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
Salt, to taste
Freshly Ground Black Pepper, to taste
- Preheat the oven to 350 degrees F.
- 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).
- 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!
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.