Lately I have been craving foods from my past. Not sure why but it has been fun trying to recreate them GF and healthy. Last weekend we had just gotten back from camping and I had nothing “planned” for lunch. All of a sudden a sandwhich I had made years ago popped in my head.
The only problem was that the sandwhich contained the following:
Salami Mozerella Cheese Italian Dressing Pilsbury Dinner Rolls
Hmmmm…so off to my pantry and freezer I went. I found….
GF, Nitrate Free, Grassfed Salami Goat Gouda Cheese (I had Diaya too but chose the goat this time, it would be great with Diaya Mozerella if you need completely dairy free option) Grapeseed Oil, Basil, Oregano, Thyme, Garlic Powder, and Sea Salt (all dried) Bob’s Redmill GF Pizza Crust Mix (Which I used grapeseed oil and flax instead of eggs. The flax ratio is 1T. flaxmeal with 3T. water, mix, let sit for about 1 minute and add for each egg) I also added some veggies I had around: kalamata olives, pepperchini peppers, mini bell peppers, onion, tomatoes!
Off to creating I went….
Step One: Make dough according to directions on pizza package! Step Two: Press out dough onto parchment lined cookie sheet, drizzle and smooth over with back of a spoon about 1-2 T. of grapeseed oil, sprinkle with basil, garlic powder, thyme, oregano (all about 1tsp each) and sea salt (about 1/2 tsp) Step Three: Put your favorite fillings in! I did some veggies, then salami, topped with goat gouda cheese
Step Four: Roll the dough, use parchement to easily remove dough from pan. Slowly and carefully pull off parchement (see video below), and seal edges! Put slits across the top of the loaf to vent. Put in 425 degree oven until golden brown. (about 30 minutes)
Step Five: Enjoy!