Whole Wheat Pizza Crust and Yummy Pizza Ideas

It's another Monday! That means its back to camp.  This week's theme is Reality TV and today is all about Top Chef! We are playing a bunch of food related camp games and competitions and I am excited!

After camp, I am going to get in a run and then I have Monday Night Pilates with Al Pal!  This is my little nickname for my friend Alyson who just turned 21!  I celebrated with her this weekend downtown and it was such a fun time! We went to Navy Pier to eat at Harry Carry's and watch the fireworks off the Pier.  It was a beautiful night! Afterwards, we waited until midnight and then Alyson got to have her first legal drink! We stayed overnight at this great Sheraton in the area and it was just great!  Happy Birthday Al Pal!

Today I have a yummy pizza crust recipe to share.  I made these pizzas for the 4th of July potluck my friends and I put together before the fireworks in our hometown.  I used whole wheat flour for this crust, but you can do any mix of all purpose and whole wheat.  After I made the crust, I decided on two different pizzas: Spinach, Red Pepper, and Feta and Carmelized Onion  Honey  and Goat Cheese.  Both were amazing!

Whole Wheat Pizzas

Ingredients:
3 3/4 cups white whole wheat flour
2 tsp salt
1/4 tsp active dry yeast
1 1/2 cups water

Directions:
1. Mix the flour, salt and yeast together.  With the mixer on, slowly pour in the water and mix until the dough just comes together.  Form the dough into a ball, place in a lightly greased bowl, and place in a dry spot.  I put mine in the turned-off oven. Let rise for 18-24 hours.  I just do this part the night before I want to make my dinner.
2.  When you are ready to make the pizza.  Dust a lightly greased pizza pan or baking sheet with cornmeal.  Take half your dough and stretch it out to form the crust.  Place on the cornmeal, top with your pizza toppings and bake at 500 for about 8-10 minutes or until crust begins to brown.

Enjoy :)

Gluten Free Carrot Zucchini Muffins

It's the weekend! Finally! This week of camp seemed to go on FOREVER and I am so excited to rest for a bit.  Of course I didn't sleep in today, but I have been having a great weekend so far!

I went downtown to the Taste of Chicago last night and it was a blast!  My two friends and I tasted a ton of stuff because we shared everything!  The food was great and I can't wait to share here what I tried.

Today I'm not sure what I will be up to, but tonight my friend Alyson is turing 21 and we are all going downtown to celebrate!!  I can't wait to celebrate the special birthday girl and I am super duper excited.

Today I have a fun Gluten Free recipe to share that is perfect for breakfast or as a yummy snack.  I saw Giada make these Gluten Free Carrot Zucchini Muffins while working out one day and I just had to make them.  I adapted the recipe slightly to fit with the ingredients I had lying around and they were amazing!  I brought these in for my camp counselors as a breakfast treat and they were a huge hit!

Gluten Free Carrot Zucchini Muffins

Ingredients:
1 1/4 cup almond flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 heaping tsp cinnamon
1/3 cup canola oil
1/3 cup light maple syrup
1 egg
1 medium carrot, peeled and grated
1 medium zucchini, grated
1/2 cup dried blueberries or chocolate chips

Directions:
1. Preheat oven to 350 and line a mini muffin pan with liners.
2. Drain the zucchini by placing the grated zucchini on a paper towel, wrapping it in the paper towels, and squeezing dry. Set aside.
3. In a large bowl, beat the egg with the canola oil and maple syrup.
4. In a medium bowl, whisk the flour, baking soda, salt, baking powder, and cinnamon.  Pour dry ingredients into the wet ingredients and mix until just combined.  Mix in the carrot and zucchini.  Mix in the blueberries.
5.  Fill muffin wells almost to the top.  Bake for 15-18 minutes.  Let cool completely.

Enjoy :)

Foodie Friends Friday: Christmas in July!

This week, Foodie Friends Friday is back!  This week is all about the Christmas!  What a fun thing to celebrate in July!  Can't you just imagine the beautiful snow with all this crazy hot weather?  Just follow the rules and link up some recipes that are perfect for Christmas or the Holidays! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Vegetarian Christmas Options, Dough Ornaments, and Kissed Peppermint Crinkle Cookies.

Most Clicks:

1. Summertime Spaghetti

2. Stuffed Chicken Breast and Garlic Cream Sauce

3. Balsamic Bruschetta Chicken on Ciabatta

And Host Favorites!

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

 Loading InLinkz ...

 Loading InLinkz ...

Crafty: Homemade Dough Medals

I made some SWEET dough medals recently at camp!  I don't have pictures because I couldn't use my phone, but I figured I would still share the recipe and idea because it was so fun and so easy!  Give this a try if you need a fun activity or it is a great way to make homemade ornaments or decorations for Christmas or other holidays!

Camp has been going well this summer and I can't believe that the 4th week is almost ver! As soon as camp ends reality begins and that is when I will start reporting to high school to get ready for the new school year!

Tonight I have a fun night out planned with a bunch of my co-workers and I can't wait to hang out with them and just relax a little!  Well, I'm off for another fun day and a fun night! Go make some dough medals!!!

Dough Medals or Ornaments
adapted from Cooks.com

Ingredients:
2 cups baking soda
1 cup cornstarch
1 1/2 cups water
optional: food coloring or paint

Directions:
1. In a pot, stir baking soda and cornstarch.  Pour in water (and food coloring if you are using it) and turn heat on to medium.  Stir constantly until you have a mixture that looks and feels like mashed potatoes.  Remove from heat, cover with a wet towel, and let cool.
2.  Roll out the dough and shape!  Let dry overnight and flip to ensure both sides of your shapes dry.
3.  Once dried you can paint them!

Enjoy :)