This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here.
Food really does matter. For millions of people in this country, it matters in a different way. Some foods are poison for them. In my case gluten and shellfish are my poisons. For some, like Blondie when he listens to his body, it is dairy. For others it is peanuts. And hundreds more types of foods can be poison to people.
I spent the weekend with people with all different sorts of food allergies or sensitivities or moral oppositions. I hung out with the girls who run Crave Bakeshop in Portland (the only gluten-free bakeshop to win Cupcake Wars). I met Mrs. Alaska, Brandy Wendler and stole her crown for a minute. I got to see old friends like Amy & the Bronskis. I got to eat with Silvana and Cybele. I barely got to talk to one of my favorites, Laura Russell (if you like asian food, you need her cookbook).
But all of these people have something in common – they all have food that they can’t eat. Yet, you won’t find a more joyful group of people anywhere. We get together and it is like no time has passed at all. Then everyone goes home and it is like Kyra from Crave tweeted this morning, it feels like the end of summer camp and all your friends are a thousand miles away.
Our combined inability to different foods has spurred all of us on to write cook books and blogs, Cybele is even launching a cookie line (I threatened to follow her around in hopes that some cookies would fall out of her bag they were that good). Food matters to all of these people in a different way than just making sure we eat better. We all need to nourish our bodies and keep them free of a different kind of poison.
In honor of my friends (new and old), I am sharing a pizza with you. One packed full of flavor and topped with (mostly) good for you ingredients.
This week’s recipe was Whole Wheat Pizza and topping the pizza the food matters way. I steered clear of the crust recipe for obvious reasons, but used the toppings list as a guide to make this delicious gluten-free variety. You can view the original recipe at Nikki’s site and you can see how everyone else interpreted the recipe in the comments of the link up post on the Food Matters Project.
This recipe is linked to Slightly Indulgent Tuesday.
| Food Matters Project | Roasted Garlic & Red Pepper Gluten-Free Pizza |
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- 1 recipe pizza crust (choose your favorite, or use my favorite from [url href=”http://www.easyeats.com/recipes/1111-pear-pizza”] Easy Eats Magazine[/url] you have to be a subscriber to see the recipe)
- 1 1/2 tablespoons Williams-Sonoma Pizza Seasoning
- 2 heads of garlic, roasted and squeezed from the cloves
- 1/2 cup diced sun dried tomatoes packed in oil
- 1 12oz jar of roasted red peppers, cut into strips
- 6 ounces of chèvre frays (or any goat cheese or whatever your diet allows)
- 1 adult handful of shredded mozzarella (or any non-dairy substitute you prefer)
- Preheat your oven to 500 degrees (if you have a pizza stone, put it in a cold oven and let it heat up with the oven. Mix the pizza seasoning into your pizza crust and let rise (if your crust needs to).
- Divide the crust into four and roll out the individual portions. on a flat cookie sheet or pizza peel, sprinkle corn meal and place the crusts on top.
- Brush the crusts with the oil from the sun dried tomatoes and then spread with the roasted garlic.
- Divide the peppers and the sun dried tomatoes evenly between the pizzas.
- Sprinkle the cheeses over the pizzas and smash the toppings down a little if you feel like you have mounds of toppings.
- Transfer the pizzas to the pizza stone and bake for 15-20 minutes. (I had to bake my pizzas 2 at a time because of the size of my pizza stone). let the pizzas cool a few minutes before you cut them or eat them because they will be HOT!)
