Monday, April 2, 2012
Socca Cracker Pizzas!
It's Spring Break for the boys this week. While Tony and I are still working, we are going to try to get them out as much as possible. Sadly, when your parents are freelancers, vacation time is few and far between. If we don't work, we don't get paid. So, we are trying to make things as fun as possible...

We've been watching movies together every night and keeping things fun with our food!

Pizza is always on the list of fun foods around here. We love making up our own pies. In fact, we have now had pizza twice in the past 4 days. I feel like such a kid because I actually get excited about pizza night!

I did things a little differently this last time. I actually mentioned my socca crackers a few weeks ago (I've been horrible at blogging lately-I blame work and studying) and then never shared them with you all.

I used them to make hors d'oeuvre pizzas!

These are so much fun to eat!

I loaded mine with red peppers, green peppers, fresh tomatoes and nutritional yeast.

These are sturdy enough to pick up and make great finger food. Now I want pizza again!

Socca Crackers
(makes 6)

1/2 cup chickpea flour
1/3 cup quick oats
1/4 tsp salt
fresh ground pepper
1 cup water

Preheat the oven to 425 degrees. Spray a whoopie pie pan or muffin pan with olive oil.

Combine everything together. Mix well with a whisk. Scoop the batter evenly into the prepared pan. Bake for 25 minutes or until slightly browned. Remove from pan when slightly cooled (mine release after a few minutes). Top with your favorite pizza toppings and put back in the oven to cook until your toppings are cooked through.

What are your favorite pizza toppings? Jay always goes for cheese, Max and Tony like meat and veggies and well, you all know I'm going for the loaded veggie pizza.

I'm sharing these on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 1:08 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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