Pizza-Pizza!

I use Bob's Red Mill to make Pizza dough. There are several options out there of course.
We used to buy the Udi's circular pre-made dough (found in the freezer section at Bi-Lo and Harris Teeter- Publix no longer carries them, to my knowledge). And while those were delicious, it was $5 for only 2.
So now, we buy Bob's version. It can be made without egg and it only needs to rise for 20min. But here's my favorite part:  It makes up to 4 personal pizzas!

Here's how:

For this Pizza demonstration, I have already followed the package instructions given by trusty Bob.  {Add the yeast to some warm water/ let it sit 10min...mix in egg, olive oil and Bob's mix and stir....make 2 blobs of dough and cover for 20min}

Decide how you would like to lay it out. I like to spread it out all thin into two large rectangle pizzas. (that is the most convenient baking sheet I have on hand but you can use whatever you have)

When you spread it out, Keep your hands wet with water. Unlike when you work with Regular gluten-filled floury dough, this stuff is extra extra sticky. Keep your hands wet when you spread it out.

Bake it preemptively for 8min at 425F.

After this, you can put whatever toppings you want on it!

When you are satisfied with your toppings, go ahead and bake it for another 15 or 20min!


     I made this one with portabello, mozzarella, onion, chicken, mushrooms, and basil-pesto base...Yummy!

This one is my husband's favorite: Red sauce base with mozzarella, pepperoni, mushrooms, onions, etc.!

Here, I'm showing it before and after pepperoni (because I am a pepperoni Freak!)

The crust is perfectly crisp and the dough itself does not taste gritty! Love this stuff!

Gluten Free is... GOOD?

Going Gluten Free is not Just a fad.

Deciding to pursue a gluten free diet is actually saving lives.

1 out of every 133 Americans has been diagnosed with full blown Celiac Disease, while 1 out of every 24 has either a gluten intolerance or allergy.

10 years ago, that statistic read 1 out of every 6,000.

Celiac Disease is the most common genetic disease in America today. It effects your duodenum.
What the heck is that?
It's that space where your stomach ends and your small intestines begin. This part of your body is lined with feelers, sort of like hairs, that absorb nutrients. (We call these villi)
With Celiac, when you eat foods with gluten in them, your villi are stripped and can no longer absorb nutrients from your food.
(Picture a new tire being rubbed raw, even becoming bald by rough terrain)

That is where the problems begin. Symptoms of Celiac (even intolerance) can show themselves in so many different ways.
Some people are suddenly and dangerously anemic. Many people suffer with Chronic Irritable Bowel issues (constipation or diarrhea or both!). Some get migraines while others are lactose intolerant. Still, some people even have itching, peeling skin. Symptoms can also cause victims to lash out with nutty mood swings or make you infertile. Few unlucky people may have all of these issues.
Not everyone with Celiac has any of these issues (there are many more symptoms not mentioned here).

That is why it can be very difficult to diagnose. Ultimately, it can lead people to diabetes and other life threatening complications.


So if Celiac specifically causes so many problems, how do you fix them?
The sad news is, there is no cure for Celiac Disease. Following a strict GLUTEN FREE DIET is the proven way to mend your damaged body.

So where do you begin?
There are many blogs out there that speak to those who live a life free of gluteny goodness. This is just one of them.
I highly recommend  http://www.celiaccentral.org/Celiac-Disease/21/ (the National Foundation for Celiac Awareness) for information that is easy to understand and relate.

Celiac.org and Celiac.com are also great resources.

If you are just starting out and basically all that you know is that you can never ever eat sour dough bread or sheet cake or zaxby's celebration special, or a chicken quesadilla from taco bell ever again, I want you to stop for a second.
Take a deep breath.
(exhale)
It's going to be ok.

The best news of all is that there are alternatives for literally Any food that you can think of!

I am here for you.

You don't have to "live without". You just need to learn to substitute.
It's been more than two years since I have dropped the gluten. I have never felt better in my life! No, I don't eat those things anymore (although sometimes I dream that I accidentally go through the drive thrus at those particular restaurants), but I have learned to cook in a different way. It's the same, but it's different.

I'm here to tell you that eating gluten free food doesn't have to be disgusting. Although, I consider myself a realist; I know that there are some pretty gross gluten free foods out there
I'm also a very honest, picky eater. I have the right to be. I am an American after all. :)

Here is why this blog exists: I will post what I eat, along with how to make it. I will be honest about how delicious or gross it is and I will be happy to share insights along the way.
My dream is to one day open up an all gluten free bakery in the Charleston, SC area.
That is how good my GF cooking and baking is.

Seriously.
So with a little help, I feel confident that you can get a handle on making GF yummy too.

Let's do this!