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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (123,390)
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5/6/12 8:17 P

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I think prebaking the crust long enough makes all the difference. I also top it with olive oil, Itallian seasoning (parsley, basil, garlic and garlic salt) and mix some pecarino romano sheep cheese in the crust for extra flavor before I prebake and then top with my favoites for the last 10 - 15 minutes of baking. Your flour blend sounds interesting will have to try. Smiles Barb

Smiles from Barb!!

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
5/6/12 3:11 P

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Thanks for the suggestion, Ivory! I had come up with my "perfect" ratio of flours in the crust but I never wrote it down... it was just in my head. So when I gave up dairy and spent months without pizza - well the ratios went bye-bye too. I like both sorghum and millet flour, so I'll give that ratio a go next time I make it.

I think my problem was mostly that I didn't pre-cook my crust enough and maybe didn't even roll it thin enough (although it seemed pretty dang thin to me!). Next time I won't be in such a hurry and make sure my crust is ready before topping it.

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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IVORY1825's Photo IVORY1825 Posts: 7,702
5/6/12 1:52 P

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My perfect pizza crust uses sorghum, millet, and tapioca flour at a ratio of 1:1:2 and a heaping teaspoon of xantham gum per cup of flour. I also spread olive oil in the bottom of the pan because it helps crisp the edges since the "fry" in the oil in the pan.

Another idea, which I used to make pizza for a friend who is allergic to dairy and tomatoes, is BBQ chicken pizza. He also does one with just cut veggies spread on the crust and sprinkled with oil and herb and a small amount of non-dairy cheese.

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WRITINGDIVA1's Photo WRITINGDIVA1 Posts: 294
4/30/12 9:09 P

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I'm sorry your pizza wasn't what you expected. A good crust would totally help. My sister who is severely allergic to dairy uses daiya because her fav vegan place used it. It was only available to restaurants for a long time.

A tip, don't tell your kids what they are eating. My sister doesn't tell my niece that she is eating gluten free because she complains if she knows she is eating gluten free. However, unbeknownst to her, she's been eating gluten free 80% of the time. She has no idea.

Good luck finding gf and dairy free items.

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/29/12 9:49 A

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The pizza was... eh. I haven't made the crust in so long that I had lost track of which flours I used when it was good. And I don't think I cooked it long enough (or it wasn't rolled thin enough) so the base of the pizza was pretty iffy. The cheese was definitely interesting! I was skeptical by the original texture but it smelled good. The consistency and taste on the pizza was more like cream cheese than mozzarella. I like cream cheese and haven't had it in so long that I was pleased with the flavor. My kids weren't fans, but I made them their own real mozzarella pizza, so they were set. I'll definitely use it again (maybe in eggs next time?) but need to keep playing with the crust. Ugh!

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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WRITINGDIVA1's Photo WRITINGDIVA1 Posts: 294
4/29/12 1:28 A

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I'm glad you found Daiya. Good luck to you in making your pizza! Can't wait to hear what you think of it.

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/28/12 4:45 P

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I can't do casein, so I believe goat and sheep milk are out as well. And I'm too nervous right now to "try" anything remotely dairy... stomach pain and a rash aren't worth it.

I picked up a package of Daiya mozzarella today to try out - I'm keeping my fingers crossed! Wish me luck! If it doesn't work, I'll just do naked pizza and hope I can keep everything balanced on top :-)

The greatest glory in living lies not in never falling, but in rising every time we fall.

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DJ4HEALTH's Photo DJ4HEALTH Posts: 42,426
4/28/12 12:18 A

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You could also try goat cheese.

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/27/12 10:53 P

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Thanks for the ideas! We have a Whole Foods right around the corner so I'll check out the Daiya option. Looks very promising - I'm excited! I know I could go cheese free, (I usually pack my pizza with lots of good stuff anyway, and have never put much cheese on) but I just like how cheese ties it together.

As far as gluten-free pizza crust, I have adjusted the Gluten Free Girl (and the Chef) a little bit and the trick there is pre-cook. It's pretty good - chewy, but I like it that way. I don't know how I've tweeked it right now, but I'll look it up in the morning. Here's the link to the page I got the original recipe from: glutenfreegirl.com/gluten-free-pizza
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The greatest glory in living lies not in never falling, but in rising every time we fall.

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WRITINGDIVA1's Photo WRITINGDIVA1 Posts: 294
4/27/12 10:13 P

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Do you have access to Daiya? It's an amazing vegan, dairy free cheese that is made from tapioca. And it actually melts. I love it on eggs or anything else where I'd usually use cheese. If there is a Whole Foods by you they should have it. It is also available in shreds and they have wedges available now.

There are three flavors. Honestly, the cheddar and mozzarella taste similar so I use them interchangeably. But the pepper jack tastes great.

Website: http://www.daiyafoods.com/

Let me know what you think of it, if you get around to trying it.


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*AMBER512's Photo *AMBER512 SparkPoints: (203,787)
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4/27/12 11:44 A

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I didn't think a pizza without cheese could be any fun until I tried Amy's Roasted Veggie Pizza (in the freezer section). While it's expensive, the ingredients might inspire you to create your own if desired. You can find it here: www.amys.com/products/product-detail
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izzas/000177


~Amber~

MUSCLE DOES NOT WEIGH MORE THAN FAT 5 lbs = 5 lbs

5 lbs of muscle simply takes up less space than 5 lbs of fat!

~~~~~~~~~~~~~~

If nothing tasted as good as being thin felt, no one would ever get fat!

FOOD TASTES GOOD
Let us eat it in moderation.


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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (123,390)
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4/27/12 10:33 A

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I too had to give up cheese for fist few years of Celiac. I was told that once I had been gluten free for a few years to try to add occasional cheese back in and found that was true for me. While I could not have cow milk cheese I was able to tolerate sheep milk cheese....manchego cheese, mizythra cheese (great as topping for spaghetti) and some pecorino romano cheeses are made with sheep cheese and I purchased them at whole foods and costco had their own romano cheese made from sheep milk. My dad and my dd also love soy cheese and Feta (sheep cheese) and use those.

I would love to know what pizza crust recipe you are using. I keep looking for one that I like and would love to see yours. I too love pizza and cheese and so get you missing these. Hope you find some alternatives that you enjoy. Smiles Barb

Edited by: HEALTHYBARB1 at: 4/27/2012 (10:35)
Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

JUST DO IT!!
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TEXASREDFERN SparkPoints: (1,390)
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4/27/12 9:52 A

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I developed dairy problems in my 30's and have been off it for decades. Miss it? You bet!!! When I finally realized I also had a gluten sensitivity, my food restrictions increased. And eventually I also found that I cannot tolerate ANY form of soy. It is not unusual to have several of these common allergies together in the same individual, so you are probably on the right track for your health. When I make pizza, I put cheese on my husband's half but none on mine. How do I deal with NO cheese on pizza? I slather it with oddles of tasty sauce and loads of great tasting vegetables. I make my own turkey italian sausage to use as well as anchovies. By the time all these wonderful flavors reach my mouth, who cares about cheese!. Don't think about the cheese, concentrate on the taste in your mouth and enjoy!
At one time I did find a company that put out dairy free cheeses that were not soy. I bought it at Whole Foods and Central Market. It was very good!! However, I found I did not tolerate it very well and gave it up. You could try it and see. I can't quite remember the brand name. Something like Dairy Ezz??? Maybe some other members know the name of this cheese. Or you could call the two stores I mentioned above and ask about the product.

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/27/12 7:18 A

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I had just gotten to be an expert on making Gluten Free pizza when the dairy allergy/sensitivity kicked in full force. So - now no cheese. I have not heard good things about soy cheese (and I'm also questioning my sensitivity to soy so I'm limiting that as well). Any really creative ideas out there on what to put on a pizza that does not involve dairy? Cheese really helps "stick" it together! (Side note: I miss dairy WAY more than I ever missed gluten ). emoticon

The greatest glory in living lies not in never falling, but in rising every time we fall.

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