Monday, August 24, 2015

Pizza- Gluten Free Ratio Rally

Look at that rise and puffy crunchy edge
When I diagnose a patient with celiac disease or gluten intolerance, one of the first foods mourned is pizza.
Batter- yes this pizza dough gets spread not kneaded
Mourned with a passion and a fury by the teens, with wistfulness and longing by the adults.
Crunchy crusts, smeared with thick tomato sauce, dripping with cheese, accented by olives or pepperoni.
This is one of the main reasons patients cheat, because they want this so badly.
batter poured onto pizza stone
Or because it is a habitual, happy habit that is incredibly hard to break.
But cheating can lead to even more damage, the inflammatory cascade just compounds. No one should be eating food that makes them sick.
Spreading the dough
There isn’t a good reason to do this damage.
There are amazing pizza recipes out here in the blogging world, ready for you to seize the flours and bake.

You will, however,  have to wait just a bit for my recipe.
We love Kalamata olives
You see, this recipe is included in the upcomingGluten-Free Baking For Dummies
after 10 minutes in a 500 degree oven
Publication date is December 6th, just in time for Christmas. Till it is published, I can’t share the recipe, but I can show you how to make the pizza and point out all the other variations on this classic treat.
So my challenge for you this month is to bookmark this post,  use the links to try all these varieties of pizza till you find one to call your own.
Jenn of Jenn Cuisine is making Moitié-Moitié Sausage & Chanterelle Pizza
Meg of Gluten-Free Boulangerie created Pissaladière (Provençal flatbread w/ olives & anchovies)
TR of No One Likes Crumbley Cookies baked a Teriyaki Chicken Pizza
Erin Swing | The Sensitive Epicure Stuffed Pizza Pie: Spinach, Mushrooms, Sausage
Pete and Kelli | No Gluten, No Problem Grilled Pizza
Meredith / Gluten Free Betty Pizza
Brooke Lippy /B & the boy Dessert Pizza

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