Skip to main content

Zucchini in the Pizza Crust

My blog has several versions of pizza crust, some with oats (a gluten) and some without. Initially, I could eat oats but not other glutens, but one day after I ate it my ears had "airplane pressure" for days afterwards. Well, I quickly linked that to the oats after eating oatmeal a couple more times in the a.m. Now I'm completely gluten-free.
 
This pizza crust is gluten-free and made principally from quinoa, millet and zucchini. Over the past several months I've been experimenting with vegetables mixed with flours to soften the flour and aid with digestion and also to displace some of that heavy flour as my digestive (because of the candida) is so stressed. I've found that vegetables like liquified zucchini or riced cauliflower make excellent crusts for vegie pies and casserole crusts. I'm still in the early stages of experimenting with alternative gluten-free crusts, but here are three others I've made:

Pizza/Pie Crust (for rolling - has oats, a gluten)
Pizza Crust with Zucchini (for rolling - has oats, a gluten)
Quinoa-Millet Pizza Crust (quinoa, millet, flax, cauliflower, cabbage)

The pizza crust is a variation of the Pizza Crust with Zucchini but this one is gluten-free. Quinoa, millet, and some flaxseeds were ground to a flour in the BlendTec. It's an all-time favorite in our house and is sure a lot cheaper than the gluten-free crusts which have the "bonus" of guar gum, tapioca starch, potato starch, and the list goes on, of things that people with candida shouldn't even consider putting in their mouths.
Pizza Crust (for rolling)

1+ cup quinoa
1+ cup millet
3-4 tablespoon flaxseeds
2+ cups zucchini whizzed to a liquid
1 teaspoon sea salt
2 teaspoons rosemary
2 teaspoons thyme
2-3 tablespoons olive oil
water if needed
Blend the quinoa, millet and flaxseeds to a flour in the BlendTec and pour the dry mixture into a large mixing bowl. In the food processor, whizz a zucchini to a liquid and add it to the flours. Then add in the remaining ingredients to complete the pizza dough. The mixture should roll out easily if wax paper is used, or I find that I can easily press it out with my hands. Using the hands is, in fact, faster and the "dough" is very pliable and not that sticky. If it is, I just oil my hands a bit with olive oil or add a little more flour to the "dough" before trying to press it out again.
 
For toppings, first spread on a layer of pesto and closely together lay zucchini slices on top. Add a thick layer of spinach, large tomato slices, onion slices, and others like olives or peppers if so desired. Liberally shake on basil, parsley and thyme with more sea salt. Drizzle olive oil over the top and bake for 40+ minutes at 350F.
 


Served with a smile and a green smoothie - To our health!
 
Labels:

Comments

Post a Comment

Popular posts from this blog

Greenday Veggie Snacks: Okra, Onion, Pumpkin

I am a bit in love with my new little discovery at the international food mart in Itaewon, Seoul. The owner is from Pakistan and gets some of the oddest items mostly from the US, SE Asia, and the Middle East. Of course there's very little that I can eat because my diet is so limited, but my latest foray there unearthed some vegetable snack crackers imported from Thailand ... the brand, Greenday. There were three flavors available: okra chips, onion chips, and pumpkin chips. With only two ingredients listed on the package (their respective vegetable and then 2% rice bran oil), I had to give them a try. Not sure if I'd label them as only 2% oil though as they left a greasy film on my fingers, but they certainly are a nice treat. The okra and onion chips are my favorites. I find them much more flavorful than the pumpkin chips, but then my tastebuds prefer salty and sour to sweet so that's no great surprise to me in the preference. There's not much in a package (okra - 25g;...
Post a Comment
Read more

WARNING: Too Many Supplements May Up Cancer Risk

About three years ago I went to Hippocrates Health Institute. At HHI the lifestyle is 100% raw food and taking care of one's total dietary (includes supplements) health as well as total lifestyle changes, e.g. water, exercise, sunlight, sleep, etc. During the three week program, all participants were encouraged to sign a self-contract that toothpaste, shampoo, and cosmetics would even be the pure and natural kind. People, if they weren't on serious prescriptions, were even encouraged under doctor's guidance not to take their meds and especially to lay off their "health-supporting" supplements. Wow, Brian Clement, the program director and author of several books including Supplements Exposed , told about some people having such serious withdrawals from their supplements that they would have tremors and other disturbing side-effects. Unlike what marketing strategies suggest, these "healthy supplements" really aren't all that healthy! Warni...
Post a Comment
Read more

Insights on the Ketogenic Diet

From what I'm seeing on the Internet the ketogenic diet is a raging buzz word. It certainly was not so nine years ago when I first got so sick that almost everything I ate made me feel unspeakably ill. I can only say that the diet I undertook to deal with my symptoms was a desperate avoidance of almost every kind of reactionary food. Basically I became a grass grazer (lots of green leafies, coconut oil (which I discovered gave me energy and kept me from being too much of a skeleton) and just a few other simple foods -- See my horrendously constrained, but wonderfully restoring diet . Yes, call it strict, but it helped me tremendously!) Later a friend whose son has Doose Syndrome, a very rare form of epilepsy , looked at this blog and wrote back commenting on my keto diet. Never heard of a keto diet before so looked it up, and looked up the treatment for people with Doose. It was a bit hard to understand, eating to feed the brain ketones to burn instead of glucose that most peo...
Post a Comment
Read more