Sunday, August 28, 2011

Gluten-Free, Dairy-Free, Tomato-Free, Nut-Free, Yeast-Free Pizza Sauce

If you're gluten-free, you're in luck. Tomato sauce and cheese are naturally gluten-free.

If you're dairy-free, nut cheeses are amazing! I used to make them all the time before realizing nuts were a problem for me.

If you're tomato-free, you can still have the cheese. Which is really the best part of pizza, right?

And if you're nut-free, once again, you can have tomato sauce and cheese. Lucky you!

Oh, and in case you were wondering, I try to avoid yeast too, hence the lack of nutritional yeast... (Ignore the fact that I'm eating this on a pizza crust made with yeast. Sometimes I do things that don't make sense.)

What if you try to avoid all of these things? (Note I said "try" because the only food I avoid at all costs, all the time, is gluten. The rest I do my best not to eat on a regular basis, but it still happens.)

For the gluten-free, dairy-free, tomato-free, nut-free, yeast-free crowd, there's got to be something other than Daiya! Don't get me wrong, it's been long enough since I've had real cheese that Daiya has started to taste pretty good to me. But the truth is, I don't seem to digest it any better than I do other processed foods. In fact, I'm not digesting much of anything well these days, but that's a post for another day...

Today is all about pizza. About pizza and not feeling left out. I've been making pizza crust like you wouldn't believe. I'm determined to uncover the secret of gluten-free pizza dough. I've made vegan pizzas, yeast-free pizzas, yeast pizzas, pizza with egg whites, you name it. And I've watched while my friends smothered their pizza crusts in tomato sauce, cheese, peppers, mushrooms, and all other sorts of melty, cheesy, ooey gooey goodness. I've been jealous. I've felt left out. I actually had to leave the room one night because the smell of melting cheese in the oven was more than I could handle.

But no more. I finally kicked myself in the butt and said, "Well geez Iris, stop whining about it and make yourself some sort of pizza topping that will make you happy!"

And I did.

Now, I make large batches and freeze them so that I have this on hand any time there's pizza. It's ooey. It's gooey. It's not cheese and I'm not going to try to tell you it is. But it's pretty damn good. And when I'm having a slice of pizza with this sauce, I don't feel so left out.

And the best thing is, it only contains four ingredients, is so easy as to not even need a recipe, and is a simple base that you can play around with to your heart's (or stomach's) desire.

I like to call it: Iris's Pizza Sauce.

What? You were expecting a more creative name? I'm sorry, I'm too busy eating pizza.

Iris's Pizza Sauce (Gluten, Dairy, Tomato, Yeast, Nut-Free)
This sauce is really too simple to have a recipe, but here you go. 
Play around with it to suit your taste buds.

Zucchini, cut into chunks (enough to fill an 8 x 8 inch baking dish)
5-8 cloves garlic, coarsely chopped
Olive Oil
Salt, to taste
Freshly Ground Black Pepper, to taste

  1. Preheat the oven to 350 degrees F.
  2. Fill your baking dish with zucchini, garlic, a generous drizzling of olive oil, and a generous sprinkling of salt and pepper. Keep it simple, or sprinkle on any other herbs or spices you think might taste good (suggestions: basil, oregano, marjoram, and thyme; paprika and chipotle pepper).
  3. Bake for 1 - 1 1/2 hours, tossing the zucchini about halfway for even roasting. You'll know they're done when the zucchini and garlic are both easily pierced with a fork. Let cool for a few minutes before pureeing in your blender or food processor. Make sure to add the liquid at the bottom of your pan too!
Can be kept in the fridge for days or frozen for future pizza/lasagna nights.  

My pizza crust recipe

More pizza sauce ideas from around the blogosphere:
Red Onion and Squash Pizza Topping from Straight into Bed Cakefree and Dried
Apple and Onion Marinara at Low-Amine Recipes

Have a recipe you love? Leave the link in the comment section and I'll add them here!

This post is linked to Seasonal Sundays at Real Sustenance. 


Valerie @ City|Life|Eats said...

Hi Iris, I owe you like three emails and a recipe testing email - I promise to get on all of that soon, but in the meantime, this looks lovely.

Can you do butternut squash and red onions - I love this nomato pizza sauce recipe: - it has lemon, but you could use vinegar maybe? I made it a lot when my husband was off tomatoes for a while on account of his stomach acidity issues.

Iris said...

Valerie, I can definitely do butternut squash and onions. As I was making this, it occurred to me that there are tons of alternative options out there made with vegetables...don't know why I didn't think of it sooner!

gfe--gluten free easily said...

Wow, Iris, that looks soooo good! Now I'm regretting that I used the two zucchinis found in the fridge yesterday in our dinner last night ...


Carolyn said...

Can you believe that this post just made me cry?? I discovered a year ago that I have trouble with gluten and rice. I just realized two months ago that my body also doesn't like dairy and nightshades (tomatoes, potatoes, peppers, tomatillos, eggplants). I had no problems giving up gluten and rice, but I've been struggling physically and emotionally with eliminating dairy and nightshades. I actually cried the day I realized that I couldn't eat a single part of pizza (crust, sauce, or cheese). Thank you so much for this recipe... it couldn't have come at a better time!

Iris said...

Thanks Shirley! xoxo

Carolyn, I hope you enjoy the sauce! Like you, I had no problem giving up gluten, but when I started to have to give up other foods too, it was (and still is) really hard on me. Believe me, I have my moments when it makes me cry too! Can you do yeast? I have a pizza crust recipe on my blog that I'm in the process of updating.

Carolyn said...

Iris, thanks for the suggestion of your pizza crust, I hadn't seen it before. I'm running low on flours right now, so I'll have to stock up again before I can try it. Do you have suggestions of what to sub in for the rice flour? I think I may make the For Life quinoa pizza crust for dinner tonight so I can try out your sauce. And I'm relieved to hear that you, too, find it harder to give up foods other than gluten. It's fairly easy to find substitutes for gluten, but much more difficult and frustrating for other foods!

Iris said...

Carolyn, I agree! I can do a gluten-free version of anything, but it's much harder to come up with cheese substitutes that make me happy. I would go with sorghum to replace the rice flour in the recipe. Really, you could use any of the other flours (millet, amaranth), but sorghum has the mildest flavor to me.

Michelle said...

Yum! I'm going to have to try this recipe out! I'm always looking for different ways to make pizza sans tomato.

I have two recipes for no-tomato marinara so far...

Beets and Pumpkin:

Apple & Onion:

I'm looking forward to adding your recipe to my no-tomato repertoire! Yum!

Lunges and Lunch said...

You have PERFECT timing! I just got an IBS diagnosis today and might have to say bye to the tomatoes I had reintroduced earlier this year.


Grammy Jean said...

OMG!!! Thanks so much for this great recipe. I needed something to add flavor and change up my usual GF pizza.Along with my 24 yrs of being Celiac, recently I have had to give up all citrus and acidic foods due to IC (Interstitial Cystitis). I may try this sauce on pasta too!!


Iris said...

Hope you like it, Grammy Jean! My mom has IC too, so I know how hard that is!

Nancy B. said...

This sauce has a wonderful texture. It feels rich and smooth like cheese sauce. My pizza crust was Udi's that had been in the freezer too long, so that wasn't a good test. But I also tried it on a stir-fry of potato, mushroom, spinach, and fried egg and it was great! It tastes like it should be bad for you!

I'm going to plant extra zucchini this summer!

Dorcas said...

Iris, could you post a link to your GF pizza crust recipe?
Thanks so much!!

Nancy B. said...

I know this comment is late, but I just discovered another use for this wonderful sauce. I need a quick warm veggie snack when I'm busy and too hassled to peel and cook. Today, I poured out some frozen peas and carrots and corn into a bowl, chipped out some frozen zucchini pizza sauce on top and microwaved it for two minutes. It was SOO good and so quick. I wish I'd frozen more from all that zucchini this summer.

Anne said...

This is exciting! I already make pizza crust from your cookbook a lot. I don't do tomato so I've been doing pesto, which is good, but this looks really good!! Thanks!


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