Cutting out grains seemed like such an extreme step for me that it actually took me over a year of reading about it before I was willing to try it. I still eat rice from time to time, but outside of that, have found that I feel better without wheat and other grains in my diet. One of the challenges of eating this way is finding substitutes for old standards - like pizza - that taste good and are still satisfying. I have found a few different ways to build a yummy pizza using vegetables as a crust. The conclusion I have come to is that a good pizza is more about the toppings than the vehicle for the toppings, anyway. Smother your pizza in caramelized onions, mushrooms, and spinach, and suddenly the crust doesn't matter a whole lot. A loaded veggie pizza covered in finely chopped peppers, onions, mushrooms, dried tomatoes and olives tastes really good without bread products underneath. Below are my favorite options for veggie-based crusts.
If I'm cooking for the family, I make a "normal" pizza with a gluten-free crust for the kids along side my veggie crusted pizza. I hope one day they will love vegetable crusts, too, but we're not there yet. Option 1: Broiled eggplant slices Slice an eggplant into slices about 1/2 inch thick Spread on a baking sheet and sprinkle generously with salt. Let stand for 10 minutes. Rinse the slices off under cold water and pat dry. Grease the baking sheet with olive oil and lay the eggplant slices on the sheet. Bake in a preheated 450 degree oven for 10 minutes. Remove and set aside until you are ready to build your pizza. Cover eggplant slices with sauces, desired toppings, cheese, etc and bake for an additional 10 minutes at 450 degrees, or until cheese is bubbly and slightly brown. Option 2: Grated zucchini crust Grate 2 zucchini and wrap in a cheese cloth or clean dish towel. Gather into a tight ball and wring out excess water. Let sit for 10 minutes. Dump contents into a bowl and mix with 1 egg, 1-2 Tbsp rice crumbs (bread crumbs if you're not gluten free), and 1/2 tsp salt. Stir well. Press into the bottom of a well-greased baking pan or pizza pan. Bake at 450 degrees for 10 minutes. Remove from oven, cover with sauce and toppings, and bake for an additional 10-15 minutes at 450 degrees or until cheese is bubbly and slightly brown. You will have to eat your veggie pizza with a fork, but when the tastes of the toppings mingle under the high heat of the oven, you still get to have a very nice pizza experience. Enjoy!
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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