Its official. My body can no longer handle gluten. I will spare you the details but my body cannot handle gluten any more. I don’t have a strong gluten allergy but I do have an intolerance.
So I have to improvise. Especially living in South Africa (for only 6 more days!!) Things like gluten free wraps, pizza bases etc are IMPOSSIBLE to find.
Which doesnt bother me to much because I love to experiment and cook! I will take any opportunity to cook
So thats what I did!!
If you are making both the sauce and the flat out pizza base, bring a pot of water to a boil enough to cover tomatoes.
While the water is heating up chop up 1/2 cup of cauliflower.
Next combine 1 egg and 1 cup of cheese with the cauliflower.
Whisk together well and put on a greased cookie sheet dividing into 3 portions.
**For a pizza base make this size. If you want to use them for a taco shell make them flatter and bigger.
Bake in a pre-heated oven for 12 minutes. After 12 minutes, take out and flip over and bake for another 5 minutes.
While the pizza bases are baking, cut big X’s in the tops of the tomatoes and add them to the boiling water for 45 seconds each. (No longer!) After the 45 seconds quickly but the tomatoes into ice water. Let them cool.
After they are cooled peel the skins.
After the skins are completely removed cut them in half and remove the center of the tomatoes and the seeds.
Coarsely chop the tomatoes and combine the tomatoes with onion, garlic and spices. I also added a little water and allow to boil. You can personalize this recipe however you want! I put half an onion, a tablespoon of garlic, 1 tbsp crushed red peppers, garlic powder, oregano, and coriander seeds. Allow to cook until the tomatoes fall apart and a sauce forms. To thicken add tomato paste.
I forgot to take a picture of the finished sauce. OPPS.
By this time the pizza bases should be finished and should look like this:
Next make your pizza!
Then the best part, ENJOY!!
**The pizza base recipe makes 3 pizza bases at 178 calories, 3g carbs, 14g fat, 12g protein.