After discovering the dairy-free mozzarella recipe, I had to put it to good use. I had just made a batch of no-mato sauce, which could easily pass as pizza sauce, so I thought why not try to a gluten-, dairy- and nightshade-free margherita pizza?
As wonderful as this idea sounded, it was a big flop for me. I’m sure you’ve heard of the saying “it’s too good to be true”? Well, this one is. The individual ingredients: the moxarella and no-mato sauce were fine on their own, but when put together, they just didn’t work for me. Not sure why. I ended up throwing it away; again, you know how I hate wasting food. Some things are best left alone!
The pizza base is extremely gummy, and the mixture of sauce and mozzarella made my stomach turn a little. Not surprising, that I won’t be making this again. It was so much effort for so very little reward.
MARGHERITA PIZZA (gluten-, dairy-, nightshade-free)
pizza crust adapted from savory lotus: rosemary garlic flatbread
makes 1 pizza
for the pizza crust:
- 120 g (1 cup) tapioca starch
- 30 g (1/4 cup) coconut flour
- 1/2 teaspoon sea salt
- 120 ml (1/2 cup) full-fat coconut milk
- 4 tablespoons melted coconut oil
- 1 large egg, beaten
for the toppings:
1. Preheat oven to 230 C (450 F). Preheat one 30 cm (12 inch) iron skillet/frying pan and line with parchment.
2. To make the pizza crust: mix together the tapioca starch, coconut flour and salt. Set aside. In another bowl mix together the coconut milk and coconut oil, and then add the egg. Mix the wet and dry ingredients together, and spread mixture into the preheated pan to about 5 mm (1/4 inch thick) Bake for 10-15 minutes, or until the crust is as crisp as you would like.
3. Spread a few tablespoons of no-mato sauce onto the pizza crust and drop globs of dairy-free mozzarella on top. Return to the oven for another 4 minutes, or until the cheese is lightly browned.
4. Transfer pizza to a plate and scatter with chopped basil. Enjoy!