We are pizza fanatics.
I’m just going to be up front with you and say that my pizza…is my favorite.
We try gluten free pizza often when we go out. In Seattle, in Idaho, in our hometown…but honestly, nothing compares so far to what we make at home.
For some reason, restaurants can’t think out of the Udi’s pizza crust box. Every single time we spend $20 or more each on a gluten free pizza meal at a restaurant, I cannot wrap my mind around how a chef or restaurant owner would be OK grabbing an Udi’s pizza crust out of the freezer and serving it to their customers. Blows. My. Mind.
It’s dull. It’s flavorless. It is as exciting as cardboard on your plate. And don’t even get me started on the tasteless pepperoni, and overcooked sausage. Or the fact that none of these restaurants (even high end) understand that there is a readily available (even locally made!) vast assortment of goat and sheep’s milk cheeses other than the same old stand by, feta.
Every time we eat pizza out, my husband and I spend a large part of our mealtime talking about how we would run a restaurant. From the quality and type of food we would serve, how we would treat our staff, and most importantly, how we would treat our customers. We are serious about customer service and all it entails.
One can dream.
Last weekend we had high hopes for a little local restaurant we found. Outdoor seating (my favorite), smells of fabulous wood fired pizza…turns out, the server and the person making the pizza, weren’t educated about the ingredients in their gluten free crust, or in the pepperoni or their sausage…or even their sauce! We opted out of the meal. I choked down a really bad glass of Riesling and we moved on.
This time however, instead of just opting out, I explained to the server why we decided to eat elsewhere. I told her that it’s my opinion that the servers and the people preparing the food should be well versed with what’s actually in their food. As a person with food allergies, I take a chance every time I eat out. I know that’s my responsibility, but a restaurant with knowledgeable servers and staff, makes me a repeat customer. She ended up being very kind about it, apologetic, and said she would speak to the owner about the entire restaurant becoming better educated. I was happy with her response. We tipped her and left and who knows, maybe in a few months we’ll give them another chance.
Pizza doesn’t have to be complicated for it to taste amazing. I’m all about easy food! Easy or not though, it has to taste fabulous, be a treat for the eyes, and have high quality ingredients. You can use crust mixes or come up with your own crust recipe, but either way, make it unique with all of things you love.
I like to use Chebe Foccacia Bread mix as my base. I add a little of this and a little of that, and before you know it, it makes the perfect pizza crust. It’s soft like “regular” pizza crust with crispy crust edges, has great flavor, and gets rave reviews every single time I make it.
Chebe mixes are gluten free, soy free, corn free, rice free, potato free, yeast free, peanut free, tree nut free, egg free, lactose/casein free, iodine free, sugar free, non GMO, and kosher certified.
Grain Free Pizza
*Makes two 13″ pizzas
2 Boxes of Chebe Focaccia Mix
6 Tablespoons of Non Filtered Organic Olive Oil
4 Large Organic Eggs
1 Cup of Filtered Water
1 teaspoon of Sea Salt
1 Tablespoon of Organic Dried Oregano
1 Tablespoon of Organic Dried Basil
1 Tablespoon of Organic Garlic Powder
1 Can of Organic Tomato Paste
1/4 Cup of Vegan Pesto
1/2 Cup of Daiya Cheddar Style Cheese, grated
3 Other Types of Cow Free Cheeses About 1 1/2 to 2 Cups of Each (We used two types of goat mozzarella – low moisture and Brazilian Breakfast and a Dutch Style goat cheese that is similar to sharp white cheddar), grated
About 3 Handfuls of Organic Baby Spinach
1 Organic Yellow Bell Pepper, sliced thinly
About 1/3 of a Medium Organic Red Onion, sliced thinly
About 8-10 Large Organic Cremini Mushrooms, sliced
1/2 lb. of Gluten Free, Dairy Free Pepperoni (We have Applegate sliced at the deli)
4 Gluten Free, Dairy Free Hot Italian Sausages (also purchased at our deli)
1 Tablespoon of Organic Dried Oregano
Arrowroot or other GF flour for dusting hands, dough, and rolling pin.
*Preheat oven to 375 degrees
- Line two pizza pans with parchment. I lay it on top and cut it in a circle. Nothing fancy. Set aside.
- Empty the hot Italian sausage from their casings and lightly brown in a medium pan with a little avocado oil. Drain on paper towels if necessary.
- Empty both Chebe mixes into a medium bowl. Measure in the oil, add the eggs, water, herbs, sea salt, and garlic powder. Stir with a fork until all the ingredients come together.
- With floured hands, knead the dough until ingredients are fully incorporated and the dough is mostly smooth. Cut the dough in half and set each half on the parchment paper. (Remove the paper from the pans to make rolling easier.) Pat out each mound into a small circle, flour rolling pin and top of dough and roll to the edges of the paper. You can leave the edges as is, roll them up a bit for a thicker end crust, or crimp them. Whatever you like.
- Slide the parchment and pizza crusts back onto the pizza pans and bake for 17 minutes. Remove from oven and allow to cool for a few minutes.
- Spread the tomato paste – half a can each, (I use the back of a spoon) around each crust all the way to the edges. Do the same with the vegan pesto.
- Sprinkle each crust with the Daiya cheese. Then sprinkle the oregano on both crusts.
- Next, top both crusts with the peppers, onions, and mushrooms.
- Choose one of your 3 remaining cheeses and sprinkle over the mushrooms.
- Add the sausage to both crusts. Then the remaining two cheeses. Then the pepperoni.
- Bake for 15-20 minutes. Allow to sit for 5 minutes before cutting and serving.