Low Acid, Veggie Pizza – Yumminess!

Author Julie Beyer RDN, author of Confident Choices: A Cookbook for IC and OAB, shares three recipes to help you perfect a perfect, low acid pizza with all the flavor and non of the acid burn! Enjoy!

My Way Pizza (Serves 4)

Ingredients

  • 1 cup chopped vegetables (broccoli florets, cauliflower florets, zucchini slices, shredded carrots, sliced mushrooms, sweet bell pepper slices)
  • Olive oil, salt, pepper (as tolerated)
  • Pizza dough (recipe below) or two medium pre-baked pizza crust (like Boboli)
  • ½ cup Alfredo sauce or pesto sauce (both recipes below)
  • 1 cup shredded mozzarella cheese
  • ½ cup Parmesan cheese

Directions

Heat oven to 400°F. Spread chopped vegetables on cookie sheet lined with parchment. Drizzle olive oil, salt, and pepper (as tolerated) over vegetables. Place vegetables in hot oven for 5 to 7 minutes until very slightly browned. Remove from oven and set aside.

Divide pizza dough and placing on a pizza stone or large cookie sheet, spread into two, 10 inch circles. (Or place pre-baked pizza crusts on stone/pan.) Top each pizza with sauce, cheese, and vegetables. Bake for 10 minutes at 400°F or until cheese begins to turn golden. Remove from oven and let rest 5 minutes. Serve.

Basic Pizza Dough

Ingredients

1 c. warm water
1 package active dry yeast
2-1/2 c. all-purpose flour
2 T. olive oil
1/2 t. salt

Directions

Combine water and yeast in a large bowl. Add 1-1/2 c. flour and mix well. Add oil, salt and remaining flour. With clean hands, work the ingredients together until stiff dough forms. (Add last cup gradually—you may not need all of it.)

Knead dough on floured pastry cloth or board for 5 minutes or until shiny and elastic. Place dough into large mixing bowl that has been coated with olive oil; turn dough to coat it and cover with kitchen towel. Let dough rest for one hour in warm place until doubled in size.

Remove dough to lightly floured surface and split into two balls. Cover and let rest again for another 15 minutes. Dough can now be shaped into pizza crust. Follow directions above to make pizza.

(From Confident Choices: A Cookbook for Interstitial Cystitis and Overactive Bladder)

No Cheese Pesto Sauce for Pasta or Pizza

Ingredients

  • 3 c. fresh basil leaves
  • 1 c. fresh parsley sprig
  • 4 garlic cloves, crushed
  • 4 T. olive oil
  • 3 T. toasted pine nuts
  • Pepper, if tolerated, to taste

Use food processor to chop basil and parsley. Add garlic and olive oil; process another 20 seconds. Add pine nuts and finish processing. Use as topping for pasta or baked potatoes, or as a garnish for chicken.

(From Confident Choices: A Cookbook for Interstitial Cystitis and Overactive Bladder)

No Cheese “Alfredo” Sauce for Pasta or Pizza

Ingredients

  • 1/4 c. olive oil
  • 2 T. flour
  • 2 cans evaporated skim milk
  • 1 t. minced garlic
  • 1 t. minced onion
  • 3 T. fresh basil, finally chopped
  • 1/2 t. salt
  • Pepper, if tolerated, to taste

Heat oil in saucepan over medium heat. Add flour, whisking until smooth. Add remaining ingredients, whisking until sauce has thickened. Use as a topping for pasta or baked potatoes, or as a garnish for chicken.

By | 2017-07-14T18:08:01+00:00 May 20th, 2017|Appetizer, Main Dish, Snack|Comments Off on Low Acid, Veggie Pizza – Yumminess!

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com