[AllergyPossible.com] Perfect Party Pizza is an Absolute Must! [RECIPE]

Every time my daughter would come home from school with a birthday party invitation, a bittersweet sensation would sweep over me. While I was thrilled that my daughter was being included (by being invited to the party), there was always this split, somber side to the invite. It served as a reminder that my daughter would only be so included. She wouldn’t be able to get excited about all of the fun things we tend to get excited about in anticipation of parties: such as cake, sweets, snacks, pinatas, and party favor bags that would likely be bursting at the seams with candy, (contaminated with nuts and other cross contaminated allergens.)

This is by no means a rant geared towards the party hosts; it’s a dis 100% directed at the unfair, and exclusive nature of anaphylaxis and severe allergies. A party is another event to be on heightened alert about in order to make sure my daughter doesn’t accidently come into contact with food particles that could prove to be life-threatening. I never aspired to be a hover mom, but allergies have me in the background conducting surveillance as though I’m some sort of secret allergen agent, ready to tuck and roll from out of the sidelines, if my daughter should need assistance.

That’s why I had to come up with delicious party foods that I could pack for my daughter so that she could be excited and look forward to her safe, party menu just like all of the other kids.

Without further ado, here is my recipe for:

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Perfect Party Pizza!™ [RECIPE]

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  • 1 1/4 C Brown Rice Flour
  • 1 C Organic Oat Flour
  • 1/4 C Potato Starch
  • 1/2 C Cornstarch
  • 1/4 C Tapioca Flour (or Sweet Rice Flour)
  • 1 tsp. Baking Powder
  • 1 tsp. Xanthan Gum
  • 1/2 Tbs Salt
  • 1 Packet Active Dry Yeast
  • 1 tsp. Honey (Do not feed honey to a child under the age of one because it can cause botulism. You can substitute with a tsp. of sugar or your sweetener of choice.)
  • 1 1/4 C Warm Water

INGREDIENTS for seasoning the pizza crust:

  • 1/4 C Olive Oil
  • Italian Seasoning
  • Black Pepper
  • Salt
  • Garlic Powder
  • Onion Powder
  • Additional Olive Oil to grease the pan with so that the pizza doesn’t stick.
  • Cornmeal Use this to scatter over whatever you grease the pan with to further prevent the dough from sticking to the pan.
  • Pizza (or tomato sauce).
  • A Mozzarella Cheese that’s safe for you (I use a plant based vegan cheese that is nut-free.)


Preheat oven to 525°

Using a spatula, thoroughly mix dry ingredients in a medium to large size bowl.

Next, I usually warm the water in the microwave for about 35 seconds (every microwave is different), just try not to overheat the water so that it doesn’t kill the yeast. I tend to sprinkle a few drops of the water on my wrist to test that it’s lukewarm.

Add honey, or sweetener of your choice, to the water and stir until it completely dissolves into the water.

Gradually add water to the dry ingredients bowl, as you stir with a spatula. After a couple of minutes mixing, it should look like a ball of dough. If it’s too thick or crumbly, you can gradually add some additional water until it resembles dough.

I used to proof this dough by letting it sit in a covered bowl for 45 minutes at room temperature. However, as I’ve experimented, I realized that I didn’t have to waste time proofing it.

The next step is to line a cookie sheet with aluminum foil. Then, coat the aluminum foil lined pan with olive oil, avocado oil, or butter (whatever oil/grease happens to be safe for your family’s allergies).

Now it’s time to spread out the dough. I usually rely on the spatula to help spread out the dough. You can make it a circle or a rectangle.

Then, in a small bowl, combine 1/4 C olive oil, Italian seasoning, pepper, garlic powder, salt, and mix. This mixture can be brushed or spread around what will be the crust.

Spread the sauce onto the dough, add cheese and any ingredients that you desire.

Bake in the oven for 20 minutes at 525°

Once you remove it from the oven, let it cool for at least 10 minutes before slicing and serving.


Xoxo – Monique


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Published by Monique Faella

Monique Faella: Wife, mother of two, artist, blogger, designer! Residing in Southern New England. I have a B.F.A. degree in Graphic Design. I have been drawing and painting since I could hold a crayon. I’m pretty much a self-taught painter since the only painting class I ever took was a brief, watercolor class, (hosted at my local library.) Making art is a craving that I need to satisfy.

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