Food sensitivities are the bane of my existence. In my house, there are dairy, gluten, egg, and beef allergies... not to mention a free sensitivity to soy and pineapple. Needless to say, we are exceptionally fun dinner guests, restaurant customers and even better attendees at events such as birthday parties! I’m so proud of what I’ve grown up to be. I am that total turd that shows up with a cooler filled with non-dairy ice cream and gluten free pizza for my kid who may as well live in a hamster ball. As a mompreneur and parent on the go, these allergies create some serious challenges.
Personally, I'm used to living with food allergies, as I've been living with them for my whole life. They went undiagnosed until my mid-20s. (Oh, the digestive stories I could tell you. Email me if you’re interested. Wink! Wink!) In all seriousness, I struggle primarily because I feel bad for my daughter not being able to have the 'treats' that other kids get. And while I know there are amazing cookbooks out there that offer allergy friendly recipes, I don't have the freaking time to pull out 8 different flours, nuts, seeds, starches and such to make gluten free, egg free crust, so I'm on the hunt for some quick and awesome options.
So, today I was beyond determined to do something special for the little chicklet. I tapped into some of my pre-mom-brain imagination to make an exceptionally easy, delicious pizza that took no time flat! Maybe 20 minutes, and that included an activity switch and a tantrum. Pretty impressed with myself right now. Here is how I did it:
Note, you won't find measurements here, you'll find ballparks. Ain't nobody got time for measurements.
Think ahead, can you double this recipe and use it for the kidlet’s lunch tomorrow? If so, adjust quantities accordingly.
Preheat oven to 400-ish degrees.
Mix a blast of some Italian seasoning in with plain tomato sauce. Let it sit while you prep the bread so it can soak up some of the spice flavours. Or, make it uber simple and use a pre-seasoned tomato sauce.
Microwave the bread for 10-15 seconds until it gets a bit warm and moist (ugh... I hate the word 'moist'. Sorry, but there's no other way to explain it). Note some gluten free bread is HORRIBLE and will just crumble when you try and do this, which is why I strongly recommend Little Northern Bakehouse.
Take a rolling pin to the bread. Roll it and press it until it's about half as thick as it was.
Drizzle some avocado oil over both sides of the bread (for oil, whatever oil you have kicking around will work.) Remember, drizzle. don't soak it.
Pop the bread into the oven on a cookie tin covered in parchment or foil for ease of cleaning up. Do 400 degrees for about 6 minutes, flipping halfway through. Make sure it's just golden brown, not burned.
While the flattened bread is in the oven, prep your toppings. This is a good time to get your kid involved. Pick the toppings together, Instagram style. This way, you get quality time and they are more likely to eat the pizza instead of suddenly hating the same ham they eagerly ate for lunch yesterday. Or, if you rather prep solo, plop your kid back in front of another activity so you can have a freaking moment to focus.
When the flattened bread is golden brown, pull it out of the oven and spread tomato sauce evenly across.
Add your toppings
Add your shredded goat cheese or cheese substitute
Chuck it back in the oven at 400 degrees for 5-7 minutes. Use the timer so you don’t get distracted by your regular duties.
Take it out when cheese is melted and crust is heated through.
Let cool a bit.
Cut it diagonally to get that pizza vibe.
We loved it, I hope you do too. When you have food sensitivities like we do and you get a moment to actually eat something that tastes remotely like the pizza you pounded down back in the day before you cared about your digestion, there’s only one thing to say. #Winning. Please feel free to share this with any annoying dinner guests and hamster ball moms in your life, they're sure to be pleased.
Allergy Warning: We are not celiacs or experts on anaphylactic risks when exposed to any of these foods; please understand there may be traces of allergens in this recipe depending on the ingredients you use. Always, always, always read your labels.
Medical Warning: Oh, and we aren’t doctors either. So, you might not want to accept this as any sort of medical advice.
Grammar, punctuation and spelling warning: I probably wrote this article around midnight because that’s the only freaking time I have for myself, so there are bound to be a few mistakes here and there because I’m so tired that I’m likely seeing double… double.
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