Ever since Lacy has learned about her allergy to anything with yeast, whether it’s yeast extract, “nutritional yeast”, or full blown yeast, pizza delivery has been completely out of the picture. We’ve had to make our own pizzas. And yes, we’ve discovered some great baking soda pizza crusts to make, but fixing homemade pizza takes away a little bit of the charm of “pizza party!” It’s such a hassle and it takes hours in the kitchen.
Sometimes our craving for pizza is worth all the work, but much of the time it’s not. So we’ve discovered a great alternative. It’s not only a good substitute for people with a yeast allergy, but it’s also great for diabetic family members, too!
Makes 8 pizzas
Serves 2 people
Prep Time: 15 minutes
Cooking Time: 20 minutes
16 wonton wrappers
16 thin slices of small sweet tomatoes (about 3 tomatoes)
1 cup mozzarella cheese
¾ cup Italian cheese
24 slices pepperoni
1 cup of your favorite store bought marinara sauce or pizza sauce
A cup of cool water
Other pizza toppings are optional (mushrooms, black or green olives, Canadian bacon, etc.)
STEP 1: Preheat the oven to 325 degrees.
STEP 2: Heat the marinara or pizza sauce on the stove, stirring occasionally.
STEP 3: In a skillet, fry the pepperoni on High heat. Don’t cook it with oil or water, the pepperoni has its own grease that it will cook in. Cook each pepperoni for about 1 minute on each side. This will free the juices and they will shrink and crisp up.
STEP 4: Spray 2 pizza pans or cookie sheets with olive oil cooking spray.
STEP 5: Place 8 wonton wrappers onto the cooking pans, about 1 inch apart. It’s ok for the olive oil cooking spray to soak into the little wrappers. Once cooked, the pizzas will pop up off the pan.
STEP 6: Place 1 or 2 tomatoes onto each wrapper and cover with a small pile of mozzarella. If you don’t prefer tomatoes, you can place the pepperoni here instead. Place 1 to 3 pepperoni slices, depending on how much flavor you like. If you have more than 2 toppings chosen for your pizza, you can also add 1 more topping along with the pepperoni. Just remember, the more toppings you put into the pizza, the harder it will be for the wanton wrappers to hold everything.
STEP 7: Cook for 5 minutes.
STEP 8: Place another wrapper on top of each pizza, then take a spoon and dip it into water. Line the edges of each wrapper with water to let the wrapper sink. Push the wrapper edges down on top of the bottom wrapper edges, to seal the pizza “crust” closed. If you filled the last layer too much, it will have trouble closing, and that’s ok. Just push the edges closed as well as you can.
STEP 9: Top the pizza with a spoonful of sauce, spreading the sauce evenly on the top. Place a pile of Italian cheese to cover the sauce, and if the pizza was filled with tomatoes, then place 1-3 pepperonis onto the pizza. You can also place other toppings on top with the pepperoni, if it fits.
STEP 10: Cook for 12 more minutes until the sides of the wrapper look slightly golden and you can hear the pizzas sizzling.
STEP 11: Serve the small wonton pizzas with salad.