Monday, March 18, 2013

Gluten Free Pizza - Try it!

~Gluten Free Pizza~

PIZZA - my arch nemesis!!! 
Oh how I love a good pizza, but it does not like me. 
I have always had a love/hate relationship with carbs, specifically gluten. Although I have never been diagnosed with a gluten allergy, I must say that my body does not function very good after digesting it. I feel more hungry and very tired and just plain YUCK!

It wasn't until after I changed up the household diet to reflect a more realistic meal plan for my oldest son who is ADHD & within the Spectrum of Autism disorders where I felt a difference in myself. It was almost immediately I saw a positive change in my son at the same time the rest of us started looking and feeling better (what wonderful side effect!)

Back to the PIZZA....

I have been experimenting (a lot) with gluten free pizza. None of which I was at all happy with. One of my recent experiments was pretty good. So until I find the "best" gluten free pizza crust, this will do.

1 1/2 cups shredded mozzarella cheese 
(chop cheese smaller or use vitamin/food processor to make smaller pieces)
1 1/2 cups ground almonds (can purchase already ground-I used my vitamix)
1/4 cup garbanzo beans (chickpea) flour  (can purchase already ground-I used my vitamix)
1/4 cup ground golden flaxseeds  (can purchase already ground-I used my vitamix)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 eggs
1/4 cup olive oil (or coconut oil melted-I prefer coconut oil)
1/2 cup water
*the ground nuts/beans/seeds can also be found at most heath food stores or even local grocery stores*

In large bowl combine cheese, almonds, garbanzo bean flour, flaxseed, onion & garlic powder, and salt. Stir in eggs, oil, and water and mix. (I used my table top mixer-kitchen aid brand)

Line a baking sheet with parchment paper, spread mixture. Lay a second parchment sheet on top of the mixture, press or use a rolling pin to flatten to desired thickness (I prefer thin crust pizza). 
Carefully remove top parchment sheet, mixture will be sticky. Use the back side of an oiled spoon or fingers to shape the edges of mixture. 

Bake at 400degrees for 20 minutes!

Top as desired, be sure to not use to many toppings or too much sauce, it may make it soggy.
I used mozzarella cheese, red onions & sweet peppers. I placed under broiler for about 2-4 minutes until cheese was bubbling and the veggies where hot.

I ate a couple pieces and felt full. The next day I reheated it in a toaster oven, it was just as yummy the next day.

There is so far not real swap for "pizza", however I like the way I feel after eating this pizza. So the swap is to get rid of the gluten. With that fact, this was very satisfying :-)

Happy PIZZA making!


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