Pizza

Last night was pizza night at our house. Not your traditional pizza boy was it Yummy. My husband does not have the food allergies that I do so we made two one for him and one for me.
We started with Red Room Bakery Gluten Free Pizza Crusts.
Top them with:
Some herbed Aleka's Kitchen Olive Oil
Refried Black Beans
Baby Spinach
One got shredded Cheese, the other Diaya Shreds
Black Olives,
Asparagus
Sliced Radishes
Sliced Mushrooms
Chopped Red Pepper
One a sprinkle of Parmesan
One a Sprinkle of Nutritional Yeast
Baked them in my Stones at 450 for about 8 minutes then slide them onto the oven rack to crisp up the crust about 3 minutes maybe more depending on your preferences.
Cool on a rack for a minute and cut.
Yummy Nutritional Pizza.

Settler's Park Market GF Spinach Dip

Settler's Park Market GF Spinach Dip

1 Molly's  GF Mock Rustic Rye
1 Molly's GF Mock Cocktail  Rye or vegetables
2 cups sour cream
1 cup of mayo
8 oz cream cheese room temp
1/2 cup parmesan cheese
13-16 oz frozen leaf spinach (drained a squeezed out very well)

8 oz water-chestnuts chopped

juice of half a lemon
2-4 tbls fresh flat leap parsley, chives, green onion,tarragon, dill, red pepper (You can use dried)
1tbls Mrs. Dash garlic and herb
Pepper and sea salt to taste

 Hand mix cream cheese to smooth, mix in lemon juice, mayo, sour cream, fold in herbs, water chestnuts, red pepper, green onions, pepper, gently but completely. Cover and refrigerate for 2 or more hours to meld the flavors.  Cut center out of rustic loaf, fill with dip Sprinkle, sea salt on top. Serve with cocktail rye and veggies