Friday was the official first day of summer! I shared a smoothie recipe, and a list of things to do this summer – including camping. This upcoming weekend is the long weekend in Canada to celebrate Canada day. Adam and I are going to meet a few friends of ours on the island for some camping! I haven’t really ‘camped’ in a long time. When we go down to his family vacation place in the states, its sort of like ‘glamping.’ It’s a gated community, and there’s a large trailer, shower, running water, not exactly ‘roughing it’ haha, which I don’t mind. But, I do love regular camping too. I’m definitely looking forward to being outdoors, boating, possibly fishing, and ATVing.
This past weekend was spent at the ball field. I had a tournament all weekend, which we won 3/5 games, but unfortunately were knocked out after our second game on Sunday. It was super muggy all weekend too. Even though it was cloudy I got burnt on my arms. Thankfully we got to wear our shorts for the first time this year, goodbye tight white baseball pants, hello horrible tan lines (high baseball socks + sliders + shorts.)
Last week I didn’t have a Meatless Monday update because it was a hectic weekend/week! But I’m back, with a deliciously meatless dinner idea.
I was contacted a little while ago from Steam Whistle Beer asking If I wanted to try their product. While I don’t really drink beer, Adam does. And, I was intrigued when they said they had a large amount of recipes on their website made with beer including appetizers, entrees and desserts. I was excited to see a pizza crust recipe with only three ingredients, and zero time for rising.
I made two versions, a margherita style pizza with fresh basil from my plant, roasted tomatoes and goat cheese, and another fully loaded veggie pizza with mushrooms, onions, peppers and tomatoes. Both were absolutely delicious and the thin crust was perfect. Unfortunately with my wheat allergy I think the small amount of whole wheat in the dough combined with the beer itself upset my stomach, but I think it was worth it.
Are you celebrating Canada day long weekend?? Are you doing anything fun??
Thin Crust Beer Pizza Dough
Makes 3, 10″ pizza, or one large pizza.
original recipe here
- 2 cups rice flour
- 1 cup flour (whole wheat/all purpose) + More for dusting/adding to dough
- 2 Tbsp. Baking Powder
- 12 oz. Steam Whistler Beer (can sub other light beer)
In stand mixer add flours and baking powder. Stir together to incorporate. Using paddle attachment, add beer and mix gently. Switch to dough hook, and add about 1/2 cup more flour, more or less depending on how ‘sticky’ the dough is. You want it to be soft and elastic.
Once it forms a ball, remove from mixer onto slightly floured countertop. Knead 5-10 times to finish the dough.
Use a rolling pin to roll out dough into round 10” circle. Place onto pizza pan and brush top of dough with olive oil, and top with your favourite pizza sauce.
When ready to bake, heat oven to 500 degrees F.
I made a margherita pizza with tomato sauce, slow roasted tomatoes, fresh basil, and topped with crumbled goat cheese.
I also made a veggie pizza with mushrooms, thinly sliced bell peppers, red pepper, roasted tomatoes, and crumbled goat cheese.
Assemble pizza with your toppings. Bake at 500 degrees for 10-15 minutes, until bubbly.
Slice and serve.
* You can use whole wheat/all purpose flour for the full 3 cups, I subbed in rice flour because of my wheat allergy*