You Wanna Pizza Me

So, the baby has stopped smelling… I’m still not sure if it’s dairy but I myself feel better.

I didn’t eat much dairy to start with as I think I made myself slightly lactose intolerant after giving it up for so long with Ted but I look less tired.

My ezcema is improved and my under eye dark circles are reduced. I mean they are still there as my child seems to think a twenty minute sleep is long enough to charge ones batteries. But they are improved. I’m also less bloated.

We’ve become dab hands at a dairy free diet because of Ted but it is restrictive. It is becoming easier however as more restaurants become dairy free and vegan friendly.

In fact, one of our favourite places to go for a treat is Pizza Express. A pizza restaurant with a dairy allergy? Really?

They are amazing-Ted gets to have pizza with their vegan mozzarella (vegan pizza plus ham please) and he’s never had even the slightest reaction there.

Here’s our recipe for dairy free pizza.

Dough:

Makes 3-4 medium sized pizzas.

  • 500g white bread flour or ’00’ flour
  • 0.5 tsp salt
  • 7 g dried yeast sachet
  • 0.5 tbsp caster sugar
  • 2 tbsps extra virgin olive oil

Method:

  • Mix the yeast, sugar and oil into a jug of 300ml lukewarm water and leave for a few minutes to go bubbly.
  • Sieve the flour/s and salt into a large bowl and make a well in the middle.
  • Pour the liquid into the bowl.
  • Using a fork, bring the flour in gradually from the sides. Keep mixing, drawing larger amounts of flour in.
  • When it all starts to come together, work the rest of the flour in with your hands.
  • Knead until you have a smooth, springy dough.
  • If it looks a little dry, you can always add more water.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
  • Tip dough on to a flour dusted surface and knead it to push the air out.
  • Use immediately or keep it wrapped in clingfilm in the fridge (or freezer) until required.

Tomato base:

  • Olive oil
  • One small onion finely chopped
  • One clove garlic
  • 400g tin chopped tomatoes
  • Pinch of salt
  • Pinch of sugar

Or use shop bought

Method:

  • Add a glug of olive oil and cook onion until soft and translucent.
  • Add garlic and cook for 5 more minutes.
  • Add tomatoes and cook for 10 mins on a low heat to reduce slightly.
  • Blend with a stick blender or mini blender.
  • Add salt and sugar to taste.

Toppings:

We used Sainsbury’s dairy free cheddar style grated cheese, Serrano ham, spinach and an egg but use whatever you like.

Cook:

  • Roll dough out to desired thickness, cover with tomato sauce and toppings.
  • Cook directly on floor of Aga roasting oven on Bake-O-Glide for approximately 10 mins or 200C conventional oven for approximately 15 mins, until cooked and base crisp.

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