IBS-FRIENDLY PIZZAS ENGLISH MUFFIN & SOURDOUGH
I have IBS and therefore am not supposed to eat red meat, dairy products, etc., but sometimes I have to work with what I have and what I can afford. I was really craving pizza last night so I created this recipe for myself and my bf. We sometimes try to splurge and he gets his real pepperoni and real cheese on his pizza and I get my substitutions, but this time, I couldn't afford it, nor could I afford ordering out, so I just made them partly homemade and he said he really liked them. The first variation is made with plain English Muffins. The second is made with Extra Sourdough bread. We've actually already had the muffin pizzas twice this week, and I had the second variation last night because we were out of muffins. I used Extra Sourdough bread because it needed to be used up before it went bad, but regular Sourdough bread should work just as well. French bread should also work just fine, as a variation, but I have only included two. Of course, add any additional toppings you prefer or change the amounts or cooking time to your tastes. I was just really going for a simple pizza. Mine was pepperoni and pineapple, the bf's was pepperoni only. Edited to add an update to this: Bf and I have been using a baking rack on top of the foil-lined baking sheet, which allows the bottoms to get crispy too. We have used french bread, english muffins, and sourdough bread very successfully, as well as having successful results using real cheese, regular pepperoni, etc. (for bf, since he doesn't have IBS).
Provided by blancpage
Categories Poultry
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to between 425-450 degrees F.
- Open the can of tomato sauce and add to it the desired amount of Italian seasoning and stir well.
- Spread desired amount of tomato sauce mixture on both sides of split English muffin halves.
- Top each half with desired amount of pepperoni, pineapple, or any other toppings you prefer. Make sure the pineapple is drained, but you can choose to save the juice. (I did and used it later on in a smoothie.) Do not add the cheese yet!
- Cover a baking sheet with aluminum foil and place English muffin pizzas about an inch apart. Place baking sheet in preheated oven.
- Bake for approximately 10-12 minutes depending on how crispy or well-done you like your pizza and the toppings.
- When cooked to your liking, turn the oven temperature down to about 250 degrees F. Cheese may come out of package lumped together, which is fine and normal when it's cold; just place the desired amount on top of the pizzas and press down gently. I think that the three-cheese blend of cheddar, jack, and mozzarella flavors are really nice.
- Put pizzas back into oven for an additional 2-5mins watching very carefully as soy cheese melts differently than regular cheese.
- This particular English muffin pizza recipe was made for two (we had store-bought chicken wings on the side) so there will be leftover muffins, sauce, cheese, pepperoni, pineapple, and possibly any other toppings you chose to add. Just save the remaining sauce in the can covered with plastic wrap. Wrap up any other leftover toppings. The next time around, stir the tomato sauce, add any additional Italian seasoning if you prefer, and make your pizzas as described.
- For the (Extra) Sourdough bread pizzas, substitute each muffin half for one slice of bread. Follow the directions as above. Two slices of the Extra Sourdough bread pizza served one.
- Cooking times and oven temperatures may vary due to altitude and desired doneness. You or yours may also prefer a certain quantity of toppings that will affect the cooking time or how much is left over. Any additional toppings may add to prep and cooking time also.
- I think this would be a great lunch or weekend dinner "project" to help teach your kids about kitchen and cooking safety and have fun too, and they can even assemble their own pizzas, which is always neat! :).
Nutrition Facts : Calories 414.5, Fat 11, SaturatedFat 3.6, Cholesterol 104.6, Sodium 2386.4, Carbohydrate 47.9, Fiber 4.4, Sugar 19.2, Protein 33.3
PUMPKIN MUFFINS - IBS FRIENDLY
Living with Irritable Bowel Syndrome can really put a damper on your meals so I try to find interesting things to do as much as possible. These muffins have been adapted for the IBS diet, so think low fat! Original recipe was from www.helpforibs.com, I tweaked it just a bit. I used Demerera Sugar, but any brown sugar will do. Keep these muffins in the fridge or the freezer, the low fat content means they will go stale quite quickly.
Provided by TheMorningStar
Categories Quick Breads
Time 30m
Yield 11-12 small muffins, 11-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
- Combine milk(or milk substitute) with vinegar so it curdles.
- Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
- Combine wet ingredients in a separate bowl with a wire whisk.
- Add wet ingredients to dry and mix until it just comes together.
- Spoon batter into muffin tins to the top of the cup.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.
Nutrition Facts : Calories 202.8, Fat 5.6, SaturatedFat 0.7, Cholesterol 1.6, Sodium 255.1, Carbohydrate 34.9, Fiber 1.2, Sugar 19.1, Protein 3.6
FAST ENGLISH MUFFIN PIZZAS
Fast and VERY kid friendly.. they can make them and all you have to do is bake them! Pizza sauce, cheese and their choice of topping makes this a great snack or anytime meal!
Provided by RHONDA35
Categories Main Dish Recipes Pizza Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
- Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 30.2 g, Cholesterol 44.6 mg, Fat 13.5 g, Fiber 0.5 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 838.7 mg, Sugar 1.6 g
SOURDOUGH ENGLISH MUFFINS
Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.
Provided by mekebby
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 9h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g
SOURDOUGH ENGLISH MUFFINS
This Sourdough English Muffin recipe is low effort and high satisfaction. It's made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam. Perfect for an everyday breakfast or a treat for houseguests.
Provided by Melissa Johnson
Categories Recipes
Time 57m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together the egg, chipped or melted butter, honey, and warmed milk.
- Add the starter, salt, and flour, and mix thoroughly.
- Cover and let rise until puffy and about twice the original size. This was about 6 hours in the oven with the light on ~80-85F; and 8-10 hours at lower room temperatures.
- Flour your counter, scrape the dough out of the bowl onto the counter, gently press it into a rectangle, and roll the rectangle into a tube.
- Let the dough rest about 15 minutes while you:
- Dust a cookie sheet with cornmeal
- Put about 1/4 cup of cornmeal on a small plate
- Tare your scale with another small plate on it
- Grease your English muffin rings with oil spray or butter
- Make indents along your dough with a knife or bench scraper to mark ten pieces. If you want to weigh the pieces, they should be about 100g. Cut off a piece, and shape/roll it into a patty. Press the flat sides into the cornmeal. Place the muffin in a ring on the cookie sheet and flatten it with your fingertips until it touches the ring. Here is a video of this process.
- Cover the cookie sheet and proof at room temperature for 1-2 hours, or proof in the refrigerator 8-10 or more hours.
- When you are ready to bake, remove the cookie sheet from the refrigerator, uncover it, and preheat the oven to 425F (about 10 minutes).
- Bake 12 minutes.
- Remove from oven, flip muffins over, remove the rings, and return the sheet to the oven.
- Bake an additional 10-12 minutes.
- Muffins should be over 205F internal temperature, with very slight browning beginning on the sides. (You will have medium brown areas on the top and bottom of the muffins.)
- Remember to open the muffins with a fork, rather than slice with a knife, in order to maximize nooks and crannies. Poke all the way around and then gently pry apart the top and bottom.
- 8 Muffin Version
- Weigh the dough for each at 125g, and cook an additional 2-4 minutes.
- Skillet Batter Version
- Below the Oven Baked Photo Gallery is a Skillet Batter Version Gallery
- Add 1/4 cup of water or milk to the dough when mixing to make it scoopable.
- At the end of the bulk fermentation, press the dough from the sides of the bowl downward with a spatula.
- Proof with the same guidelines as the oven version, but unshaped in the bowl.
- At the end of the proofing stage, heat a skillet with butter or oil, grease your metal rings and place them on the skillet. Sprinkle cornmeal inside the rings.
- Scoop about 1/2 cup of the batter into each ring, sprinkle cornmeal on the top of the batter and gently smooth down the batter with a spoon.
- Cook on medium heat for about 16 minutes each side, removing the rings when you flip. Cook time is highly variable depending on your skillet temperature. Covering your skillet and lowering the heat can help if you get too much browning with a cold interior.
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