We've been wanting to make the leap to cheese-free pizza for awhile, but whenever we go out, it irritates us to be charged the full price if we ask for no cheese. So...I decided to make it myself. I started with a whole wheat crust recipe that's quick enough for a week night. I followed that with a pizza sauce that comes together in minutes. While this recipe does contain some grated Parmesan cheese, it could be left out without sacrificing any flavor. While the sauce sits to meld the flavors, I sauteed some sliced mushrooms so they would retain their meaty texture and sliced up some bell peppers and onions. About an hour after I walked in the door (with most of it spent doing other activities, I slid the pizza into the oven on the hot pizza stone. 15 minutes later--dinner was ready.
I was pleasantly surprised that I did not miss the cheese. This was good, and almost as fast as waiting at the pizza shop for them to bake us up a pie. If you are feeding more than two fairly light eaters, I'd suggest doubling the crust, as it only makes one 12-inch pie.
2 comments:
This looks yummy! We never use cheese on our pizza over here any more (and I do up a spelt crust). I find that if you put your favorite veggies on it, nothing more is needed.
If you're interested in a spelt version, my recipe is here:
http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/
I will try out your spelt version. And I agree--the veggies carry the show!
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