Homemade Parsley Pesto Pizza (Low in Salicylate)

Homemade Pizza Dough:

            ¾ cup Water (80 degrees F or 27 degrees C)

            1 Tablespoon oil (I recommend sunflower oil)

            1 Tablespoon sugar

            1 and ½ teaspoon salt

            1 Tablespoon Dry milk (or dry milk substitute)

            2 and ¼ cups Flour

            1 teaspoon Active Dry Yeast

Mix all this in your Bread maker according to dough instructions.

Once mixed Place on a lightly floured surface and divide and press dough into a 12-inch pizza pan, raising the edges. This recipe is enough for 1 thick crust pizza or 2 thin crust pizzas.

Spread Parsley Pesto sauce (see recipe under sauces section) over the dough and sprinkle with white un-dyed cheese of your choice. You can also top with leeks, ground meat, chunks of chicken or whatever other salicylate free food you desire.

Bake at 425 degrees F (218 degrees C) for 20 minutes or until crust is golden brown around the edges.

Enjoy!