We've spent a lot of time over the past few years eliminating gluten, soy, dairy (mostly), artificial ingredients, and chemicals from our food and home. Shannon and Sophie both have dairy and gluten reactions, so even when we want to splurge and have a 'cheat' meal like pizza, we're better off making it ourselves at home than ordering take out.
We made these two pizzas over the weekend for less than $20 total, and they were not only delicious, but because we had control over every ingredient, they were much healthier than carry out! Here's everything you need to make it at home (the Daiya shreds are sold in cases of 12 2-cup bags, which comes out much cheaper than buying at local health food shops):
- Chebe Gluten/Soy/Dairy Free Pizza Crust
- 1 15oz can of Muir Glen Organic Pizza Sauce
- 1 bag Daiya Mozzarella Shreds
- 1 bag Daiya Cheddar Shreds
- 1 2-pound Tube of Ground Organic Chicken Sausage
- 2 Chopped Medium Onions
- 1 1-pound Container Portabello Mushrooms, Sliced
- 1 Bunch of Fresh Basil, Chopped
That's it! The pizza dough has to be spread thin on a baking sheet, then baked at 450° for 20 minutes after you mix it, before adding the ingredients. Saute the chicken sausage, onions, and mushrooms on the stove top until the sausage is cooked through. Then spread the pizza sauce on the baked crusts, layer the cooked ingredients and fresh chopped basil, then sprinkle Daiya cheese on top, and put back in the oven for another 10-15 minutes.
I use these baking pans and silicon sheets so the crust doesn't stick:
The wine, Sognare Syrah 2015, which was incredible and paired perfectly with these pizzas, was delivered to our door for FREE! If you'd like to learn how you can get paid to drink free wine, click here to read on...