Easy Pizza Recipe - Gluten, Egg, Soy, Dairy and Nut Free

      Oh Pizza!  What would the world be without you?  This simple yet well loved concoction of dough, sauce and cheese has become a staple in almost every children's parties and school activities.  

      I can still remember my kids' reaction when I first told them about their food allergies. "No wheat and dairy!  That means we can't have pizza anymore?" "What will happen if there are parties?"

       Trying not to be defeated, I promised my children that we will make our own. I told them that I will look for recipes and they have to tell me which one is the best.  That conversation was about four years ago.  After countless testings and experiments, we were finally able to agree which one will be our favorite and reliable pizza recipe.

       For starters, making your own pizza isn't complicated at all.  After all, a pizza is just composed of these:
     

1.The Crust

     If you ask me what is the most important ingredient in a pizza, my answer will be hands down the Crust.  Whether you like it thin and crispy, thick and chewy, nothing turns me and my kids off a pie than a soggy or teeth breaking crust.  

    Over the years, I've tried quite a number of gluten free pizza dough mixes and even tried making some from scratch from the recipes I've seen online. Though my kids were happy to eat whatever I make, some crusts came out cracker like or worse, slimy in the middle.  Finally, we had our favorite which is King Arthur's Gluten Free Bread and Pizza mix.  Just follow the instructions on the side of the box to the tee.

      Here's the list of ingredients I used:
      1 box King Arthur Gluten Free Bread & Pizza Crust Mix
      1 1/4 cups lukewarm water
      4 Tbs. olive oil + additional 4 Tbs. of olive oil for pans and drizzle
      3 Tbs. ground flax seed
      9 Tbs. hot water

    Since we can't have eggs (the ingredient required on the box), I use flax goo (flax seed and water mentioned above) as the substitute. That's the brown flecks on the picture.  I like using flax because it adds extra protein and nutrients to my dough as well.

      Preparing the dough usually takes about a full hour.  That includes the proofing time. The good news is that,  once the crust was pre-baked (the first baking before you add the toppings), it can be frozen for future use.  Oh before I forget, one box of King Arthur's GF Pizza mix will give you enough for two thin pie crusts.


         Here's what the dough looks like after mixing.  It puffs up a bit after the resting period.     

2. The Sauce

        This is one of the easiest part.  I don't need to complicate things by looking for a gluten, soy, dairy, egg and nut free pizza sauce.  Your favorite Marinara sauce works well.  I often have homemade ones in the freezer but I also stock up.  Our go to brands are Wegman's Organic Marinara and Simply Nature from Aldi's.  

3. The Cheese

         One of the trickiest as nothing beats the flavor of the regular dairy ones.  After so much trials and errors, I found out that the Daiya one works best.  To achieve that complex flavor, I would use  three varieties.  Usually, it's the Mozzarella, Jack and Cheddar.  A little goes a long way so there's no need to panic and finish 3 packages for 1 or 2 pies.  

4. The Toppings

      From grilled chicken to canned pineapples, our choices for toppings are endless. If we are having pizza at home, we tend to get more creative.  Oftentimes, we use all the leftovers in the fridge.  For school parties, we usually stick to the basics.  Some of the kids' favorite includes Applegate Farms Salami or Pepperoni and Wegman's Organic Turkey or Ham. 

        

        So, that's my easy recipe.  As long as you got the pantry ingredients and the pre-baked crust on hand, whipping up a pizza for a party or school activity is a breeze.  I hope you will find this handy as the kids go back to school.  

 - Roz       

           

Food Allergy Friendly Snack: Chow Chow Recipe

       Have you ever been in this scenario?  Your children have begged you for days or weeks to buy  a certain brand of cereal.  Then when you finally gave in and bought a box or two, each would excitedly eat about a cup.  After that initial tasting, the coveted product will find its way in the cupboard where it will join the rest of  the half finished containers of cereals.   

      I confess,  no matter how I try to be strict about this issue,  I always end up with a collection of cereal containers.  Though many would tell me, if nobody wants to eat it, just get rid of it.  The frugal in me often prevails.  How can I possible throw away food especially if I know that it is still good? Don't forget too that we are buying food allergy friendly and organic as possible.  So, those are prime commodities baby! 

       Before the food allergies, whenever I have the urge to clean the pantry,  I often crush those unwanted cereal into tiny pieces.  Depending on the kind, I add some to cookie batters, use it as muffin toppings and even crust chicken tenders with it. Since I started buying the more expensive types of cereal, I realized that I don't even have the courage to break those crunchy stuff into smaller pieces.  

       One day, while trying to bribe my Child #1 to eat some of these "forgotten" cereals, she asked me why I'm not making Chow Chow anymore.   It was one of her favorite snacks when she was younger. Also, the primary reason that kept her eczema from popping all over her body though.  

    Since I'm more confident now in making traditional recipes, allergy friendly, I immediately looked for my treasured recipe binder.  I know for a fact that the recipe isn't complicated.  Plus, I'm sure I have my reliable and tested product substitutes on hand.  Then the experiment began.

      To my surprise, the first try was a huge success.  Everybody not only gave the new Chow Chow recipe two but four thumbs up each.  Can you guess where they got the other two thumbs?  Anyway, this treat has become a staple in our monthly menu.  The new challenge for me is to make a batch last for at least 3 days.  

      How about you?  What do you usually do with those half eaten open bags of cereal?  Do you have any interesting recipes you would like to share?  I love to hear from you.  

- Roz

Ingredients:

     9 cups cereal (gluten free of course!)
     1 cup semi sweet chocolate morsels (I used Enjoy Life Foods Mini Chocolate Chips)
     1/2 cup Peanut free butter (I use No Nuts Golden Peabutter )
     1/4 cup non dairy butter substitute
     2 1/2 cups powdered sugar
     1 tsp. vanilla extract


1. Put the powdered sugar in a gallon size ziploc bag.  Set aside.
2. In the big microwavable bowl, combine chocolate, peanut butter substitute, non dairy butter and vanilla.
3. Heat the bowl in the microwave just until the chocolate chips are melted.  It usually takes about 40 seconds on high.
4.  Mix until well combined.
5.  Add the cereal and mix until the everything is coated with the chocolate mixture.
6. Immediately put the cereal mix in the bag with the powdered sugar.  Close and shake until the cereal is coated.
7. Pour the mixture on a flat tray and let it cool.
8. Transfer into containers with lid and store in the refrigerator.
9. Serve cold or at room temperature.

( I am a member of Amazon's affiliate program and the links I've included in this post will direct you to that site.)

Product Review: King Arthur's Gluten Free Bread Mix

         It is back to school season. That means preparing daily packed lunches and snacks. I sure you will agree that we always need some help and ideas on that department.  If you are dealing with food restrictions, the challenge doubles, right?

 

          Before food allergies were known in our household, we go thru loaves of bread like crazy.  As a mom of four, I consider a sandwich a lifesaver.  This lunch box staple is easy to prepare, a favorite among the kids and is very versatile.  Not to mention, bread is readily available and very affordable. 

 

         When we have to eliminate wheat, dairy, egg, soy, nut and peanuts from our diet, one of the foods that the kids missed terribly was bread.  I tried buying some gluten free bread but most of the gluten free brands contain either egg or soy which they can't have.  If ever I find a brand that met all their requirements, it was very pricey and tasted worse than a stale bread.  Of course, my children didn't eat it. A total waste of time and money!

 

            Not to feel defeated, I looked for gluten free bread mixes. I came across King Arthur Gluten Free Flour Bread Mix, 18 oz. For someone who hasn't made a yeast based bread before, the instructions found on the back of the box seemed quite easy to follow.  So I took the plunge and bought a box to try. 

 

         

            The original instructions mentioned that the bread needs 4 eggs and milk.  I decided to substitute flax milk for the regular milk.  In place of the eggs, I used a flax goo made with 4 Tbs. flaxmeal and 12 Tbs. lukewarm water. 

 

            After I combined all the ingredients, I smoothed out the top and let it proofed. Make sure to use a timer and keep an eye on the dough.  Depending on your home's temperature, the dough may rise early than the suggested time.   

 

             According to the box, baking time is approximately 55-60 minutes.  I have noticed that my bread was ready after a full hour.  Also, I suggest the use of an instant read thermometer to check the internal temperature.  This makes sure that the inside of the bread is done.

 

 

          Once the internal temperature confirmed that the bread is done, remove it from the baking pan as soon as possible.  The steam from the bread will make the sides soggy if  the loaf stayed inside the pan. If the container was well greased, the loaf will slide right off.  Sometimes, it may need some help. Use a bread knife to loosen the sides before turning it upside down to release.

 

 

            No matter how tempting it is, let the bread cool completely before slicing.  You're on the last step. I'm sure you don't want to end up with a crumbled mess. Patience is a virtue. 

 

            Baking my own gluten free vegan bread may be a little more time consuming. The result is worth every penny and effort.

 

           After using King Arthur's brand a few more times, I found out that the end product is very reliable.  The taste and texture is close to its gluten filled counterpart.  The crust is hard and crunchy while the inside is soft and hearty. It stays fresh at room temperature for about 3 days.  A loaf never last longer than that in our home.   All  four children always gives it a thumbs up.

 

           Now, it's part of our pantry staples.  Do you make your own food allergy friendly bread too?  Love to hear from you.

 

- Roz     

 

 

        

The Christmas Ham

      Growing up in the Philippines, a country where Christmas season officially starts on September 1st and ends on the Feast of the Epiphany, there are so many beautiful traditions that now I would like to pass on to my children.  Since we don't have the same 4 or so months of celebration here in the United States, I try to make December 24th and 25th as special as possible.

       Noche Buena or the Christmas Eve Meal is the highlight of the Filipino celebration.  This festive meal which usually takes place at exactly midnight, according to my late grandmother is a birthday party for Jesus Christ.  I remember family members would gather around the table, say grace and enjoy each other's company (or not! Well, one has no choice coz the elders require your attendance) while eating what seems to look like more than a week's worth of food. 

       For this year, I still continued the midnight feast.  However, I have to change the menu since most of the almost all the traditional food are not allergy friendly. Goodbye to the cheese platter, Buco Fruit Salad, Chicken Macaroni Salad, Embutido, Morcon etc.

        I was about to scrap the idea of having the star of the Noche Buena which is the Chrismas Ham since most of the pre-made hams aren't allergy friendly or if so, it's crazy expensive.  Come on, it's not Christmas without the ham!  

       While doing last minute grocery shopping at the local Asian store, I came across this nice sized fresh pork shoulder labeled as  Pork Ham.  Call it a light bulb moment but I was inspired to make my very own Christmas Ham.  Though I forgo the curing and the drying steps necessary for regular hams, this version is so easy to follow and delicious you'll come back for more.      

Ingredients:

3 1/4 to 4 lbs of fresh bone in pork shoulder
1/4 cup light brown sugar
1 1/2 cup pineapple juice
3 1/2 Tbs. sea salt
1 1/2 tsp garlic powder
1/4 cup rice vinegar
1/2 tsp cloves
1 pc sliced pineapple


1. In a big bowl, mix all the ingredients except for the pork shoulder.  Make sure the sugar and salt are completely dissolved.
2. Score the skin of the pork shoulder and put in the bowl with the seasoning mixture.
3. Cover the bowl and let the pork marinate for at least 2 hours.
4. Transfer the pork and marinade to an oven proof dish and bake at 400 degrees for an hour.
5. Lower the temperature to 350 degrees, cover with foil and bake for another 2 1/2 to 3 hours.  Baste the pork with the marinade every 30 minutes.
6. Once cooked, slowly remove the skin and glaze the ham with the sauce collected in the pan. Let the ham rest in the pan for 20 minutes.
7. Transfer to a serving dish and top with a sliced pineapple.
8. Slice thinly and enjoy!

- Roz