Grain & Gluten Free Quesadilla

Today I had some time on my hands and wanted to try a recipe that I’d pinned forever ago…IMG_7924Low-Carb Quesadillas!  I am just in love with Up Late Anyway‘s low carb recipes… she takes ingredients that I’d never imagine using together and makes the most delicious Grain Free, Gluten Free, Low Carb Bites of Heaven!

I’ve made several of her recipes before and have even experimented around with a few of my own variations.  I mostly followed the instructions this time, with a minor variation on fillings, but this time I figured out what I’d been doing wrong the last couple of times that I was experimenting … I burned the cheese.  Not enough that you could really tell at first, but I’d crispied the cheese when I was melting it initially…. just not paying attention when I was microwaving it.  The rest of the ingredients just wouldn’t incorporate correctly after that.

The important things to pay attention to:

  1. Don’t fry the cheese!  Microwave for 45 – 60 seconds. Watch it!  After that do an additional 10-15 seconds and then check and stir.
  2. Weigh the cheese.  I bought a kitchen scale specifically for these recipes.  It makes a HUGE difference.
  3. Shred your own cheese.  The pre-shredded stuff has something on it to keep it from sticking together and this recipe is sensitive enough that it’ll mess it up.
  4. Don’t buy the low-fat cheese.  Fat is good.  And the low-fat stuff will mess up the recipe too.

Low Carb Quesadilla


1 1/4 cups shredded mozzarella (140 grams)
1 egg
2 tbsp coconut flour
1 tbsp heavy cream

Quesadilla Filling

1/2 cup cheddar cheese
1/2 cup seasoned ground turkey (I used Wildtree Taco Seasoning)


Preheat oven to 350 degrees

Melt cheese in microwave making sure to not overheat.

Add the cream and coconut flour to the cheese.  Stir until incorporated and then add the egg.  It takes some squishing around, but suddenly a beautiful, soft dough forms.  If you still see veins of mozzarella stick the whole thing back in the microwave for 10-15 seconds. It should all be a smooth even consistency.

Once everything is totally incorporated roll the dough between two sheets of parchment paper.

Bake for 10 minutes (until it’s brown) and remove from oven.  Next add your toppings to one side of the quesadilla… since you’ll be folding it in half after its done.  Return to oven to bake until the cheese is melty.

Remove from oven and fold in half.  I used a pizza cutter to slice the quesadilla in half.


Detox Day 3: Shaken

Day Three of the 10-Day Grain Detox Challenge:

I finally found one of the breakfast shakes in the Wheat Belly 10 Grain Detox book that I sorta, kinda like.  I wouldn’t call it yummy… but it’s not bad.

IMG_7902Brian couldn’t make it through the Mocha Coconut Shake on day one.  In retrospect, it might not have been so god-awful if we hadn’t used the raw potato and pumpkin seeds. (Sounds awesome, huh?)  You have the choice of raw potato or green banana to introduce prebiotics into your poor, grain abused tummy.  (Not the same thing as probiotics… we’re taking those in pills.) Since Brian isn’t a fan of bananas we made his shake with the potato… and it tasted like dirt… There’s just nothing nice to say about it.  It was a Dirt Shake.

I had the Tropical Storm shake on the first day.  I
used the green banana and the overall taste wasIMG_7904 much improved by the pineapple chunks.  On Day 2 & 3 we switched the pumpkin seeds for sunflower seeds and that really helped eliminate the grainy texture.

Day Two Brian got up early and grabbed breakfast before I could make him another tasty shake.  It was just eggs, so it was totally on the detox plan, but I was sad not to have a Shake Buddy.

Today is our 8 Year First-Date Anniversary, so I made us shakes in fancy glasses with pretty straws…. and forgot that despite the fact that I was on my third day of shakes (and I use IMG_7920Coconut Oil all the time) that this was only Brian’s first shake….. and that maybe 1/4 cup of coconut oil might cause him a bit of stomach discomfort…. Happy Anniversary!
I’m pretty sure he hates me now.
At any rate…. Day Three… we’ve made it this far… more or less (don’t ask Brian’s opinion on the whole thing right now).

We’ve gotten a strange Mid-February heat wave, so we’re making the most of it by grilling some steaks tonight.  Woo Hoo, Carnivores!



Cinnamon Squares

I have been craving donuts lately.

It’s not entirely my fault… it’s the books that I’ve been reading.  I’m so easily tempted by a good pastry description.

Tricky Twenty-Two, the latest in the Stephanie Plum series by Janet Evanovich recently came out and I’ve been devouring it.  The problem is that every time Stephanie is feeling defeated… and let’s face it, we Stephanies aren’t really Bounty Hunter material, so she’s feeling defeated pretty often…. she and Lula (the ex-Ho turned file-clerk/sidekick-bounty-hunter) get donuts.  Sometimes they get fried chicken, but I’m not really tempted by the fried chicken.  It’s the damn donuts that call to me.

I’ve been trying to eat healthier.  This past year has been rough on my diet.  I’m still Gluten-Free…. falling off the wheat-free wagon leads to headaches and stomach issues, so staying GF isn’t the problem….. the problem is chocolate, ice cream and soda are all gluten free too.  I’ve also found a number of GF replacements that are delicious and laden with carbs and evil.

So, NO, I don’t need donuts… no… no, no, no, no….. but I want em so bad.

Okay…. so what will get me my donut ‘fix,’ but not be loaded with fake flours and starches and evil?

I discovered the Up Late Anyway blog a while back and was transfixed by the magical recipes she posted.  They were insane… impossible… ingenious?

Up Late Anyway posts High Fat / Low Carb recipes…. so they’re gluten free and loaded with flavor… because fat isn’t evil… it’s delicious and good for us.  (Read The Fat Revolution for more info about the benefits of a High Fat/Low Carb diet.)

My favorite recipe is the Low Carb Cheese Danish.  It is pure magic.  The main ingredient is ….. MOZZARELLA CHEESE! Yes!  In a sweet danish.  I know, it’s crazy, but true.

The first time I made it I was about halfway through the recipe and my hands were coated with egg and coconut flour and I was getting really pissed… I was sure I’d just ruined a bunch of expensive ingredients for no good reason…. and then BAM!  It all came together in my hands.  One minute…. slimy grit… the next a beautiful dough.  It was magic.

Low Carb, Gluten Free, Cinnamon Squares

When I give you a recipe on my blog it’s mine.  I may have been inspired by another blog or inherited the recipe from someone, but I’ve altered it or contributed enough additional directions that I feel like I’m giving you something new.

So I’m not going to give you the Cheese Danish recipe here… There’s no point in me copying and pasting her work.  You should go look at her page and check out all the other amazing recipes she has.

Part of the purpose of my blog is to introduce you to things…. recipes… books… places…..ideas.  My contribution is the introduction… and letting you know that I tried it and weather or not it worked for me.

See?  I’m useful too!

Here’s the link: Up Late Anyway’s Cheese Danish

Read the recipe and actually follow the directions.  Seriously.  I’ve tried it a few times and screwed it up once or twice because I wasn’t following directions.  Don’t be lazy.  This recipes is worth the effort to use the right ingredients.  The ‘dough’ is super versatile and could be used for so many things.

I did two things different from the original recipe.  I didn’t make the cheese filling (It is delicious, so you should really try it, I was just after cinnamon this time.) and I used real sugar.  (I have made it both ways; using real sugar and using Truvia… I can’t stand the taste of the Truvia… my mom and husband don’t even notice it…. so that’s totally up to you.)

Low Carb & Gluten Free Stromboli

Gluten Free Stromboli Normally it makes me crazy when bloggers talk about a recipe, but don’t give you the recipe… they just link you to someone else’s site. In this case though, I’m just going to link you to Up Late Anyway’s blog.

Usually when I post a recipe that I’ve found on some one else’s site I’ve made changes to it or I explain how to make it differently.  This time….. she did a great job.  I can’t add anything really. The reason I’m posting it at all? I’ve made it for the family and I’ve been telling my friends how great it is…. So if you haven’t come across this recipe on your own yet… I want to introduce you to it.  It is SO good!  OMG!  You’ve got to try it!

Stromboli I found the link on Pinterest and I didn’t quite believe that it would really work.  Are you ready for this?  The main ingredient in this dough…. is Mozzerella cheese!  I didn’t believe that this would work, but if it did work…. oh, the possabiities!

I’ve made it a few times and even served it at Family Dinner Night. Everyone loved it and thought that I must have used some kind of gluten free flour.

My big contribution to this recipe? Telling you to follow the instructions!  The first time I made this recipe I just used what I had in the house.  It came out okay…. but not as amazing as it should be.  Up Late Anyway tells you to make sure that your cheese has <1 carb per serving if you use pre shredded cheese…. just buy a block of cheese and shredded it…. it makes a difference, do it right.  This dough is SO worth the extra effort.

This dough is low carb and gluten free…. it takes a little bit of effort, but it is so delicious.

Up Late Anyway – Stromboli


Chicken Salad Rollups

Ever so often our local grocery store has a special on whole fryer chickens and I like to grab two or three.  I used to put them into the freezer, but I never remembered to drag them out in time to thaw.  Now I’ve started baking and shredding them as soon as I get home from the store.  They really are the best when I have time to leave them in the crockpot all day and let them cook slowly, but they’re still delicious after a few hours in the oven.  I store the shredded chicken in the freezer until I’m ready to use it.  The shredded chicken thaws SO much faster than a whole chicken!

I recently made Chicken Alfredo Spaghetti Squash Boats and had some shredded chicken left over.  Since I’m always trying to find new things for lunches, I thought I’d give chicken salad a try.

I am really pleased with how this recipe turned out.  I used the Blue Owl’s Crunchy Chicken Salad recipe for inspiration (I am so completely addicted to it!), but made a couple of my own additions.  I started with Wildtree’s Dill Dip (sour cream, mayonnaise & dill dip blend), I’m not sure that the sour cream added a whole lot to the flavor.  I really enjoy the combo on the Dill-icious Chicken Bites, but here I think it would be fine to go with just mayo and skip the sour cream all together.   I also added the dried cranberries (Blue Owl uses pickle relish).  Don’t skip the lemon juice…. it just adds the perfect little bite…. or the pecans… they add a little crunchy texture.

Chicken Salad Rollups

Ingredients FullSizeRender (1)

  • 3 c. Chicken, shredded
  • 1/4 c. Sour Cream
  • 1/4 c. Mayonnaise
  • 1/2 Onion, diced
  • 1/4 c. Pecans, chopped
  • 1 tsp. Wildtree Dill Dip Blend
  • 2 tsp. Lemon Juice
  • 1/4 c. Dried Cranberries
  • Bib Lettuce


In a medium bowl combine all ingredients, except the lettuce. (You may prefer to add more or less mayonnaise… I don’t like a whole lot. Just enough to make everything stick together.)

Use the bib lettuce like a tortilla to roll the chicken salad up.

Store leftovers in an airtight container.

Grandma’s Stuffed Peppers: Redo


We’ve had some crazy busy weeks lately and I don’t see things slowing down until late September… (hopefully).

Since I’m not always sure when Brian or I will be getting home each evening, I’ve been using the crock-pot a lot lately.

As I’ve admitted before… I’m a little freaked out by crock-pots.  I just don’t trust them not to burst into flames and burn down the countryside…. Brian thinks I’m ridiculous. Before we got married he lived off of crock-pot meals. He swears that crock-pots are perfectly safe….. I’m not entirely convinced….I still clear everything off the counter before using the crock-pot, but I have to admit it is really nice to come home to the smell of a delicious dinner.

So the other day when I stopped at the fruit stand and they had a huge pile of beautiful, green peppers…. I swear I heard Grandma’s voice…  It’s moments like these that I miss Grandma horribly and then feel so blessed to have had the time that we did.

In my family, Stuffed Peppers are either loved or hated… there is no in-between.  My Aunt Sheila and I love them… so when Grandma would make Stuffed Peppers Sheila and I would get a call to come over for dinner.  I have lied and told Grandma that I hadn’t made dinner yet… taken dinner out of the oven and gone to Grandma’s for Stuffed Peppers.  Of course, Grandma has passed, I’ve gone Gluten Free and Sheila has turned vegetarian (and almost gluten-free)….. things have changed, but that doesn’t mean I can’t have my beloved Stuffed Peppers… they just have to change a little too.

Brian was lucky enough to have had Grandma’s Stuffed Peppers a time or two… I’m not sure if he was as excited about the Peppers as I was or if it was the mashed potatoes that he loved so much.  Grandma always made mashed potatoes with stuffed peppers… I’m not sure why, considering that we topped the peppers with a tomato sauce….. but it just worked.

I always think of Stuffed Peppers as an Autumn type meal,  but summer is really the prime time for garden fresh peppers and tomatoes.  I had a bunch of tomatoes from my garden that I needed to do something with….. I don’t know why I plant them.  I always end up with more tomatoes than I know what to do with, but every spring I am compelled to buy tomato plants.  I decided to make my own homemade spaghetti sauce using Wildtree’s Hearty Spaghetti Sauce seasonings.  OMG!  It was sooooo good!

I make a few changes from Grandma’s original recipe.  I add pork sausage, where Grandma just used hamburger… I often use turkey instead of hamburger too.  I also make my own spaghetti sauce instead of using sauce from a jar.


 Grandma’s Stuffed Peppers: The New Way


Stuffed Peppers

  •  1 lb – Ground Turkey (or Hamburger)
  • 1 lb – Pork Sausage
  • 1 – Onion, chopped (small)
  • ½ c. – Celery, chopped
  • 1 t – Garlic, chopped
  • 1 c – Rice
  • 6 – Green Peppers
  • Salt & Pepper

Spaghetti Sauce 


Mix all ingredients together; roll into balls and stuff into the peppers.

Meanwhile, dice the tomatoes and onion.  In a medium sauce pan, combine the onion, tomatoes, garlic and seasonings.  Allow sauce to simmer at least 20 minutes.  (Or longer if desired.)

Bake at 350* for 1 ½ hours.

Or place in a crock pot and cook on low for 6-8 hours.  If you use the crock pot you could add the spaghetti sauce to the crockpot and allow it to cook with the peppers all day.




Salad in a Jar

IMG_7003Mom and I have been trying to encourage my aunt to go Gluten Free for a while now.  One of her biggest hang-ups is that she is a vegetarian …. the pickiest vegetarian on the face of the earth…. (luv u, Auntie).  She doesn’t like most vegetables…. or fruit…. Honestly, I think she is an Ice-cream-aterian, but she says vegetarian because it sounds healthier.

Auntie’s got some nasty joint issues and real trouble sleeping and I would just LOVE for her to try going gluten free and see how she feels in a month or so.

Well, nagging logical reasoning finally prevailed and Auntie agreed to give it a shot.  Woo Hoo!  Except that somewhere along the line I promised to find and make food that she would actually eat.  Yeah….. so…..

Thankfully, Auntie likes salads and Mom and I have a garden full of fresh tomatoes, zucchini and summer squash.  Since we’re trying to get her to up her fat intake too (that took some convincing!) I’ll throw in some feta cheese, hardboiled eggs (from Mom’s chickens!) and a little grapeseed oil for the dressing.

I’ve been eating these Salad’s in a Jar since I saw the idea on Pinterest a few years back and decided to give it a try.  It isn’t a complicated idea, but there is a trick to keeping the lettuce from turning black and slimy….. Layering.

I’ve used plastic containers if I know I’ll be eating them the same day, but I noticed that the glass mason jars kept the salad colder until lunch time.  Don’t let the size of the jar fool you either… once you start filling the jar you can really cram it full.  I am always suprised how huge the salad becomes when you un-pack it from the jar.

I read that they would hold up for over a week in the jar when stored in the fridge, but I’ve never had them last that long….. I always ate them!  I do know that when I’ve made them on Monday they were still crisp and yummy on Friday.

Salad in a Jar

Ingredients IMG_6998

  • Dressing or Oil
  • Hardboiled Eggs
  • Tomatoes
  • Zucchini
  • Summer Squash
  • Carrots
  • Cheese
  • Sunflower Seeds
  • Dried Cranberries
  • Pecans
  • Spinach Leaves
  • Romaine Lettuce


Layer your ingredients in the jar in this order.  Wet/squishy stuff first.  Next drier items like cheese and nuts.  This creates a dry barrier between the lettuce and the wet ingredients and keeps the lettuce from turning slimy.

Tighten the lid and store in the fridge until ready to eat.

Turn the jar upside down and shake into a bowl, toss.  Yum!


Spaghetti Squash: How-To

Spaghetti SquashI was really hesitant to try spaghetti squash.  I don’t quite know what my issue was…. I just didn’t want to “deal” with it.  It was another thing to figure out and I just honestly didn’t think I was going to like it.  I mean, it’s squash…. not spaghetti…. how could it ever rival my beloved spaghetti?

Mom finally nagged encouraged me to go ahead and try to make spaghetti squash.  I’d been living wheat free for over a year and was trying to go low-carb too.  Heavens knows I’d botched up enough other new “gluten free” recipes, what was one more.

So I bought the squash….. and I liked it.  Brian liked it.  I even served it at Family Dinner Night a time or two and they (most of em) liked it!  Holy Cats!  Why did I wait so long to try it?!

And the truth is… it looked weird and scary.  I had my mind set that I wasn’t going to like it and I was just being a baby.  Thank goodness Mom was there to nag encourage me.

Okay… it doesn’t taste exactly like spaghetti.  Get over it.  That is one of the biggest things that I have had to learn since going wheat free…. stuff isn’t going to taste exactly the same as the evil wheat filled  foods.  And that’s fine.  Actually, that’s good!  I have discovered so many new foods and flavors since going wheat free…. I was missing out.  There is a whole world of tastes and textures and smells that I missing when I lived in my dull, wheat filled world.

Spaghetti Squash doesn’t have much of a “taste” really, the big difference is the texture…. there is a bit more of a “snap” or “bite” to the squash.  Once you get over the idea that it is supposed to be “spaghetti” and realize that it is just a carrier for the sauce and cheese anyway…… yum…. happiness. Gluten free, low carb, and delicious…. what more could I ask?

It’s not that hard to cook either.  It takes a bit more time, but I’ve discovered that I can freeze the extra and it thaws and reheats just fine (can spaghetti do that?).  It also holds up in the fridge too.  I haven’t “experimented” longer than two or three days…. who leaves leftover spaghetti that long anyway!?

Here is what I do.  I use one large (2.5 – 3lb) spaghetti squash for two people.  (Sometimes we get a third serving, but since we’re not adding all those carbs or calories from the wheat spaghetti anymore, we’re a little freer with the spaghetti squash.)

Roasted Spaghetti Squash


  • 1 large (2.5 – 3lb) spaghetti squash
  • 1/8th c Olive or Grapeseed Oil
  • Salt & Pepper


Pre heat oven to 400°

Slice the ends off the squash then slice it long ways down the middle.  Using a large tablespoon, scoop out the seeds.  (I saved my seeds and planted them.  They are currently taking over my garden and beginning to escape across the back yard.  I bought an organic squash… not sure if that makes a difference.)

Drizzle the oil around the inside of the squash and sprinkle lightly with the salt and pepper.

Place the squash upside down (skin up) in a glass baking pan.  Bake at 400° for 45 – 60 minutes.  Baking time varies with the size of the squash.  Use aIMG_6632 fork to test if the squash is done by poking at it… if it is no longer firm and the skin seems loose, it is done.

Remove from the oven and if you are sensible, you will let it cool.  As for the rest of us impatient people… grab a baking mitt and try not to burn yourself!

Using a fork, scrape the squash out of the skin.  It comes right out… easy-peasy.

That’s it… use it as you would spaghetti  noodles.  You can store it in the fridge and even freeze it.

I have read that you can roast it in a slow cooker too, but I just haven’t tried it yet.  Can’t see why it wouldn’t work though.


Dill-icious Chicken Bites

Dill Dip Chicken Bites

After our Wildtree Launch Parties we had a a few leftovers… not much, but enough to play with and create an interesting, easy dinner for ourselves the following day.  At first, I thought I was just being good and using up leftovers…. Nope….  I was creating our new favorite dinner!

I had a little of the Dill Dip left over and a cup or so of the Spaghetti Sauce…. I didn’t want to throw it away, and eating it with a spoon seemed a bit silly.  (I did consider it though.)

I thawed out a few chicken tenders and some spaghetti squash (yes, I freeze leftover spaghetti squash… it turns out just fine.) and got to cooking.  Brian says this is his second favorite meal.  Woo hoo!  Good thing too, because we had it twice in one week because it is one of my favorites too! Best of all, it is pretty Low Carb (just the corn-flakes are naughty) and Gluten Free.

Now, don’t just open a jar of spaghetti sauce and call it done.  You will be missing out!  I used to be a spaghetti sauce in a jar kind of girl too.  I never saw a problem with it….. tasted fine to me…. until I tried the Wildtree Hearty Spaghetti Sauce Blend.  I’m telling you…. this stuff is delicious! Aside from the awesome taste, the other huge bonus to using the Wildtree blend is that you can cut the recipe down to a proper size for your family.  When I’m doing a Family Dinner night, I use a 28oz can of crushed tomatoes.  When it’s just me and Brian, I can use the smaller can and half the amount of spice….. no more half empty jar of sauce in the fridge.  Yay!

Dill-icious Chicken Bites with Spaghetti Squash


  • 1 Spaghetti Squash, roasted and shredded
  • 2 Chicken Breasts (I used about 5 Tyson, Skinless Boneless, Chicken Tenders)
  • 2 c. Corn Flakes, Crushed
  • 1/4 c. Sour Cream
  • 1/4 c. Mayonnaise
  • 1 tsp. Wildtree Dill Dip Blend
  • 14oz can Crushed Tomatoes
  • 1/2 Tbs Wildtree Hearty Spaghetti Sauce Blend


Spaghetti Sauce:

In a small sauce pan combine the Hearty Spaghetti Sauce Blend and the whole can of crushed tomatoes. Let the sauce simmer while you work on the chicken.

Chicken Bites:

Preheat oven to 350°

In a medium sized bowl, combine the mayonnaise (I used Miracle Whip), Sour Cream and Dill Dip Blend.

In a second medium sized bowl crush the cornflakes into small pieces.

Spray olive oil on the bottom of a 13 x 9 inch pan or baking sheet.

Slice the thawed chicken into bite sized chunks (Mine were fairly healthy chunks… two-bite, bite sized). Coat each chunk in the Dill Dip and then roll in the crushed corn flakes.   Place coated chunks in/on your pan.  Repeat until all the chunks are coated.

Bake at 350° for 15 – 20 minutes.

Combine the squash, chicken bites and sauce to your preference (I like to dip the bites into the sauce…) and enjoy!





Cauliflower Pizza

Brian and I have been trying to stick to a fairly low-carb/high-fat diet…. Saying “high-fat” sounds insane, doesn’t it?  I’m reading the book The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet… (as soon as I finish I’ll post my review)… the gist of the book is that everything we’ve been told about fat is wrong…. Fat = Good.  But I’ll talk about the book in another post.  The Wheat Belly book is big on low carb… Atkins too… All encourage a Low-Carb/High-Fat diet.  The Low Carb part hasn’t been too challenging…. and we’ve been adding in more avocado and coconut oil.  We’re still losing weight and not feeling hungry.  Yay!

Most of the time we’re pretty happy with our new way of eating, but pizza…. it’s hard to replace pizza and stay low carb.  There are tons of gluten free pizza crusts on the market, but they are made with gluten-free flours and are high carb.

Hunting around on Pinterest I came across a recipe for Cauliflower  Pizza.  I had pinned dozens of different cauliflower recipes…. breadsticks, mashed “potatoes”, “macaroni” & cheese, but  I’d been hesitant to try messing with cauliflower…. it just seemed so fussy, but  I’ll admit it… I was so, so WRONG.


Cauliflower Pizza

Cauliflower Pizza


1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1/2 tsp diced garlic
1/2 tsp garlic salt
Olive oil

Pizza sauce
Mozzarella cheese, shredded
Toppings of your choice


Rice the cauliflower.  Take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Toss into a food processor and pulse until it looks like rice. (You can grate the cauliflower with a cheese grater, but that is a huge pain!  If you’re going to be cooking with cauliflower… get a food processor.)

Preheat the oven to 450 degrees.

Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Dump the cauliflower into a kitchen towel (I use a really thin one… I think it’s called a flour sack towel?) now twist the towel and squeeze the heck out of it.  Get as much water out of the cauliflower as possible.

Next, combine the cauliflower, mozzarella cheese and egg and mix well. Add the garlic and garlic salt. Transfer the dough to a greased pizza pan, and press into shape.

Baked at 450 degrees for 15 minutes.  The crust should be golden brown when done.

Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly.  3-4 minutes.