This is truly some of the best pizza you will ever eat! You MUST have a pizza stone to cook the pizza on or the crust will not cook evenly.
GLUTEN FREE RECIPE
Dough
Use Bobs red mill gluten free pizza mix. Mix exactly according to the package EXCEPT use only 1 “egg”- we replace the Eggs with Ener-G Egg Replacer found at Whole Foods or online to keep it cruelty free! Also, the mix makes enough for 3 pizzas, so we make 3 balls, let them rise, and put them in saran wrap in the freezer. They take about 5 hours to thaw.
Spray a light coating of the Spectrum Coconut oil on the stone. Spread the dough just like Chad does in this video using water. You MUST use the same amount of water to get the right consistency of dough.
Pesto Pizza Ingredients
GLUTEN FREE RECIPES
Pesto Pizza before cooking
1/2 small while onion chopped
2 large or 5 small shiitake mushrooms sliced
2 slices tempeh bacon cut into 1/2 inch pieces
1/2 container fresh no oil no cheese pesto
Daiya shredded mozerella
oregano
black pepper
capers
GLUTEN FREE RECIPES
Garden Pizza Ingredients
GLUTEN FREE RECIPES
Garden Pizza before cooking
1/2 small while onion chopped
2 large king trumpet mushrooms sliced
1 medium tomato
1 hot portugal pepper
1/2 small red bell pepper
1/2 poblano pepper
4 black olives
Daiya shredded mozerella
fennel & basil
GLUTEN FREE RECIPES
Cook at 400 for 30 minutes OR until edges of the crust are golden brown. let cool for a couple minutes and, you can cut that pizza right on the stone!
Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.^
Bye
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Studies of food are one of the most difficult to perform and control because they can’t control what people put in their mouths unless they have them on lock down. From my experience, I know that eating only sprouted wheat and very little of it has had a huge positive impact on my body. Now when I do eat bread – like sourdough – I have rock hard bowl movements. Im regular like clockwork, no problems, then if I go out (which is rare because we are vegan and refer organic) and eat bread the next day I have brick craps that tear me up. I know there is no science on that but my ass sure says there is! Also cutting out gluten based meats has completely changed our lives, my husband and I both react badly to gluten, I used to break out and don’t anymore. Of course this could be a combination of foods which I suspect is the cause of many food reactions. Also gluten makes my tummy bloat and I like it flat!