The continuing saga of dietary unfunness

So the recipes here will now be gluten, soy, and dairy free, at least to the best of my ability. I'm on some pretty hardcore meds for my Crohn's Disease, and have been slightly discouraged that they haven't been working as well as I had hoped, so I decided to go get some food allergy testing done a couple weeks ago to see if per chance I was eating something that was continuing to make me sick. My skin tests came back highly positive for wheat, rye, barley, and soy, as well as mildly positive for almonds and egg whites.  Although my celiac biopsy was negative, I'm allergic to the gluten containing grains so the easiest fix for that is to just do a fully gluten free diet, and in terms of soy, I'm just going to have to cut it out. I've bought some rice milk and have been using that in cooking, which seems to be working out just fine. I've been learning how to read nutrition labels for the not-so-obvious bad ingredients, so I'm hoping I'll start to notice an improvement soon.

On to the good stuff...pizza!

It's been a while since Chris & I have made pizza, it just didn't seem quite as exciting with our limitations, plus my crust never turns out quite as cooked as I'd like. I really had a craving for it last week though, so we decided to give it a shot after finding some shredded rice cheese at Wegmans.

Details after the cut.


 We used a bag of Bob's Red Mill Pizza Crust Mix, mixed it according to the package instructions, but we par-baked the crust for 20 minutes. While the dough was rising, I thinly sliced a green pepper and a vidalia onion, then sauteed them until very tender.

Once the crust had ben par-baked, we topped it with tomato sauce, chopped fresh basil, Galaxy Food Mozzarella Rice Shreds, and the sauteed peppers and onions. We finished baking the pizza for another 15 minutes or so, and it came out perfectly! Pizza is definitely back in our lives! I have to say, this is the best cheese substitute that we've come across so far - it actually tastes like mozzarella, and it melted. It's more expensive than the regular dairy counterpart, but its what we can eat.