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Food on Fridays with Ann
The family wanted pizza, so they ordered gluten-packed, dairy-coated standard pizzas from a nearby restaurant. I decided to try making my first gluten- and dairy-free pizza using a Udi’s thin crust. Actually, it’s vegetarian, too.
I smeared olive oil on the crust, then spread pasta sauce all over it.
Red peppers, thin-sliced yellow zucchini, chopped mushrooms, torn basil leaves. I did not add cheese, though I’m told Daiya Cheese Shreds
melt nicely. Sprayed the whole thing with olive oil thinking it would help the veggies cook, but that step may not be necessary. I was just guessing.
It baked for a while, maybe 20 minutes. I would have preferred the vegetables to have more of a roasted look, but they were flavorful. The basil was a great addition that I’ll definitely repeat even if I swap in different veggies.
The whole thing benefited from a few shakes of salt.
I called it a pizza, though without cheese it was basically an open-faced veggie sandwich. But that’s okay. Call it a pizza, call it a flat bread sandwich, call it Cooked Veggies Piled on a Giant Cracker (crust edges got pretty crisp). No matter. It tasted great and I’d make it again.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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Your photos are beautiful and taste tempting. I would call it a Giant veggie sandwich.
I like that! “Giant Veggie Sandwich” is what I’ll call it.
My link would not work with the widget because it’s over 100 characters! I didn’t realize there was a limit and have already linked the post elsewhere using this URL…so here is the link:
A Sweet Potato Dish for Summer
Your pizza looks delicious! My son does not like any toppings on pizza, so when we’re eating it in a restaurant we’ll get two toppings on half (same price as one topping) but when eating at home, we save money by ordering a plain cheese pizza (or baking a frozen one) and sauteeing veggies in a pan for the adults to enjoy on ours. Sometimes I have cooked them on the pizza, but cooking in a pan I feel better able to control how done they get.
One of our favorite pizza toppings is shredded kale cooked in olive oil with plenty of garlic!
That’s a great idea, Becca, to add to the cheese pizza–and thanks for suggesting a saute the veggies beforehand. I think that would have been a better plan for tastier veggies. I’ve never used kale…you have me intrigued!
I also like the idea of sauteing the veggies before adding them to an ordered pizza, and I will have to try the kale!
That looks delicious, Ann!
I’m wondering if roasting the veggies ahead of time (as in, you could use leftovers from another meal) would give you that roastedy goodness you wanted without over-crisping your crust.
Roasting them, yes, that would really bring out the flavor and give me more to work with during the week. Sheila, thanks for the idea–like you said, one step like that can give me lots of options later in the week (and save the crust)!
My pleasure, Ann! And that pesto idea that Megan offered–sounds awesome!
Honestly, I don’t mind what you call it – your dish looks delicious! What lovely fresh veggies! This week I have shared a super easy ‘Can’t Fail Chocolate Cake’. Thank you for hosting.
I’m starting to really love vegetables, and it’s a good thing since I’m a gluten- and dairy-free vegetarian! I had a cake recipe called Absurdly Easy Chocolate Cake. I wonder if it’s the same?
Looks good! I know I saw gluten-free pizza dough somewhere this week, but didn’t have room in the budget for it. I would try sauteing the veggies first before baking. I like the additional flavor of the saute.
I’ll have to figure out an easy pizza recipe. I think I saw one recently, too, made from something like almond flour. Thanks for reinforcing the saute idea. I’ll definitely do that or roast them next time.
I know I would like this, but I’m not sure my kids would it eat a “pizza” without cheese. We may try it though.
I didn’t want to miss two weeks in a row, so I hope you don’t mind that I linked a previous post.
I don’t think it really deserves to be called a pizza. And if you can eat cheese, go ahead and sprinkle some on! An interesting idea might be parmesan cheese.
I have to admit, pizza without cheese doesn’t seem very tempting. Roasted veggies with Olive Oil — yum, yum.
I posted a link for okra and tomatoes. I’m not much of an okra fan, but this recipe really worked — and my whole family ate it! Much less time consuming than trying to fry all those little buggers, too!
Julie, I’m going to visit your okra recipe. I love okra! Thanks for joining this week!
Sorry — my first okra and tomatoes link is a mistake. Check out take #2.
http://www.simplyrecipes.com/recipes/okra_and_tomatoes/
Wow, the photo looks fabulous, Julie!! I’m glad you linked it!
I am looking forward to trying this okra.
There’s a pizza place in Estes that uses pesto on their veggie pizzas to make it stick. They do a red pepper pesto that’s particularly good. Just a thought if you’re concerned about it holding together. Thanks for the fresh basil tip!
Great idea, and I love red pepper. Thanks for the idea, because I think it would really add some extra flavor. Because it’s missing the cheese, it definitely just tastes like a bunch of vegetables. They are tasty and I like them, but they could use a little oomph. Pesto would provide great oomph.
Ahhh the beckoning of pizza pie! We tried to find gluten-free for our gluten-free family member at the market last night. I really was surprised to see zero offered. Thank you so much! Fabulous recipe Ann.
I’ve seen gluten-free pizza crust recipes. I’ll have to poke around and find one, so that I don’t always have to rely on Udi’s.