Gluten-Free, Yeast-Free Pizza

Who doesn’t love pizza! Well, I do think that there are those odd few that really don’t care for it, but in our house homemade pizza has always been a real treat.  I can remember growing up and having friends over so that we could teach them how to make pizza – the right way!  We always looked forward to those pizza parties!  Since doing the Alcat diet, we have not been able to have pizza because it is not quite “pizza” without good mozzarella cheese, or at least that is what my husband Tom said.  I make my pizza with dairy-free cheese, but he wanted to wait until he could have “real” cheese.

So, the three months were up on our dairy restriction so it was time to make pizza! The only problem was that not only could my husband not have cheese but he also has a severe intolerance to yeast.  I wasn’t sure how it would be to have yeast-free pizza but I was up for the challenge.  In the past when I have made homemade pizza I always have made my crust with spelt or kamut flour but this time I needed to make it gluten-free.  Well, just another obstacle to work around!

Luckily the internet is a wealth of information and I found about a thousand recipes for gluten-free, yeast-free pizza so I was good to go! Did I already mention that I am not good at following recipes? Well, I am not.  It’s hard for me to make anything exactly the way it says – I always seem to need to tweak something.  First problem – most recipes want you to use eggs, but it is not egg day, so I needed to either find a different recipe or change it.  I changed it, of course! I used arrowroot in place of the eggs.

My other bad habit is not reading all the way ahead in a recipe. I made the dough and rolled it out and proceeded just like I would have if I was making gluten pizza.  Oops, big mistake. You need to cook the dough first before adding the toppings.  Oh, well.  It was still delicious!

pizzaIt was a little gummy in the middle but it was rolled out pretty thin so it really wasn’t terrible!  But I wasn’t done, I needed to try it again. I searched the internet again and found this recipe:

2 cups water, 1 cup buckwheat flour, 1 cup rice flour, 1/2 c. almond flour, 1/2 cup ground flaxseeds, 2 tsp. baking powder.

I decided to give it a whirl, with a few embellishments.  It is not buckwheat day so I used Fearn Brown Rice Baking Mix which has brown rice and soy flours in it + 1/2 cup Teff flour and the rest of the ingredients.  I wanted to add gum just because I thought it would help with the texture.

I read the directions all the way through this time and remembered to cook the crust first.  This is not a crust that you roll out – more just spread in the shape you want.  I think I made it a little too thick, but overall I really liked the flavor and texture of this crust.

pizza2This is definitely a recipe that I will be trying again.  I think I could use it to make foccacia or spread some pesto on the crust and cook it.  I will keep you posted!  I think I could even turn it into a sweet bread.  Oh, too bad it’s late – I may have gone back into the kitchen to invent some dessert!

 

 

Kitchen Experiments – Lentil Loaf with Gravy

Well, it was another day 2 in the ALCAT diet plan and I did not know what to make again.  Some days are harder than others.  While I do eat meat, more than once a week is tough for me.  We had turkey the night before and so I was not in the mood for chicken.  So what to make?  Then it came to me!  I had thought about it a few weeks ago and then forgot again – Lentil Loaf!

I used to make it on occasion and I would use lentils, vegetables, oats, soy or rice cheese, and bind it all together with eggs.  Well, I was in luck because almost all of those things were on my day 2 list.  So, I cooked up my lentils with water and oregano and then I let them cool.  I sautéed scallions, celery and beet greens and then added them to the lentils.  I used some gluten-free oats like I would use breadcrumbs, and then I added some vegan soy cheese mozzarella style and then bound it all up with eggs!  I mixed it until it was all nice and moist and placed it in an 8’x8′ pan and popped it in the oven at 375.   I would often put it in a bread pan but I did not have as much time to let it cook so the 8″x8″ pan allowed it to cook much more quickly. I would say it was cooked in about 35 to 40 minutes.

While it was cooking, I took a little olive oil and put it in a small sauce pan.  I ground up some oats to make oat flour and added that to the pan as well. I cooked it over medium heat just for a minute to make a roux and then slowly added my chicken broth.  I cooked it over medium heat for several minutes until it began to thicken and there I had my chicken gravy!

lentil loafI sliced up some lentil loaf put it on the plate and topped it with the chicken gravy!  I must say it was another delicious meal!  I will remember this one the next time day 2 rolls around and I don’t know what to make!