How to eat pizza without worrying about gluten, nuts and dairy

When Margherita Pizza Dough came out in 2002, it was the first pizza dough that included gluten, coconut oil, nuts, and dairy.

The dough has been sold in the US and Canada for a decade and now accounts for 70% of the company’s sales.

The company recently announced it will be shutting down, but its legacy flour and margherita pies are still available in stores.

The gluten-free pizza dough is still sold at Whole Foods stores in the United States, and in Australia.

Here’s how to eat it without worrying that you may be allergic to gluten or nuts: 1.

Get the dough from a bakery or a pizzeria.

It’s not easy to get from a grocery store, but many restaurants do sell gluten-containing dough.

The pizza dough at most supermarkets is made with gluten-based flour, but the dough can also be made with coconut oil.

You can buy gluten-dough mix in large glass jars or the dough itself, which is a clear baggie that you put on a cookie sheet.

This is how I make Margheritas.

You’ll need two tablespoons of coconut oil and one tablespoon of lukewarm water.

Put the coconut oil in a saucepan and bring it to a simmer over medium-high heat.

When it boils, it will begin to steam.

After 10 minutes, remove the heat from the pan and allow it to cool.

Meanwhile, the luketee should be soaked in water and poured into a mixing bowl.

You want the lumps of coconut that remain to be soft and flexible, so it will separate from the dough and fall apart when you add it to the hot sauce.

This process can take several minutes, depending on how big you make it.

Add the lite coconut oil to the bowl and stir to mix.

Add a little water if the dough is too wet or too sticky.

Cover the bowl with a lid, and let it sit for 30 minutes to 1 hour.

(This is optional.)

When it’s ready, place it in a bowl and add the lube.

It should be able to float on the surface.

Then, remove from the heat and allow to cool completely.

When the dough has cooled, use a fork to break it up into smaller pieces, then place them on a parchment-lined baking sheet and let them cool for 30 to 45 minutes.

While they’re still warm, make the sauce.

Heat a small saucepan over medium heat and add 2 tablespoons of water, but don’t add enough water.

Add 1/4 cup of the lye and stir it vigorously to dissolve the lox.

Once it starts to bubble, add the other 1/8 cup and stir until the mixture has dissolved.

Add half the salt and the remaining 1/2 teaspoon of lye.

The sauce should be thick, but not too thick.

When you add the coconut milk, add 1/3 cup of it, and mix it well to form a thick paste.

Add in the remaining lye, and the coconut butter and mix well to combine.

Add more lye as needed, and continue to stir and mix until it’s all combined.

Remove from the saucepan.

Pour the sauce into a bowl.

The remaining 1 tablespoon of coconut butter will make a smooth sauce, and it’s also nice to add to the pizza.

This mixture should be smooth and gooey.

When pizza dough has made a thick sauce, you can add the remaining water and lye to the dough to thicken it.

You could also use a food processor and pulse it until the dough becomes slightly runny.

This will make the dough more firm.

Once the dough begins to rise, it should be ready to roll up into a pizza.

Once pizza dough reaches a temperature of 195 degrees Fahrenheit, it’s done.

If it’s too cold, it can be rolled into a thin crust.

If you don’t want to roll it, you could cut the dough into strips and place them in the fridge for about 15 minutes.

The crust will be easier to slice and the sauce will be richer, too.

This pizza crust recipe is available at the link below.

If the pizza crust is too cold for you, you’ll want to heat the sauce in a skillet and add a little more lukereese to thin it out.


Bake the crust at 200 degrees Fahrenheit for 10 minutes.

Once cooked, remove it from the oven and let cool.

You may need to cut the crust into strips.

If not, they should still be soft.


Once cool, slice it into 12-inch pieces and serve with the sauce on top.

This recipe makes 12 pizzas, so you’ll need about 3 servings of pizza dough.

You also might want to make a pizza sauce to serve on top if you want a light, sweet sauce.


Make margheritas and spread them with sauce.

I serve this

Back To Top