Pizza is a regular Friday night thing around here. The kids call it pizza-and-movie night. We call it time-for-Mama-to-open-some-wine-and-eat-some-carbs-night. OK, maybe that’s just me. Anyway, at the end of a busy week of parenting and playdating and what-the-heck maybe even creating some art, it’s nice to relax with a yummy slice and a glass or two.
The problem is the next day. Both Mudpie and I realized that we don’t feel so good on Saturday mornings. Not wine hungover (we know what that feels like, thank-you very much), but as if we’d eaten some things that our bodies didn’t enjoy as much as our taste buds. Both of us have been on diets that restricted gluten, and I’ve noticed that when I cut back on dairy I tend to feel better. Also, there’s no way we’re giving up Friday night pizza. Hence the Gluten-Free Vegan Pizza project!
Mudpie led the charge on this one, gathering all the various required GF ingredients in this recipe. (Xantham gum, anyone? Yum, yum!) Also, Mudhoney saved the project at the last minute when we realized we’d forgotten the vegan gelatin. He graciously ran out to Whole Foods, knowing he would be rewarded with Sober Dad’s extra meat pizza before too long. Mudpie followed the recipe instructions, but of course couldn’t resist innovating by brushing the parbaked crust with olive oil, and sprinkling the edges with garlic powder and sea salt.
She added Daiya’s vegan mozzarella, along with some sauteed mushrooms and spinach, and voila, the first GFV pizza was born! Was it good? Well, all I can say is that Sober Dad (who moonlights as The Reluctant Carnivore over on my vegan blog) was enthusiastic about everything except the vegan cheese. He really liked the crust, and so did I, although it definitely didn’t crisp up the way a regular crust does. But bonus — no rise time! The crust was prepared and in the oven in less than 15 minutes.
We enjoyed one of our Menotomy Wine Club March wine selections with our virtuous feast: 5 Mile Bridge’s excellent ’05 Syrah. Big and bold, like you expect a syrah to be, but also sensitive, like a vegan, and tender like a gluten-free crust. A wine with both spunk and compassion. Note to self: see if I can re-order…