Everyone loves pizza! Unfortunately, people with food allergies often have to avoid it!
By now you know that I am gluten intolerant, but you probably didn’t know that I also have other food allergies. After keeping a food diary I have discovered that I am also allergic to corn, bananas, kiwi, onions, garlic and peanuts. Other things that I tend to steer away from are yeast, soy and dairy. I notice that I just feel better when I ingest minimal amounts, or none at all. Therefore, since I do have so many issues with food, I am always modifying recipes and using ingredients I know are ‘safe’ for me.
Now, more than ever, there are more and more gluten-free products on the market. This makes cooking and baking so much easier. One of my new favorite recipes is this gluten-free, yeast-free gourmet pizza.
I made the pizza crust with King Arthur’s gluten-free baking mix. To make an extra large pizza crust I used 3 1/2 cups of the baking mix and just enough water to make it into a dough that was stiff enough that I could pat it out into a 10 1/2″ by 15 1/2 ” baking pan. I sprinkled a little extra baking mix on the dough as I smoothed the crust into the bottom of the pan. This kept the dough from sticking to my hands as I ‘worked’ the dough. *To make a deep dish crust simply use more baking mix and add just enough water to make into dough or use a smaller pizza pan. Baking time will vary.*
Next, I combined 2 (6 oz.) cans of tomato paste with 2 Tbsp. olive oil, 2 Tbsp. sweet basil, 2 Tbsp. oregano leaves, 3 Tbsp. parsley flakes and 2 Tbsp. leaf tarragon. Spread the tomato mixture over the crust. I thought that perhaps this would have a super strong tomato flavor but it was actually the perfect blend.
We couldn’t wait for this to cool a little so we could eat it!
Of course this makes wonderful leftovers… if there are any! (wink, wink)
What are your favorite pizza toppings?