When the recommendation first arrived to go dairy free, I mainly had one thought…pizza.
I mean, pizza has played a massive role in my life. It was the perfect birthday party food, the food we eat for Friday nights and we even received 9 pizza pans at our wedding shower!Basically I knew I’d need some help.
To my surprise, there was very little I craved in terms of dairy beyond pizza. I think much of that was due to the amazing book from Alissa all about why we needed to go dairy free and a serious guide on how to do it. In case you’re in this boat, a few resources:
Alissa has now released a brand new cookbook filed with recipes that are going to help you over that OMG how do I bake without butter or eat pizza with dairy hump….or at least it’s still great for me even years in to this dairy free life!
Mushroom Pesto Pizza
from Eat Dairy Free by Alisa Fleming
Makes 6 to 8 Servings
Cheese-free pizza is a surprising delight, especially when rich sauces and toppings are used. In this recipe, walnuts pair with mushrooms for rich, meaty, and earthy flavors, or cashews can be used for a creamier yet equally flavorful pesto. We use a good dose of parsley to add freshness and to keep the basil from becoming overwhelming.
- 1 or 2 dairy-free pizza crusts (see Crust Note below)
- 1 cup packed fresh parsley
- 1/2 cup packed fresh basil
- 1 cup raw walnuts or cashews
- 1/4 cup extra-virgin olive oil, plus additional for serving
- 1 garlic clove (optional)
- 1 teaspoon salt
- 2 to 3 tablespoons water
- 1 teaspoon lemon juice (optional)
- 4 to 6 ounces button or cremini mushrooms, thinly sliced
Additional topping options: pine nuts, cooked sliced chicken breast, sliced roasted red bell peppers, chopped tomatoes, crushed red pepper.
1. Prepare the pizza crust according to the directions on the package or the recipe.
2. Put the parsley, basil, nuts, 1/4 cup oil, garlic (if using), and salt in your food processor or
blender and blend until relatively smooth, about 2 minutes. With the motor running and the lid
on, add 2 tablespoons water and the lemon juice (if using) through the chute or feed tube.
Blend in another 1 tablespoon water if needed to reach a creamy, thick but spreadable
3. When the crust is ready to be topped, spread with your desired amount of the pesto sauce.
Top with the mushrooms and any of the additional topping options.
4. Bake for 5 to 10 minutes, or until the toppings are cooked to your liking.
5. Serve the pizza with crushed red pepper for sprinkling and extra-virgin olive oil for drizzling.
6. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Crust Note: This recipe makes enough pesto to cover four 8-inch or two 12-inch pizzas. If making a 15-inch round or 11 x 17-inch rectangular crust, you will need only 1 crust, but you might have leftover pesto. Enjoy it for lunch with pasta.
This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books,2018).
Photo by Nicole Axworthy
As always I love to dig in to why food is great for our health and performance!
This is fabulous for ensuring you don’t have any of those runner trot issues. Warm milk curdles…which means in your stomach as you workout it causes all kinds of issues.
Great antioxidants to remove free radicals from the body, it’s an adaptogen as well so it gives your body exactly what it needs to fight stress and boost your mood.
Meanwhile parsley is a natural diuretic and will help to take care of any bloating issues, it’s great for digestion and is antibacterial. Perfect as we try to find natural ways to avoid the flu.
High in Vitamin E, Folate and those coveted Omega 3 fats. These healthy fats are also going to make the pizza more filling to satisfy you!
Do you have a weekly pizza night?
Have you ever had to cut out a food for your health?
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