Gluten-Free, Dairy-Free Pizza with Roasted Red Peppers and Pancetta

8 02 2009


I’ve been craving pizza.  What can I say?  at least I’m not craving beer (gasp!) to wash it all down.  Now, being GF/CF, a pizza craving normally presents some problems.  But I decided to get creative and experiment a little bit.  What’s the worst case?  An epic fail?

The plan:

I decided to purchase Bob’s Red Mill GF pizza crust and follow the recipe on the back of the bag since it seemed easy enough. (For an alternate Bob’ Red Mill recipe, click HERE.) I also bought some special “cheese” that works with my diet from Follow Your Heart that is dairy-free and gluten-free and even melts!  Whole Foods’ veggie tomato sauce and some roasted red peppers and pancetta are the other ingredients I’m using to complete the pie.

Directions: (my directions are according to Bob’s Red Mill mix

Rising dough

Rising dough

instructions and my own madness.  adapt accordingly)

1) Prepare mix according to directions.

2) Bake crust for 9 minutes

3) Top crust with roasted red peppers (I made these earlier or you could use canned ones) and pancetta (I pre-cooked the pancetta in marsala wine ahead of time), and cover with mozzarella or faux mozzarella (depending on your dietary needs)

4) Bake for 20 minutes at 450 degrees.

AND…the verdict is…EXCELLENT!!!!!!!!  really excellent.  The cheese, which I discovered is mostly made out of tofu, not only melts, but it actually tastes pretty cheesy!  This was my first attempt at making anything like this, and I can’t wait to try experimenting on the next batch!

The finished product!

The finished product!



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