Gluten Free Garlic Pizza with Sun-dried Tomatoes and Provolone

I had an earlier recipe for Gluten Free Pizza which was good, but last night I tried something different and it was goo-o-o-o-d!

I pre-heated my baking stone in a 400 degree oven. (Mine is well-seasoned, but if your isn't, be sure to grease the stone. If you don't have a stone, you can use an seasoned iron skillet, and of course, you can always just use a well-greased baking pan.)


In a bowl, mix:
1/4 cup plus 2 tablespoons garbanzo bean flour
1/8 teaspoon Italian seasoning
1/8 teaspoon salt (I used Garlic sea salt.)
3 tablespoons Parmesan cheese

Stir in: 
1/2 cup cold water
1 teaspoon olive oil (I used flavored olive oil from Tastefully Simple)

After you mix well, the batter will be about like pancake batter. With my pizza stone nice and hot, I poured the batter on and spread it out very thin.

Bake at 400 degrees for about 15 minutes. Watch it to make sure the top isn't getting too brown. I took it out of the oven and used a spatula to lift it up and flipped it over. This way the crust gets all nice and brown on both sides.

I topped it in this order: 

Flavored olive oil, spread thinly across top
Provolone cheese slices (I let cheese overlap crust so I got a really crispy cheese crust around the edges.)
Sun-dried tomatoes
Parmesan cheese
Pizza Seasoning sprinkled lightly

Put it back in the over for about 10 minutes until the cheese is melted. I liked this version the best because the crust stayed so crisp. I think it would be even better with fresh roasted garlic. Next time!

If you try this and have suggestions, leave them in the comments. Thanks. - D.


Image: FreeDigitalPhotos.net

Corn Belly

New post by Dr. Davis about the effects of corn on our bodies. Very helpful post. I keep the Wheat Belly Blog high on my list of favorites to check every day. Keeps me inspired and watching for those hidden sources of wheat and spurs me on in my overall ‘LIVEt’ - not DIEt. 

Corn Belly

Image: FreeDigitalPhotos.net

Waist and Weigh-in

July 2012: Today is Independence Day and I feel FREE! Free of sugar, a lot of starches, and most of all - wheat.  I have to remind myself now of how I felt before I started this new way of eating.

The other night, we stopped by the DQ and I got one of the new blizzards for chocoholics. I got the a small portion, and even with that limited amount, I tossed and turned until almost 5 A.M. I'm convinced it was the sugar. No more blizzards for me!

In the church where my husband and I pastor, we had two funerals in one week. Because our schedule was thrown into turmoil, I actually ate less that week, and gained weight! I snacked here and there and didn't get to drink as much water. Once I got back to my new 'normal' eating, eating more, eating healthy, and drinking lots of water, I immediately went back to my former weight.

I'm not losing weight fast, but I'm still feeling better and slowly, but surely, losing weight. In the long run, I suppose that's best, although with all the changes I've made, I'm surprised the weight hasn't come off as fast as it did those first couple of weeks. I know I need to incorporate more walking into my schedule, but I've been struggling with plantar fasciitis. Good excuse, huh?


March 2012:  I seem to be stuck in the weight department, but I measured my waist this morning and I'm down another whole inch! I was surprised. My body seems to be redistributing and even getting firmer. Which is weird, right? Not that I'm complaining...  ;D

February 2012: I'm finding that by eliminating wheat, I feel better and better with more energy. I haven't lost any significant amount of weight, but just feeling better has always been my goal - and seeing my waist again, of course! It seems as if my weight is redistributing, and it's nice to see my 'wheat belly' going down. Once thing I've noticed - it was a way of life to be sore and/or achy all the time. Now that I'm getting some relief, I've noticed if I had eaten a food with wheat in it, I really feel it the next day. But in a way, I'm thankful in that it reminds me to get back on track so I'll feel better ALL the time.

January 2012: I made it through the holidays with no setbacks. No baked goods - can you believe it? I did have a couple of pieces of candy - those dark chocolate-covered cherries are hard to pass up. I'm down a few more pounds - five to be exact - and still feeling pretty good. My waistline measurement has not reduced by much, maybe another 1/4 inch, but at least it's not increasing as it has in the past after every holiday.

The biggest change I've made - and I think a habit that sets me up for healthier eating the rest of the day - is to have Greek Yogurt and fruit for breakfast or cottage cheese with fruit and walnuts. I bought Stevia to sprinkle on the unsweetened fruit. In the 'old days' (last October?), I ate some type of so-called 'healthy' bar every morning. And then got ravenous within a couple of hours of eating.

Trying to find wheat-free foods, especially while eating out, is difficult, but not impossible. My birthday is in March, so I'm hoping by then to feel much better. The pervasive soreness I've dealt with for the past few years has abated, and for that, I'm very thankful.


December 2011: Finally! I'm starting to see my waist shrink. Down 2 inches. Whew! And I'm down about 11 pounds, although that's not my focus. My waist measurement means more to me as a gauge of my health. Now if I can make it through the holidays holding steady, I'll be starting the New Year on the right foot!

Crackers Made Me Want to Cry

I'm trying to stay away from the high-calorie, high-fat snacks I was so addicted to, like sour cream and onion potato chips or Fritos. It's been difficult to find alternatives. Sometimes I crave something salty and crunchy. The baked Lay's aren't too horrid and the barbecue ones are tolerable.

Last night I went to Costco with my daughter and found wheat-free, gluten-free crackers. I almost wept right there in the aisle.

My daughter said, "Better get two boxes."

You know how big the boxes are at Costco. I started loading two of them into the cart, and she cracked up.

"Mom! I was only kidding!"

Well, I wasn't! I have enough crackers for weeks!

Image: Robert Cochrane / FreeDigitalPhotos.net

Peer Pressure

Source: applebees.com via Donna on Pinterest

I've told everyone about the no-wheat lifestyle I've adopted, but I'm still being told that 'one bite won't hurt ya' when yes, it does!

After church Sunday, we went with another couple and my mother-in-law to one of our favorite restaurants, Applebee's, for soup and salad. So far, so good. No bread. Lots of salad.

Then came time to leave and Mother, who's about 100 pounds soaking wet, decided she wanted a blondie. It was really funny. She sat at a table with two men who won't eat much sugar because they are watching their triglycerides, a woman who's pre-diabetic, and me. Mother's always eager to share, but she couldn't get another person to take a bite. She ribbed me one more time, and I finally took two spoonfuls of the ice cream and nuts. Needless to say, I think she thought WE were all nuts not to have some of that deliciousness.

Okay, really. I'm too old for peer pressure. And especially from my sweet, li'l 90-year old mother-in-law!

Garbanzo Bean Flour Pizza Crust

Since I've gone wheat free, I've really missed pizza. I tried one recipe I had that used coconut flour and it was awful - like eating pizza off of a cookie. Yuck.

Last night I surfed around the 'net trying to find an alternative. I stumbled upon a blog with a recipe for "Socca Pizza for One" using garbanzo bean flour. It's different than a regular flour pizza crust, but it satisfied my longing for pizza.

Now, I'm still playing around with this, but here's what I did today:

I have a baking stone, so I put that in a 400 degree oven for about 10 minutes. Mine is well-seasoned, but if your isn't, be sure to grease the stone. If you don't have a stone, you can use an seasoned iron skillet, and of course, you can always just use a well-greased baking pan.


In a bowl, mix:
1/4 cup plus 2 tablespoons garbanzo bean flour
1/8 teaspoon Italian seasoning
1/8 teaspoon salt (I used Garlic sea salt.)
2 tablespoons Parmesan 

Stir in: 

1/2 cup cold water
Drizzle of olive oil (I had some flavored olive oil from Tastefully Simple that's delicious.)

After you mix well, the batter will be about like pancake batter. Today I was eager to get my pizza crust made, but next time, I will let this set for a bit in the fridge.

With my pizza stone nice and hot, I poured the batter on and spread it out. Today I left it a bit thicker, like a normal pizza crust. Next time, I intend to spread it out a bit thinner. I like a crispier crust.

Bake at 400 degrees for about 15 minutes. Watch it to make sure the top isn't getting too brown. I took it out of the oven and used a spatula to lift it up all around to make sure it wasn't sticking, then topped it with organic pizza sauce, mozzarella cheese, green olives (my spurge!), and imported Parmesan. Then I sprinkled the entire top with pizza seasonings. Play around with it. Add meat (I don't eat very much of that.) and veggies. Put it back in the over for about 10 minutes until the cheese is melted. 

Yum!

*Updated recipe 3/09/12: Last night when I made the pizza, I added 2 tbsp. of Parmesan to the crust mix. I let the mix sit for a few minutes and spread it very thin on my bigger pizza stone. What a difference! Totally changed the crust and it crisped up better, too.

Grain-Free Carrot Cake with Cream Cheese Glaze

 
I made carrot cake last night using new (to me) ingredients I've found to replace wheat. The recipe can be found here: Grain Free Carrot Cake.

I used dates, pumpkin, and added walnuts. The next time, I'm going to try raisins, applesauce, and pecans. It was really good!

I got all the way to the bottom of the recipe and discovered I didn't have any plain honey. I did add 1/4 c. dark brown sugar. I know - sugar's bad, but I didn't want it to be bitter and there are a LOT of ingredients that could have gone to waste. And really - a quarter cup for a cake that's 13 x 9? Wow. My husband even had a big piece and loved it.

I thinned the icing down to more like a glaze. I baked it in one of my broiler pans, so it was actually bigger than 13 x 9, so I turned my convection oven to 325 degrees and baked for one hour. Try it! I think you'll like it.

Image: Sicha Pongjivanich / FreeDigitalPhotos.net

Wheat: The UNhealthy Whole Grain-Part 1