dairy-free, gluten-free, tomato-free pizza
I used Pamela's gluten-free bread mix (Whole Food's, little over $5 but enough for two crusts) with some basil, garlic and italian seasonings thrown in to make the crust, smeared my spinach/arugula/basil pesto, garlic and some artichoke tapenade on the cooked crust, added mushrooms, tuna fish and the Vegan Gourmet mozzarella, some salt & a few sprays of olive oil.
Turned out pretty darn good! The crust was a little chewy, even though it looked like it was overcooked. And it had a nice sweet flavor to it. I probably should have cooked it first on a baking sheet as the directions had said because our pizza crisper sheet cooked it too much.
We had to nuke the pizza slices for a minute in order to melt the cheese. Need to figure out how to do that. The crust needs to bake at 375, but the cheese supposedly melts at 450. I don't mind nuking, but it'd prob taste better if it could melt in the oven.
Otherwise, a success! And I have another crust in the freezer for next time.
Turned out pretty darn good! The crust was a little chewy, even though it looked like it was overcooked. And it had a nice sweet flavor to it. I probably should have cooked it first on a baking sheet as the directions had said because our pizza crisper sheet cooked it too much.
We had to nuke the pizza slices for a minute in order to melt the cheese. Need to figure out how to do that. The crust needs to bake at 375, but the cheese supposedly melts at 450. I don't mind nuking, but it'd prob taste better if it could melt in the oven.
Otherwise, a success! And I have another crust in the freezer for next time.