So what did I do with the lovely sauce I made with my fresh, organic, roma tomatoes? I made the pizza recipe from Cybele Pascal’s book, The Allergen Free Baker’s Handbook (amazon affiliate link). The crust was only so-so when I made it with guar gum but once I invested in corn-free xanthan gum it made a world of difference! I also adjusted the recipe to omit the olive oil in the crust mixture because I like a drier crust and I use flaxseed meal at the base of the pizza instead of cornmeal for the obvious reason.
The picture above is before the pizza went into the oven. There’s a fake cheese called Daiya cheese that people really rave about but it has corn-derived xanthan gum so our pizza goes without anything melty or gooey. Fear not, it is still tasty! We like to add halved grape tomatoes, chopped pineapple, and fried mushrooms & onions. This time around I went with just mushrooms and onions and the sauce was the star.
You can make the crust into two rounds but I have had the best luck making one big jelly roll pan full of the crust. We like to dip it in gluten free German mustard or just eat it as is. E never really liked the guar gum version of this crust but she’ll eat this one! To make this tomato free I would suggest just brushing extra olive oil on the crust and topping with caramelized onions, mushrooms, and diced pineapple. It turned out really tasty that way too.
I know I really write a lot about the Baker’s Handbook but it has really stood the test of time. We still make the recipes in it over a year later.
I read that most people only make three recipes out of any one cookbook, isn’t that wild? I’m sure I used to be in that category in the past. I mean, most of us know how we like to make certain dishes and we don’t go off the beaten path. I wish now that I’d have been more adventurous but at the same time I would get home from a long day at work and easy dinners sounded good to me. There is another book I adore but don’t cook from too much anymore, The Vegetarian Mother’s Cookbook by Cathe Olson (amazon affiliate link) and I should write a dedicated post about it because it was the book that made me feel competent in the kitchen.