When I was a kid, my grandmother would sometimes make something she called “pizza.” She spread Italian bread with spaghetti sauce and cheese and warmed up under the broiler. Given those roots, you will understand how I came up with biscuit dough pizza as a fast way to feed my dairy-free son.
Preheat oven to 450° F
- 1 cup all purpose flour
- 3 Tablespoons Earth Balance or other dairy-free spread/margarine
- 2 teaspoons baking powder
- 3/4 cup soy milk or other dairy substitute
Add the flour and Earth Balance to a medium-sized bowl. Cut the margarine into the flour using a fork or pastry knife until it has a texture resembling corn meal. Add the baking powder and soy milk. Stir until just moistened.
To make standard biscuits, drop by tablespoon onto a lightly-floured cookie sheet and bake 10 minutes. (You can also roll and cut them for more uniform shapes).
For pizza, grease a pie dish. Add the dough and lightly flatten with floured hands until it covers the bottom of the pie dish evenly. Bake uncovered for 7 minutes.
Remove from the oven and add desired toppings, such as tomato sauce, pepperoni, mushrooms, olives, etc, Grated zucchini makes a good substitute for cheese. If you have a favorite non-dairy cheese, add some.
Return to the oven and bake an additional 10 minutes. The crust should be lightly browned.