Pizza!!

DSC_0636Yes You CAN Pizza! Yes, yes, yes! Delicious pizza that is completely free of wheat, gluten and dairy.

So, remember when I talked about the mixes in the earlier post about brownies? Well, yet again, Bob’s Red Mill people have a made a little boy a happy thing. Here is what you need:

  • 2 Tbsp olive oil
  • 2 eggs
  • 1 pkg Bob’s Red Mill Gluten-Free pizza crust mix
  • 1 28-oz can of crushed tomatoes
  • 1 4-oz can of tomato paste
  • garlic powder, salt, pepper, italian seasoning and 1 tsp sugar (for flavoring sauce)
  • 1 cup daiya dairy-free cheese substitute
  • ground beef (optional)
  • veggies (optional)
  • a few shakes of nutritional yeast (optional)

Preheat oven to 425 degrees Farenheit. Brown ground beef (add salt, pepper, garlic powder and italian seasoning to taste).

In a large bowl, mix the crushed tomatoes, tomato paste and add the 1 tsp sugar, and then some garlic powder and italian seasoning (about 1 tsp each).

There is a packet of yeast in the flour mix. Take it out and rinse it off. You will need to proof the yeast. It’s not that hard to do. You need 1 and 3/4 cup warm tap water (it should feel warmer than the skin on your wrist but not too warm, use a thermometer if you want, the water should be about 110 degrees Farenheit). Sprinkle the yeast on top of the water evenly. Shake it a little if you need to to make sure it all gets wet.

Meanwhile, scoop 3/4 cup of sauce into individual bags to freeze for future pizza-making. (You can warm these up in hot water on a busier night). Save 3/4 cup for your current pizza. Your yeast should be proofed now.

In a larger bowl, blend two eggs with the olive oil. Save about 1/2 cup of the flour out of the bag and set it aside. Then add the rest of the flour and yeasty water to the egg and oil mixture. Stir it all together using a wooden spoon. Note that your BRM package calls for a rising of the dough and then splitting it into two pizzas. You can do that if you want – and I have – but I don’t have time for all of that. This is involved enough, don’t you agree? Additionally, I like the results better with one flour mix dough for just one pizza and I think you will too. It makes a nicer “hand-tossed” new york style crust, in my opinion.

Oil your round pizza pan.

Add the 1/2 cup of flour that you set aside and knead it in a little bit. Adding it at this stage seems to make this somewhat sticky dough easier to handle. Then push it into pizza form on your pizza pan.

Top with sauce, meat, daiya, nutritional yeast and bake for 15 to 20 minutes or until the crust is a nice medium golden brown.

Daiya cheese is supposed to “melt.” And I suppose it does a little bit. It’s not anything like the real thing, so don’t expect it to be a great cheese experience. But if you can never have cheese again, it’s really not a bad substitute at all. And the nutritional yeast is something I constantly use to add more cheesy flavor to things. I can tell you that the end result is a pizza that has a great flavor, great crust texture, and a great combination of sauce and meat and cheesy topping that is immensely enjoyed.

So…. ENJOY! 🙂

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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