Nickel Allergy Friendly Classic Beef Pizza

Total time1 hr 45 min

Prep time30 min

Cook time15 min

Nickel Allergy Friendly Classic Beef Pizza

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
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2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil, plus more for the bowl

For the beef topping

¾ lb ground beef (80/20)
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp red pepper flakes
salt and pepper to taste

For the sauce

1 can (15 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp kosher salt
½ tsp granulated sugar

For the pizza

2 cups shredded mozzarella cheese
¼ cup grated parmesan cheese

For serving

2 tbsp fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
In a small bowl, combine the warm water, yeast, and 1 tsp sugar. Let stand for 5–8 minutes, until foamy and fragrant.
2
In a large mixing bowl, whisk together 2 1/2 cups flour and 1 tsp kosher salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

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