My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Thursday, May 5, 2011

Egg Free Dairy Free Pizza Pinwheels

We had all of the ingredients out to make pizza, but then I came up with a different idea. I prepared the topping, spread it on the dough, rolled it up and sliced it into pinwheels. Once cooked, each pinwheel pulled apart to eat. We all loved the pizza done this way. Somehow, it was also more filling, even though it was the exact same ingredients.

Pizza Pinwheels

1 container (11-13.8 oz) refrigerated pizza dough
16 oz can tomato sauce
1 cup cooked ground beef
1 cup cooked ground sausage
4 oz chopped pepperoni
Seasonings desired such as oregano, Italian seasoning, garlic powder, etc.

Unroll the pizza dough on wax paper then flatten it slightly into a large rectangle. In a separate bowl, combine the tomato sauce, ground beef, ground sausage, pepperoni and seasonings. Spread the meat mixture evenly over the dough. Roll up the dough starting at one of the short ends. Slice the roll into 8 even pieces. Place the pieces in a single layer in a sprayed pie pan. Bake at 400 for 20-25 minutes or until the dough is cooked and golden brown.
* You can change the filling ingredients to suit your family’s tastes.

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