I am the mistress of super simple suppers.  We often make dinner in one skillet.  Today I want to share with you a favorite recipe for pizza!  Who doesn’t like pizza?  For many years pizza was off the menu for me because of my food intolerances.  It has been almost 20 years that I’ve known I don’t digest cow’s milk. Which meant I didn’t intentially eat anything with cheese.  Several years ago we discovered I could have goat milk & sheep milk cheeses, but unless you go to a speciality pizza restaurant goat cheese on pizza wasn’t an option.  Now that I know I am also sensitive to gluten (probably have been for many years but didn’t know) this makes it difficult and expensive to order pizza as an entree when dining out.

This pizza crust mix is easy to mix and though the texture is not traditional it ia tasty!

This pizza crust mix is easy to mix and though the texture is not traditional it ia tasty!

My solution: make gluten free pizza with goat and/or sheep milk chesses at home!  Win-win for everyone!  When preparing gluten free options it isn’t the flavor that alerts folks, it is the texture.  Fortunately my family is won over by the flavor, the crust we make does have a different texture.  We use Bob’s Red Mill PIZZA crust mix.  (This mix is also excellent for cinnamon rolls :))

Having decided on pizza, the crust is a given.  The remainder of the recipe is where we have fun. You will need to decide on the toppings.  I don’t think we’ve ever made two identical pizzas.  The obvious options are sauce, cheeses, meat, vegetables, seasonings.

 

 

Here is the most recent creation from my kitchen!

GF crust with sauce, cheese and sliced peppers

GF crust with sauce, cheese and sliced peppers

Crust: Bob’s Red Mill Gluten Free Pizza Crust

Cheeses: goat milk cheddar and goat milk mozzarella

Sauce: tomatoe paste with olive oil and Italian seasoning

Vegetables: sliced peppers, onions, mushrooms

Meat: ground beef (you can use any meat or leave it off)

More cheese!

More cheese!

 

Honestly, you can use whatever vegetables, meat, or cheese you have.  During the peak of the garden season I like to include zucchini on my pizza.  If left up to me we would have an entire salad on the pizza!

Mushrooms were forgotten until the end, so they were the top layer.

Mushrooms were forgotten until the end, so they were the top layer.

Preparing meals with a food intolerance, or multiple intolerances, requires that we cook at home more often than not.  With a bit of practice, and the support of my family, we eat delicious meals that we all enjoy together.  Meals are prepared to meet the most restrictive “diet”, because eating together is important to us.

If you suspect you, or someone in your family, may have an intolerance to a food (or foods) I can help you navigate an “elimination diet”.  After many years of experiencing chronic pain and GI discomfort after eating it is empowering to know that what I eat now fuels my body rather than making me feel ill.

For information on how I can help you visit my “food intolerance” page and contact me through the link at the bottom. Family meal time is an important time to connect and should be enjoyable for every one around the table!