(Quinoa) Pumpkin Pancakes

Yields: 17
Kid approved, Gluten-free, Vegetarian

Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion. Makes about 17 pancakes.

• 1 1/2 cups (375ml) quinoa flour
• 1/4 cup (60ml) packed brown sugar
• 2 tsp (10ml) baking powder
• 1 tsp (5 ml) baking soda
• 1 tsp (5ml) ground allspice
• 1 tsp (5ml) ground cinnamon
• 1/2 tsp (2ml) ground ginger
• 1/2 tsp (2ml) salt
• 1 3/4 cups (435ml) buttermilk or sour milk (why yes I do have a dairy alternative to this!)
• 1 cup (250ml) pumpkin puree
• 2 large eggs
• 2 Tbsp (30ml) vegetable oil
• Maple syrup
• 1/2 cup (125ml) toasted pecans
• whipped cream (optional)

1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup (60ml) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using).

Note: If you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp (15ml) vinegar or lemon juice to 1 cup (250ml) milk.

Quinoa The Everyday Superfood 365 p.23

Honey Mustard Dressing

Yield: a little over 1/2 cup (120g)

• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) rice vinegar
• 3 basil leaves, cleaned
• 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (20g) honey
• dash gluten-free wine
• salt and pepper

1. Place all ingredients in a food processor. Pulse until smooth. Serve immediately.

Allergy Proof Recipes for Kids p.145

Ranch Dressing

Yields: about 1 1/4 cup (260g)

• 1 cup (240g) Mock Mayonnaise
• 1 tablespoon (10g) minced onion
• 2 tablespoons (6g) minced chives or scallions
• 1 teaspoon (2.8g) garlic powder
• 1 tablespoon (4g) chopped parsley
• 1/4 teaspoon (1.5g) salt
• 1/4 teaspoon (0.5g) pepper
• squeeze of lemon juice

1. Whisk all ingredients in a bowl. Stir in additional lemon juice or water to reach desired consistency. Chill in a resealable container until ready to serve. Use within 3 days.

Side Note:

Lactose Intolerance or Milk Allergy?

Lactose Intolerance and milk allergy are not the same thing! Those with lactose intolerance lack the enzyme necessary to digest lactose (milk sugar) and should substitute dairy with products made from soy, rice, certified gluten-free oats, grains or nuts. Those with milk allergies react to the proteins found in milk and should avoid products with casein milk protein, such as many dairy-free cheeses.

Allergy Proof Recipes for Kids p. 144

Rice Vinegar Asian Salad

Yield: about 2 cups (250g)

Low-sugar variation: omit honey

• 1/4 cup (60ml) rice vinegar
• 1 tablespoons (30ml) vegetable oil
• 1 tablespoon (6g) minced peeled fresh ginger or 1 teaspoon (1.8g) dried ginger
• 2 teaspoons (10ml) olive oil
• 2 teaspoons (10ml) honey
• one 16-ounce (455g) bag prepared coleslaw cabbage
• Cayenne or black pepper to taste
• 1/4 cup (25g) sliced scallions
• 1 tablespoon (8g) roasted sunflower seeds

1. In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil, and honey.
2. Stir in cabbage mixture, pepper, and scallions until thoroughly coated. Toss in sunflower seeds and stir.

Allergy Proof Recipes for Kids p.56

Caramel Layer Bars

Yields: 12 bars


For Bars:

• 1 recipe Brown Sugar Dough*
• 1/4 cup (50g) vegetable shortening
• 1 cup (225g) dark brown sugar
• 1 1/2 cups (150g) powdered sugar (contains cornstarch, use corn-free recipe*)
• 4 (20ml) to 6 (30ml) teaspoons alternative milk beverage

For Topping:

• 1/2 cups (260g) allergy-safe semisweet chocolate chips
• 2 teaspoons (8g) vegetable shortening

*provided in other entries

1. Preheat oven to 375F (190C, or gas mark 5).
2. To make the bars: In a 9-inch (22.5-cm) square cake pan, press Brown Sugar Dough in evenly and prick with a fork. Bake for 20 minutes or until lightly golden. Remove and let cool in the pan.
3. Combine the shortening, brown sugar, and powdered sugar, and 4 teaspoons of milk alternative in a small saucepan. Cook over low heat, constantly stirring with a whisk. If mixture is too thick, add remaining 2 teaspoons milk alternative. Stir until smooth. Pour mixture over the cookie bottom. Let cool.
4. To make the topping: In a microwave-safe bowl, milt the chocolate for 1 minute, stopping at 30 seconds to stir. Add shortening and stir until melted and smooth. Pour over cooled caramel mixture and spread evenly to the edges of the pan. Cool completely. Place in the refrigerator for 30 minutes or until chilled. Cut into squares with a sharp knife. Best kept refrigerated. 
5. For candy look-alikes: Before adding the chocolate, cut cooled caramel-covered base into finger-sized bars. Place bars on a parchment-lined baking sheet and pour chocolate over each cookie until all are completely covered with chocolate. Put back into refrigerator to cool. Serve or wrap in parchment and freeze in a resealable plastic bag. They taste great frozen too!

Allergy Proof Recipes for Kids p.188-89

Corn-Free Powdered Sugar Recipe

Powdered sugar contains cornstarch. If you are trying to avoid corn, replace the powdered sugar in the recipes with this corn-free version:

Use a non-contaminated large coffee grinder, ideally one that can hold 1 cup (200g) or 1/2 cup (100g) of sugar at a time. Combine 1 tablespoon (8g) tapioca or arrowroot starch with 1 cup (200g) superfine sugar (for smaller amounts, maintain this ratio). Pour into the coffee grinder and grind until you have a very soft, fine powder - the finer the better. Pour into a large resealable plastic bag or sealed glass or stainless steel container. Store in a cool, dark place.

Allergy Proof Recipes for Kids p.103

Brown Sugar Dough

Yield: about 3 cups (675g)

This dough is perfect for sweet tarts, pastries, and bar cookie bases.

• 1/2 cup (100g) vegetable shortening
• 2 cups (250g) rice flour
• 1 1/4 cups (285g) brown sugar, packed
• 1/2 teaspoon (2.5ml) vanilla extract
• 1/2 cup (65g) corn, tapioca, or arrowroot starch
• 1/4 teaspoon (1.5g) salt
• 3 tablespoon (45ml) alternative milk beverage or water

1. In a food processor, combine all ingredients. Pulse until the mixture resembles cornmeal.
2. Remove dough from processor and divide in half. Wrap each half in waxed paper and chill until ready to use.

Allergy Proof Recipes for Kids p.185

Sugar Cookies

If you keep the dough well chilled and really work with it, these rolled-out cookies are delicate and delicious.

• 1/2 cup (125g) unsweetened applesauce
• 1 cup (200g) sugar
• 2 teaspoon (10ml) vanilla extract
• 1/2 cup (100g) vegetable shortening
• 1/4 teaspoon (1.5g) salt
• 1/2 teaspoon (2.3g) baking soda
• 1/2 teaspoon (1.5g) cream of tartar
• 1 1/2 cups (185g) white rice flour
• 1 cup (125g) tapioca flour

1. Preheat oven to 350F (180C, or gas mark 4).
2. In a mixer, cream together applesauce, sugar, vanilla, shortening, and salt. Add the remaining ingredients and mix at low speed, increasing to medium speed until batter is smooth.
3. Pinch off 1 to 2 teaspoons of dough and roll into balls. Place on a baking sheet and flatten slightly. Or to make decorated cookie shapes with cookie cutters, divide dough into fourths. Place one section of dough between two pieces of nonstick parchment paper. With a rolling pin, roll dough into a flat 1/2-inch (1.2cm) disk. Use a cookie cutter to cut out shapes and then with a flat spatula gently remove the cookie shapes to a greased baking sheet. Collect remaining scrap dough and repeat process.
4. Bake for 12 to 15 minutes or until the cookies are darker around the edges and firm in the centers. Watch the cookies to make sure they don't get too golden. Remove from the baking sheet with a flat spatula and place on a flat surface to cool.

Allergy Proof Recipes for Kids p. 184

Pizza Dough. Gluten-Free

Side note: Look out for Lecithin. Lecithin can be made from either soybean or egg and can contain protein residues, so be sure to look for it on labels and avoid it if you have a soy or egg allergy.

Yield: 1 pizza crust

• 1 tablespoon (12g) active yeast
• 2/3 cup (80g) white or brown rice flour
• 1/2 cup (60g) tapioca flour
• 2 tablespoons (16g) corn, tapioca, or arrowroot starch
• 1/2 teaspoon (3g) salt
• 1 tablespoon (7g) unflavored gelatin**
• 1 teaspoon (1.4g) dried basil
• 2/3 cup (160ml) warm water
• 1 tablespoon (13g) sugar
• 1 teaspoon (4.5ml) olive oil
• 1 teaspoon (5ml) cider vinegar

**For my vegetarian and vegan friends, you can get a VEGETABLE base gelatin to replace regular gelatin.

1. Preheat oven to 425F (220C, or gas mark 7).
2. In a mixer, blend all ingredients on low speed. Scrape sides down. Beat on high speed for 3 minutes. Liberally sprinkle rice flour on dough and then press dough into a lightly greased 12-inch (30-cm) pizza pan, continuing to sprinkle with flour to prevent sticking to hands.
3. Bake pizza crust for 20 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake with toppings for an additional 20 minutes or until top is evenly browned.

Allergy Proof Recipes for Kids p.131

Quinoa Stew

Omit the steak in the unique and hearty dish to make it vegan.
Yield: 4 servings

• 1 cup (170g) quinoa
• 2 1/2 cups (570ml) vegetable broth or water, divided
• 1/2 pound (225g) cubed steak (optional)
• 2 tablespoons (30ml) olive oil, divided
• 1/2 cup (80g) sweet onion, diced
• 1 teaspoon (2.8g) minced garlic
• 1 cup (160g) baby carrots
• 1 cup (100g) chopped celery stalk
• 1 zucchini, cubed
• 1 cup (70g) mushrooms, chopped or sliced
• 1 can (16 ounces or 454g) stewed tomatoes, not drained
• 1 teaspoon (2.5g) cumin (optional)
• 1 teaspoon (2.5g) chili powder or (1.8g) oregano
• salt and pepper to taste

1. Rinse quinoa in a strainer with cold water. Place rinsed quinoa and 1 cup (235ml) broth or water in a saucepan and cook, covered, on medium-low heat for 15 minutes or until soft.
2. In a skillet, saute the steak with 1 tablespoon (15ml) olive oil until browned. Set aside.
3. Heat the remaining 1 tablespoon (15ml) olive oil in a large soup pot and saute the onions and garlic over medium heat for 5 minutes, stirring often.
4. Add the zucchini, mushrooms, tomatoes, and remaining 1 1/2 cups (355ml) water or vegetable broth to soup pot. Stir in cumin, if using, and chili powder or oregano. Simmer, covered, for 10 to 15 minutes or until vegetables are tender. Stir in cooked quinoa, steak, and salt and pepper to taste.

Allergy Proof Recipes for Kids p.126

Fettuccine Alfredo

Yield: 5 servings

Can easily be made into gluten-free if you can find a GF pasta. =)

• two 8 ounce (225g) boxes of fettuccine or penne pasta
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (2.8g) or desired amount of fresh chopped garlic
• 1 cup (235ml) alternative milk beverage
• 4 teaspoons (10.5g) corn, tapioca, or arrowroot starch
• 1/4 cup (15g) chopped fresh parsley

1. Cook noodles according to package directions, stirring frequently to ensure even cooking. Strain noodles and rinse with cold water. (erm...I never rinse noodles since I heard Curtis say not to...)
2. While noodles are cooking, heat the oil in a saucepan and saute the garlic. In a large bowl, whisk together the milk alternative and starch. Pour into the saucepan with the sauteed garlic and oil; bring to a boil over medium heat until thickened.
3. Rinse noodles with hot water and strain into a bowl. Pour warm sauce over noodles. Sprinkle with parsley or chives.

Allergy Proof Recipes for Kids p. 124

French Onion Soup

Gluten Free (naturally gluten free), Wheat Free
Yields: 8 cups (2 quarts, or 1.88L)

A classic soup that should be served with a crusty piece of bread (gluten-free bread if preparing a GF-friendly meal) toasted and topped with a slice of melted vegan cheese. (to my friends who aren't vegan, regular cheese is fine!)

• 4 whole white or yellow onions, peeled and sliced into thin rings
• 1/4 cup (60ml) olive oil
• 1/4 teaspoon sea salt
• 1 tablespoon (12g) evaporated cane juice
• 2 tablespoon (30g) minced garlic
• 2 quarts (1.88L) vegan beef-flavored broth, such as Better than Bouillon Beef Base
• 1 dried bay leaf

1. In a large pot, preheat oil over medium-low heat.
2. Add onions and sprinkle with salt.
3. Caramelize onions by cooking them down for about 35 to 40 minutes, adding the evaporated cane juice about 10 minutes into the process.
4. Stir often to prevent burning.
5. The onions should turn translucent, soft, and caramel in color.
6. Add garlic, brother, and bay leaf.
7. Bring to a boil; reduce to a simmer.
8. Cover and simmer for 1 hour.

NOTE: If you can't get your hands on a vegan beef-flavored broth, try this mixture: 1 3/4 quarts (1.76L) low-sodium vegetable broth, 1/4 cup (60ml) steak sauce, and 1/4 cup (60ml) Bragg Liquid Aminos or Gluten-free tamari

The Complete Guide to Vegan Food Substitutions: How to Substitute for Gluten p.181

Tofu Creme Brulee

Gluten Free (naturally gluten free!), Corn Free, Wheat Free

Experiment with different extracts for exotic flavors.Orange, almond, and chocolate extracts add fabulous flavor - do does espresso powders and dessert liqueurs.

Yield: 4 servings

• 8 ounces (227g) silken tofu, drained but not pressed
• 1/2 cup (120ml) nondairy creamer
• 1/2 cup (96g) evaporated cane juice
• 1/4 cup (28g) raw cashew pieces
• 1 tablespoon (7g) vanilla powder
• 1/4 cup (48g) additional evaporated cane juice for topping (vanilla sugar and raw sugar also work wonderfully here)

1. Soak cashews for several hours, or overnight. Drain before using.
2. Preheat oven to 350F (180C, of gas mark 4)
3. Place all ingredients into a blender and puree until very smooth.
4. Pour evenly into four 3-inch (7.5cm) ramekins. Place ramekins in the bottom of a baking pan; fill pan with water so that it comes halfway up the sides of the ramekins.
5. Carefully place pan in oven. Bake for 45 minutes.
6. Carefully remove pan from oven and refrigerate to cool completely before topping. 
7. Top each ramekin with 1 tablespoon (12g) sugar, shake gently to evenly distribute. 
8. You can caramelize the sugar by using a kitchen torch, sweeping slowly side to side beneath a preheated broiler and watching closely. Remove from the boiler as soon as tops brown, about 3 minutes.
9. These are best served immediately after the sugar is caramelized and crispy.

The Complete Guide to Vegan Food Substitutions: How to Substitute for Gluten p.193

Homemade Vegetable Broth

Time: 2 hours (Mostly inactive)

• 1 tablespoon extra virgin olive oil
• 1 large onion, skin included, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 3 whole cloves garlic, crushed
• 1 leeks, cleaned well and roughly chopped 
• handful (a loosely packed cup) fresh parsley
• 9 cups water
• 1 teaspoon salt

In a large stockpot, heat the oil. Saute onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce heat and let simmer for an hour and a half, uncovered. 

Let broth cool until it's an okay temperature to handle. Strain into a large bowl with cheese cloth or a very fine mesh strainer. Press the vegetables with a gentle but firm pressure to get all the liquid out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months. 

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero. 

ISBN-13: 978-1-56924-264-3

Snobby Joes

Serves- 4-6
Gluten Free, Low Fat/Reduced Fat, supplies should be available in the super market
Time: 60 Minutes

• 1 cup uncooked lentils
• 4 cups water
• 1 tablespoon extra virgin olive oil
• 1 medium-size yellow onion, cut into small dice
• 1 green bell pepper, seeded and cut into small dice
• 2 cloves of garlic, minced
• 3 tablespoons chile powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 (8-ounce) can tomato sauce
• 1/4 cup tomato paste
• 2-3 tablespoons maple syrup
• 1 tablespoon prepared yellow mustard
• 4-6 kaiser rolls or sesame buns, sliced in half horizontally

Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes., until the lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done, preheat a medium0size saucepan over medium heat. Saute the onion and pepper in the boil for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sucae and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Snobby Joe on each slice of bun.

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero. 

ISBN-13: 978-1-56924-264-3

A Guide, Food Items Commonly Mistaken As Vegan

Guide%3A+Food+Items+Commonly+Mistaken+As+Vegan

Informational Links

www.sustainabletable.org - to find fruits & vegetables that are in season in your area

www.localharvest.org - The website features products of the month, farm events, and produce subscriptions to get you fresh fruits and veggies dropped off at your doorstep.

www.farmersmarket.com - offers detailed directory of farmers market across the USA (I'm trying to find one for Canada)

www.eatwellguide.org - this site gives the conscious consumer the opportunity to find farms, farmer's markets, and restaurants within one-mile to two-hundred mile radius, on a global scale!

More links to be shared!!

Seasonal foods chart

Spring:
Artichokes, arugula, asparagus, avocados, beets, broccoli, carrots, cauliflower, chard greens, cherries, fennel, kale, mint, new potatoes, peas, radishes, rhubarb, strawberriess, turnips, yellow squash.

Summer:
Apricots, arugula, avocados, basil, beets, blueberries, broccoli, carrots chard greens, cherries, collard greens, corn, cucumber, eggplant, fennel, figs, grapes, green beans, kale, leeks, melons, mint, nectarines, new potatoes, okra, parsley, peaches. Pars, peas, peppers, plums, radishes, raspberries, rhubarb, strawberries, tomatoes, yellow squash, zucchini.

Fall:
Apples, artichokes, arugula, avocados, bail, green beans, beets, bok Chou, broccoli, Brussels sprouts, carrots , cabbage, cauliflower, chard greens, chestnuts, collard greens, corn, cucumb, fennel, figs, grapefruit, kale, leeks, lemons, limes, mint, new potatoes, okra, oranges, parsley, pears, peas, pecans, peppers, persimmons, pomegranates, pumkom, quince, radishes, raspberries, rutabagas, sweet potatoes, tangerines, tomatoes, turnips, winter squash, yams.

Winter:
Avocados, beets, broccoli, carrots, cauliflower, chard greens, collard greens, gennel, grapefruit, jicama, kale, leeks, lemons, limes, new potatoes, parsnips,persimmon.

From Skinny Bitch Ultimate Cookbook p.31

a must read book

Gluten-free baking classics by Annalise G. Roberts ISBN 978-1-57284-099-7

Not able to edit my posts while using my moms iPad boo!

Cornbread

One of my personal favorites to have. Haven't tried to convert this into gluten free but I'm sure it can be easily done!

Serves 12
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt

Preheat the oven to 400 F. Oil a 9" X 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined.

Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.

Muffin notes:

Stir the batter nouhg to combine the ingredients. Muffins can become heavy and tough if the batter is over mixed.
Work quickly with muffin or cake batter. Baking powder will lose it's effectiveness if it sits for too long in the batter.
Make Sure your baking powder is fresh. Obey the expiration date on the tin, as old powder will no longer be able to leaven your breads and muffins properly. You can test your baking powder by putting 1 teaspoon in half a glass of hot water. Fresh baking powder will bubble vigorously.
Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, freeze them.

Barley casserole

From the kind diet cookbook page 150

Serves 6 to 8
2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, grated
2 celery stalks, diced
5 tablespoons shoyu
1/4 teaspoon fine sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 cup Tahini Dressing

Preheat the oven to 350F. Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes ot until tender. Drain off any remaining water, and set cooked barley aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion id tender, about 5 minutes. If the onion starts to stick or get too brown, add a bit of water to the pan, Add the carrots, celvery , shoyu, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until the vegetables are tender. Add the barley, and stir over medium-high heat for 3 minutes. Taste the seasoning and adjust if necessary.

Transfer half of the barley mixture to an 8" X 12" baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing
1/4 small onion
1/2 cup tahini
1 tablespoon shoyu
Pinch of garlic powder
Pinch of paprika
1/8 teaspoon crumbled dried basil or 1/2 teaspoon chopped fresh basi
Pinch of dried oregano

Combine the onion with 2 tablespoons water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more eater as needed if the onion begins to stick or brown.

Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minute or until creamy.

Vegan Pizza yum yum

One of my favorite books is "The kind diet". I'm going to share with you one of my favorite recipes from the book. The recipe can find on page 144. I apologize for the format of my update, I'm relaxing at a Starbucks with my moms iPad.

Radicchio Pizza with Truffle Oil
Serves 2 - 4
1 large head of raddicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain variety)

Cut the radicchio in half, then slice each half crosswords into thin ribbons (as thin d possible!). Dress with olive oil, salt, peppeer, and a few dashes of white truffle oil to taste.
Preheat the oven to 415F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the ridicchio is warm and just starting to wilt. Serve immmediately.