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Pizza: Gluten Free + Dairy Free + Egg Free + Tomato Free

9:13 PM



Two really great things happened yesterday: a pair of really adorable puppies came to play and we made incredibly delicious pizza!

Good friends of ours are out of town this week and we're watching their very cute dogs, Mya and Reese. Both are rescues; Mya is a spunky boxer mix with practically translucent hair and silly spots on her pink skin, and Reese is a meek, sweet-natured small lab (maybe?) mix. When I get a good picture, I'll post it!

In the midst of playing with our new favorite four-legged friends, we decided to tackle a major cooking feat. I absolutely love pizza but I'm allergic to almost every ingredient, including the tomato in the sauce. There's yet to be a culinary challenge that Tanya can't tackle, though, so this is our gluten + yeast + dairy + tomato free pizza. And guess what? It's DELICIOUS and it's LEGIT. 

(Update: We also have an amazing thin crust recipe. Check it out here!)

Prep Time: 15 minutes
Cook Time: 30 minutes (20 minutes crust only + 10 more minutes with toppings)

Product Love:
Bob's Red Mill Gluten Free Flour, an all-purpose flour that's slightly coarse and perfect for this crust
Nomato Tomato Free Marinara/Ketchup/Barbecue sauce, alternatives for traditional tomato-based products
Teese, dairy free + yeast free cheese

Ingredients:

Crust--
2 cups gluten free flour
2 tsp xanthan gum
2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 tsp Italian seasoning (we made our own with a few dashes of thyme, rosemary, oregano)
2 tbsp olive oil
1.5 cups sparkling water

Toppings--
1/2 green pepper, diced or cut into strips
1/4 onion, diced
3 small cloves of garlic, roasted and finely chopped
5 mushrooms, sliced
1/2 cup tomato-substitute sauce
dairy free cheese
Italian sausage
whatever else you'd like!

1. Preheat your Oven to 425˚F

2. Mix your Dry Ingredients
Combine the flour, xanthan gum, baking powder, sugar, and salt. 



3. Add your Wet Ingredients
Mix in your olive oil and sparkling water. The dough will be very soupy; so soupy, it made me nervous that it wouldn't turn out. It's okay, ours did and yours should too. Make sure to stir it well and then add your seasonings. 



4. Pour your Crust
We have a great pizza pan with holes in it to help the crust crisp. This batter was way too thin and would've fallen through the holes, so we put parchment paper down first. Pour the crust onto a pizza stone, pan, or dish and smooth it evenly with a spatula. 



5. Bake your Crust
Pop it into your 425˚ oven for 20 minutes, or until it turns golden. Ours came out beautifully crispy but with a huge bubble in the center, which is no big deal. Just pop it and top it and you'll never know the difference. 



6. Top your Pizza
Put on the veggies, cheese, meat, garlic, and whatever else you'd like! Put the pizza back into the oven for ten minutes, or until the cheese melts and the toppings are warm. 




We made an amazing garlic butter dipping sauce with leftover roasted garlic and dairy free butter. This pizza is so great that no one will know it's allergy-free unless you tell them!



Mangia!

See you soon,
Becky + Tanya

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