Deep Dish Gluten-free Pizza

gluten-free, vegan, soy-free, oil-free, *but NOT taste-free

One of the top things that need to be eliminated if you have an autoimmune disease is gluten. The wheat in the U.S. has been hybridized by a process called “mutagenesis” or “mutation breeding.” This wide-cross method of hybridization should actually be classified as a GMO even more so than other GMOs because mutation breeding effects the entire genetic code of the plant by exposing it to radiation and chemicals. Treatment of wheat with these methods is scientifically proven to generate completely new genetic diversity and nonsense, missense and silent mutations.” In fact, some of the proteins in the new wheat hybrids are not found in either of the parents.

And this is why so many people are having a problem with gluten and acquiring autoimmune diseases. In short, the body ingests genetically mutated foods drenched in deadly chemicals and it triggers an autoimmune response.

Although some are able to reintroduce organic, ancient grain wheat after an elimination period of 90 days, some do better by eliminating gluten indefinitely. So with the need to eliminate gluten, who wouldn’t miss deep dish pizza? This one is gluten-free, dairy-free, allergy-friendly, and autoimmune-safe.

One unique aspect of this recipe is that is uses soaked seeds for the crust. Soaking or sprouting all seeds, including grains and nuts is important when you have a weak digestion that almost always comes with an autoimmune condition. Soaking removes anti-nutrients making them easier to digest. It also unlocks vitamins and minerals that the outer layer of the seed was protecting.

If you have candida or a fungal problem, simply eliminate the yeast from the recipe. It won’t rise like the yeast crust will, but it’s still tasty.

If you have a problem with nightshades, there are other topping options such as a vegan pesto for the sauce and then avoid tomatoes, bell peppers, and eggplant as toppings. If you use olives as I love to do, make sure the olives don’t have any preservatives in them. You only want to see olives, water, and sea salt in the ingredients.

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Deep Dish Gluten-free Pizza

gluten-free, vegan, soy-free, oil-free, *but NOT taste-free

INGREDIENTS
1 cup hot water (100 – 110F)
3 Tbs honey
2 1/2 tsp active dry yeast 2 cups hulled buckwheat
1 cup quinoa
1 medium organic potato
2 tsp Himalayan mineral salt
3 Tbs ground flaxseed
3 Tbs psyllium husk
1 cup arrowroot powder TOPPINGS
organic marinara sauce
vegan cheese
vegetable toppings such as onions, olives, bell peppers, basil
1/2 tsp Himalayan mineral salt
1/2 tsp dried oregano DIRECTIONS
Soak buckwheat and quinoa overnight or 8 hours. They can be soaked together in the same bowl. In the morning, drain with a strainer and rinse well. You’ll notice a foam and sliminess coming off of them. That’s what you want to get rid of.

Put the hot water, honey, and active dry yeast into a blender. Turn the blender on for a few seconds just to mix it together, then let it sit for 10 minutes to activate the yeast. You’ll notice the yeast will have almost doubled in size.

While the yeast is activating, wash the potato, then quarter it, and steam it in half an inch of water until it’s tender. This will take about 10 minutes. Don’t throw out the potato broth when it’s done. My husband and I also pour the broth from any steamed vegetables we make into a mug, add a little salt and enjoy it as a comforting warm drink. We don’t want to miss out on all of those vitamins and minerals in the broth.

Add the buckwheat and quinoa to the yeast mixture in the blender. Add the cooked potato and salt. Blend this mixture until it’s a smooth batter. You may have to stop the blender several times if the top of the batter stops blending. Stopping the blender releases the air bubble that builds up in the bottom of the blender so it will be able to keep blending.

Pour the batter into a large bowl. Add the ground flaxseed and psyllium husk and vigorously beat it with a spoon for about a minute until the batter becomes thicker and stretchy. Stir in the arrowroot powder. Beat it again for about a minute whipping air bubbles into the dough. The dough should be very moist and sticky, much more than gluten pizza dough.

Pour the dough into two seasoned cast iron pans or onto two baking sheets. Spread it evenly. You could also divide the dough between a 9 x 13 inch baking dish lined with parchment paper and another smaller dish like an 8 x 8. Let the dough rise for 50 minutes. It will have almost doubled in size. Bake for 25 minutes at 350F.

Chop the toppings. Add the sauce, vegan cheese, and toppings to the pizza. Sprinkle the salt and oregano over the top. Bake the pizza for another 20 minutes. When it comes out of the oven, sprinkle fresh basil over the top.