Tomato Basil Pizza: Dairy Free

Dairy Free Tomato Basil Pizza

Dairy Free Tomato Basil Pizza

I love Pinterest. I recently found this pin and was inspired. I knew I could make a dairy free version.

Add to the fact that my local Hy-Vee recently added an entire non GMO line of tomatoes of all shapes and sizes, and I knew that I could rock this pizza!

I used my regular pizza dough recipe, pizza sauce recipe and just added sliced tomatoes, Daiya mozzarella shreds & some fresh basil. Easy peasy!

Tomato Basil Pizza:
(adapted from this recipe from The Prudent Homemaker)

Ingredients:

  • 1/2 recipe of this pizza dough (I throw it in the bread maker and press dough.)
  • 1 recipe of homemade pizza sauce (I add a sprinkle of nutritional yeast)
  • Daiya Mozzarella Shreds to Taste
  • 4-5 Sliced Roma Tomatoes
  • 5-6 Sliced Yellow Tomatoes (mine were smaller than the Romas- Sunset brand)
  • 2 Handfuls of Fresh Basil, torn

Directions:

  1. Preheat oven to 400 degrees.
  2. Divide dough into 4 equal pieces for thin crust pizza. Divide dough into 2 equal pizzas for a thicker crust.
  3. Use a floured rolling pin to roll out the dough into circles. Prick with a fork and bake each crust for 5 minutes.
  4. On partially baked crust, add sauce to your liking.
  5. Add a sprinkle of nutritional yeast (optional.)
  6. Add Daiya cheese.
  7. Add tomato slices, making an AB pattern with the tomatoes. (Former 1st grade teacher here!) 🙂 Fill the pizza with tomatoes.
  8. Top with torn basil.
  9. Bake for 14-15 minutes.
  10. This recipe yields 2 pizzas.  (If you make 4 crusts you need to double the toppings and sauce.  I always freeze the extra 2 crusts for pizza night the following week.)

SG helped me make the entire pizza.  This is great for little hands.  She made the pizza sauce, added the vegan cheese, placed the tomatoes & tore the fresh basil and placed it on the pizza.  She has never been so excited for dinner to be ready.

And the Huzz declared this my best pizza ever!

Hurray for yummy new recipes!

14 Days of Dairy & Egg Free Dinners

Dairy, Egg & Beef Free Recipes

Dairy, Egg & Beef Free Recipes

Here’s our menu plan for the second half of January.

1. Nana’s BBQ Pork Ribs, Baked Potatoes & Roasted Carrots

2. Crockpot BBQ Chicken on Homemade Rolls & Steamed Broccoli

3. BBQ Chicken Nachos (Use leftover chicken from day 2)

4. Simple Ingredient 6 Minute Soup & Bread & Vegan Butter

5. Sticky Chicken, Ranch Mashed Potatoes & Sautéed Zucchini

6. Veggie Pizza

7. Veggie Spaghetti (See photo below for recipe)

8. Flex Meal

9. Slowcooker Vegetarian Black Bean & Rice Soup with Lime & Cilantro

10. Picadillo Tater Tot Casserole

11. Easy Chicken Tacos (use 100 Days of Real Food homemade taco mix- click here for link)

12. Raspberry Glazed Pork Chops & Eat Your Veggies Casserole

13. Creamy Potato Soup without the Cream & Homemade Biscuits

14. Turkey Meatball Sliders on Homemade Rolls (see link for rolls on day 2), French Fries & Steamed
Spinach

Here’s how Nana makes ribs:

Preheat oven to 300 degrees. Salt and pepper ribs. Wrap ribs completely in foil. Put ribs on a cookie sheet and add a little water to the sheet to keep ribs moist. Cook at 300 degrees for 2 hours. Raise temp to 350 degrees and cook for another hour. Take ribs out. Open foil. Add bbq sauce to ribs and broil for 5-10 minutes, until bbq sauce is warmed.)

I’m also still on the hunt for an easy but yummy turkey meatball recipe for Day 14. Please share in the comments below!

Sautee chopped carrots & zucchini in olive oil until tender.  Add spaghetti sauce & serve over noodles.

Sautee chopped carrots & zucchini in olive oil until tender. Add spaghetti sauce & serve over noodles.

Coconut Oil Biscuits

Coconut Oil Biscuits

Crockpot BBQ Chicken on Homemade Rolls!

Crockpot BBQ Chicken on Homemade Rolls!

15 Days of Dairy & Egg Free Dinners: Part 2

Y’all, I skipped two weeks in my menu planning. I had it all planned out and then we had two separate visits from both of our parents and I threw my menu plan out the window.

But once again, I’m back on track.

You might notice I serve zucchini for the veggie a lot lately. Here’s why: It’s in season. It’s dirt cheap at Aldi. SG loves it.

And this is the THIRD time I’ve included the “Crockpot Italian Chicken Soup” in a menu plan and I’ve yet to make it! Something always seems to come up… (Or I’m just lazy sometimes, which is oh so true!)

Here is our menu for the first half of September.

1. Grill Chicken, Chips, Carrots & Homemade Safe Ranch Dip (Use Just Mayo and Non-Dairy Milk for the Ranch)

2. Simple Black Bean Soup & Homemade Bread

3. Shake & Bake Pork Chops, Baked Potatoes & Sautéed Zucchini

4. Crockpot Italian Chicken Soup & Homemade Biscuits

5. Clean Eating Chicken Kabobs & Baked Sweet Potatoes

6. Mojo Pork Tenderloin, Rice, & Beans

7. Mojo Quesadillas & Sautéed Zucchini (Use leftover pork from Day 6)

8. BBQ Chicken Pizza

9. Clean Eating Refried Bean Soup & Tortilla Chips

10. Crockpot Rotisserie Chicken & Roasted Carrots & Potatoes

11. Chicken Nachos & BBQ Chicken Nachos (Use leftover chicken from day 10)

12.  Flex Meal

13. Honey Mustard Pork Chops, Tater Tots & Steamed Cauliflower

14. “Cheesy” Taco Crescents & Steamed Broccoli (Use Chicken or Black Beans for Protein for Taco Crescents)

15. Crockpot Shredded BBQ Chicken Sandwiches, Ore-Ida French Fries & Sautéed Zucchini

Here’s what our Homemade Shake & Bake Pork Chops look like. The recipe only tells you how to make the shake & bake mixture. I cooked ours at 375 degrees for 30 minutes. Flip chops after the first 15 minutes. Ours were perfect and juicy! SG kept asking for “More chicken please!” We told her it was pork chops, but hey, whatever! She loved it. I also play with the spices a bit on the recipe. Use the shake and bake as a guide. I add extra of the spices we love like oregano.

Shake & Bake Pork Chops