Practicing Non-Harming Toward Yourself and the World



Gluten-Free Pizza, & How to Make Balsamic Glaze

I’ve long been interested in gluten-free cooking, but gluten-free baking almost scares me. I don’t want to have to run out and buy a bunch of crazy bean or nut flours, new starches, etc. When I move back to Asheville I’ll stock up on all of those things if I find them cheap at Amazing Savings, but for now I want to keep my gluten-free cooking simple.

When I saw this recipe for a chickpea flour based gluten-free crust from Meghan Telpner, I got excited. I love the flavor of chickpea flour, so it’s the one non-all-purpose flour I buy regularly. Although the dough seemed way too wet after mixing the ingredients, after baking it transformed into an awesomely crispy thin pizza crust. And the best part was that there is absolutely no rising time! I made the entire pizza in half an hour. As I continue to eat healthier and consume less wheat and sugar, this will undoubtedly be my go-to pizza crust.

I topped the pizza with homemade pesto (fresh basil, chives, spinach, cashews, oil, salt, garlic, and lemon), sun-dried tomatoes, broccoli, and balsamic glaze. I love balsamic glaze on pizza, and I know a lot of other people do too. I’ve been out with so many people who get super excited when a pizza place offers it. Luckily, it’s super easy to make.

Balsamic Glaze

1 cup balsamic vinegar

In a small saucepan over high heat, bring the balsamic vinegar to a boil. Once boiling, lower heat and simmer 15-20 minutes. The liquid will reduce in volume and become syrupy. You’ll end up with 1/4 cup or so.

That’s it! Now you can make it at home and drizzle it over everything like I do. 🙂 It keeps for a ridiculously long time in the fridge, but I usually finish it off fairly quickly because it tastes so damn good.

Balsamic-glazed Turnips with Kale

Folks, I am so so happy to share this recipe with you. The flavors melded together so well, it was colorful, and filling. Plus it smelled fantastic while it was cooking and even on the plate. To be honest, I’m a little surprised at myself for creating it. Go me 😉

Balsamic-Glazed Turnips with Kale (serves 4)

4 medium turnips, peeled and diced
2 carrots, diced
1/2 red onion, sliced thinly
1 bunch kale, stems removed and chopped
1 tsp extra-virgin olive oil
1 tsp ground coriander
2 Tbs balsamic vinegar, plus extra to taste
1 Tbs red wine vinegar
1/2 tsp brown sugar
1/4 tsp salt

1. Heat oil in a pot over medium-high heat. Add the onion slices and 2 Tbs balsamic vinegar. Cook, stirring occasionally, until liquid is absorbed. This will take 5-10 minutes.

2. Add the carrots and turnips. Add the red wine vinegar, and I added another splash of balsamic vinegar. Also add the salt and sugar.

3. Add 1 cup of water and cover. This will help the vegetables to cook quicker. Cook, stirring every so often, until water is almost absorbed.

4. Add the kale, and cover. Cook until liquid is absorbed. At this time, if the kale is still not done, add a little more water (1/4 cup at a time) until it is tender.

5. Serve over grain of choice (I used Israeli couscous) and drizzle with a little more balsamic vinegar.

I served this alongside broccoli with a little Earth Balance, salt, pepper, and nutritional yeast. The whole meal was completely satisfying.

Blog at

Up ↑