Cashew ricotta minimalist baker free#

The girls pizza had Daiya mozzarella shreds to keep it dairy-free, since Laura and I try to avoid dairy whenever possible. We went with pepperoni for our main topping, boys’ request. We split a couple bottles of wine, made pizza and I took photos. So John and I joined her and her husband Ben at their place on a recent weeknight evening. I convinced Laura to let me share her recipe and photograph her making it. As Nacho Libre says, “It’s the baaayyyyysst.”

Cashew ricotta minimalist baker free#

If you have gluten free eaters in your life you simply must try this recipe. She even prefers it over restaurant versions now and I nearly prefer it over GLUTEN versions at regular pizzerias! It’s that good. The result – oh man – no joke, the best gluten free pizza crust I’ve ever had. Then Laura had the brilliant idea to try her mom’s traditional crust recipe, only subbing in a gluten free flour blend in place of all purpose to keep it allergen-free. She and I both searched for gluten-free crust alternatives but always ended up with doughy, bean-flavored, less-than-memorable results. Laura’s family has always had homemade pizza on Sunday nights – a tradition she loved then resented after she couldn’t participate. But after rallying our spirits we ventured to explore new and better recipes together, namely ones free of gluten since it seemed to be the main culprit in her diet. We ate together all the time and the allergies imparted all kinds of complications. She was heartbroken for it and we were, too. The kind that require eliminating half your diet.

Not the kind that can be cured with an enzyme pill or avoidance of cheese.

This time last summer our friend Laura found out she had food allergies.