Living without gluten in a society that loves carbs, salt, fried foods that are high in fat and many other delicious products can be challenging when that is not part of your diet. Becoming comfortable with a diet that is high in fat and unhealthy is something many Americans are used to. The obesity rate in New England since 1991 has doubled and will continue to grow. The number of children diagnosed with Type 2 diabetes is reaching statistics higher than 80&.
They say you are what you eat, and ultimately I believe in that! Children and adolescents need to be taught from the start that incorporating healthier options into their diets are extremely important. As a child I constantly remember avoiding “green foods” on my plate. Today, I know that in order to feel lighter and healthier your diet needs to involve mostly green foods. Living without gluten is also a step I have taken to feel lighter and free of stomach pain (most of the time). Am I eating salads and broccoli everyday? GOD NO! In fact I am including a recipe for gluten-free PIZZA below from a great magazine, “Living Without”.
I have been searching for recipes that are fun and tasty without wheat for over a year now. Leave it to my mother to find a great magazine with everything we have been looking for and more! Check out the recipe and website for additional details on a gluten-free lifestyle.
1 recipe Easy Gluten-Free Pizza Dough
2-4 teaspoons good quality olive oil, divided
4 tablespoons good quality pizza sauce, divided
8 medium tomatoes (red, yellow and orange), thickly sliced
2 handfuls small, pitted, cured black olives, such as Nicoise
½ cup cubed Manchego or dairy-free cheese, optional, divided
-Freshly grated Parmesan cheese or dairy-free Parmesan cheese
-Fresh rosemary, for garnish
1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack and preheat the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.
2. Scoop half the dough onto a lightly oiled sheet of parchment paper. Cover with lightly oiled plastic wrap. Use fingertips and palm to lightly press the dough into a 12-inch circle. Use fingertips to create a rim of dough around the edge.
3. Drizzle half the olive oil over the surface. Top with 2 tablespoons pizza sauce.
4. Scatter half the tomato slices, olives and cheese over the sauce. Sprinkle with freshly grated Parmesan.
5. Repeat with remaining dough and ingredients.
6. Slide each pizza (with parchment paper) onto pizza paddle and transfer to a preheated stone, sliding pizza and the parchment off the paddle and onto the stone. If using a baking sheet, slide each pizza and parchment onto a baking sheet and set it on the lowest rack of preheated oven. Bake 20 to 24 minutes, depending on the thickness. The bottom of crust will be brown.
7. When done, slide the pizza paddle under the parchment and slide pizzas out of the oven. (Don’t worry if the paper tears a little.) Sprinkle pizzas with fresh rosemary and serve.
Each slice contains 110 calories, 4g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 183mg sodium, 53g carbohydrate, 4g fiber, 15g protein.