Recently, I had a major craving for something gooey and cheesy. Real cheese does a number on my stomach, so I don’t eat it at all, and I miss it like whoa.
When you have a lot of food intolerances and avoidances, over time, you tend to not care for a lot of the things you used to eat, and you become ok just not eating them. But, I think there are definitely exceptions, and I love to find creative ways to cook those not-so-digestive-friendly foods.
Broccoli bread was one of our family favorites growing up. My mom would reserve it for New Year’s Eve, so as much as we loved it, we only got it once a year. That’s probably what made it even more delicious. She would also make pepperoni bread, but today is all about the broccoli.
I took her basic recipe, switched out ingredients accordingly, and turned it into something I could eat without an instant stomachache. And voila!
Gluten-Free, Dairy-Free Broccoli Bread
-Bob’s Red Mill Gluten Free Pizza Crust Mix (or whatever gluten free bread dough you prefer)
-1-2 bags of Go Veggie! Mozzarella Shreds (this one is only lactose free, they also have a full dairy-free version here)
-1 bag of frozen broccoli (you can also use fresh)
-Salt, pepper, preferred seasonings
-Your favorite kind of tomato sauce
1. Preheat oven to 425°
2. Prepare the pizza crust as directed on the bag. You will divide the dough in 2, so ultimately you’ll end up with 2 loaves.
3. Boil a pot of water, add broccoli and cook for 3 minutes. Drain.
4. On greased parchment paper, using wet fingers, press out one half. I keep a small bowl of warm water nearby and keep rewetting my fingers as I press it out. Otherwise, the dough sticks to your fingers like no other. Repeat for the second half of the dough.
5. Sprinkle cheese on top of each half of the dough. You can use as much or as little as you’d like. Leave about a half inch border of dough.
6. Sprinkle the cooked broccoli on top of the cheese.
7. Season to taste with salt, pepper, garlic, or any other kind of spices you’d like. I just used salt and pepper. I’ve been keeping things a little plain recently, while I work to heal my belly, but it still tastes scrumptious.
8. With your wet fingers, roll one end of one loaf in and keep rolling/rewetting your fingers until you’ve reached the opposite end, tucking in the cheese and broccoli as you go. Repeat rolling for the second loaf.
9. Keeping the loaves on the greased parchment paper, place them on a pizza pan or cookie sheet, and bake for 20 minutes.
Let it cool a few minutes. Slice it, dip it, enjoy it.
You can use any combination veggies and/or spices you’d like…the recipe for some delicious cheesy bread is the same! Give it a try, and let me know in the comments below how yours comes out!
Love, Light & Warm Cups of Chai Tea,