Best Gluten-Free Pizza Pie Crust. Evar.

Two pizzas side by side on parchment paper and a baking sheet, ready to bake in an oven.
Making gluten free thin crust pizza, even while away on vacation. Try baking them on parchment paper for easy clean up.

Ever since I ate a gluten free pizza in a restaurant  ( since rebranded, “gluten friendly”) and landed in the hospital, I have understandably been reticent to eat another gluten free pizza outside of the one I mix, roll, top, and bake at home under my watchful eye. Even with medical insurance coverage, my total out-of-pocket expenses from start to finish, including vomiting and diarrhea, low blood pressure, electrolyte imbalance, and six weeks of brain fog, fatigue, Leaky Gut Syndrome, low appetite, weight loss, muscle weakness, joint inflammation and rashes, and medication added up to nearly six thousand dollars.

That’s one expensive gluten-free pizza, don’t you think?

That’s not to say I didn’t eventually put my big-girl panties on and head back to the scene of the crime, confront my fears, and try again*. It took over a year, but I did go back, if but to embed in my brain what I think a gluten-free pizza should taste and feel like, only without cheese, emulsifiers, alliums, gluten, or corn. In that reconnaissance mission, I was taking notes for the future gluten pizza I would someday create.

Then I bade that crusty outer layer of bread farewell, and moved on. Let’s just say, I might have walked out the door while flipping the middle finger. It was the last good-bye.

When I think of pizza, I think of a thin crust with uniform edges, chewy in texture, with a mixture of crunchiness on the very edges and a slightly spongy softness that allows you to embed sauce and toppings in such a way that if you were turn a wedge of it upside down, very little of the toppings, if any at all, should rain onto your plate.

The agony and the ecstasy of gluten free pizza crust is the dry-flour crumble factor versus the chewiness of dough when you add an emulsifier. For people like myself, and perhaps the majority of the Hungry Minions looking for gluten free pizza because of a medically-restricted diet, an emulsifier just isn’t going to work. The most common one, xanthan gum, which is often added to commercially pre-prepared gluten-free pizza crust mixes, is commonly sourced with corn. And if I didn’t mention it to you before, you should know that many people who aren’t directly allergic to corn, but are food sensitive and suffering from Leaky Gut Syndrome, are going to struggle with a Grumpy Tummy when they ingest xanthan gum.

What if I were to tell you that I believe I’ve stumbled across the solution: an emulsifier-free gluten free pizza crust that you can top with your favorite ingredients, and can be made egg free if you wish?

Read on!

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Travel Cooking Beyond Your Kitchen

I packed my bags carefully. Very carefully.

Styrofoam wrapped around a center frame of a 48cm road bike, headset velcro strapped to center bar, derailleur removed and placed in a red bag and velco strapped in the center of bike frame.
Do you know how to take apart a road bike down to the frame? I learned quickly, by packing my frame and wheels into a Ruster Armored Hen House.

Two standard sized bags weighing in each at 46 pounds and 26 pounds;  one carry-on backpack with my laptop, essentials, medication, and epi pen. Every item was carefully checked and double checked. We loaded them into the car, and my husband bade me farewell and good luck at the airport.

I was off to Maui, HI for a triathlon camp. Over a week’s time, we would be riding four challenging cycling routes, running and hiking through a variety of different terrains and elevations, and swimming in the ocean.

Black bag with red handles for bike wheels, and 62 linear inch black frame bag by Ruster Hen House, used to fly frame and wheel of a exercise equipment in standard size cases.
Want to fly your exercise equipment without being charged additional fees for oversized bags? Ruster Hen House does just that, in a bag that fulfills the requirement of being under 62 linear inches.

By the next day, I would have my bags unpacked, my dismantled road bike inside the two standard cases rebuilt, and I would be sailing down the coast of Maui towards the Maui Winery with the wind in my hair and water in my road bike bottles. However, man (or woman) cannot live on bread and water alone; in fact, I can’t really live on bread either!  I would need to be able to feed myself for the duration of the demanding camp activities, as the caterer had let me know that she would be unable to safely meet my needs while feeding everyone else. I opted to cook for myself.

Life’s most beautiful adventures across your state borders and across an ocean require you to think about travel cooking beyond the confines of your kitchen. All journeys are really not so much about what you take, but what you leave behind. What can’t you live without, regarding a week’s worth of food?

In my last post, I gave you a glimpse into menu planning so you could think like a pro when it comes to organizing yourself for cooking for at home. When you travel, it’s even that much more important that you learn how to save time and money by planning carefully what you will need to eat, and how to create tasty, nutritious food that you will want to eat, especially when you’re tired and worn out from all your fabulous activities throughout the day.

Keep reading to learn more about how to cook for yourself when you arrive at your destination’s kitchen, and what I did to improvise.

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