Yeah, I *will* be having that pizza again sometime. I had leftovers this evening.
It was pretty easy to make, since I have all of the ingredients handy. My pantry now looks like
Gluten-Free / Paleo Incorporated, with a wide selection of nut, root and seed flours and other substitute items. Cooking with them is still very much a learning process.
I know the yeast didn't survive the boiling water bath in step 1) above, but I was only adding it for flavor / aroma. Pizza dough has a noticeable whiff of yeast, so mine does, too. It's an important step in fooling the taste buds into thinking this is a
normal flour pizza. Details count. ;-)
I'm past the initial
highly-restrictive first month (I let it run for 10 weeks) of the AIP diet, so now I'm slowly adding foodstuffs back in and waiting to see how I respond to them. I've already added a number of things back in, including: eggs, seeds, most nuts, coconut sugar (an excellent 1:1 replacement for granulated cane or beet sugar) and maple syrup. Next item is cheese, as I misunderstood my brother. He and my sister are allergic to MILK, but not to any of the cheeses that they've noticed. Cool, I can skip milk, but I'd REALLY, REALLY like to have REAL CHEESE instead of the funky nut-based vegan alternatives. Real cheese cooks and tastes better, and has more fat.
For reference, here's the ingredients of Udi's Pizza Crust (a popular Gluten-Free pizza):
WATER, TAPIOCA STARCH, BROWN RICE FLOUR, NON-GMO CANOLA OIL, EGG WHITES, EVAPORATED CANE SUGAR, TAPIOCA SYRUP, TAPIOCA MALTODEXTRIN, SALT, XANTHAN GUM, YEAST, CULTURED CORN SYRUP SOLIDS (NATURAL MOLD INHIBITOR), ENZYMES.
I can have the water, egg whites, and yeast from that list.
For further reference, here's the Boboli recipe that Toe posted elsewhere:
Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color
Yep, I can have the water, yeast, niacin, riboflavin and garlic from that list.
BTW, my restrictive diet is entirely MY choice. I've studied the shit out of autoimmune conditions and Hashimoto's Disease in particular, and this is my best chance of curing the condition. Many of the dietary restrictions will be FOREVER, some only for the short term until I'm well on the road to recovery. My doctor can't cure me, so I'm curing myself, all by myself. I'm doctor and nutritionist all rolled into one.
Speaking of that, one of my doctors had the temerity to tell me to STOP taking salmon oil. I told him that his 4 or 5 credit hours in nutrition didn't qualify him for making that demand, and I damned well knew what I was doing, thanks all the same. Don't ask your MD for diet advice, 'cos they flat don't know much more than YOU do. 4 or 5 credit hours 10 to 20 years ago is outdated and shitty information for them to be giving advice.
MOST of the MDs are still pushing either the idiotic old USDA Food Pyramid or the newer (equally idiotic) My Plate. BOTH of those diets will cause exactly what I'm trying to CURE (autoimmune disease). I don't need heart problems added in from those crappy diets, either. The
sage medical advice on diet for the last 50 years is what CAUSED all of the arteriosclerosis in the last 40 years. It's nearly triple what it was in the '30s and '40s. If you want to avoid heart disease, EAT CLEAN FATS and skip
everything that causes inflammation or oxidative stress.
And for Christ's sake, STOP taking those statins your MD has prescribed. They're the problem, not the solution. They severely fuck with your blood chemistry. Cholesterol does NOT cause arteriosclerosis; it's a vital part of your body, both the LDL
and HDL (and several other types of cholesterol). Without it, you'd die.