I’m finding myself with Pizza on the brain these days. I think it’s because now that I’m getting mobile again I’m supposed to be watching my carb intake to lower my A1C number (wish me luck).
PIZZA SCONES
2c Flour
1/2c fine corn meal/semolina flour
1 tbsp baking powder
1 tsp dried basil
1/2 tsp dried oregano
pinch salt
1 tsp garlic powder
1 stick cold non-dairy spread (like Earth Balance), cut into pieces for blending
1/2c sun-dried tomatoes, I did a long chop
1c shredded dairy free mozzarella cheese
2 large eggs
3/4c plain soy milk
2c Flour
1/2c fine corn meal/semolina flour
1 tbsp baking powder
1 tsp dried basil
1/2 tsp dried oregano
pinch salt
1 tsp garlic powder
1 stick cold non-dairy spread (like Earth Balance), cut into pieces for blending
1/2c sun-dried tomatoes, I did a long chop
1c shredded dairy free mozzarella cheese
2 large eggs
3/4c plain soy milk
Pizza sauce for dipping
- Pre-heat oven to 375'F
- Spray cookie sheet with non-stick spray
- Mix flour, herbs, corn meal
- Cut in spread with a pastry blender - it should look like coarse large crumbs when you're done
- Place tomato slices in a bowl and cover with boiling water for 30 seconds
- Drain water and add tomatoes to flour mixture, then add non-dairy cheese
- Mix eggs and soy milk together - then add to flour mixture
- Stir it all together until it turns into a sticky dough
- Turn out onto a lightly floured cutting board and knead a few times until it sticks together
- Form into a round disk, then slice into sections
- I was able to slice mine into 12 slices
- Bake for 15-20 minutes or until golden brown
- Serve with your favorite pizza sauce
