Ever since I have been wheat and dairy free, it’s hard to find recipes my family will LOVE, especially substitutes for wheat/dairy-heavy recipes. This pizza is an exception. It’s like a cross between a casserole and a pizza, and you can make it ahead and freeze it. My 13 year old son said, “This is amazing!” The other great thing is it contains liver and vegetables that are rich in nutrients, without it being noticeable at all. The sausage spicing on the beef gives it a sausage pizza taste for people who cannot have pork and miss Italian sausage.
2 cups brown rice flour
1/2 c tapioca flour
1/2 c arrowroot flour
2 tsp xantham gum
3/4 cup kefir (or water with 1 Tbsp lemon)
Mix ingredients together and leave covered to soak overnight.
In the morning, preheat oven to 425 degrees.
1 Tbsp baking powder
1 t salt
and mix well.
1/2 cup of coconut oil or butter
Grease a 9 x 13 pan. Pat dough into pan, covering bottom and sides. Bake 10 minutes and remove from the oven.
Meanwhile, make the filling:
1 lb. ground beef
4 oz. liver, chopped fine or ground
3/4 Tbsp paprika
1/2 Tbsp fennel seeds
1 tsp garlic powder
1/2 tsp black pepper
2 cups marinara sauce (I will post a recipe soon, we always have homemade on-hand in the freezer)
2 carrots, shredded
1 cup sliced mushrooms
1 cup spinach
2 cups (8 oz.) shredded almond cheese or mozzarella
Brown meats together with spices. Add marinara sauce, carrots, mushrooms, and spinach, and simmer until vegetables are softened.
Spread filling into prepared crust. Top with shredded cheese.
Bake 10-15 minutes.