Sunday night never used to be pizza night. In fact no night is pizza night in Bill’s world. That’s because his wheat and cow dairy allergies have forced him to give up pizza forever. Until we discovered Sami’s Bakery Millet & Flax Lavash–a wheat-free, corn-free, dairy-free flatbread that makes a good foundation for pizza.
The first time I experimented with it I made Caprese Pizza on Lavash with goat cheese, Roma tomatoes, and fresh basil. This time I aimed for something more traditional: red sauce and pork sausage. Because we don’t buy Italian sausage, I added spices to ground pork that give it a similar flavor. And, sure, we use pasta sauce from a jar, but for a pizza base it’s pretty good. Although the crust is like a heavy cracker since it’s not made from dough, I was surprised how much this experiment actually tasted like real pizza!
Wheat-Free Lavash Pizza with Sausage
1/4 teaspoon fennel seeds
1 tablespoon olive oil
1/2 medium onion, chopped
1/4 to 1/2 lb. ground pork
Salt and pepper to taste
Pinch dried oregano
Pinch dried basil
Pinch crushed red pepper
1/2 cup Muir Glen Organic Tomato Basil Pasta Sauce (or a pasta sauce of your choice)
Splash of dry red wine, such as Sangiovese
2 lavash flatbreads
4 oz. Balkan sheep’s cheese, grated (or other semi-hard cheese that melts easily)
Serves 2 to 4.
In a heavy skillet, saute fennel seeds in olive oil 2–3 minutes.
Add onion and saute until tender; then add oregano and basil and stir one minute.
Remove onion mixture from pan and add pork, salt, pepper, and crushed pepper. Brown until crispy.
Drain meat and remove from pan. Add wine to skillet and deglaze pan.
Add pasta sauce to wine in pan and stir until warm.
Meanwhile, heat lavash on a griddle or flat pan until the bottom is brown.
Here’s how it looks when it’s browned on the bottom.
To assemble, put lavash on a baking sheet and spread the sauce on the flatbread.
Then add onion mixture, sausage, and cheese. Drizzle with olive oil.
Broil in the oven on low for 2 minutes, then turn pan around and broil another 1–2 minute, or until cheese is golden and bubbly. (Keep an eye on it as oven broiler temps can vary.) Cut pizza into quarters with a sharp knife or pizza cutter and serve.