Pizza Night
Probably the hardest meal for our family to do without is take-out Pizza. We're originally from the Chicagoland area where The Best Pizza On The Planet is basically on every corner, but I seriously even miss $5 thin crust from Little Caesars. Like, my mouth is watering as we speak.
We have tried to lower our expectations to frozen pizza. After all, the Hubs and I would share a HomeRun Inn pizza before we had kids. Easy peasy. (As with everything before kids, amiright?)
Let me just tell you a little something about gluten and dairy free frozen pizzas: they're fancy. So fancy. Like, just because I can't eat motz, doesn't mean I prefer sundried tomato and spinach ultra thin rice-crust flat bread artesian whatever.
Just give me a damn pepperoni pizza, man.
And don't even get me started on fake cheeze.
SO. I make my own pizza by scratch. I know what you're going to say. You promised convenient and easy, Erin. I did. And I'm sorry. This IS the convenient and easy way. If you want to have a satisfying pizza experience, this is it. If you want to get the runs after gorging on non-melty cheeze and artichoke flatbread, then by all means. Spend the thirty dollars and don't cry to me about it later.
First, the shopping list:
Bob's Red Mill Pizza Crust Mix- it's roughly $3.50 and makes enough for four personal size pizza crusts. Pamela's is also an acceptable brand when BRM is MIA
Classico Traditional Pizza Sauce- one jar should do it.
Eggs
Olive Oil
Crumbled Goat Cheese- Any brand that's plain. I've tried the spreadable kind and it's too... something. Crumbled is best. (***IF you can't do goat cheese, there are some incredibly yummy "Parmesan cheese" substitutes online that I use. You can find one I like to use here NOTE: her whole website is awesome. I get lost in it.)
Toppings- We like pepperoni, black olives, peppers and onions. I dice it all up and everyone does their own as they like it.
Seasonings: Oregano, Garlic, Salt
How To:
Make the crust per the packaging instructions. It takes probably an hour all together with rising time. After the initial bake, I like to stir a little olive oil with garlic powder and salt and brush it around the edges of the crust. I'm not fussy, but I do love garlic. You can skip this, though, and it still tastes good.
Then, spoon on the sauce. With a spoon. From the jar. After that, sprinkle on the goat cheese (or vegan parm) and toppings. Season with oregano so it looks fancy. Then bake per crust packaging. That's literally all of it. Modify as you like.
(My son and husband aren't restricted by their diets and they love this dinner. The only difference is that I shred regular old cow cheese for them.)
Try it out and keep me posted!
We have tried to lower our expectations to frozen pizza. After all, the Hubs and I would share a HomeRun Inn pizza before we had kids. Easy peasy. (As with everything before kids, amiright?)
Let me just tell you a little something about gluten and dairy free frozen pizzas: they're fancy. So fancy. Like, just because I can't eat motz, doesn't mean I prefer sundried tomato and spinach ultra thin rice-crust flat bread artesian whatever.
Just give me a damn pepperoni pizza, man.
And don't even get me started on fake cheeze.
SO. I make my own pizza by scratch. I know what you're going to say. You promised convenient and easy, Erin. I did. And I'm sorry. This IS the convenient and easy way. If you want to have a satisfying pizza experience, this is it. If you want to get the runs after gorging on non-melty cheeze and artichoke flatbread, then by all means. Spend the thirty dollars and don't cry to me about it later.
First, the shopping list:
Bob's Red Mill Pizza Crust Mix- it's roughly $3.50 and makes enough for four personal size pizza crusts. Pamela's is also an acceptable brand when BRM is MIA
Classico Traditional Pizza Sauce- one jar should do it.
Eggs
Olive Oil
Crumbled Goat Cheese- Any brand that's plain. I've tried the spreadable kind and it's too... something. Crumbled is best. (***IF you can't do goat cheese, there are some incredibly yummy "Parmesan cheese" substitutes online that I use. You can find one I like to use here NOTE: her whole website is awesome. I get lost in it.)
Toppings- We like pepperoni, black olives, peppers and onions. I dice it all up and everyone does their own as they like it.
Seasonings: Oregano, Garlic, Salt
How To:
Make the crust per the packaging instructions. It takes probably an hour all together with rising time. After the initial bake, I like to stir a little olive oil with garlic powder and salt and brush it around the edges of the crust. I'm not fussy, but I do love garlic. You can skip this, though, and it still tastes good.
Then, spoon on the sauce. With a spoon. From the jar. After that, sprinkle on the goat cheese (or vegan parm) and toppings. Season with oregano so it looks fancy. Then bake per crust packaging. That's literally all of it. Modify as you like.
(My son and husband aren't restricted by their diets and they love this dinner. The only difference is that I shred regular old cow cheese for them.)
Try it out and keep me posted!
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