At first I was stumped as to how to make a salicylate and dairy free pizza. Pizza with no tomato sauce and no cheese? Store bought vegan cheese isn’t an option for someone who is sensitive to salicylates so even that can’t be used. But, it turns out there are some easy and delicious pizzas that can be made. My son who can eat anything often prefers his sisters vegan and salicylate free options. To save time, I often make this set of toppings on only half the pizza and put traditional toppings (tomato sauce and cheese) on the other half for my more traditional eater.
I have found ready made pizza crusts at Italian specialty stores that can be used (check ingredients of course), Trader Joes refrigerated pizza dough has been fine, and I also often make my own dough (recipe below). This is my recipe for Parsley pizza.
1 pizza crust or ball of dough*
fresh chopped garlic (about 4 to 6 cloves)
2 to 3 Tbs safflower or sunflower oil
fresh chopped parsely (about 5 Tablespoons)
Arrange pizza crust or dough on pizza pan (I have one that is metal with holes and another that is mettle mesh – both work well).
Mix garlic, oil, and parsley. Drizzle on top of dough and spread around evenly into a thin layer. Bake in oven at 425 for 10 to 15 minutes or until top starts to brown.
*Quick Pizza Dough
.25 oz active dry yeast
1 teaspoon sugar
1 cup warm water
2.5 cups bread flour or regular flour
2 Tablespoons safflower or sunflower oil
1 teaspoon salt
Dissolve yeast and sugar in warm water in medium bowl. Let stand 10 minutes.
Add flour, salt, and oil and mix until smooth. Let stand 5 minutes. Using flour to prevent sticking, pat dough into a ball and then shape into a pizza crust. Follow above instructions.