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Wednesday, January 18, 2017

Pizza Scones

I’m finding myself with pizza on the brain these days. I think it’s because now that I’m getting mobile again I’m supposed to be watching my carb intake to lower my A1C number (wish me luck).

2c flour
1/2c fine corn meal/semolina flour
1 tbsp baking powder
1 tsp dried basil
1/2 tsp dried oregano
pinch salt
1 tsp garlic powder
1 stick cold non-dairy spread (like Earth Balance), cut into pieces for blending
1/2c sun-dried tomatoes, I did a long chop
1c shredded dairy free mozzarella cheese
2 large eggs
3/4c plain soy milk
Pizza sauce for dipping

  • Pre-heat oven to 375'F
  • Spray cookie sheet with non-stick spray
  • Mix flour, herbs, corn meal
  • Cut in spread with a pastry blender - it should look like coarse large crumbs when you're done 
  • Place tomato slices in a bowl and cover with boiling water for 30 seconds
  • Drain water and add tomatoes to flour mixture, then add non-dairy cheese
  • Mix eggs and soy milk together - then add to flour mixture
  • Stir it all together until it turns into a sticky dough
  • Turn out onto a lightly floured cutting board and knead a few times until it sticks together
  • Form into a round disk, then slice into sections
  • I was able to slice mine into 12 slices
  • Bake for 15-20 minutes or until golden brown
  • Serve with your favorite pizza sauce

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