Pizza is a very inexpensive meal that’s fun to make and gives kids a sense that they made their own dinner without actually letting them play with the oven. We started making our own pizza after Eva was diagnosed with food allergies because a lot of pizza places use pesto or other contaminated ingredients in their restaurants (making all of their food a no-go for us). I was intimidated at first at the thought of making pizza since we don’t have a pizza oven or a pizza stone or a pizza cutter for that matter. Turns out, it’s pretty easy!
Nut-Free Pizza Recipes (makes one pizza)
1 package of yeast (1/4 oz)
1 cup fairly hot water
1 tablespoon oil
2 1/2 cups all purpose flour (the King Arthur brand is mostly nut-free)
pinch of salt
1/4 cup sugar (optional – we like a sweeter crust)
Toppings (pasta sauce, cheese, olives, mushrooms, anchovies, etc.)
Mix yeast, sugar, and salt in water. Let sit for a few minutes. Stir in the oil and flour and mix until it becomes a ball. If it’s too sticky, keep adding flour. Let the ball of dough rise, covered with a dish towel, for 15 minutes. Spread it out on a pizza stone or a cookie sheet that you’ve greased with olive oil. Sprinkle garlic on the crust (if you wish) and bake just the crust for 10 minutes at 375 degrees. Take it out of the oven and add your toppings, making sure to check the labels for allergens. Most traditional pizza toppings are safe, but some things like certain kinds of pepperoni, sausage, artichoke hearts, etc. will have warnings. You also want to check your pasta sauce to make sure it isn’t made in a factory that also produces pesto (made with pine nuts). Once your pizza is topped, bake it for 12-14 minutes at 375 degrees. Enjoy!
NOTE: I usually double this recipe and make two pizzas at a time, even though we only eat one pizza (if that) in a meal because the pizza reheats easily for lunch and one jar of pasta sauce is enough for two pizzas.