Hello everyone and welcome to episode three of Safe Eats with Abby, a video series where I share allergy-friendly, yet surprisingly delicious recipes. Today is a special episode because rather than basing my dish off of a recipe, I’ll be cooking straight from my family’s personal menu. As the title suggests, it’s time for some pizza! I’ll be making two different types using a homemade gluten free crust: barbeque chicken and veggie.
Warning: The cheese I’ll be using in this video is goat cheese and does contain lactose. But even as someone who is allergic to dairy, I’ve found that goat cheese doesn’t negatively affect me the way cow cheese does. This is likely due to the differing proteins present within each milk. For a more in-depth explanation, click on this link. Otherwise, if you’ve got a plant-based alternative for cheese that you really love, feel free to use it instead!
Ingredients:
- 1 bottle BBQ sauce
- 2 slices bacon
- 1 chicken thigh
- Minced garlic
- ½ red onion
- 1 yellow bell pepper
- Cherry tomatoes, halved
- Fresh basil leaves
- 1 soft goat cheese log (6 oz)
- Goat gouda, grated (8 oz)
- 2 gluten-free premade pizza crusts – if choosing not to make your own
