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!

The Freezer is my Best Friend Part 5: Homemade Pizza

It’s not delivery. And there’s no way it’s DiGiorno’s. (Did I even spell that right?)

But sometimes (ummm- a lot of times!), us food allergy families want an easy dinner.

We occasionally enjoy Daiya “cheese” pizza, but at almost $10 for a small frozen pizza, it’s quite spendy. It’s worth it, though, for the sake of ease and convenience.

A friend of mine blogs over at Ally’s Sweet and Savory Eats. She wrote about a way to freeze homemade pizza. I pinned it and finally gave it a go.

Ally’s recipe needed a few changes to adapt it to our diet.

Here’s how I made dairy, egg, and beef free pizzas for our freezer.

Homemade Pizzas for the Freezer:
(Freezer instructions come from this recipe. Thanks Ally!)

Ingredients:

Directions:

  • Click on the homemade pizza dough recipe above. I don’t follow their instructions. I put it all in my bread machine and press the “dough” button. In an hour and a half, I have gorgeous homemade pizza dough!
  • Click on the homemade pizza sauce recipe above. Double the recipe.
  • Prepare your toppings. I like to use chopped onion, chopped green bell peppers, and olives.
  • Once the pizza dough is ready, preheat oven to 425 degrees.
  • Flour large surface. Separate pizza dough into 4 equal parts (Or 8 if you want smaller pizzas). Flour your rolling pin. Roll each portion of dough into a round circle. Use a fork to prick the raw dough. Place onto a round pizza pan or pizza stone. (I use $3.99 pizza pans with holes in them. They work great.) Bake for 6 minutes. Repeat with each pizza dough. (I always have a few pizza dough bubbles and prick them again with the fork.) Let the partially baked pizza crusts rest on a cookie rack while you pre-bake them all.
  • Spread pizza sauce on each pizza. I didn’t measure it. I just eyeballed it. If you like really saucy pizza, you might have to make more pizza sauce.
  • Spread cheese on the pizzas. I generally use 1/2 bag per pizza.
  • Add toppings.
  • Flash freeze in the freezer for 45 minutes. (The tricky part is finding space to flash freeze them. You flash freeze the pizzas unwrapped.  I put the pizzas on a cookie sheet in the freezer.)
  • Wrap the pizza in plastic wrap several times and label and date with reheating instructions.
  • Ally’s reheating instructions are to bake at 400 degrees for 20-25 minutes.

Vegan Cheese Pizza

Vegan Cheese & Veggie Pizzas

Random Notes:

I almost ran out of vegan cheese because I did this on a whim and wasn’t quite as prepared as I should have been. I will add a bit more cheese to the cheese pizzas when I bake them.

Also, I decided to make 2 of the 4 cheese pizzas. I can add toppings later if I want or leave them as just cheese.

I made two normal size round pizzas and four smaller ones. The smaller ones are above in the photos.

The Daiya “cheese” is $4.99 a bag, but even at that price, these pizzas still come out cheaper than the store bought Daiya frozen pizzas ($9.59 at my HyVee.) The cost of the other toppings are minimal and are always in my pantry or fridge as staples, so I don’t really count that towards the final price of cost savings. (One onion, one bell pepper & a jar of olives maybe cost $3.00. Add the two bags of “cheese” and the cost for all of the pizzas are maybe $12.98. This is my best quick estimate. I’m not figuring in the pizza dough or pizza sauce.) By this rough estimate, each pizza costs about $3.25!

I’m so EXCITED to have 4, that’s right 4, homemade and SAFE pizzas in my freezer right now. I almost don’t want to use them because then I’ll have three… I know, that doesn’t make sense. I wish I would’ve made more!

Right now, I’m one happy mama!

I’d love to know:  What are your favorite pizza toppings?

Homemade BBQ Chicken Pizza: Dairy and Egg Free

Homemade BBQ Chicken Pizza

Homemade BBQ Chicken Pizza

I used to mourn the loss of $5 hot and ready pizzas. Not anymore! This bbq chicken pizza is SO good- it has made me forget about what’s their name’s pizza.

My inspiration came from Once A Month Meals. Their recipe uses real mozzarella, which we can’t use. Daiya mozzarella shreds sub perfectly. For the bbq sauce, we use Weber’s brand. It’s so yummy! And I use my pre-cooked and pre-portioned chicken I keep stocked in my freezer. Click here for the chicken recipe and to see how to freeze it.

I also make my own pizza dough. Click here for the dough recipe. I don’t follow their directions, though. I throw it all in my bread machine and use my “Dough” setting. It takes an hour and a half on my bread machine. I also only use HALF of the pizza dough recipe. It yields two pizzas for us, which is the perfect amount. This dough is DELISH.

BBQ Chicken Pizza:
(Adapted from this recipe at Once A Month Meals)

Ingredients:

  • 1/2 of this recipe for homemade pizza dough
  • 1/3 to 1/2 cup of BBQ sauce per pizza
  • 1/2 cup of BBQ sauce for coating the chicken per cup of chicken
  • 2 cups of pre-cooked chicken, separated into one cup each
  • 1 bag of Daiya mozzarella shreds
  • Small handful of chopped onion
  • 2-3 Tbs of chopped cilantro per pizza

Directions:

  1. Make pizza dough.  (Take a break for an hour and a half and then proceed to step 2.)
  2. Preheat oven to 425 degrees. Flour large surface. Separate pizza dough into 2 equal parts. Flour your rolling pin. Roll each 1/2 of dough into a round circle. Use a fork to prick the raw dough. Place onto a round pizza pan or pizza stone. (I use $3.99 pizza pans with holes in them. They work great.) Bake for 6 minutes. Repeat with the second pizza dough. (I always have a few pizza dough bubbles and prick them again with the fork.)
  3. Lower oven temp to 400 degrees. Spread 1/3 to 1/2 cup of bbq sauce on each pizza. Use less if you want a less saucy pizza and the 1/2 cup if you like more “sauce.”
  4. Sprinkle half of the bag of Daiya mozzarella shreds per pizza.
  5. Toss each cup of chicken with 1/2 cup of bbq sauce. (Or toss two cups of chicken with one cup of bbq sauce and split the chicken between the pizzas.) Spread the bbq chicken on top of the mozzarella “cheese.” Remember, 1 cup of chicken per pizza. 🙂
  6. Sprinkle the onions on top of the chicken. Top with the cilantro.
  7. Bake at 400 degrees for 16 minutes, or until the vegan cheese is melted and the pizza crust is browned.
Pure Yumminess!

Pure Yumminess!

We have this pizza probably twice a month. We absolutely love it! We think you will, too. 😉

15 Days of Dairy & Egg Free Dinners: Part 1

Homemade Dairy & Egg Free Bread for the Steak Sandwiches

Homemade Dairy & Egg Free Bread for the Steak Sandwiches

I have to admit… I’ve fallen off of the menu planning wagon. I was tired and lazy for a few days. I completely relied on my “Flex Meals” to get us through. I’m back at it, though. I’ve realized I need *truly* easy recipes for me to stay on track. I love easy throw in the crockpot recipes. I also love it when the Huzz grills. I don’t mind a little work, but honestly, the easier, the better.

I also changed the format. I think having it numbered is a little more user friendly. Also, to differentiate the menus, starting now I’m just going to label them Part 1, Part 2, etc. Unless you can think of a better name??? I’m kind of stumped for cutesy names right now. What do you think? The 16 Day Menus will start their own Part 1, Part 2, etc. Got it?

Okay, let’s get to it. There are some repeats. There are also a few new recipes thrown in for the sake of variety. We also absolutely LOVE BBQ chicken pizza, so you will see that in probably almost every menu.

1. BBQ Chicken Pizza (Use 1/2 of this homemade pizza dough recipe and use breadmaker. Use Daiya mozzarella cheese shreds.)

2. Mojo Pork Tenderloin, Rice & Black Beans

3. Mojo Pork Quesadillas (Use leftover mojo pork.)

4. Oven Roasted Teriyaki Chicken Thighs, Rice, and Asparagus

5. Flex Meal

6. BBQ Chicken Sandwiches, OreIda Crispers, & Sautéed Yellow Squash

7. Steak Sandwiches (season steak lightly with olive oil, adobo, garlic powder, onion powder, oregano, salt & pepper.) Make homemade bread. Steam in a bag Broccoli Florets.

8. Rotisserie-Style Chicken. Grilled Red Potatoes, Zucchini, & Asparagus.

9. Chicken Stir Fry (Use leftover chicken from day 8. Use any leftover grilled veggies or veggies from week. Add fresh veggies if needed.)

10. Grilled Lemon-Rosemary Pork Chops (Lemon-Rosemary Marinade: olive oil, a tablespoon or two of lemon juice, a small palmful of dried rosemary & a small palmful of dried/fresh lemon peel, 1-2 teaspoons of minced garlic, & less than a small palmful of sea salt. There are really no measurements. Eyeball it.) 🙂 Baked Sweet Potatoes & Steamed Cauliflower

11. Arroz con Pollo y Habichuelas (Chicken & Rice & Beans, Puerto Rican Style) I will share a recipe if I can perfect it. My rice isn’t quite right yet but the flavor is spot on!

12. Arroz con Pollo Leftovers

13. BBQ Chicken Pizza (see number 1 for links)

14. Pizza Leftovers

15. Grilled T-Bone Steaks & Grilled Zucchini, Onions, Peppers & Red Potatoes

I’ve been revisiting an older series from Revive Our Hearts with Nancy Leigh DeMoss about Proverbs 31. I’m listening to it now as I type up this menu plan. Nancy said this and I had to share it, as it’s so timely and so true:

“As we look at these verses and continue through this passage, I want you to see that in everyday, practical ways, the excellent wife—the virtuous wife, the excellent mother—is giving her family a picture of Christ and of spiritual realities. You say, “Food preparation is showing my family something about Christ and about spiritual realities?” You bet it is.

You’re living out parables. You’re demonstrating parables of spiritual life to your children as you work with your hands, as you serve in your home. When you prepare food for your family, you’re demonstrating to them that God is a faithful provider. When you’re being quality conscious in the things that you purchase, you’re showing your children the excellence of the character of God.”

I love this reminder!

Meat & “Cheesy Ranch” Rollup

Have y’all visited Once A Month Meals yet? Here’s their website:

onceamonthmeals.com

They have amazing recipes and they are all freezer friendly. Y’all know how much I love my freezer. It’s my best friend!

I saw a recipe on their site yesterday and I just had to try it right away. With modifications, of course!

Click here for the original recipe.

Here is how I made a dairy and egg free version of the Ham & Cheese Rollup.  Let’s call it Meat and “Cheesy Ranch” Rollup, though, because I think it will be just as yummy with shredded or cubed cooked chicken. I also omitted the broccoli, the healthiest part of the recipe. Feel free to add some broccoli or any other veggie you think will pare well with the ingredients.

This recipe calls for ranch dressing. And y’all! I made dairy and egg free ranch for the first time ever!!! And it was good! (This pic is not that great, but still, you get to see it. Doesn’t it look like ranch?)

Dairy & Egg Free Ranch!

Dairy & Egg Free Ranch!

So here is how we enjoyed a meat and “cheesy ranch” rollup kind of calzone looking thingamajig.

Meat & “Cheesy” Ranch Rollup

Ingredients:

  • 1/2 recipe of homemade pizza dough (I throw it in the bread maker and use the “dough” setting.)
  • 2 cups of protein (I used cubed ham the first time. Next time I will use cubed chicken. Here’s how I cook and freeze my chicken.)
  • 2 cups of dairy free cheese (We use Daiya cheese. I made one with their “cheddar” shreds and one with the “mozzarella” shreds. The mozzarella one was better and I will only use mozzarella from now on. However, the cheddar was good, too. You decide!)
  • 1/2 cup of homemade dairy and egg free ranch (Use this recipe from OAMM. I used Just Mayo, a vegan mayo, to make it egg free. Click here to read how to find Just Mayo for just a dollar! I also used SO Delicious Original Coconut Milk Creamer for the milk. You can use any unflavored non-dairy milk.)

Directions:

  1. Pre-heat the oven to 375 degrees. Split the homemade pizza dough into two equal parts. Flour your surface. Roll out two rectangles. I rolled until the dough seemed thin enough. I honestly don’t have a specific here.
  2. Spread out one cup of the meat and one cup of the cheese leaving a little space around the edges. Drizzle with 1/4 cup of ranch.  Repeat for second rectangular dough.
  3. Roll the pizza dough up like a jelly roll. OAMM has a nice photo showing how to do this. I didn’t take one. Sorry. 🙂
  4. Pinch the edges and squish them up tight. Flip your gigantic log seam side down. (Trust me on this. The first one I baked the seam was facing the side and a bunch of toppings spilled out!)
  5. Place on a parchment lined baking sheet. Bake for 20-30 minutes. Mine ended up perfect at 28 minutes.
  6. Slice pieces off as needed and enjoy! I didn’t slice it all at once, which was perfect because we reheated it today for lunch in the oven. It was easier to reheat as a partial giant log instead of leftover slices.

This recipe yielded two generous “logs.”

Here’s what my final product looked like:

Ham, Mozzarella & Ranch Rollup

Ham, Mozzarella & Ranch Rollup

This one was NOT baked seam side down.  Oops!

This one was NOT baked seam side down. Oops!

A little slice of cheesy ranch deliciousness!

A little slice of cheesy ranch deliciousness!

Not pretty, but yummy! And HOMEMADE! Can we just all cheer please? NEVER in my life did I think I would make so many things from scratch. I was domestically challenged. Not so much anymore. 🙂

Anyway, this has inspired me to maybe try this on a smaller scale like hot pockets size. I’d love to have these frozen and ready to go for quick lunches. Maybe I’ll try it soon and I’ll let you know how it works.

In the meantime, break out the bread maker and try this recipe. You won’t regret it!