I read the book Wheat Belly by Dr. William Davis a few months ago and this started me on a quest of finding new gluten-free and grain-free recipes to incorporate into my diet and also for my clients. I personally eat minimal grains (meaning no grains on most days) and feel very well eating this way, but sometimes I yearn for a slice of pizza or other foods that normally contain wheat or white flour. In Wheat Belly, Dr. Davis presents some very important points about how the high glycemic index of wheat leads to higher insulin levels, which in turn leads to fat storage especially around the abdomen (hence wheat belly). This is the most problematic type of fat, because it increases risk for chronic disease. Pizza is much beloved, yet tends to be one of those foods that is loaded with high glycemic wheat or white flour and often ends up being a very high calorie and high carb meal due to the flour rich crust. And it’s relatively easy to eat a lot of pizza. That is why I love this pizza crust recipe from Wheat Belly. It includes nutrient-rich cauliflower (contains significant amounts of potassium, vitamin C, folate) with beneficial indole-3-carbinol (for balancing estrogen levels) along with eggs, mozzarella cheese, and olive oil. The result is a nutrient-rich and tasty pizza crust that will keep blood sugar levels steady and is gluten-free for anyone with gluten sensitivity. My version in the picture above has organic sausage, mushrooms, broccoli, fresh tomatoes, garlic and onions. Delicious!
Do you have a favorite gluten and/or grain free pizza that you enjoy? I’d love to hear about it!