Monday, 12/2/13 - I had a few gluten-free English muffins in the freezer that needed to get out to make room for other stuff. So I made mini pizzas!
The Kinnikinnick muffins are suuuuper thick, so I ended up slicing them into thirds. I toasted each side in the oven on Broil for a few minutes before adding the sauce and toppings and broiling a few more minutes to melt the (non-dairy) cheese.
For some reason, Z loved my gluten-free vegan pumpkin pie, so I gave her a little slice of leftovers with a heart mini fork. Not exactly the best pairing with pizza, but she was a fan.
E got pizza like Big Sis, but I changed up her fruits and veggies, and added some dried edamame, since she'd liked eating mine the day before.
The Kinnikinnick muffins are suuuuper thick, so I ended up slicing them into thirds. I toasted each side in the oven on Broil for a few minutes before adding the sauce and toppings and broiling a few more minutes to melt the (non-dairy) cheese.
Pizza for Kindergarten
GF english muffin green olive pizza, organic apples, kale chips, leftover GF pumpkin pie |
Toddler Pizza
GF English muffin green olive pizza, dried edamame; organic grapes, tomatoes, sugar snap peas |
Tools of the Trade
The pizza looks delicious
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