Don’t you feel like having digestive issues is the new norm? Almost everyone I know is either gluten free, lactose free, or all of the above. To no surprise, I’m jumping on the gluten free bandwagon, as well. I’ve been lactose intolerant for basically all my life. But that hasn’t really stopped me from splurging on things like ice cream and cheese. #sorrynotsorry. However, I’m now going completely lactose free, too.
Why am I doing this to myself, you might ask. Good question. My stomach doctor has put me on a diet called the Low FODMAP Diet. It basically means I have to eliminate a long list of foods (which are considered high in FODMAP.) Once I’ve maintained this very strict diet for 3 week, I’ll start to integrate those high FOMAP foods back into my diet. But, here’s the sucky part: whatever high FODMAP food doesn’t sit well in my tummy will be (or really, should be) eliminated from my diet entirely.
Anyway, tomorrow is pizza Friday at work, and I’m not going to let my dietary restrictions stop me from joining the fun. Solution? Make my own. Beet that FODMAP!
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 3/4 tsp xanthan gum
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp sugar
- 1 dry active yeast packet
- 1 1/4 cup warm water
- 1 tbsp olive oil
- cento all natural pasta sauce
- tomato slices
- shredder cheddar cheese
- shredded low moisture part skim mozzarella cheese
- fresh basil
- Preheat oven to 350 degrees F.
- In bowl, combine yeast and 3/4 cup warm water. Let set for 5 minutes to activate. Add 1 tbsp of sugar a few minutes after.
- In a separate bowl, combine white rice flour, brown rice flour, tapioca flour, xanthan gum, salt, baking powder and 2 tbsp sugar.
- Add the yeast mixture, olive oil and 1/2 cup warm water. Stir using a wooden spoon.
- Coat a baking sheet with non-stick spray and place your dough in the middle. Work from the middle to push and flatten the dough. Use a little brown rice flour if it gets too sticky.
- Flatten the dough to around 1/4 inches thick.
- Place pizza in the oven to pre-bake for 12-15 minutes until it begins to look dry.
- Remove from oven and spread cento all natural pasta sauce (basically the only FODMAP friendly sauce, since all others contain tomato paste,) and tomato slices. Sprinkle the cheese. Low moisture part skim mozzarella and cheddar cheese are considered lactose free as the contain less than .6 grams of lactose. However, it is recommended to have no more than 1 oz of cheese per meal. Add the fresh basil now or after baking, up to you.
- Place back in oven for another 15 minutes until crust edge is golden brown and the cheese is bubbly.
- And lastly, enjoy!!
What delicious gluten free recipe have you tried?