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Beef and Blue Cheese Biscuit Pizza

This Gluten Free Beef and Blue Cheese Biscuit Pizza is made with a Gluten Free Biscuit Crust. I never really liked Blue Cheese Dressing before this pizza but it complements the beef and green pepper perfectly. If you absolutely can’t do the Blue Cheese, try it with Ranch instead.

Ingredients

For the Biscuit Crust –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch or Tapioca Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

1 Tsp Oregano

For the Pizza

1/2 Cup Pizza Sauce

2 Cups Shredded Mozzarella Cheese

1/2 Lb Ground Beef

1/2 of a Green Pepper

1/4 Cup Blue Cheese Dressing

1 Tbsp Butter Melted

Directions

1. Pre heat oven to 450 F

2. In a large bowl, cut the butter into the flour, starch and baking powder. Mix until well combined.

3. Add the milk and oregano, then mix until a dough forms.

4. Fry the ground beef over medium heat. Dice and add the green the green pepper to the pan. Cook for a few more minutes, then set the pan aside to cool slightly.

5. Grease your pizza pan with the melted butter. Then press the dough into the pan.

6. Cover the dough with the pizza sauce, then grated cheese. Then sprinkle the beef and green peppers on top of the cheese.

7. Bake for 20 minutes. Then remove it from the oven and drizzle on the blue cheese dressing.

Have you tried this everything mashed potato flatbread yet?

Everything Mashed Potato Flatbread

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Massaman Beef Curry

This Thai Massaman Beef Curry is one of my favorites. You can add more Vegetables or make it with Chicken or Shrimp instead of Beef. It also makes a tasty Vegetarian Dish if you skip the Beef and add some Squash instead. It helps if you keep your can of coconut milk in the fridge for a few hours or overnight. This will make it easier to separate the liquid from the cream.

Ingredients

1 Tbsp Olive Oil

3 Tbsp Massaman Curry Paste

1 Lb Stewing Beef

1 White Onion

2 White Potatoes

1 Green Pepper

1 Zucchini

1 Can of Coconut Milk

1 Tbsp Fish Sauce (Optional)

4 Lime Leaves (Optional)

Directions

1. Cut the beef into smaller bite sized pieces, if needed. Then fry it in the oil over medium heat.

2. Dice the onion and add to the pot once the beef is almost cooked through.

3. Peel and dice the potatoes, then add them to the pot.

4. Add the curry paste and optional fish sauce and lime leaves.

5. Dice up the green pepper and zucchini, then add to pot.

6. Remove the coconut milk from the fridge, flip it over and open the can upside down. Drain the liquid from the can into the curry pot. Put the rest back in the fridge.

7. Stir well, then let simmer on low for 20 minutes.

8. Add the rest of the coconut milk to the pot. Stir well then let simmer for another 10 – 20 Minutes.

9. Serve with a side of rice.