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The Ultimate Celiac Friendly Low-fat Pizza Made from Food Storage Ingredients

UPDATE: This recipe was gobbled up by the whole family young and old.  I had no idea it would be so well liked.

Today I had a craving for pizza, but with my celiac disease, and DH's heart disease, pizza has become a food item of the past for both of us, until today.  

This recipe contains the ultimate pizza crust recipe for someone who is dealing with major food allergies, health challenges, and for a Mormon celiac who has the desire to buy and utilitize gluten friendly food storage items, this recipe also fulfills that very lofty goal.

All of the ingredients in this recipe came from my 1 year food storage supply, except for the toppings.  

My goal has always been to make up recipes that are simple, gluten free, fat free, and utilitizes food storage.  To start making this recipe, it is not convenient until you obtain the following items.  A 200w coffee or spice grinder, and dehydrated cauliflower.  I get my dehydrated vegetables from  Their dehydrated food storage items are marked certified gluten free if they are certified, and many of their veggies are, and they are also priced comparatively in their hydrated volume to Publix or Vons priced frozen vegetables.  

I just felt this recipe needed this introduction, and now we will proceed to the recipe.....

1 cup Thrive Dehydrated Cauliflower (instructions on how to grind into flour below.

1/4 Chia seeds (instructions on how to grind into flour below).  This is the egg replacer.

The paste of two pitted Mejool Dates (instructions on how to make into past below)  This is the sugar replacer.

1/4 t xanthum gum (this is replaced the gluten that would have been if the flour if you had been using a wheat flour).  It does not have gluten in but helps the dough to not be crumbly.

1 c millet flour (I grind my own with the coffee grinder)

1 c teff flour

1/2 t salt

1 3/4 c water

1.  I buy my cauliflower dehydrated from .  Put 1/2  cauliflower into the coffee greinder and grind into flour and pour the flower into a large mixing bowl.  Repeat this process four times to make 1 cup of cauliflower flour.

2.  Pour 1/4 c chia seeds into coffee gringer and grind and add to the mixing bowl.  Warning!  Some chia seeds, particularly those that are a lighter gray or white give off a bitter flavor.  You can substitute the chia seeds with 1 T regular egg replacer, or the same amount of chia using flax seed as a substitute.  My crust did turn out bitter because I wanted to experiment with the white chia I already had that I was trying to use up.  The bitter flavor was subtle but some people might not like it.
Do you see the white seeds?  I don't know why but they are always bitter.

3.  Take the pits out of two Medjool dates and put in the coffee grinder and pulse slowly to make the paste.  If the grinder binds up, open it up and free the blade from the paste and repeat the pulsing process until both dates have been thoroughly turned into paste.

4.  Break the paste with your hands into small bits and put them into the mixing bowl.  

5.  Take a break to wash and dry your hands and using a damp cloth wipe out and thoroughly clean the coffee grinder.

6.  Add the xanthum gum.

7.  Add remaining flours, salt, water, and mix well with an electric mixer, making sure date paste gets mixed well into the dough.  The dough should be the texture of a stiff cookie dough and not crumbly.

8.  Separate the dough into palm size dough balls and roll out onto parchment lined cookie sheets.  I was able to fit two 8" crusts on one pan.

9.  Bake the crusts for 10 minutes at 375°.

10.  Top pizza with your favoirte veggies, and or fruit.  My Mexican style is pictured here.

11.  Sprinkle with nutritional yeast to add B12 to your diet, and give the pizza a cheesy flavor.

This tasted great with broccolli and pineapple, or even just plain spaghetti sauce and nutritional yeast.

Congratulations! You have just made yourself a totally guilt-free, nutrition packed pizza.   This wasn't an easy recipe to follow the first time.  There is a learning curve that must happen to learn how to make gluten free bread products so that is why I went about these instructions in great detail.  This recipe walked you through the basics of gluten free baking, and future experiences making this pizza crust will be very easy, so thanks for hanging in there with me.  Be sure to comment if you have questions.

Spicy Beans and Rice

We have made this easy main dish recipe for years.  Everyone likes it, yet it is so simple.

cooked brown rice from a 1 pound bag
1 or 2 cans of kidney beans drained and rinsed
1 can of corn drained and rinsed
1 jar of mild no oil picante sauce or salsa

Mix all of the ingredients together.  Serve hot for a casserole or cold for a spicy summer salad.  It's good either way!

Garam Ginger Lentils

1 pound dry green lentils rinsed
8 small red potatoes
8 carrots
1 white sweet onion chopped

Rinse and soak lentils for 4 hours.  After soaking, rinse again, and put in a large saucepan and cover with water.  Dice all three veggies into desired size chunks, put in saucepan and bring water to a boil.  Turn down to a high simmer, around 4 or 5 on stove dial and cook until lentils and veggies are tender.
1 T Garlic
1 1/2 t ginger
1 1/2 t garam masala
1 1/2 T Bragg's Amino Acids
1 pk Stevia
1 c unsweetened carageenan free almond milk

Put two cups of the cooked lentils and veggies, along with the liquid that gets caught in the one cup measuring cup into high speed blender and add all of the spices and almond milk.  Blend until smooth.  Drain the remaining liquid off of the lentils and veggies, and add in the blended mixture.  Done!

Extremely Delicious Yet Extremely Nutritional and Extremely Vegan Macaroni and Cheesy 

2 red or yukon potatoes
1 can garbanzo beans drained
1 cup almond milk
1/4 cup nutritional yeast
1 T chia seeds
1 T dehyrdated chopped onions
1 t garlic powder
1/2 t salt or to taste if you don't have a sodium issue
1 small jar pimientos

Peel, slice, and boil the potatoes until tender.  Drain off the water and add remaining ingredients into a high speed blender.  You will be surprised how much it looks like cheese!

Prepare your gluteny pasta, or gluten free pasta as usual and add the sauce!

Gluten Free Heart Healthy Lasagne

Preheat oven to 400°

1 1/2 boxes of Tinkyada Lasagne Noodles

1 bag frozen cauliflower
4 cups vegetable broth
1 can garbanzo beans with 1/2 liquid drained
6 cloves garlic
1/4 c nutritional yeast
1 tsp Mrs. Dash Onion and Herb flavor
1 handful of shredded kale
1 28 oz. can of salt free crushed tomatoes
1 can GF oil free pasta sauce

Boil lasagne noodles in a large water filled saucepan for 9 minutes.  

Put cauliflower and veggie broth in a saucepan and bring to a boil.  Turn heat down to simmer and simmer for 10 minutes. 

Pull cauliflower out of the saucepan with a ladel or spoon and put in a blender (I am using a Ninja).  Put about 2/3 cups of remaining vegetable broth in the blender with garlic cloves, nutritional yeast,  and Mrs. Dash. blend until smooth.

Put the mixture in a seperate bowl and clean out the blender.

Blend the tomatoes and the pasta sauce (I do this to lower the salt and fat content of the pasta sauce with the crushed tomotoes.  It still tastes like spaghetti sauce but is healthier than anything I can find in the store by itself that still has a spaghetti flavor.

Line a large casserole dish with parchment paper and the make the following layers....

1.  Pasta sauce
2.  Lasagne noodles
3.  Cauliflower/Garbanzo mixture
4.  Shredded kale sprinkled

Start all over again and continue until you get to the top of the dish and end with a layer of pasta sauce

Sprinkle nutritional yeast on the top to give it a look as if it has parmesan cheese sprinkled on the top.  It will also give a cheesy flavor.

Low-fat Curry Stir-fry

DH is always wanting to go to our local Thai restaurant for stir-fry, but I feel sheepish about asking them to make our stir-fry fat free, vegan, and gluten free.  They always miss one of those requests anyway, and the last time I was there I ended up getting glutened, despite their insistance that they would be careful.  That whole night and the next day I was in pain.  So, I've been playing around a bit, trying to make stir-fry options that taste sinful without any violations.  This one turned out pretty good.  I used almond milk instead of coconut milk (I love coconut milk, but it is so high in fat).

Curry Sauce

1 1/2 c unsweetened almond milk
1 1/2 T rice starch
1 t Bragg's Amino Acids
1 t garlic powder
1 pk Sweet Leaf stevia
1 T red curry paste
1/4 t garam masala

2 pk frozen stir fry

Place all ingredients in a small sauce pan, except the frozen stir-fry.  Mix the ingredients together well and bring to a boil.  In a large non-stick fry pan place your frozen vegetables.  Pour the Curry Sauce mixture over the stir-fry vegetables and bring the vegetables and sauce combination up to a temperature where the sauce begins to boil again.  Turn down the burner temperature to simmer and simmer until the vegetables are the texture you desire.  I like them hot but still crunchy.  Serve with brown rice. 

First Prize Chili

I won first prize at the chili cook off at church with this recipe, but I think my gentleman applied pressure to some of the voters.  

1 40 oz. can of Mrs Grimes Original Style Chili Beans
1 28 oz. can pureed tomatoes
1 28 oz can kidney beans
2 T dehydrated onions
1/4 c dehydrated bell peppers (if you can't find dehydrated ones, I would dice a 1 red bell pepper)
1 T garlic powder
1/2 t chipotle seasoning

Place all ingredients in a pan and bring to a boil, then simmer for a couple hours.  

Gluten Free Vitamin and Flavor Packed Low-fat Spring Rolls

2 cups shredded carrots
1 cup shredded cabbage (purple makes this dish very colorful)
1 red bell pepper shredded
1/4 c shredded fresh ginger
1/4 c shredded onion
1 can drained garbanzo beans
1/3 jar LaChoy Sweet and Sour Sauce (optional, heart patients shouldn't have sweeteners)
1/2 tsp salt (or more to taste if you can handle the extra sodium)
1 t sweet basil
1 t Tone's Lemon Peel
1 t Tone's Orange Peel
1 t garlic powder (optional)
2 cups cooked brown rice
1 package of rice based (not wheat based) spring roll wrappers.


Shred all veggies and garbanzo beans together in a food processor.  I have a Ninja and it works great!  After processing, scoop everything in the food processor into a non-stick frying pan that has about 1/4 inch of water in it. 

 Add sweet and sour sauce if you are using that option, and salt and spices to stir-fry.  Stir-fry until the veggies are cooked but still crunchy, so don't stir-fry to the point that the veggies get mushy.  Stir in brown rice.  Transfer mixture to a seperate bowl, and rinse out frying pan.

To make the spring rolls:

After rinsing out non-stick frying pan, fill up about 1/2 inch of water.  Put pan on the burner and warm up water to about the temperature you would your bathtub, not to hot to burn the skin, but warm enough that it's above room temperature.   Make a clean place on your countertop to roll up the rolls.  I use a clean cutting board.  Have your rice wrappers, the shredded mixture, and warm water surrounding you so they are all three handy for spring roll assembly.

Take a rice wrapper and place it in the water for three seconds.  Don't worry if it does not soften up completely.  They will continue to aborb the water that is still on the wrapper, and the water in the mixture.  You just need them pliable enough to be able to roll up without cracking.  Also, if you get them too mushy, by keeping them in the water too long, the should still work, but you'll have to coax them a bit more to keep them from sticking to themselves while you are rolling.

Put the softened wrapper on the working surface and on one third of the wrapper drop 1/4 cup of veggie mixture.    Roll one edge over the mixture, then bring in the two side, and then roll up the wrapper the rest of the way.

Because the rolls are so sticky, I line a large casserole dish with wax paper and then place the rolls on the dish with a space in between each roll.  I layer a couple of rows of rolls on the bottom of the dish, and then place a layer of wax paper on those, and then start another couple of rolls until I either run out of veggie mixture, or have used up all of the rice wraps.  I usually end up with about 10 wraps left over.  It depends on how thick of a glop of veggie mixture I put in the wraps, and it's different every time.

Once all of the wraps have been used up, or you have your desired amount of rolls made, then cover the casserole dish with plastic wrap and place in the refrigerator to cool off.  I like my rolls nice and cold, DH likes them hot, so he will warm them up in the microwave.

These taste good with or without a dipping sauce.  I gained a few pounds the week I didn't regulate myself and used sweet and sour sauce to dip these in.  They are good without the sauce, and much healthier.

Once you get the concepts behind making spring rolls you can experiment with different types of veggies, like adding kale, or brocolli slaw!  You can make them without cooking the veggies first.  I cook them because I tend to gas up and have a return of IBS symptoms, but I've had them with raw veggies at a local Thai restaurant and they are just as good.  You can also experiment with no sauce, or more spice, or different spice.  There's no end to the creations you can make!

Savory Carrot and Lentil Casserole

2 cups lentils

2 cups unsweetened almond milk
1/4 sorghum flour
1 T Mrs. Dash Onion and Herb
1 t salt
1/4 c nutritional yeast

8 carrots sliced
10 Baked Brown Rice Edward & Sons Crackers crushed Tamari Sesame flavor

Boil lentils in a saucepan until tender.  In a saucepan, make a gravy out of the almond milk, sorghum flour, Mrs. Dash, salt, and nutritional yeast by bringing to a boil and stirring over medium heat until thickened.  Once the lentils are tender, drain in a colander, then put the lentils in a bowl and stir in the gravy and sliced carrots.  Line a casserole dish with parchment paper, pour the contents of the bowl into the casserole dish and smooth out throughout the dish.  Sprinkle crackers on the top.

Bake casserole at 350 degrees for 1 hours, or until carrots are tender.

What a Delight Potato Salad

This recipe was very much inspired by Ann Esselstyn's Yam-Yukon Gold Potato Salad, but I made some adjustments to the taste of my boys who don't particularly appreciate sauces made by tofu.  The recipe still has tofu in it, but a fraction of the amount, and more hummus than Ann's recipe called for.  Plus, I also used red potatoes.

Boil for 10 minutes or until just barely tender, strain, and chill in fridge

3 cups peeled yams or sweet potatoes
3 cups yukon gold potatoes
3 cups red potatoes
1/2 chopped onion (or use 1 T dehydrated chopped onions)

Blend together until smooth in blender....

1/2 cup of homemade hummus, see recipe below
1/3 cup light silken tofu
4 tablespoons white balsamic vinegar (I used a ginger infused variety)
1 tablespoon lemon juice
1 t garlic powder
1/4 pk of stevia

While the above ingredients are chilling in the fridge cut up....

4 stalks of celery

After the potatoes, onions, and sauce are chilled combine with celery in a large bowl and mix together with

1 t Mrs. Dash
salt and pepper to taste

Here is another version of with purple potatoes.

Amino Complete Kale, Brown Rice, and Hummus Delight

This is my favorite meal morning, noon, and night, when my gastritis is under control.  It is complete with protein, B vitamins, so packed with everything good.

1 cup steamed kale
1 cup boiled brown rice
1/2 cup homemade fat free hummus
Alessi Ginger Infused Balsamic Vinegar
1/3 cup diced red bell pepper

Steam the kale as shown in the Breakfast section.  Make sure the kale is cool and then place nicely on a dinner plate.  Top with cold brown rice.  Pour desired amount of vinegar on the rice and the kale.  I used about 1/4 cup.  Then top with hummus and bell peppers.  

Corn Tortilla Mexican Lasagne

This is fat free, sugar free, and dairy free, but not taste free.

Line a casserole dish with parchment paper.  Layer the following:  
Corn tortillas
thin layer of salsa
refried beans
corn tortillas
artichoke dip from the Dr. McDougall Newsletter (this recipe is also in my Facebook Notes notes)
baby spinach artichoke dip
corn tortillas
thin layer salsa
refried beans
corn tortillas
thick layer of salsa

Sprinkle corn and nutritional yeast on the top

Bake at 400 degrees until crunch on the top

Gluten Free Bean Burgers

Drain, rinse, and mash  the following

1 can black beans
2 cans red kidney beans
1 can garbanzo beans

Soak the following in 3/4 water

1 T chia seeds
1/4 dehydrated chopped onions
1/4 dehydrated chopped bell peppers

After mashing the beans drain the soaked ingredients above and mix into the bean mixture

Then mix in

1 tsp balsamic vinegar
1 tsp Mrs. Dash
1/4 tsp salt
1 16 oz can of tomatoes and green chili's drained
1 T Bragg's Amino Acids
1/4 xanthum gum
1 c Bob's Bakery Flour
2 C gluten free oats

This mixture should make a concrete texture.  Glop onto a parchment paper covered cookie sheet like cookie batter, and press down into a burger shape.

Bake on each side for 15 minutes at 425 degrees.

Creamy Cauliflower "Alfredo" and Pasta

The cashews listed below may be made to be eaten by families who are not serving food to a heart patient, but because cashews are high in saturated fats, they should be left out for those with heart disease.  The fats in the cashews make the blood sticky and can form unstable blood clots that back up behind their more calcified plaques.  The sauce still tastes good without the cashews.

1 box Kitchen Basics Vegetable Broth
5 red potatoes
1/2 head cauliflower
1 sweet onion
7 whole cashews

Bring to a boil all of the above and simmer until tender.  Take out all of the vegetables and put in a blender and blend until creamy.

Add the creamy mixture back in with the broth.  

Now add...

1 bag of broccoli stirfry 
2 T Bragg's Amino Acids
2 T Bragg's Nutritional yeast
1 tsp. sea salt
1/2 bag of Mrs. Leeper's gluten free Rice Vegetable Twists.
1/2 bag frozen corn

Simmer until twists are cooked through and frozen veggies are thawed out and tender.

Nutrient Complete Zesty and Cool Broccoli Salad

I'm listing this as a main dish because it is complete in all amino acids, therefore it has complete proteins in it, and complete in nutrients.

1 1/2 cups quinoa
1 bag frozen broccoli florets

In a small saucepan boil quinoa while steaming the broccoli florets on top of the pan until broccoli and quinoa are tender.  Once that is done put those in the fridge to cool off.

1 mango chopped
1/4 red onion chopped

Chop mango and red onion and put in a large salad bowl

1/8 cup lemon juice
1 tsp honey
1/2 cup raisins
1 tsp Bragg's amino acids

Once broccoli and quinoa are cold,  mix together in salad bowl with mango, red onion, lemon juice, honey, 1/2 raisins, Bragg's amino acids.  Chill in refridgerator until ready to be eaten.

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