Since having to drop both gluten and soy from my already narrowing diet, restauranting (eating out) has become a series of dangerous escapades. Angry chefs, confused date’s and exasperated waiters await me every time I set foot anywhere. Today I went to whole foods, hoping for somewhat of a reprieve. I ordered a gluten free - soy free - vegan pizza. They had to throw out the dough twice before getting a proper pizza in the oven. In the end, They ended up burning it and giving up. When Whole Foods gives up on you, you know you’re in trouble. Fortunately, my baking skills kicked in and I fashioned a mini pizza myself. 

Recipe Card: 

- Earth Balance (Frozen)

- Gluten Free Flour Mix

-Baking Powder (Gluten Free)

- Ice water

-Salt and pepper

- Olive oil

- Herbes

- Tomato Sauce

- Daiya Cheese

- Parsley Sprig 

Combine flour, baking powder, herbes, salt and pepper. Sift this mixture thoroughly. Grate in frozen Earth Balance and ice water as needed. Kneed Dough and roll into appropriate pizza shape. 

Punch a few holes in the dough and place in a 350 degree oven for 5 minutes. Then put olive oil on the dough and put on toppings accordingly. Then, bake until well done. Once removed from the oven, top with sprigs of parsley or other fresh vegetables.