I am trying grain-free at the moment – paleo diet style. You might ask why I am doing first sugar-free and now grain-free. Well, I am trying various different options in an attempt to eliminate certain issues I have been having for years. Probably since I was born actually. When you know no different, it takes a while to click that perhaps this is not the way it should be. I won’t go into unnecessary details but I will tell you that it got a lot worse six years when my father died and I took on a very stressful job. Until then, I had coped but now it was painful and limiting. I tried seeing doctors but that can be a useless path to take if you don’t have a broken bone which is easy to diagnose so I eventually gave up on that. I then tried to analyse the situation and narrow down the triggers, but it was too complex and I was too busy to spend the time needed to do the job properly. So on it went with no relief.
A little over a year ago, I finally left that stressful job and started a new one. There was immediate relief with a few flare ups. Now that I have the head space, I can try again to work out what is wrong. Hence the experimenting. I have been sugar-free for several weeks, with a very few slip ups but nothing much has changed so about two weeks ago, I started on grain-free. I am being very rigid with this despite the difficulties inherent in such a choice. My last post was of three grain-loaded dinners I made for the family. They have no such problems and my son and my husband need the grains to survive, both being very active. With each of those meals, I had to remove the grain element and eat what was left, which turned out to be plenty.
Hence this pizza with a non-grain base.
Unfortunately, Christmas is around the corner with all it’s temptations but I will try to be true.
This is not a low Fodmap recipe.
- 1 small cauliflower
- 1.5 cups almond meal
- 2 eggs
- zest of 1 lemon
- a few sprigs of rosemary, chopped finely
- ⅓ cup Parmesan, grated
- salt & pepper
- 100g smoked salmon
- 100g feta, diced
- 100g cottage cheese
- 1 avocado, diced
- ½ cup sundried tomatoes, chopped
- 1 big roasted & skinned pepper, chopped
- ½ cup toasted pinenuts
- Olive oil
- ½ cup Edam cheese
- Preheat the oven to 180°C/350²F.
- Place two pizza stones in the oven.
- Place the cauliflower in the food processor and whiz until it is in small pieces.
- Tip into a bowl and add all other base ingredients.
- Mix well and place half the mixture onto a sheet of baking paper and spread out into a thin circle.
- Repeat with the rest of the mixture.
- Place these onto the pizza stones in the oven.
- Bake about 30 minutes until browned and crisp.
- Remove from the oven and add the toppings. (I placed the red peppers on 1 pizza and the tomatoes on the other).
- Sprinkle lastly with the cheese and drizzle over a little olive oil.
- Place back into the oven and heat until the toppings are hot and the cheese melted.