Welcome to Friday Fun with Rudi’s and GlutenFreeFantasy.blogspot.com! Kids on the gluten free diet often feel as though they are missing out on the good stuff. It doesn’t have to be this way, especially with the new variety of breads from Rudi’s! To celebrate the end of the week, we’ll delve into some recipes that are anything but boring. Christine Emmick, freelance writer, blogger and mother of four, will bring you a new fun family recipe the first Friday of every month.
August – Gluten Free, Dairy Fee Monster Pizza
Hi Rudi’s fans! My name is Christine Emmick. I am a foods and health writer and I’ve been gluten free for nearly three years. Here is a fun kid and allergy friendly pizza that is sure to please your hungry monster.
Stuff to Grab:
• Pizza stone – My baking stones have been with me for over a decade now and I won’t cook pizza on anything else! Of course if you are not as picky about the perfect golden brown color on your crust, go ahead and use metal.
• Grease – Use enough to grease the baking stone – I use palm kernel oil for its high temperature rating and lack of those icky hydrogenated fats.
• Rudi’s Pizza crusts – If your kids eat like mine, get two packages to make 4 pies.
• Pizza Sauce – ½ cup should do it – I make my own, but store bought is ok too, just watch for gluten and dairy ingredients. See the recipe for Aunt Christine’s Easy Gluten Free Pizza Sauce here.
• Daiya Mozzarella Style Shreds – Use the whole package – This vegan “cheese” is also soy free and has won awards, and soon you’ll know why. I have never tasted a better dairy free “cheese,” and you can see by the picture it melts like the real stuff!
• Red onions – 1 medium – This makes the monster mouth, head or hair.
• Whole black olives – One can should do it – These will be your monster’s eyes.
• Chunks of meat – About ½ pound – Grilled chicken cut into cubes or hot dog slices make good noses and cooked crumbled sausage makes for an interesting “skin” texture
• Pizza cutter – This specialty tool makes easy work of cutting up this super chunky pizza.
You may be wondering why the recipe doesn’t call for a ¼ teaspoon of anything. This method of recipe writing frees the reader to use their instincts, follow their gut, and find their inner chef. I mean, would anyone really notice a dash more salt in a vat of soup? Alright, go ahead and put it in, just taste it as you go OK?
Drag out your stoneware and decide where to put your crusts. You may want to take a trial run and move them around a bit.
Note: Food placement on stoneware is important because if one part of the stoneware is overheated while another has, let’s say a frozen pizza crust on it, the temperature difference could cause the stone to crack. I’ve had a baking stone bust apart violently in my oven for ignoring this rule. The loud noise was exciting, but finding my broken stoneware was certainly not worth the thrill.
Grease the areas under where your crusts are placed and put the crusts strategically over the greased spots and drop them. Kiddos can help with this.
Top with pizza sauce and spread as much as you’d like around to the very edge of the crust. Sprinkle enough “cheese” to cover the sauce fairly well, more if you really like the stuff gooey.
Top with monster parts in a pleasing, yet grotesque fashion. Anticipating that the pie will be cut into fourths, you can give each quarter their own monster parts.
Pick up stray toppings from the baking stone and toss them on the pizza. Bake in a 425 degree oven for about 20 to 25 minutes (less if you are using a metal sheet). Keep in mind that a baking stone heats up more slowly than a metal pan and therefore takes longer to bake. The tradeoff is that there are no scorch marks on the bottom of your yummy pizza.
Remove the pizza from the oven and let it sit for a couple of minutes. Then cut each pie into 4 equal slices. Now see if you can sneak in some fraction practice with lunch. Monsters like math, don’t they?
Christine Emmick is a gluten free, dairy free and soy free mom who loves to make food fun. You can follow her at her gluten free blog, www.glutenfreefantasy.blogspot.com, or on Facebook.