White Pizza (Sulphite/Salicylate Free)

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There is little I have missed more in my new food adventure than pizza.  Watching my entire family scarf down delicious doughy cheezy yumminess while I nurse a bowl of Rice Krispies and milk can be pure torture.  Thankfully, Becky adapted an amazing home-pizza recipe that those with sulfite/salicylate issues can enjoy!

Here is the simple recipe:

Becky’s Sulphite/Salicylate Free White Pizza

4 cups all-purpouse flour

1 3/4 cup warm water (105*) 

1 tsp yeast

1 tablespoon sugar

2 tablespoons safflower oil

1 1/2 tsp sea salt 

Mixed together water, sugar, and and yeast let set for ten minutes or until foamy. Add remaining ingredients and knead until smooth. Put the dough in an oiled bowl and cover with plastic wrap. Let rise for 45 minutes. Preheat oven and pizza stone to 500 degrees. Shape dough into two circles on parchment paper and let rest for ten minutes. Brush edges with butter. Sprinkle with fresh mozzeralla cheese and bake for approximately 10 minutes.

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Becky’s Green Banana Oat Muffins (Low Salicylate and Sulphite Free!)

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When Becky told me she had made me some banana muffins, my heart gave a little tired sigh.  You see, when you can’t bake with eggs, you CAN bake with bananas as a substitute.  So at first everything tastes pretty good, but after a while, EVERYTHING baked starts tasting banana-y.  No bueno.
 
But this was master baker BECKY talking.  So I took a bite and was BLOWN AWAY.  I am ashamed to admit that these muffins were so addictive that I ate an entire batch in just TWO DAYS.  And no, I did not share!  These banana muffins have just a hint of banana flavor, and that note expertly balances out the warmth of the oats without overpowering it.  It turns out that by a happy accident, Becky used slightly UNDERRIPE bananas, resulting in the light flavoring and some nice banana bits for added texture.
 
I immediately begged her for the recipe through facebook messages, texts, and phone calls.  And when I learned that muffins freeze well, I was even more excited to get my hands on the secret ingredients!  This is a GREAT, HEALTHY go-to grabbable snack, which is really tough to find if you have problems with salicylates and sulphites.  Now these muffins are going to be my go-to for long car trips, MOPS breakfasts, and soccer games … not to mention my kids’ lunches! The possibilities are endless.  Enjoy!
 
Becky’s Green Banana Oat Muffins (Salicylate and Sulphite Free!)
 
Ingredients:
1 cup butter
1 cup white sugar
4 bananas, slightly under ripe
1 1/2 c greek yogurt
1 1/2 old fashioned rolled oats
1 tablespoon baking soda
2 cups whole wheat flour
 
In a large mixing bowl beat butter and sugar and until fluffy with a hand mixer. Add whole banana and mix with mixer until the banana is mostly smooth. (The same consistency as smashing with a fork, just easier :)) Stir in yogurt. Add remaining ingredients and mix until just incorporated. Spoon batter into lined muffin tins, about 2/3’s full. Bake at 350 for 18-20 minutes until a toothpick inserted in the middle comes out clean. Makes approximately 30 muffins.