Further to my last dairy free post, where you’ll remember I moaned that everything contains dairy, I set about creating a meal plan for the week (having seriously lost my mojo with the whole planning thing since going dairy free) and hit a bit of a stumbling block when I realised that both of my usual pizza dough recipes contain milk. I’ve not yet figured out if it’s safe to replace milk with water in most recipes or indeed which of the fake milks are stable enough for baking – I can’t help but feel it’s easier to just avoid the typical dairy things altogether.
Anyway, pizza. We have homemade pizza most weeks so had a bit of a googley for a new recipe and found a good one that is so easy — ridiculously simple — I made Karl make it. Look at his hairy hands:
This one is for you if you want dairy free pizza (we’ll get to the dilemma of the toppings shortly) or if you don’t know how to make pizza dough. Of course in hindsight it’s a basic bread recipe and I’ve not the foggiest why I’ve not done similar before given that I make bread fairly frequently. Mega props to Elaine from Mortgage Free in Three for her idea of using a terracotta plant pot saucer as a bread / pizza stone – mine was cooked to perfection.
While on the bakingmad site I found a bunch of other recipes for kids including a pretzel one which I’m thinking of making with Izz as she loves helping me and I love pretzels. Win win. (I really should post some of the baking adventures we get up to.)
Anyway, back to the pizza: the big issue was not the pizza dough but the toppings. How on earth do you make something worthy of being called a pizza without the cheese? General twitter consensus was that this is a futile task but I’m up for the challenge. Ended up with very thinly sliced potatoes, courgettes and a drizzle of olive oil; I am sure I read this suggestion on a food blog somewhere. It was fairly pants as pizzas go. Topping suggestions on a postcard…