Author Julie Beyer RDN, author of Confident Choices: A Cookbook for IC and OAB, shares three recipes to help you perfect a perfect, low acid pizza with all the flavor and non of the acid burn! Enjoy! From icdietproject.com.
My Way Pizza (Serves 4)
Ingredients:
1 cup chopped vegetables (broccoli florets, cauliflower florets, zucchini slices, shredded carrots, sliced mushrooms, sweet bell pepper slices)
Olive oil, salt, pepper (as tolerated)
Pizza dough (recipe below) or two medium pre-baked pizza crust (like Boboli without problem ingredients)
½ cup Alfredo sauce or pesto sauce (both recipes below)
1 cup shredded mozzarella cheese
½ cup Parmesan cheese (if tolerated)
Directions:
Heat oven to 400°F. Spread chopped vegetables on cookie sheet lined with parchment. Drizzle olive oil, salt, and pepper (as tolerated) over vegetables. Place vegetables in hot oven for 5 to 7 minutes until very slightly browned. Remove from oven and set aside.
Divide pizza dough and placing on a pizza stone or large cookie sheet, spread into two, 10 inch circles. (Or place pre-baked pizza crusts on stone/pan.) Top each pizza with sauce, cheese, and vegetables. Bake for 10 minutes at 400°F or until cheese begins to turn golden. Remove from oven and let rest 5 minutes. Serve.
Basic Pizza Dough
Ingredients:
1 c. warm water
1 package active dry yeast
2-1/2 c. all-purpose flour
2 T. olive oil
1/2 t. salt
Directions:
Combine water and yeast in a large bowl. Add 1-1/2 c. flour and mix well. Add oil, salt and remaining flour. With clean hands, work the ingredients together until stiff dough forms. (Add last cup gradually—you may not need all of it.)
Knead dough on floured pastry cloth or board for 5 minutes or until shiny and elastic. Place dough into large mixing bowl that has been coated with olive oil; turn dough to coat it and cover with kitchen towel. Let dough rest for one hour in warm place until doubled in size.
Remove dough to lightly floured surface and split into two balls. Cover and let rest again for another 15 minutes. Dough can now be shaped into pizza crust. Follow directions above to make pizza.
No Cheese Pesto Sauce for Pasta or Pizza
Ingredients:
3 c. fresh basil leaves
1 c. fresh parsley sprig
4 garlic cloves, crushed
4 T. olive oil
3 T. toasted pine nuts (if tolerated)
Pepper, if tolerated, to taste
Directions:
Use food processor to chop basil and parsley. Add garlic and olive oil; process another 20 seconds. Add pine nuts and finish processing. Use as topping for pasta or baked potatoes, or as a garnish for chicken.
No Cheese “Alfredo” Sauce for Pasta or Pizza
Ingredients:
1/4 c. olive oil
2 T. flour
2 cans evaporated skim milk
1 t. minced garlic
1 t. minced onion (if tolerated)
3 T. fresh basil, finally chopped
1/2 t. salt
Pepper, if tolerated, to taste
Directions:
Heat oil in saucepan over medium heat. Add flour, whisking until smooth. Add remaining ingredients, whisking until sauce has thickened. Use as a topping for pasta or baked potatoes, or as a garnish for chicken.
