Happy Birthday Mom!!!!!

Yep, that's right 54 years ago today God put a wonderful woman on this earth, a woman who would become the most understanding, caring, thoughtful, supportive and loving wife and mother I would ever know. The baby that would become my mother, my best friend. She is a woman to be admired, the kind of mother I hope I am like and the kind of grandmother I hope to be some day. These recipes are dedicated to her. Mom has many food allergies and has to be careful about what she eats, very careful. And while gluten is actually one thing she doesn't have to be too concerned w/, any time I see recipes that are for those out there who have special dietary needs, I always think of mom. Plus I know so many people these days who have an allergy to gluten, and so many moms having to plan meals around children that do I know how hard it can be. So when I saw these in All You magazine, I was excited to share them for those who need them. Plus, they made me think of mom, and that made me smile :)

Gluten Free Brownies
1/4 c. brown rice flour
1/2 c. almond meal
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
5 oz. bittersweet chocolate, chopped
8 TBS unsalted butter, cut into pieces
3 TBS unsweetened cocoa
3 large eggs, at room temperature
1 c. packed light brown sugar
2 tsp. vanilla extract

Preheat oven to 350º. Mist a 12 cup muffin tin and 4 cups of a 6 cup tin w/ gluten free spray. In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat, whisk in cocoa. In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture. Fill each muffin cup 2/3 full. Bake until a toothpick comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.

Gluten Free Pizza
Rice flour for dusting hands and rolling
1 13.2 oz. package gluten free pizza dough mix
1 TBS olive oil
2 TBS diced red onion
1/8 tsp. salt
1 1/2 c. canned tomato puree
1/4 tsp. sugar
1/2 tsp. dried oregano
pinch of pepper
8 oz. mozzarella, shredded
2 small bell peppers, 1 red 1 green, seeded and sliced
1/2 c. pitted black olives, halved
10 fresh basil leaves

Preheat oven to 425º; prepare dough as directed on package. Warm oil in a medium pan on medium-high heat. Add onion and salt; saute until onion has softened, about 3 minutes. Reduce heat to low; stir in tomato puree, sugar, oregano and pepper. Simmer for 10 minutes. Mist 2 pizza pans or round baking sheets w/ gluten free cooking spray. Divide dough in half; spread on pans. Pour sauce over each, leaving 1/2 inch border. Sprinkle w/ mozzarella. Top w/ pepper slices and olives. Bake for 15-18 minutes (or as package directs) until crust is light golden and cheese melted. Allow to cool 5 minutes. Top w/ basil leaves before serving.