I thought I knew pizza. Before going gluten free and vegan three years ago, pizza was this greasy food everyone but me seemed to crave at all hours. I never really got why so many people in the city in particular craved it. Then I threw pizza out the window along with pasta, breads and most other foods I thought I couldn’t have anymore back when I had no idea there are so many gf, v alternatives.
Naturally, after giving pizza up it became the only thing I wanted. I wanted a cold slice with congealed cheese and onions for breakfast. I wanted the weird kind with eggplant and brussels sprouts always. I wanted to sit in a pizza parlor sipping soda between luke warm bites while two Brooklyn toughs talked about girls behind the counter.
Into the myriad of cookbooks I went, desperate to find a crust recipe. The results were nothing to throw a pizza party over. Frankly, they were depressing. My first attempts were dry, rock hard, crumbly piles of tastelessness. Then one day I got tired of hearing me talk about the simple beauty of crust, sauce and toppings. I looked at my marked up cookbooks and compared them to my inedible results and begged my bf to help me. I love cooking, but any recipe that relies on a baker’s precision destroys me. Measuring cups and me don’t get along. I can’t resist the urge to pinch out what looks like a tsp of baking powder rather than taking the time to use a measuring spoon. Too busy!
My go-to treat has taken a long time and countless failures to develop. It’s morphed into a monster, a delicious monster that’s more of a tasty flat bread topped with veggies (broccoli, cauliflower, bell peppers) and sauce. You can eat it with a fork, but the crust is stiff enough to hold like a slice of pizza. This is my happy comfort food after a long week, or a reward for running further than I’ve ever run before, which still isn’t THAT far, but I’m getting there.
I’ll be happy to share the recipe if I can ever persuade my bf to write it down. For now, feast your eyes!
My sister recently convinced me to switch out homemade marinara for this other-wordly creamy garlic sauce that never fails to have me licking my plate (no shame!). The sauce is made from a little vegan butter, chopped garlic and coconut milk. The sauce seeps into the crust so we do a thin layer on bottom and clump the rest on top like a gooey cheese.
Life post-cleanse is good.