Dairy Free · Gluten Free · Pizza · What's for Dinner?

The Return of Pizza, and Easy Olive Oil Biscuit Crust

If I eat what is served to me, grateful to God for what is on the table, how can I worry about what someone will say? I thanked God for it and he blessed it!

1 Corinthians 10:30 (MSG)

Dear Joey,

Ah, pizza.

When Emery was first diagnosed with his dairy allergy, we let the girls eat the cheese-laden stuff around him all the time. He was an infant, after all, small and snuggly and on a liquid diet. But once the kid showed interest in what we were eating–and then when he started walking and reaching and climbing, we panicked. (The sippy cup incident taught us our lesson). Clearly, we ditched the dairy.

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But, pizza.

We missed the weekly appearance of those slices dripping with cheesy goodness. The Friday night staple sent a signal, telling us something fun was about to happen, and helped us switch gears from get it done to let it rest. Missing the stuff so terribly, we switched to frozen pizzas–the Daiya brand, specifically (because it’s gluten free, too), because it seemed to be the variety most dairy free folks like best. Emery cheered when we set a slice in front of him, so happy was he to be eating the same food as his sisters, but Mia scoffed, saying it smelled funny. Addie wasn’t so hard to please–she liked it ok-ish, she said, but admitted it didn’t taste like our homemade variety to which she was accustomed. She understood why we made the switch, she said, but Mia seemed nonplussed by it all. Somehow we managed to get her to try a tiny bite, after which she insisted, “I don’t like it. It’s TERRIBLE!” and proceeded to cry.

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Since this could not be pizza.

So the vegan pies disappeared from our table for awhile (even though, admittedly, we still indulged in a slice of gluten free pizza once in awhile after the Goobies were tucked snug in their beds.) We figured keeping real pizza away from the dinner table might retrain the girls’ taste buds, and met their requests for slices of it with, “not for awhile, kiddos.” Serving slices of regular cheesy pizza to the girls alongside Emery’s vegan variety seemed like an unfairness we couldn’t get on board with. It didn’t go over well with Mia, so we appealed to her deep-set sense of justice and asked her how it would feel if we all ate peanut butter sandwiches for lunch while she sat next to us eating a ham sandwich instead. “Not good,” she grumbled.

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So, no pizza.

Time went by and little by little the girls’ taste buds adjusted (or just simply forgot how glorious the real stuff tastes) and eventually we played around with other vegan cheeses that ended up producing food that duped even our toughest critic. So, when things turned chaotic again just a few months ago and I found myself wandering the aisles at Sprouts trying to find frozen convenience foods that were 1) foods safe for everyone in our family to eat and 2) foods that everyone in our family would willingly eat,  I wondered: might it be time to give Daiya frozen pizzas another shot? I grabbed a couple of boxes and tossed them into my cart, asking God to grant favor over this small little thing that really doesn’t matter much in the scheme of things, but would be a huge help to my stressed out self. “Please God, help them eat it without grumbling about it?”

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Because, pizza.

Friday night rolled around and I popped those things in the oven and didn’t give anyone a chance to protest. Out they came, and I sliced them up and stacked them on plates and handed the Goobies their dinner with a feigned look of confidence. After prayers, they ate, and I heard nothing but the warbled sound of voices filling each other in on the day’s events in between mouthfuls of pizza. I silently cheered as I went about my business, only to be shaken out of my silent celebration by Mia’s persnickity voice saying, “Ahem–uh, Mom–is this Daiya?”  I was caught.

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Daiya? Pizza?

Clearly, I couldn’t pass the stuff off as anything but what it actually was, so I claimed defeat and simply said, “Yep.”

“I like it.”

Silence, as all three Goobies continued to scarf the stuff down as if they hadn’t had pizza in months. (Which, of course, they hadn’t.) My simple prayer at that point? “Thank you thank you thank you thank you.”

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Finally, pizza.

And so, since that day I made it a habit to toss a pizza or two into my shopping cart so our freezer is always stocked with them. In theory, this is a great plan: frozen pizza laying in wait is a convenience almost as good as the freedom to call out for delivery. But goodness those pizzas aren’t friendly to my wallet. So once the debris of moving began to clear around here, I got back into the habit of making fresh dough, slathering on some sauce and sprinkling on some Daiya at home, trusting that the Goobies would be excited about them as they were about the frozen variety that Mia now claims she loves. (Praise God.) There may not be any in the freezer at the moment, but don’t worry not: I’ll keep the simple staples stocked so we can have pizza on a whim just about anytime–even at the last minute. Feel free to ask for it as often as you wish. I expect the Goobies will too.

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After all, pizza.

Love,

Scratch

Olive Oil Biscuit Crust Pizza

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My mom mentioned biscuit crust pizzas to me this past year when a yeast dough pizza crust mishap foiled our Friday night dinner plans. It was during the time when I was trying to pass off pizzas made with Daiya to Mia with no success. I spent hours trying on making these pizzas and they wound up in a miserable heap that Mia refused to eat. Biscuit crusts were my mom’s secret weapon during my growing up years–a quick, fuss-free way to make inexpensive pizzas us kids loved. Sheet pans layered with dough and cheese and hamburger happened all the time in our house, and while I hadn’t remembered the biscuit crust specifically until she mentioned them, I do remember those big ol’ pans of cheesy goodness with the sort of clarity only a chubby kid can claim. My mom used Bisquick as a short cut to quickly produce pizza at the last minute: stir together a few ingredients, press the dough onto a pan, pile it high with toppings and pop it into the oven. What follows is my rendition of her biscuit crust, modified to be gluten and dairy free, and as written is free of the top 8 allergens. The combination of vegan cheeses listed below are what we prefer and produce a pizza that really does taste like the frozen ones that inspired it, but if you like the Daiya cheddar shreds, us that instead of the Follow Your Heart brand. As always, if your family doesn’t have food allergies, swap out conventional ingredients for the modified ones below (all purpose flour for gluten free flour; milk for flax milk; mozzarella and cheddar for vegan substitutes). Add other toppings as you like, of course. 

Ingredients:

For the crust–

  • 3 cups all purpose gluten free flour blend
  • 1 1/2 cups plain unsweetened flax milk
  • 9 Tablespoons olive oil
  • 1 Tablespoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon sugar

For the pizza sauce–

  • 1-15 oz can tomato sauce
  • 2 Tablespoons Italian seasoning
  • 1 Tablespoon granulated garlic

For the toppings–

Method:

First, preheat the oven to 450 degrees fahrenheit. Next, grease a jelly roll pan (use coconut oil cooking spray because it’s easy). Then, in a small bowl, mix together the ingredients for the sauce and set it aside, keeping it close because you’ll need it soon. Toss together the two vegan cheeses in another small bowl and keep that one close by too.

Move on to the dough: whisk together the dry ingredients, then add the oil and mix well until the flour and oil have combined completely and looks a little bit like really wet sand. Pour in the flaxmilk and stir until a soft dough forms, and let it sit to absorb the liquid for about a minute. Next, dump the dough onto the greased jelly roll pan and press it out evenly until it covers the pan completely and goes about 1/2 inch up the side of the pan, like you would with a pie crust. Slip the crust into the oven and par-bake it for about 5-7 minutes.

After that, take it out and spread the sauce evenly across the top of the crust, as thick or thin as you prefer. Sprinkle the vegan cheese blend all over, and add any other toppings you want to add as well. Slip the pizza back into the oven for 15-18 more minutes, or until the vegan cheese shreds have melted and started to turn golden.

Slice. Serve. Smile.

One thought on “The Return of Pizza, and Easy Olive Oil Biscuit Crust

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