Pizza is a staple, amirite?! I remember coming home, after elementary school, and popping a Totino’s pizza into the oven, and eating the entire thing… before dinner!
While I don’t eat Totino’s anymore, eating a tasty ‘za, on the regular, is still very common. Instead of wallowing about the fact that I no longer eat dairy, or gluten, I’ve perfected my pizza-making, from the comfort of my own kitchen, and today, I’m sharing my favorite way to make it!
First, let’s talk staples.
Crust: In today’s day and age, there are a TON of gluten-free pizza crusts out there! Some are decent, and some taste like cardboard (yes, I’ve tried them all). I’ve come to the conclusion that ordering a gluten-free pizza, at 87% of most restaurants, guarantees you’ll be getting an Udi’s crust. While it is nice having options, I’d like to think my pizza preferences have matured, in the last five years I’ve been gf, so my pizza crust expectations are higher. Homemade is where it’s at! Here are a few of my most-recommended brands:
Simple Mills: Grain-free, minimal-ingredients and delicious!
Cali’Flour Foods: There are a ton of cauliflower pizza crusts out there, but most have not-so-great added ingredients (think corn, dairy, etc). Cali’Flour is great, and pre-made, and frozen!
Cappellos: Clean, minimal ingredients, in a pre-made, frozen crust! Cappellos contains eggs, however, so FYI, if you’re sensitive, like I am.
Cheese: “But how do you go without cheese?” is the number one most-asked question I get. “Toilet talk” usually gets questions to quiet, but seriously, I don’t miss cheese anymore! Especially since nut cheeses are HUGE, right now! Notice how I didn’t say “vegan cheeses are HUGE, right now”… most dairy-free cheeses taste like plastic, and are disgusting. Unless a vegan cheese contains nuts, do yourself a favor, and don’t purchase. A few of my favorites:
Treeline: Minimal, delicious ingredients.
Miyokos: Absolute favorite, especially on pizza! Their “Mozz” melts like real mozzarella.
Kite Hill: I loved Kite Hill, and their cream cheese, however, am starting to move away from it, since their ingredients are more processed than the two brands, mentioned earlier.
Sauce: Do you check the sugar-content in your pizza sauce? Most sauces contain a ridiculous amount of added sugar, and WHY?! Ryan and I use one brand of pizza and pasta sauce:
Raos: Minimal, clean ingredients with NO added sugar. Because really, what sauce needs sugar added?! We love the Arrabbiata hot flavor.
Kate’s Favorite, Homemade Pizza Recipe
1 box Simple Mills Artisan Bread Mix (I prefer this to their pizza crust mix). *I use flax eggs, instead of regular eggs, in crust mix.
1/2 jar Raos
Miyoko’s Mozz, half a wheel, usually
1-2 cups greens (I LOVE breaking apart pieces of kale, or collards, and piling on top, to crisp at the top of the pizza).
Salt and pepper, to taste, on top all ingredients
*I added cut up chicken to this ‘za, but love to go without, often.
Simple tends to be the name of the game for me, when it comes to pizza. The best reminder here is to focus on the crust. Preheat your pizza stone, in the oven, THEN add crust, and bake (with no toppings) first, before taking out, adding toppings and putting back in.
FUN FACT: I cut my pizza in quarters - four, big ‘ole pieces!
What are your favorite pizza toppings?!