix 2 eggs and 1/2 cup Meyer lemon juice together and pour over flour mixture.  Add the cream of coconut mixture as well and stir slightly to combine.  Don't stir too much, but do make sure that you get everything mixed together.  If the mixture is still really dry add a little bit more Meyer lemon juice (2-4 tablespoons).  Scoop the mixture out with a round cookie scoop and place on a baking sheet lined with parchment.  You can make any size you want.  I made mine fairly large so I only was able to get about 10-12 scones from this recipe.  You can definitely make them smaller but you will need to adjust the baking time.  The rounds will look like this:

Wet your hand and flatten slightly.

Bake at 350 degrees for 15-25 minutes (depends on the size you make them).  I baked my large ones for 25 minutes.

While scones cool slightly mix up the glaze.
Combine 2 cups powdered sugar with 2 tablespoons Meyer lemon juice in a small glass bowl.  Mix together well and then pop in the microwave and microwave for 15-20 seconds.  You just want to warm it up slightly to make it drizzle easier.  Drizzle over the scones and enjoy!