On more than one occasion, several in fact, we have been invited to birthday parties serving pizza and ice cream. It’s pretty common party fare. The first time this happened, I was a little overwhelmed with how to either A: create a milk, egg, and peanut free (and fabulous) version of these, or B: convince my child that a safe alternative was just as good as what “everybody else” has. Well, after many years of practice, here is what we do now.
For pizza, we use Pillsbury Original Crescent rolls for the crust. Simply unroll the can and separate each triangle. Viola- pizza slices! Then we spread a small amount of pizza sauce on each triangle. We use Publix brand. Now you could add your favorite dairy free cheese, such as Daiya, but my kids, having never had cheese, think replacements are just… weird. Then, we apply 1-2 slices of pepperoni each. We use Hormel or Oscar Meyer brand. You could also add other toppings such as mushrooms, peppers, etc, but alas, we don’t like those either. Bake according to crescent package directions.
For ice cream, see the recipe we use here. In a pinch, we also love a few store bought dairy free brands, including So Delicious, and Tofutti. Be careful to avoid flavors that may have your allergens, such as peanut butter varieties.
For cake, see the recipes we use here. I make batches of cupcakes ahead of time, then freeze them without the icing on. I also freeze cupcake-sized servings of icing in sandwich baggies. When it’s time to leave for the party, I take the cupcake out of the freezer, place it in a storage container, snip the corner off a baggy of icing, add that to the container, and go. If I won’t be at the party with them to pipe the icing on at the last minute, I’ll pipe it on before putting it in the container. This method sometimes results in the sides of the container wearing most of the icing. I’ve tried to stabilize it by jabbing toothpicks in before I put the lid on, but I haven’t perfected traveling with pre-iced cupcakes yet!