Directions:
Spread olive oil evenly over pizza crust. Top with shredded mozzarella, dollops of ricotta cheese and remaining toppings.

Cook directly on oven rack in 425°F oven for 12-15 minutes, OR place on BBQ grill and cook for about 8 minutes or until cheese is melted and bubbly and crust is crispy on the bottom. Serve with fresh cracked pepper and extra herbs if desired.

Ingredients

One 12 ounce dough ball makes 5 bagels. I used 3 dough balls and made 14.

The Gluten Free Bistro’s Dough Ball

Olive Oil

Topping of choice: Poppy Seeds, Sesame Seeds, Dried Garlic, Dried Onion, etc.

Directions:

Place The Gluten Free Bisto’s Dough Ball in the refrigerator for 7-8 hours to defrost.

When ready to begin have a bowl of olive oil near preparation area.

Coat hands and baking sheet with olive oil

Pull off about 2.5 ounces of dough (small ball) and coat with olive oil from hands. If dough gets sticky recoat hands and dough with more olive oil.

Place dough ball on baking sheet and stick finger into the middle and form hole for the bagel.

Pat and shape bagel so the dough is smooth looking

Do this until the dough is gone and all the bagels are lined up on the baking sheet.  In this image all the bagels have been boiled accept the bottom 3. I could have done a better job smoothing them out.

Use a deep saute pan or pasta pot and fill with 3-4 inches of water. Bring water to a boil.

Your bagels now have had time to rise at room temperature and are ready for boiling.

Boiling gives bagels their chewy texture and is an important step.

Using a slotted spoon place as many bagels as can fit comfortably in your pan or pot and boil on one side for 1 minute.

Flip with spoon and boil on other side for 1 minute.

Remove with slotted spoon and place back on baking sheet.

Complete with all bagels.

Using a brush top each bagel with additional olive oil.

To top, flip olive oiled side of  bagel over into tray of toppings of choice. Stronger toppings like onion should be sprinkled on.

Place bagels into pre-heated oven at 410 degrees for 30 minutes.

Cool and enjoy!

To freeze for later enjoyment  slice the bagel and wrap in foil and place in freezer safe ziplock bagel.  Pre-slicing allows for easy toasting from frozen.

Barb Verson, Co-Owner/ COO of The Gluten Free Bistro states, “Beau Jo’s is the perfect place to celebrate Celiac Awareness Month this May. This promotion truly celebrates how far we all have come in our ability to dine out safely with celiac disease or gluten sensitivity. Beau Jo’s is a great place to go with family and friends and enjoy gluten-free pizza and beer amongst a staff that really cares about your safe dining experience.” 

The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. The company’s products were chosen as a part of Team Garmin-Cervélo’s menu for The USA ProCycling Challenge 2011 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company’s founders include two nutritionists and a foodie. Now those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant, pizzeria or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare/Pinterest (gfreebistro) to keep on top of the latest news.

Ingredients

The Gluten Free Bistro’s Pizza Crust (for locations visit www.thegltuenfreebistro.com)

Turkey Bacon (Wellshire brand) (rough chop)

Avocado (sliced)

Red Onion (diced)

Shredded Mozzarella

Muir Glen Organic Pizza Sauce

Directions:

Follow the instructions and cook turkey bacon in frying pan and place on paper towel to absorb extra oils.  Top frozen crust with pizza sauce, mozzarella, chopped up bacon, and diced red onion.

Cook pizza on oven rack or hot pizza stone for 14-15 minutes at 400 degrees.

Remove and top with sliced avocado.

Divine!

1. Preheat oven to 400 degrees.
2. Mix together sauce ingredients.
3. Slice and prepare toppings.
4. Place Gluten Free Bistro Gourmet Pizza Crust.  Toast for 5 minutes.
5. Remove Gluten Free Bistro Gourmet Pizza Crust from the oven and cut into toast points.
6. Layer toppings like in the picture, spreading the sauce first.
7. Serve alone as an appetizer or with a simple green salad for lunch.

Ingredients:
1.5 sticks unsalted butter, softened
1 cup certified gluten-free oats
1 cup All Purpose Bistro Blend GF flour (www.theglutenfreebistro.com)
1 tsp baking soda
coarse salt
1/3 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup nut butter (I used natural creamy peanut butter)
1/2 cup chopped nuts (I used roasted peanuts)

Directions:
1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet. Let cool.

2. Meanwhile, pre-heat oven to 350°F. Whisk together GF flour, baking soda and 1tsp salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg and beat until combined. Add nut butter and beat on medium speed until well combined.

3. Add oat mixture and chopped nuts, beat on low speed until combined. Add flour mixture and beat until combined.

4. Roll dough into 1.5 inch balls. Place cookies about 1 inch apart on 2 parchment lined baking sheets. Bake until golden, ~12-15 minutes. Let cool completely on baking sheets. Cookies can be stored in airtight container for a week.

Enjoy!

Kelly McCallister, CFO for The Gluten Free Bistro states, “The Boulder Roubaix is great race to offer our gluten-free pizza because many fans and racers follow a gluten-free diet. We supplied Team Garmin-Cervelo (now Barracuda) at the Pro Cycling Challenge last year with our products and they just loved them, so we are excited to be a part of this race day.”

 The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. The company’s products were chosen as a part of Team Garmin-Cervélo’s menu for The USA ProCycling Challenge 2011 in Colorado. As innovators in healthy gluten-free foods, their products are made with 100% whole grain flours providing protein, fiber, minerals, antioxidants and B vitamins with no enrichment necessary. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar and GF certified by the GFCO.

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company’s founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry their products or call 720.329.3254. Join us on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news.

Office:  720.329.3254      www.TheGlutenFreeBistro.com

PO Box 17154 | Boulder, CO 80308

Ingredients:

• Coarse salt and ground pepper

• 1 pound asparagus, ends trimmed and cut into 2-inch lengths

• 1 pound sugar snap peas, strings removed

• 2 packages Gluten Free Bistro Penne Pasta (about 12 oz) (available at select Whole Foods, Alfalfa’s and Lucky’s Market)

• 4 tablespoons butter, or Earth Balance buttery spread

• 2 cloves garlic, minced

• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks

• 1/2 cup chopped fresh basil (or mint or italian parsley)

• 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

 

 

Directions:

1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon, scoop out vegetables; transfer to a bowl.

2. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.

3. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons  butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese. 

 

Recipe adapted from Martha Stewart: http://www.marthastewart.com/343635/asparagus-snap-pea-and-avocado-pasta 

Enjoy! 

 

Ingredients:
1/2 yellow onion, diced
1 small carrot, diced
1 yellow squash, sliced
1 zucchini squash, sliced
1 cup grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp dried basil
crushed red pepper flakes, to taste
salt and pepper
olive oil
1 package The Gluten Free Bistro Penne Pasta (available at select Whole Foods) www.theglutenfreebistro.com
fresh mozzarella cheese

Directions:
Cook GF penne pasta according to package directions. Drain pasta and return to pot. Drizzle with olive oil, toss gently and set aside.

Meanwhile, over medium heat, add 2Tbs olive oil to skillet. Add onion and carrot and saute for about 5 minutes, or until softened. Add oregano, basil and a dash of red pepper flakes. Cook for 1 minute more. Add sliced squash and cook until just tender, about 3 minutes more. Remove from heat and add tomatoes and season with salt and pepper.

To serve, divide pasta between bowls, top with vegetable mixture and gently toss. Add fresh mozzarella and season with salt, pepper and red pepper flakes. Enjoy!

We used The Gluten Free Bistro’s dough ball found at select Whole Foods in the Rocky Mtn Region.

We liberally coated our hands, pins and work surface with olive oil.

We preheated the oven to 325 degrees.

We rolled out the dough into a large rectangle shape. I split the dough in half and got two hearts out of one 12 ounce dough but you could make one big heart.

We then rolled the dough up starting on one long side into a snake shape.

We then transferred the dough to a baking sheet with olive applied to the bottom.

We then shaped the “snake” into a heart.

We let it sit at room temperature for 10 minutes.

Then bake for 35 minutes at 325 degrees or until crust turns golden brown on top.

Remove and top with pizza sauce and shredded and cheese and broil for a minute or two to melt the cheese.

A great project with kids who all enjoyed the pizza! Happy Valentine’s Day!