What a crazy two weeks it has been! Time management is one of my stronger skills but trying to balance working, blogging, and entertaining my parents who were visiting for 10 days was definitely a challenge! Luckily, I’m finally caught up and getting back into my routine.
If you haven’t heard, we are having a bit of a heat wave here in Dallas. Last week, my car temperature got up to 116°! We have had over 10 days in a row of 100°+ heat. You know when you open your oven and get a burst of hot air? That’s exactly what it feels like when you step outside. So, we decided to cook inside a few days last week to try and stay out of the heat. A fun family-friendly activity is making homemade pizza. My parents have their own “pizza night” on Friday, so we decided to have one during their visit.
When I was diagnosed with my food sensitivities, I had to give up or make adjustments to a lot of my favorite foods. One food that I thought I had to say good-bye to was pizza – it has all three of my allergens. However, I have found that while I can’t go out for pizza or order it for delivery, I can make it in the comfort of my own home. It does take a little bit of prep but making your own pizza is fun and can be creative.
I have found the best pizza dough is Bob’s Red Mill Pizza Crust Mix. I can usually find it in the gluten-free aisle at my local grocery store, but you can also order it on Amazon. It is easy to prepare, but just remember that the dough needs to rise for at least 20 minutes. I usually make the dough and then prep all the ingredients while the dough is rising.
The fun part about a homemade pizza party is getting to pick your own toppings. I love lots of veggies on my pizza and Brad likes a meat-lovers style pizza. My parents like fresh mozzarella and basil. We each got to make our own pizza and enjoy it just the way we like it.
While I don’t ever use jar tomato or pasta sauce for my pasta, it does work really well for pizza. Just make sure to read the ingredients! Like so many canned and packaged foods, there are lots of ingredients that don’t belong in it – like added sugar and soybean oil.
The size of the individual pizza crust makes about six medium slices so you will have enough for leftovers. Anyone else like cold pizza for breakfast?
1 package of Bob’s Red Mill Pizza Crust Mix (note: one package makes two individual pizza crusts)
3 teaspoons of Ener-G Foods Egg Replacer plus 4 tablespoons of warm water (the equivalent of two eggs)
2 tablespoons of olive oil
1-1/2 cups of warm water + one package of yeast (included in the pizza crust mix)
1 8-oz package of Daiya Mozzarella Style Shreds
1 jar of your favorite pasta sauce. I personally like Muir Glen Organic Pasta Sauce with Italian seasonings.
Whatever you want! For this particular night, I loaded up my pizza with fresh basil from my herb garden, olives, turkey pepperoni, artichoke hearts, and fresh tomatoes. I also put my cheese on last for optimal melting.
Directions (based on the pizza crust package):
- In a large bowl or stand mixer, combine the warm water and the package of yeast that is included in the pizza crust. Let rest for five minutes.
- In small bowl, combine the 3 teaspoons of the egg replacer with the 4 tablespoons of warm water. Mix well to dissolve any clumps.
- In the large bowl or stand mixer, add the olive oil and the egg replacer to the yeast. Add the pizza dough and mix well. If using a stand mixer, use the dough hook and mix on medium for about 3 minutes. If you are making two pizza crusts, divide the dough in half and place in two separate bowls. Cover with a clean dish towel and let rest for 20 minutes.
- Pre-heat the oven to 425°.
- As the dough is rising, assemble your desired ingredients.
- Use either two 12-inch baking sheets or one 16-inch baking sheet. While the package says to put the dough on the baking sheet and use a piece of plastic wrap and a rolling pin to spread the dough, I find it easier to use my fingers. The dough will be sticky, so I dust my hands in gluten-free flour and work the dough to the edges of the baking sheet.
- Bake the dough (with no toppings) for about 7 minutes. Remove from the oven and add all of your yummy toppings and cheese. Return to the oven and bake for another 20 minutes. I usually set the oven timer for 15 minutes and then bake in 2-3 minute increments after to make sure nothing burns. The Daiya cheese can take longer to melt than dairy cheese but you don’t want to burn the crust. If you are enjoying your pizza party with someone who can eat dairy cheese, your pizza will take longer because of the way the cheeses melt differently.
- Once the cheese is melted to your satisfaction, remove from the oven and slide the pizza onto a cutting board. Slice the pizza and enjoy with a glass of wine or gluten-free beer.