The ingredients we use are:
*This instant yeast is not organic. Unfortunately, the only organic instant yeast that exists, which is made by Red Star, contains wheat. And wheat gives me eczema, so there’s that.
**I want to make an important note about baking powder. Yes, this is another one of my mini rants. Have you ever chomped down into a seemingly delicious scone only to be met by a strange, unexpected metallic taste? Welp, I hate to say it but this happened because your scone had baking powder with aluminum in it. Why, you ask? Good question.
Aluminum allows for baking powder to become heat-activated. Meaning, when a baked good is put in the oven (with aluminum baking powder), the powder activates upon exposure to the warm temperature. Exposure to heavy metals is a topic for another time.
When baking with an aluminum-free powder, the leavening agent starts doing its job immediately after being added to the dough. Add it in as your final ingredient and pop it into the oven. Don’t dilly-dally (not even to fill up the wine glass, scroll through IG, or to clean up the pee on the floor because your 22-month-old son refuses to wear a diaper most days – I’m talking to someone here). Point is, if you wait too long, the baking powder will lose its effectiveness before it hits the oven. This isn’t so much an issue with pizza dough as it is with cakes and biscuits.
Did someone say toppings?
We are a house divided when it comes to toppings. If it were up to our kids, there would be 7 packages of pepperoni. If it were up to my husband, there would be black olives, banana peppers, chicken, and spinach. If it were up to me, which it is…not…, there would be pepperoni, spinach, mushrooms, and banana peppers. To make everyone somewhat happy, we rotate. There is always a protein (rarely pepperoni, sigh) and a vegetable.
Proteins:
Vegetables (all organic!):
Sauce:
*When my husband is cooking, he makes his own sauce. I’m sorry, I’m not doing that.
Cheese:
And now for the easy-to-follow instructions:
We never have leftovers. I promise,living a GFCF life can be just as scrumptious!
And as for the Fridays that we just don’t feel like cooking:
We’ll either go out to eat or modify the recipe above to be a little less time consuming. We’ve found a few local pizza places that offer GFCF options – one of which is Mellow Mushroom. We love this place because their GFCF pizza (i.e. gluten-free crust with vegan cheese) comes in a personal sized pizza. So, referring to our differences in toppings above, we can all order exactly what we want. Other restaurants may have gluten-free crust available but not dairy-free cheese. If that’s the case, we simply ask for the pizza to be made without cheese. It may sound weird, but it’s just as satisfying.
There are some great options for pre-made gluten-free crusts or doughs. This takes out the step of making your own, but you’re still able to add the sauce, cheese, and other toppings exactly how you want them. A few of our go-tos are:
Frozen Pizzas that are Actually Good
Let’s talk about frozen pizzas. I have yet to find a frozen GFCF pizza that I absolutely love (insert hand smacking face emoji here). They are also relatively hard to come by. But if I had to choose, my go-to would be Daiya’s Thin Crust Gluten Free Pizza.They have a bunch of choices- supreme, meatless pepperoni, cheese lovers, and fire roasted vegetable, to name a few.
Friday nights aren’t just about the pizza. It’s about spending time as a family, making a meal together, and laughing over Jaxon stealing all the toppings off of everyone else’s plates. That is my favorite part.
The Discovery Doc – Dr. CeCe Brooks – Atlanta Holistic NP
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