Sunday, June 6, 2010

Pizza (Homemade and Corn-free)

Sometimes we just want sausage pizza. It isn't as easy as having one brought to your door, but my recipe is pretty easy. I can't believe we haven't taken pictures of our pizza yet, but I will post some next time we make it. There are several things that I do ahead of time that make it much quicker. First, I always shred my cheese when I buy it. I buy Kerrygold cheese when I am going to make pizza or Mexican so I shred all of it at once and put it in a Ziploc bag in the fridge. We prefer Dubliner for pizzas and it happens to be the cheapest, too. Woohoo!

I brown my meat with diced onions and garlic (you can just puree these in the food processor if you have a son like mine who doesn't like pieces of onion in his food but likes the flavor) and Italian seasonings for the Italian sausage. I can't find safe pork so I make mine from 75/25 pastured beef (some people consider this ratio too fatty but fat is good for you). It is delicious and easy - I could mix all the herbs into it and form it into patties while raw, but I prefer to just add the herbs to the meat while it is browning. I can't tell you specific amounts of herbs because I never measure. Just add the following to taste: fennel seed, rosemary, red pepper flakes, sage, sea salt. Add a little touch of organic sugar if you think it needs it - most commercial Italian sausage has some sweetener but we generally leave that out.

While my meat is browning, I chop my veggies and make my pizza sauce. I always add fresh basil, garlic, onions and red bell peppers (loaded with Vitamin C) on my pizza, but  you can add whatever you like. If you like broccoli on your pizza, go for it! Just beware of mushrooms since they can be grown on a corny medium. The sauce is very simple, too. You can mix this up and it will keep in the fridge for several days and it even freezes well (use it like pizza quick sauce). To a can of safe tomato paste, I add the following: basil, oregano, organic sugar, sea salt, touch of extra virgin olive oil and water. Stir it until it is smooth but still pretty thick (the only way to screw this up is to add to much water - err on the side of too thick rather than too thin). Then I turn my attention to the pizza crust.


Pizza crust for 2 round pizza pans:

4 cups flour (organic wheat is the only ingredient)
1 1/2 tbsp. baking powder
1 1/2 tsp. sea salt
2 - 3 cups of water (may need more)

Preheat oven to 425 degrees. Mix all dry ingredients in bowl and make a well in the middle (just an indention for the water). Add some of the water to the middle of the bowl and stir in the flour as you need it. When it gets all incorporated and you have flour left, add more water and stir more flour in. Do this until all the flour is mixed and you have a dough. Pour a handful of extra virgin olive oil into your palm and rub your hands together to coat them both. Pull the dough in half and put each half on a pizza pan. Making sure your hands are well coated, use them to push the dough to the edges of the pan. Don't worry about getting it perfect, you want it to look home-made, don't you? Bake at 425F for about 8 - 12 minutes. Take from the oven and cover with toppings. Bake for another 12 - 15 minutes and enjoy.

10 comments:

  1. why not use yeast? I hear baking powder can be derived from corn too!

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  2. No yeast without corn (Red Star in packets) can be found in my stores and I try to stick to products that I can find in my area if possible. I make my own baking powder since many of those do contain corn as well. Hain Featherweight baking powder is supposed to be corn-free but none of my stores carry it, either.

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  3. How do you make your own baking powder? And why not collect wild yeast? All you have to do is set a jar of warm water/flour mixture covered with cheesecloth out for a few days... once it begings to foam you've got your own wild yeast starter!

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  4. Homemade baking powder: equal parts baking soda, arrowroot powder, and cream of tartar

    I have sourdough bread on my list of things I would like to master one day. When I have more time I am going to try my hand at it and we will have sourdough pizza crust.

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  5. How do you avoid the irradiated cream of tartar? All that stuff is irradiated (thank god) to reduce dangerous pathogens that would otherwise make us very sick!

    So why type of salt do you use? Is Kosher salt ok?

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  6. I really never gave much though to the cream of tartar - I just buy the same brand as the spices that I use. My daughter can tell right away if it has corn in it. If it works for her, it generally works for all of us and she has never had a problem with the cream of tartar. I use sea salt with no additives but canning salt or most kosher salts are fine.

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  7. Green grasses are rich in precursors of vitamin E. Cows graze on 100% Organic GREEN Pastures and consume grass that is rich in Vitamin E. Vitamin E is a fat soluble vitamin and stays with fat portion of the milk. Milk from cows grazing in lush GREEN pastures is enriched with VITAMIN E, anti-oxidants and Conjugated linoleic acid (CLA). The CLA is a healthy fat.

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  8. Which is why we are happy to eat Kerrygold cheese from grassfed animals and why I wish I could afford to buy Kerrygold butter exclusively. I see that you sell high vitamin butter oil but I have never seen it in stores. Do you have a way to order it online? I would love to try it and write a review.

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  9. Can you find Horizon dairy products in your area, cheese, milk, sour cream, butter, etc.? They are corn free. I have a severe allergy to corn (I have anaphylaxis to it), and Horizon products have been great to have. I buy Kerrygold cheese also. :-) Kroger Prime Selection Organic semi-sweet chocolate chips have been fine for me also. I contacted the company first, and they said those chocolate chips don't contain corn or come into contact with corn.

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  10. I do have Horizon butter in my store and have used it on occasion. I've read that the Horizon cheese has cornstarch in the packaging and the fortified milk has corn oil as the vitamin carrier. Are you sure you have used these particular Horizon products safely? If so, I'll try to get them added to the corn-free food list compiled by the folks at the Avoiding Corn forum (link to this list included on the right side of this page). I'll have to look for those chocolate chips.....I've never seen them in my Kroger, but you know how it is with corn allergy. There are complete aisles that I never even bothering going down because experience has taught me there's nothing for me there.

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