Pizza Sauce: Dairy-free, Gluten-free, Soy-free
Unlike my First Try Fridays, this is a recipe I’ve tested until I liked it.
We eat a lot of pizza at our house. Usually, this involves a frozen pizza for those of us who don’t have allergies, and an individual pizza for Joseph. I use Udi’s pizza crust, and Daiya cheese. He didn’t seem to care for pepperoni, and since I am worried about what ingredients could be in it, I’m happy to leave it off. But I still felt like his pizzas were a bit plain, especially when I was dumping plain tomato sauce on the crust. So, I adapted Our Best Bites’ pizza sauce recipe to be dairy-free, and have been quite happy with it. In fact, I’ll even use this sauce on our own pizza on the occasions when we’re having homemade pizza.
I love that this recipe is one step – just combine all ingredients in a bowl. It means I can whip it up while the oven is preheating.
I found that 1/4 cup of sauce is enough to cover an Udi pizza crust. I’ll freeze the rest in ice cube trays for easy serving portions the next time I make pizza (2 cubes = 1/4 cup sauce).
At some point, I’m sure I’ll combine most/all of these spices into a container labeled “pizza seasoning” so I can save time in grabbing spice containers.
Adapted from Our Best Bites
Dairy-free, Gluten-free, Soy-free
- 1 8oz can tomato sauce
- 1 Tablespoon sugar
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon marjarom
- ½ teaspoon parsley
Combine all ingredients in a bowl and stir to combine.
Makes enough sauce for 4 Udi’s pizza crusts, or 2 average size pizzas.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
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