Gluten-Free Crispy Pizza

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A few years ago, my son required an elimination diet of no gluten, soy, corn, sugar, and pasteurized dairy. Out went all the “healthy” cereals, frozen waffles, crackers, and of course – pizza night. I was already an avid label reader following conventional health guidelines, but when your six year old son gets labeled with IBS (Irritable Bowel Syndrome), mainstream nutrition doesn’t strike as nutritious after all.

Getting rid of most of the processed foods I used to buy improved the health of the whole family. The challenge was preparing snacks and meals that didn’t make his restricted diet so miserable. “Crispy” pizza became one of those meals.

The original recipe comes from Natalia Rose’s book, The Raw Food Detox Diet. She uses sprouted grain tortillas in her recipe. I use Food for Life’s Brown Rice Tortilla for a gluten-free option. The rice tortilla was a big hit with family and friends as it tastes like a thin crust pizza. This takes minutes to make, and can be topped any way you would top a regular pizza. “Crispy Pizza” has become one of my go-to meals when I need a fast and easy dinner.

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Crispy Pizza
Adapted from Natalia Rose’s “Simple Detox Pizza.” You can keep the tortillas in the freezer.  There is no need to defrost to continue with the recipe.

1 teaspoon butter or coconut oil
1 brown rice tortilla
1-3 tablespoons organic pasta sauce
1 handful grated raw cheddar cheese (I use 5 Spoke Creamery’s Welsh Cheddar)
sliced olives, basil (optional-just like regular pizza, any desired topping works)

1.  Melt the butter or coconut oil in a skillet on medium heat. (I like to use a cast-iron skillet).
2. Place the tortilla in the pan, spread the sauce on the tortilla.
3. Sprinkle the cheese and/or desired toppings and let cook until the cheese melts.
4. Cut the tortilla like pizza slices with a knife or pizza cutter.

My second challenge was the dairy. Pasteurized dairy aggravated his stomach aches. I could not find a raw milk cheese (cheese made from unpasteurized milk) that was kosher certified until I finally discovered 5 Spoke Creamery cheeses. Not only are they kosher certified, but their cheeses are hand made from the raw milk of grass-fed cows. Raw milk and raw cheeses are easier to digest since the enzymes that help digest the milk are not destroyed from a harsh heating process. There are nutritional benefits when the milk originates from grass-fed cows; an ideal ratio of the essential fatty acids (EFA’s) omega-3 to omega-6, higher levels of conjugated linoleic acid (CLA)- a potential cancer fighter, and more Vitamins A and E. It just makes more sense that a cow eating its natural diet and treated humanely would give healthier milk then one raised unnaturally.

UPDATE: The Giveaway is now over.

Please note that the kosher certification for 5 Spoke Creamery has changed.

The Giveaway!! A 4 cheese sampler from 5 Spoke Creamery- Herbal Jack, Redmond Cheddar, Welsh Cheddar, and Tumbleweed.

5 Spoke Creamery Cheeses are handcrafted, small batch cheeses. They have been featured in The World Cheese Book, The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table, Food and Wine, The San Francisco Chronicle, Bon Appetit, and Epicurious. They are not available in the my area so I split bulk orders of their cheese with friends. It’s refreshing when you can form relationships with the people producing your food. I have been raving about their cheeses to my friends and asked 5 Spoke to offer a sampler to readers of my blog. To enter the giveaway leave a comment below. I will choose one winner at random from all those commenting by midnight, July 13th. (The giveaway is open to US Residents only).

The Jew and the Carrot – Kosher Sustainable Cheese List

How do you prepare your pizza? What are some of your cheese-centered recipes? Do you have a last minute meal option when you need dinner done fast?

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