Nightshade Free, Gluten Free Pizza with Goat Cheese
I have never used gluten free products that are made using tapioca flour. The following novel nightshade recipe uses a pizza base product that is made from this product. From what I have researched online, it seems like a good grain substitute to use when sticking to a psoriasis friendly diet.
As always keep a food journal and see how you react to using this product. Also please note that depending on where you live, you might not be able to find this gluten free pizza base.
Nightshade Free, Gluten Free Pizza with Goat Cheese
Ingredients
- Chebe gluten free pizza crust mix
- Olive oil
- 2 eggs (or egg sub)
- Nutritional yeast (quarter to full cup depending on pref)
- Milk or milk substitute
- Garlic (2-5 cloves to taste)
- Fresh basil
- Fresh parsley
- Artichoke hearts
- Salt & pepper
- Thyme
- Mushrooms
- Zucchini
- Spinach
- Shredded carrot
- Walnut pieces
- Goat cheese, cheese of choice, daiya, or skip it
Instructions
- Make the Chebe mix to package directions, subbing nutritional yeast for cheese and possibly egg sub for the eggs. I used eggs, a quarter cup nutritional yeast, and almond milk. The mix says put in an ungreased pan, but laugh at them and coat your pan liberally with olive oil. Trust me on this.
- Now you make your garlic sauce. Essentially this is about a quarter cup EVOO and your garlic chopped fine, maybe with salt and pepper to taste. I added some finely chopped basil and parsley as well. Whip this together and spread evenly over the crust. I added a bit of balsamic vinegar at the last minute, just splashing some over the top.
- I added more chopped basil and parsley here, reserving some to put on top. I probably had a cup give or take of the two combined total before chopping. To taste is best. Then you add everything else, leaving the cheese for last. I did the carrot near the end because I wanted it for color and because extra beta carotene never hurt anyone.
- I didn’t use much cheese. I had goat feta and used half of the brick which wasn’t huge to begin with. My body is tolerant of goat cheese but not wildly happy, so I went with feta instead of mozzarella and less than last time I made this with Jess and Kyl. At this point I tossed on some thyme, the reserved greens, and a lot of black pepper.
- It truly rocked. The zucchini and walnut pieces acted like sausage for texture. Seriously, you don’t need the cheese here. Just use a full cup of nutritional yeast in the crust, it will taste cheesy, and your belly will be happy.
I robbed this recipe word for word from Heidi Cullinan website as you can tell her recipe is very descriptive and reads in a unique way which makes it easy to see her personality shine through. Great recipe!
Find more recipes on Smart Psoriasis Diet 30 Minute Meals Recipe eBook
