October 5, 2011 by Dr. Jean Layton
Look at that rise and puffy crunchy edge to this classic pizza crust, now gluten-free.
When I diagnose a patient with celiac disease or gluten intolerance, one of the first foods mourned is pizza.
Mourned with a passion and a fury by the teens, with wistfulness and longing by the adults.
Crunchy crusts, smeared with thick tomato sauce, dripping with cheese, accented by olives or pepperoni.
This is one of the main reasons patients cheat, because they want this so badly.
Or because it is a habitual, happy habit that is incredibly hard to break.
But cheating can lead to even more damage, the inflammatory cascade just compounds. No one should be eating food that makes them sick.
There isn’t a good reason to do this damage.
There are amazing pizza recipes out here in the blogging world, ready for you to seize the flours and bake.
We love Kalamata olives on ours, yes the entire olive. We get the kind that aren't salt bombs from Mediterranean Organics