Adaptive Cooking: Gluten Free Vegetarian Pizza

Thursday, March 28, 2013

Gluten Free Vegetarian Pizza

This Gluten Free Vegetarian Pizza has a Sourdough crust, Garlic Herb Pizza Topping, and is topped with caramelized onions, red pepper, asparagus, mushrooms, artichoke hearts, and black olives. It is identical to the Vegan pizza I shared yesterday, except for the addition of goat and sheep cheeses; Pecorino Romano, raw goat cheddar, and Manchego - a Spanish sheep cheese.

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I have been managing my many food allergies / intolerances with special recipes for over 20 years. I avoid wheat, barley, oats and all related grains. I avoid dairy products from cows, although I am able to use sheep or goat products sparingly. My worst symptoms occur with legumes; soy, peanuts, green beans, dried beans, lentils, and peas of all kinds. Even vanilla, which is a bean - causes me problems. I avoid all plants in the gourd family; zucchini, cucumber, squash, pumpkin, melons. I do not eat fruit with pits; cherries, peaches, apricots, plums. Lately, I am finding grapes, grapeseed oil and wine are not my friends.

This list is fairly restrictive, yet over the years, I have learned to adapt favorite recipes with alternative ingredients. I have learned what products work for me, and when I entertain, I find my guests never miss the common ingredients I must avoid. I am frequently asked for recipes and I've decided it is time for me to share my recipes with the world. This idea has been with me for many years, but it was not until my daughter, Meshell Alyse agreed to help me with the photography that I felt I could manage the overwhelming task of introducing my special way of cooking to the world. Enjoy!