Pizza on an elimination diet? Heck yeah!
I’m still plugging away with the reintroduction phase of my elimination diet. It’s been insightful, to say the least, to tune into my body to discover how certain foods affect me. Some reactions are very subtle – so subtle that I’ve had to re-challenge the food a couple of times, just to make sure that it was the food causing a symptom and not something else. Other reactions have come on like a raging storm!
I’m eating many more foods now: all vegetables and fruits (except onions, nightshades and kiwi fruit), all meats (except pork and shellfish), coconut products, nuts and gluten-free grains. The nuts and gluten-free grains have meant I can have home-made pizza again! I still haven’t challenged dairy (except whey protein powder, which left me very stuffy), so this is a dairy-free pizza. I’m also not having nightshades, as onions and tomatoes caused bad reflux, and super itchy eyes. So no tomato paste on this pizza. Instead I used a delicious homemade basil pesto. Here’s the recipe. Hope you enjoy!
I used this gluten-free pizza base recipe, by Quirky Cooking.
- 2 cups gently packed fresh basil leaves
- 2 large garlic cloves, roughly chopped
- ¼ cup pine nuts
- 1/3 cup walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup extra virgin olive oil
- Baby spinach
- Pumpkin, sliced thinly
- Zucchini, sliced thinly
- Lamb mince
- Prepare the base, as per the recipe above by Quirky Cooking. Cook in the oven for 15minutes.
- Prepare the basil pesto by blending all ingredients in a food processor, until smooth. Spread over the base of semi-cooked pizza base.
- Layer the topping ingredients on top of the basil pesto. With the lamb mince, I just broke off small meat-ball sized pieces of the mince, and plopped it ontop of all the ingredients.
- Cook in the oven (180 degrees celsius) for 10-20min, or until meat is cooked through, and veggies are soft.