Gluten Free Pizza Crusts

Wheat and I really don’t get along.  I have never been formally diagnosed as celiac or even gluten intolerant, but I do know that when I eat something with wheat in it, I start itching.  My hands, arms, legs, and scalp itch and the skin around my eyes feels really puffy and sensitive.  Clearly something isn’t right with that!

Even so,  I have found it extremely hard to actually give up wheat once and for all.  I seem to do fine with oats and most other grains, and I can generally eat some glutinous grains like spelt or kamut.  The problem with those is that I feel fine eating them for a while, but then I reach a point where all of a sudden I don’t.  It’s like there is some kind of hidden threshold that I have to stay under or something.

I think my sensitivity to wheat and gluten is one of the reasons why raw food is so appealing to me.  99% of the time, it already is gluten free and I don’t have to think about it.

One gluten free recipe that I love is this one:

I’ve made this pizza base recipe before and every time I make it I am generally happy with how it comes out.

Terrible picture,  as it was already nighttime when I made this 😦


with sun-dried tomato and basil sauce, zucchini, onions, red pepper, crumbled smoked tofu and fresh basil


The only changes to the recipe that I made were to increase the amount of ingredients, substitute baking soda for baking powder, and leave out the sweetener completely.  It made enough for dinner tonight, which I served with my favorite raw red pepper soup and also enough to take tomorrow for lunch as I am starting my second week of Kundalini yoga class!

I have had a wonderful weekend and I am now looking forward to a wonderful week 🙂


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