What does every GFCF soy-free individual miss and crave? The one meal completely engulfed in gluten and casein. Oh wait, it's no secret, there is a picture right there...
We loaded this baby up with Daiya mozzarella cheese, spinach, mushrooms and Applegate Farms pepperoni. The crust is made from almond flour and is VERY easy to make! It was out of this world!
You can even make the crust mix in advance and bag it up for easy access then add the liquid ingredients last minute, roll it out and dress it up. We chose to make our own sauce, because again, it's a very easy recipe from Elana's Pantry and tastes just like the pizza parlor sauces, rich and tomato-y...that isn't a word, is it?
Crust
1 1/2 cups blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 Tbsp grapeseed oil
1 large egg
Mix the wet and dry ingredients separately then combine.
Place the dough ball between two pieces of parchment paper and roll the dough 1/8 inch thick, this will make about a ten inch pizza. Bake on 350 for 15-20 minutes while you make your sauce.
Sauce (makes 1 cup of sauce)
7 ounces of tomato paste
1/4 cup of water
1 Tbsp Italian herbs
1 tsp sea salt
1 Tbsp minced garlic
Bring ingredients to a boil in a sauce pan (must be where the word sauce pan came from, hehehe, ok sorry) then decrease the heat to simmer for 10-15 minutes until it thickens. Spread sauce over your crust.
Add your toppings and heat until the cheese melts.
Being mom to a child with several food sensitivities identifies me with a new world, one of caution and education. I never knew reading labels and ingredients could become second nature, who knew that artificial colors and additives could create time bombs, that wheat and dairy could turn a child into a tantrum whirlwind...learn about our journey into the new world of food sensitivities and what they mean. THIS WAS ONLY THE BEGINNING!
Thursday, September 16, 2010
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