Wheat-Free, Dairy-Free Pizza

 

Makes 3 12-inch pizzas

INGREDIENTS:

• 2-1/2 cup of wheat-free pizza dough flour from Namaste Foods
• 1-1/4 cup of warm water
• 1-1/2 teaspoon of olive oil
• 14 ounces of tomato sauce -- Rising Moon Organics Garlic & Basil Sauce is my favorite.
• 7 ounces of sliced ripe olives -- Napoleon is most convenient.
• 8 ounces of shredded soy cheese -- Soy-Sation is the best.
• As much pepperoni as you can get on the top (or your favorite healthier protein)
• Dried basil

PREPARATION:

Heat oven to 425° F.

Combine 1-1/4 cup warm water and 1-1/2 teaspoon of olive oil to 2-1/2 cups of dry mix (Namaste Foods Pizza Crust Mix).

Knead the dough for 2 to 3 minutes.  Use your hands.  If it sticks to your hands between your fingers, sprinkle some more flour onto the dough ball until it's just barely sticky.

Sprinkle some flour out onto the non-stick pizza pans and lay out 1/3 of the dough onto each of the pans.  Sprinkle some flour onto the top of the dough so the rolling pin doesn't stick to it.

Roll out the dough in the 3 12-inch pizza pans to about 1/8” thick.  I like to use a large tamari bottle with a round shoulder instead of a rolling pin.

Spread 4+ ounces of tomato sauce with basil onto each of the pizza crusts.

Shake out a bunch of dried basil if there's not enough in the tomato sauce.

Spread 2+ ounces of sliced black olives onto each of the pizza crusts.

Spread about 3 ounces of shredded soy cheese onto each of the pizza crusts.

Cover the top of each of the pizza crusts with pepperoni or whatever protein you prefer.

Bake at 425° F for about 12 minutes.