Whole Wheat Yeast Dough Isolated on White BackgroundThis is a great recipe for gluten free pizza dough, that can give you a palate to create the most delicious pizza of your choosing. I have begun to realize on my own personal journey that I might be having some gluten issues.  I’m turning 61 in another month and the realizations are that my body just is not the same as it was when I was 20, ugh!!! With that understanding, I am coming to realize what foods work and what ones do not – gluten is becoming one of those foods that just does not work any more. The good news is that there are lots of great products out there that give us some wonderful gluten free options.  Lets all thank the Guru for that!  One of my favorite foods is pizza.  I think that is truly why I keep my relationship with New York, for the pizza!  But now that I have discovered this gluten issue, I thought “Oh my God, what am I going to do for my pizza fix?”  Well one of the helpful understandings is that there are a few gluten free pizza places, my favorite is

Viva Herbal Pizzeria

• $$

• Pizza, Health Food, Vegetarian-Friendly, Vegan, Kosher

• 179 2nd Ave, New York 10003

• (Btwn 11th & 12th St) Phone: (212) 420-8801

And their pizza rocks. Besides the gluten free options you can go the distance and have not only gluten free but also dairy free.  It’s delicious, they make their own dairy free cheese – it’s insane, its so good that it’s a must.

If you think you might have some gluten issues here is a simple suggestion, try going for 5-7 days without having any gluten, then give yourself a chance to have a serving of gluten and see how your body responds. This elimination process is a really good tool to use in working with food allergies and you can do it on your own. There are many great books out there on the subject of gluten, one of my suggestions is the book Primal Body Primal Mind (www.primalbody-primalmind.com) by Nora Gedgaudas who is one of the World’s leading experts on Paleolithic (Paleo) nutrition. Enjoy the journey and stay happy, healthy and holy.

Shivanter Singh is a certified health coach, certified Kundalini teacher, vegan/vegetarian/raw food specialist and creator of “the village” a place where good people meet in Nosara, Costa Rica

http://john-barczak.healthcoach.integrativenutrition.com/

Shivanter’s Gluten Free Pizza Dough Recipe:

3/4 cup Gluten Free All Purpose Flour Mix

3/4 cup tapioca flour

2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance’s Dari-Free Powder

1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder

1 teaspoon salt

2 teaspoons xanthan gum

1 package active dry yeast granules

1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar

2 teaspoons olive oil

1 1/2 teaspoons cider vinegar

1/2 cup lukewarm water (hot water will kill the yeast!)

Extra tapioca flour for rolling the pizza dough

Gluten Free cornmeal to sprinkle on baking sheet

Preparation:

Preheat oven to 400 degrees.

 

Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.

1. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.

2. Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.

3. Mix on high speed for 3 to 4 minutes.

4. Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

5. Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

 

The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.

6. Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

7. With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.

8. Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.

9. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.

 

Yield: 1 large, or 2 medium or 3 small pizza crusts

 

Tip:

A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.

For more healthy, yogic recipes check out Yogi Bhajan’s book Foods for Health and Healing.

Foods for Health and Healing by Yogi Bhajan

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