Saturday, November 28, 2009

Dairy-Free Pizza

First of all, I would just like to say THANK YOU to everyone who offered advice to me regarding my allergy, whether in the comments section, via facebook, email, or in person. I really, really appreciate it so much. I had no idea there were so many people that I knew who deal with the same thing! It's encouraging to see so much feedback.

For all of you who warned me against soy, thank you, I promptly did a little research and came to the same conclusion as most of you had about its ill effects. Soy milk is kind of the devil. My mother suggested I look into making either almond or rice milk. So I turned to google and found some great tutorials on how to do both. Since we don't yet have a blender or a food processor, I opted to try making rice milk first, as it doesn't require either of those appliances. It was super easy and it works great in all the recipes I've tried it in.

What I'm going to share with you is a recipe I created to fix my pizza craving. Next to ice cream, pizza is the food I am most loathe for forsake. So I began scheming as to how I could consume said food without becoming violently ill. What you'll need is:

2 cups of chopped cooked chicken
3/4 cup chopped onion
5-6 cloves of garlic
1 tsp. salt
2 Tbls. flour
 2 Tbls. olive oil
1 3/4 c. rice milk
Any pizza toppings you like; peppers, mushrooms, sausage etc...

Ok, so first you're going to take your bread dough after it's risen once, shape half of it into a bread loaf and press the other half into a cookie sheet to make a pizza crust. Let it it rise for an hour. Then take the crust and poke holes everywhere except the edges where you want the crust to be puffy. Brush it with olive oil and sprinkle with basil and oregano. Bake for at 400 degrees for ten minutes.

While the crust is baking saute 1/4 cup of onion, 2 cloves of garlic with the olive oil. After a few minutes add the flour and saute a further minute or two. Then add the rice milk. Whisk constantly till thickened.

When the crust comes out of the oven, cover it with the white sauce, the chicken, the remaining onion, remaining garlic, and whatever other dairy-free toppings you desire.
 Bake until the sauce is bubbly, roughly ten minutes. It should look and smell amazing.

(And don't forget to then bake the bread when the pizza is done! You might have to make your husband a chicken sandwich if he, horrors, doesn't care for it.)

I found that this pizza is surprisingly satisfying despite the lack of cheese. The white sauce makes of for it, to some extent, with its creamy consistency. It might need extra salt also, again, to compensate for the saltiness of the cheese.

Sadly, Silas felt the lack of cheese pretty keenly. And while he thought it was ok, but remarked after two pieces "Not my favorite thing you've ever made." So I guess next time I make this I will make half of it normally for Silas. Poor guy.

My husband is not often wrong. But honestly, this is incredible. You should try it, even if you don't have problems with dairy.

1 comment:

  1. It looks and sounds wonderful. It might help Silas if you just don't call it pizza and try to pass it off as such! Maybe call it "chicken garlic topped flat bread" or something clever like that.


Muse with me. Please?