LACTOSE-FREE PIZZA
Make an easy family pizza and top with passata and your favourite ingredients. Delicious for all, it's ideal for anyone intolerant to lactose
Provided by Katie Hiscock
Categories Dinner, Supper
Time 50m
Number Of Ingredients 11
Steps:
- To make the pizza dough, tip the flour into a bowl, put the yeast on one side and the salt on the other. Make a well in the centre and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough, then tip onto a lightly floured work surface and knead for 8-10 mins until smooth and springy. Put into an oiled bowl, cover with a tea towel and leave to rise until doubled in size, about 1 hr.
- Heat the oven to 240C/220C fan/gas 9 and put a baking sheet inside to heat up. Knock the dough back into the bowl, then divide into two balls. Press the dough balls into flat rounds on a floured work surface, then roll into 5mm thick pizza bases, about 25cm wide. Transfer to two sheets of baking parchment.
- Mix the passata, garlic and oregano in a small bowl with some seasoning. Spoon the sauce over the bases, leaving a 1cm border. Scatter with the finely grated cheese and any of the toppings, if you like. Transfer the pizzas, cooking one at a time, onto the preheated tray with the baking parchment. Bake for 10 mins until the crusts are golden and crisp. Repeat with the remaining pizza.
- Top the pizzas with the rocket and the cheese shavings, then drizzle over the oil to serve.
Nutrition Facts : Calories 412 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
FLORENTINE DAIRY-FREE PIZZA
Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment). Add 1 tsp salt to one side of the bowl and the yeast to the other. Add 275ml lukewarm water and mix on slow until a sticky dough forms. Turn up the mixer for 5-6 mins until an indent pushed into the dough pops out quickly. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.
- Meanwhile, heat the oil in a frying pan and sizzle the garlic for a few secs, then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.
- Heat oven to 220C/200C fan/gas 7. Knead the dough for a few mins, then halve and roll each half as thinly as possible. Lay each base on a baking sheet dusted with the semolina. Divide the tomato sauce between the pizzas, spreading almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil. Cook for 5 mins, then crack an egg onto each pizza. Swap the baking sheets, then cook for 10 mins more or until bases are cooked through. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.
Nutrition Facts : Calories 827 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 140 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 3.4 milligram of sodium
DAIRY FREE CAULIFLOWER PIZZA CRUST
Make and share this Dairy Free Cauliflower Pizza Crust recipe from Food.com.
Provided by meggins
Categories Lactose Free
Time 25m
Yield 1 10 inch pizza, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
- Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
- Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
- Dumped cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.
- Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
- Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
Nutrition Facts : Calories 103.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 46.5, Sodium 207.6, Carbohydrate 8.4, Fiber 3.4, Sugar 3, Protein 5.1
ANNA'S LACTOSE-FREE SUPREME PERSONAL PIZZAS
My daughter has become sick recently, and as a result, has become lactose intolerant. She felt like she was missing out on dairy, etc. and she came up with these delicious little pizzas. She uses a vegetable derived cheese called Veggie Shreds. These pizzas are versatile- you can omit the chicken for a complete vegetarian version. You can also use real pizza dough if desired. Not lactose intolerant and looking for a great pizza recipe? Make using all regular ingredients for a delicious supreme pizza. Don't have spaghetti sauce in the house? Here's a trick- use a small amount of ketchup with a dash of italian seasoning- sounds weird, but tastes great nontheless! These pizzas can be popped into a toaster oven for a quick and nutritious snack. Enjoy!
Provided by edlos1
Categories Vegetable
Time 25m
Yield 4 mini pizzas, 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small frying pan, heat olive oil over a medium-high heat. Saute peppers, onions, mushrooms, snd minced garlic till slightly cooked. Season chicken with salt, pepper, and garlic powder- add to pan and saute with vegetable mixture until chicken is cooked and slightly browned. Remove from heat.
- Split pitas in half. Spoon on about 1 tablespoons of sauce onto each half. Spread over pita. Sprinkle cheese on top. Spoon some of the supreme mixture on top of cheese, and sprinkle a little of the red pepper flakes on top, if desired.
- Bake mini pizzas at 400 F for 5-10 min., or until cheese is melted. Watch carefully to make sure pizzas do not over cook. Enjoy!
Nutrition Facts : Calories 175.8, Fat 8, SaturatedFat 1.6, Cholesterol 23.2, Sodium 249.7, Carbohydrate 16.6, Fiber 2.1, Sugar 5.8, Protein 10.4
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- Pesto Pizza. In the summer, basil is easy to find and an easy way to sneak healthy food into kids' diets. Making dairy-free pesto is simple. Here's how
- Fresh Shellfish Pizza. For an elegant and unusual dairy-free pizza variation, try pizza alle vongole veraci, a cheese-free pizza with fresh or canned clams, tomatoes, garlic, and herbs.
- White Pizza. Fresh Roma tomatoes, garlic, basil leaves, and either olive oil or a dairy-free white sauce are another classic combination. If you choose the white sauce, you'll have the rich feel of dairy without the actual allergen.
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- Fruit Pizza. If you're looking for the crispy-chewy texture of pizza, why not try a fruit pizza made with vegan cream cheese? Fruit pizzas are kid-friendly and can take advantage of whatever happens to be in season—berries in summer, apples, and pears in the fall.
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