Tag Archives: Italian

Pizza Party In Your Mouth…

Sometimes, you just NEED pizza.  I haven’t perfected pizza for my family yet – do I go paleo crust (almond flour, etc.)? Try soaked/sprouted wheat?  We’ve settled with sprouted wheat, often times, but even so… this means YEAST and waiting.  Remember my first sentence?  Sometimes, you just need it, and I don’t want to do the whole waiting-on-the-dough thing.

In a moment of desperation, and sadly dough-less, I roasted a tomato slice with a little olive oil, topped with mozzarella.  And this awesome appetizer, party-in-your-mouth was born.

What you need:

  • A sharp knife – go ahead and sharpen it again for this!
  • Either a lined cookie sheet OR pizza stone
  • Fresh mozzarella
  • A few tomatoes
  • Olive oil
  • Salt
  • Dried Basil, Parsley, or Oregano


Core your tomatoes.

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

cut your tomatoes super thin.  As thin as you can!

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

Place your tomatoes on greased pizza stone (I usually rub in a little olive oil.)

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

Top tomatoes with slices of fresh mozzarella.  You can sub in shredded mozz, but the fresh is SO worth it for this!

Sprinkle salt and seasons of choice over topped tomatoes. Don’t overdo the salt, mozzarella is usually pretty salty.

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

Broil tomatoes for about five minutes, depending on how close the rack is to the top, and of course your oven.  (My oven as a choice between high and medium broil; my rack is in the middle and I choose “high”.)

The goal is melted, slightly browned cheese.

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

When you bite into it, you’ll notice that the tomato is slightly cooked, but not quite “done”.  You can cook the tomato if you’re willing – you can broil the tomato for a few minutes first, and then add the cheese, if you want the tomato better cooked.  I don’t usually do this because the broiling all-at-once gets it done for me.  I’d recommend trying it WITHOUT cooking the tomatoes first (hey now, go the easiest route first!) and see how you like it.

When I make these… they’re usually all gone within five minutes … it’s all I can do to share some with the hubby. :) (I think that’s a common last sentence of my posts.  Reality is this: I love to cook because I love to eat!)

Roasted Tomatoes - A Pizza Party! -- Foodies Gone Real

A little bit of Italian and Alfredo

I am working Mom that L-O-V-E-S to cook. For me, it’s not a chore. In fact, I feel all out of sorts when I have to take a break (sick, weird work schedules, etc.) from my kitchen. It’s my little space of the house, and there is such a satisfaction I get from making, mostly from scratch, meals for my family. Not to mention, good-tasting food is SUCH a weakness! I would pick savory over sweet most days, and I am positively in love with flavor.

Cooking has been a love long before it was a necessity, but with my increasing health issues (and increasing weight!) I did a major overhaul of my eating habits. One of the biggest changes we instituted was over breads and bread-products. We are not definitively gluten-free, but we are pursuing bread options that are actually good for us versus empty calories. This might sound fine and good until you are introduced to a little bit of our food dynamic. Husband = 1⁄2 Italian = lots of pasta and bread = lots of changes and conversions to make. Combine this food culture, our commitment to purposeful eating, and my absolute adoration (or demand?) of good-tasting food … and I have my work cut-out for me!

That is why I am proud to share a recipe for gluten-free alfredo sauce, and I hope it helps your family, too!

Alfredo in the making!

More often than not, to make a sauce thicken, you need a flour. And if you’re trying to avoid white flour, this can sometimes be a challenge. This recipe’s success was a HUGE win for us! It has been a long time since we’ve been able to enjoy alfredo!


4 tbl butter

2 cloves of garlic, minced

1⁄4 c. rice flour

1 1⁄2 + c milk

1 tsp dried parsley

dash of onion powder


  1. Melt butter in a small saucepan on medium heat. Once butter is melted, add minced garlic.
  2. Stir minced garlic, and slowly cook garlic. Stir occasionally as it cooks. You want it to be fragrant and light brown, but not burnt!
  3. Turn heat off, and stir rice flour into butter/garlic mixture. (This is making a “roux”.) Stir until combined; it will look like a flour/butter mass – the mix will come together.
  4. With a whisk, stir in 1 1⁄2 cups of milk. Turn the heat back on medium-low. Continue to whisk until milk is well mixed, and use the whisk to break up any clumps.
  5. Bring mixture to a boil, and let it boil for 5 minutes. Keep stirring and scraping the bottom of the pan –  you don’t want to bottom to burn.
  6. Turn heat down to a low, and add parsley and salt. Let this simmer for about 15 minutes.
  7. As it simmers (and cools) it will thicken. Some people like alfredo sauce that’s very thick, some like it thin. You can slowly add milk, 1-2 tablespoons at a time until sauce is at a desired consistency.
  8. Mix in with desired stuff – I used about 1⁄2 pound of sprouted flour pasta (more on that someday!) and 1 grilled chicken breast, and 2 cups of broccoli.

Presto! Alfredo that's not too bad for you!

I hope this helps you on your journey to help your body with your food!

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