Gluten-free pizza recipe featured

Creative Living

Information on adding embellishments to doll furniture, using reclaimed doors, and using one pattern to make four jackets will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday, and for noon on Thursday.

Jana Beus makes doll furniture, and she’s going to show several ways to add embellishments to the furniture, including ribbon, buttons, appliqués, yoyo’s and more.

Bruce Johnson is going to show what to do with reclaimed doors from barns, porches, even outdoor sheds by recycling them and turning them into a beautiful headboard, room divider or coffee table.

link Sheryl Borden

Rae Cumbie is a custom dressmaker, artist and designer, and she will talk about how to have a year’s worth of jackets from one great pattern.

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Information on making gluten-free pizza, preparing themed gift packages and doing machine embroidery will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Cookbook author Carol Fenster will share a recipe for making pepperoni pizza that is gluten-free and good for all members of the family. With more information now available on celiac disease, recipes are more abundant.

Rowena Fullinwider will show some themed gift packages in unique wraps in a segment she calls “Instead of Baskets.”

Laura Waterfield will show how to take embroidery “beyond the hoop.” Individual pieces of lace are sewn with an embroidery machine and zigzag-stitched together to create yokes that can be used on garments or on home décor items.

Carol Fenster’s pizza crust and pizza sauce

Pizza crust

• 1 tablespoon dry yeast

• 2/3 cup brown rice flour or garbanzo/fava bean flour

• 1/2 cup tapioca flour

• 2 teaspoons xanthan gum

• 1/2 teaspoon salt

• 1 teaspoon unflavored gelatin powder (Knox)

• 1 teaspoon Italian herb seasoning

• 2/3 cup warm milk (1100) or non-dairy liquid

• 1/2 teaspoon sugar or honey

• 1 teaspoon olive oil

• 1 teaspoon cider vinegar

• Extra rice flour for sprinkling

Pizza sauce

• 1 can (8 ounces) tomato sauce

• 1/2 teaspoon dried oregano leaves

• 1/2 teaspoon dried basil leaves

• 1/2 teaspoon crushed dried rosemary

• 1/2 teaspoon fennel seeds

• 1/4 teaspoon garlic powder

• 2 teaspoons sugar

• 1/2 teaspoon salt

Toppings of your choice

Sauce: Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while pizza crust is being assembled. Makes about 1 cup.

Crust: Preheat oven to 425 degrees. In medium mixer bowl using regular beaters not dough hooks, blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for two minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture on lightly greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven, lop pizza crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves six (one slice per serving).

“Creative Living” is produced and hosted by Sheryl Borden.