I’m not a fan of taking medications so I have decided to make some dietary adjustments to help alleviate some of the symptoms I have been experiencing. A friend suggested that I try eating gluten-free foods to see that will make a difference. So I am in the process of switching over and it is going to take some time because my family is not all that convinced about the changes I want to make.
So far everyone is on board but I know it is going to be a challenge but I think they will come around eventually. Below is a recipe I found http://www.glutenfreeliving.com.
•1 (8-ounce) can tomato sauce
•1 ½ teaspoons dried Italian seasoning
•¼ teaspoon garlic powder or 1 garlic clove, minced
•1 teaspoon sugar
•¼ teaspoon salt
•1 tablespoon active dry yeast
•1 teaspoon sugar
•¾ cup warm (110 degrees F) milk of choice
•2/3 cup brown rice flour, plus more for sprinkling
•¼ cup soy flour
•¼ cup tapioca flour
•1 ½ teaspoons xanthan gum
•1 teaspoon dried Italian seasoning
•½ teaspoon salt
•2 teaspoons olive oil
•2 teaspoons cider vinegar
•1 tablespoon olive oil
•1 ½ cups (6 ounces) shredded mozzarella cheese or cheese alternative
1. Make the pizza sauce (1 cup): In a small heavy saucepan, combine tomato sauce, 1 1/2 teaspoons Italian seasoning, fennel seeds, garlic powder, 1 teaspoon sugar and 1/4 teaspoon salt. Simmer, uncovered and stirring occasionally, for 15 minutes. Set aside.
2. Make the crust: Arrange oven racks in the bottom and middle positions of the oven. Preheat the oven to 400ºF. Grease (use shortening or butter, not oil or cooking spray) a 12-inch nonstick (gray, not black) pizza pan. Dissolve the yeast and 1 teaspoon of sugar in the warm milk for 5 minutes.
3.In a food processor, blend milk, rice flour, soy flour, tapioca flour, xanthan gum, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 2 teaspoons olive oil, cider vinegar and the yeast mixture, until the dough forms a ball. The dough will be very, very soft. (Or, blend in a medium bowl, using an electric mixer on low-speed, until well blended.) Put the dough in the center of the pizza pan. Liberally sprinkle rice flour onto the dough; then press the dough into the pan with your hands, continuing to dust the dough with flour to prevent it from sticking to your hands. At first, it will seem as though there is not enough dough to cover the pan, but don’t worry―it is just the right amount. Make the edges thicker to contain the toppings, taking care to make the dough as smooth as possible. The smoother you can shape the dough, especially around the edges, the prettier the crust will be. Bake the pizza crust for 10 minutes on the bottom rack.
4. Remove the pizza crust from the oven and brush the top with the pizza sauce. Sprinkle with the cheese and arrange the vegetables on top. Return the pizza to the oven and bake on the middle rack until nicely browned, 15 to 20 minutes. Remove the pizza from the oven and cool on a wire rack for 5 minutes. You may brush the crust edges with a little olive oil, if you like. Cut it into 6 slices and serve warm.
with Gluten free pizza sauce
onions, I didn’t want to over do it…my family can be very picky.