Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Third Time's A Charm...

sickchick

Recommended Posts

sickchick Community Regular
sickchick
Posted

Pizza is in the oven...

I used jerseygirl's crust recipe AGAIN...but this time I did only Tapioca Flour and 1 TB Xanthan Gum.

It's cooking and sizzling and when I stirred it it didn't seize up into a ball! LOL!!! :lol:;)

Poured some artichoke pesto on the crust with some pine nuts and italian sausage and mushrooms...

wish me luck guys! B)

lovelove

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
Pizza is in the oven...

I used jerseygirl's crust recipe AGAIN...but this time I did only Tapioca Flour and 1 TB Xanthan Gum.

It's cooking and sizzling and when I stirred it it didn't seize up into a ball! LOL!!! :lol:;)

Poured some artichoke pesto on the crust with some pine nuts and italian sausage and mushrooms...

wish me luck guys! B)

lovelove

Hee--I was about to get off the computer for the night but had to wish you luck with your pizza! :D It sounds like it should work out fine this time and your toppings sound absolutely delish!!

Enjoy!!

sickchick Community Regular
sickchick
Posted
  • Author

MMMM it's delicious! :lol: WAHOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sweetfudge Community Regular
Sweetfudge
Posted

yay! you must share the recipe :D

sickchick Community Regular
sickchick
Posted
  • Author

SO, this is how I adjusted Patti's crust recipe:

PIZZA CRUST

1 packet yeast (1 tbsp.)

3/4 cup milk at room temperature (I used Vance's Dari Free) [i used coconut]

1/2 cup tapioca starch [changed to 1 1/4 cup]

3/4 cup cornstarch [omitted]

1 tbsp. xanthan gum

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 cup olive oil

Preheat oven to 375. In small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside.

In medium bowl, combine all dry ingredients and shortening. Mix well.

To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty but is quite workable if you spray your hands with non stick spray or keep your hands damp with water. This is a soft dough.

Roll or pat dough into a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4 inch thickness. For a thin crust, pat out dough to 1/8 inch thickness. A 12 inch circle will produce a "hand-tossed" thickness--not too thick, not too thin.

Top as desired.

Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

The crust got nice and golden on the bottom, and chewy. :)

Then I added a big fat spoon of lemon artichoke pesto (and now I am out of lemons ) :lol:;) link here: Open Original Shared Link

I made my own italian sausage (the ones I found had paprika in them)

I bought a pound of very lean ground pork, added salt, garlic, oregano, basil, and fennel seed.

jerseyangel Proficient
jerseyangel
Posted

Yeah!! So glad it turned out great!! :D

Since I can't tolerate tapioca anymore, I omit that and sub potato starch! :lol: We truly learn to be the queens of substitution ;):D

kenlove Rising Star
kenlove
Posted

Darn, Now I have to buy tires...

MMMM it's delicious! :lol: WAHOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

:lol::rolleyes::lol::blink:

I hope Collette is not sick from that pizza, she hasn't chatted yet today!

sickchick Community Regular
sickchick
Posted
  • Author

I slept so good last night... took me a while to get back here! :lol:

ken hopefully your newspaper has some coupons for ya! ;):lol: HAHAHA

Patti, I wonder if I will end up with tapioca intolerance, it did make me go right after I ate it :huh:B):rolleyes:

hmmmm

jerseyangel Proficient
jerseyangel
Posted
Patti, I wonder if I will end up with tapioca intolerance, it did make me go right after I ate it :huh:B):rolleyes:

I hope not for your sake, but there are several of us here that can't tolerate it :angry: I ate tapioca pudding for years, and wasn't until being gluten-free for a few months did I realize that it now makes me as sick as gluten :blink:

Aggravating to say the least <_<:D

sickchick Community Regular
sickchick
Posted
  • Author

LOL I think I am intolerant too...

spent all morning in the bathroom... B):rolleyes::lol:

well I don't really eat it so this was a good test.

HAHAHA

thank god for COCONUT and RICE FLOURS!!!!! :D

lovelove

purple Community Regular
purple
Posted
LOL I think I am intolerant too...

spent all morning in the bathroom... B):rolleyes::lol:

well I don't really eat it so this was a good test.

HAHAHA

thank god for COCONUT and RICE FLOURS!!!!! :D

lovelove

Can you do oats, sorghum, millet, flax, amaranth starch, quinoa, buckwheat or nuts?

sickchick Community Regular
sickchick
Posted
  • Author
:lol: as far as I know!
Sweetfudge Community Regular
Sweetfudge
Posted
We truly learn to be the queens of substitution ;):D

ain't it the truth!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia commented on Scott Adams's article in Summer 2026 Issue
      1

      New Study Finds 1 in 10 Celiac Patients May Have Additional Autoimmune Disorders (+Video)

      Kinda glad I read this and some related materials. My celiac symptoms seem mild and I sometimes question if the hassle of the gluten-free diet/lifestyle is worth it for mild symptoms. This is one of the answers to that. gluten-free diet can delay onset/progression of autoimmune polyglandular syndrome, but cannot reverse it.
    2. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      11

      1 Year Elimination Diet journey

      makes sense. sometimes you learn one path and never question it until you see someone take a different path
    3. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      11

      1 Year Elimination Diet journey

      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      11

      1 Year Elimination Diet journey

      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat...
    5. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      11

      1 Year Elimination Diet journey

      The basic seems more like oatmeal. You can also add yogurt banana to it like oatmeal right. I see rinsing as first step in basic recipes like this one https://busycooks.com/how-to-cook-toasted-buckwheat-groats-kasha/ I don't understand why since kasha is toasted and not raw. What about buckwheat flake cereal or is this better to go with.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,058
    • Most Online (within 30 mins)
      10,442
    Sandi Barnes
    Newest Member
    Sandi Barnes
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      1 Year Elimination Diet journey

      By Aretaeus Cappadocia · Posted

      makes sense. sometimes you learn one path and never question it until you see someone take a different path
    • xxnonamexx
      1 Year Elimination Diet journey

      By xxnonamexx · Posted

      Interesting I read that toasted kasha groats have nutty flavor which I thought like oatmeal with banana and yogurt. Yes quinoa I have for dinner looking to switch oatmeal to buckwheat for breakfast. I have to look into amaranth 
    • Aretaeus Cappadocia
      1 Year Elimination Diet journey

      By Aretaeus Cappadocia · Posted

      I've never tried bananas or yogurt with kasha. It would probably work but in my mind I think of kasha as being on the savory side so I always add butter, peanut butter, or shredded cheddar cheese. Next time I make it I will try yogurt and banana to see for myself. Amaranth has a touch of sweet and I like to pair it with fruit. Quinoa is more neutral. I eat it plain, like rice, with chicken stock or other savory things, or with coconut milk. Since coconut milk works, I would think yogurt would work (with the quinoa). I went to the link you posted. I really don't know why they rinse the kasha. I've eaten it for decades and never rinsed it. Other than that, her recipe seems fine (that is, add the buckwheat with the water, rather than wait until the water is boiling). She does say something that I forgot: you want to get roasted/toasted buckwheat or you will need to toast it yourself. I've never tried buckwheat flakes. One potential issue with flakes is that there are more processing steps and as a rule of thumb, every processing step is another opportunity for cross-contamination. I have tried something that was a finer grind of the buckwheat than the whole/coarse and I didn't like it as much. But, maybe that was simply because it wasn't "normal" to me, I don't know.
    • xxnonamexx
      1 Year Elimination Diet journey

      By xxnonamexx · Posted

      The basic seems more like oatmeal. You can also add yogurt banana to it like oatmeal right. I see rinsing as first step in basic recipes like this one https://busycooks.com/how-to-cook-toasted-buckwheat-groats-kasha/ I don't understand why since kasha is toasted and not raw. What about buckwheat flake cereal or is this better to go with. 
    • Scott Adams
      Pain in the right side of abdomen

      By Scott Adams · Posted

      Celiac disease can have neurological associations, but the better-described ones include gluten ataxia, peripheral neuropathy, headaches or migraine, seizures, cognitive symptoms, and, rarely, cerebral calcifications or white-matter changes. Some studies and case reports describe brain white-matter lesions in people with celiac disease, but these are not specific to celiac disease and can have many other explanations. A frontal lobe lesion could mean many different things depending on the exact wording of the report: a white-matter spot, inflammation, demyelination, a small old stroke, migraine-related change, infection, trauma, vascular change, seizure-related change, tumor-like lesion, artifact, or something that resolved on repeat imaging. The word “transient” usually means it changed or disappeared, which can happen with some inflammatory, seizure-related, migraine-related, vascular, or imaging-artifact situations.  Hopefully they will find nothing serious.
×
×
  • Create New...