First of all, upon diagnosis, you think of everything you will never have again. Oh, how depressing.
Probably the first thing that comes to mind: PIZZA. It used to be so easy to just dial up the pizza joint (or order online) and voila! there was dinner.
Believe it or not, it seems that the days when you can order up a gluten-free pizza are just around the corner. If not already here, in some metropolitan areas. So there's no reason to be depressed!
But here is one of the most important basic recipes to keep on hand. This has passed the test of approval by wheat-eaters. Very much like the homemade pizza mom used to make us back in the 70s and 80s when it was too expensive to order pizza (much like the direction of our economy today). So save yourself a few bucks and cook this one up at home!
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3 cups GF all-purpose flour blend
(I use 1 c. Rice flour, 1 c. Potato flour, 1 c. Corn flour)
1 tbsp. sugar
1/4 tsp. salt
1-1/2 tsp. xantham gum
1 package active dry yeast
1 cup warm water
2 tbsp. Olive Oil
Sauce and toppings
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Blend the flour, sugar, salt, xantham gum and yeast (works very well to mix in a gallon size ziplock bag).
Put the flour in a bowl, add the water and oil. Mix with a wooden spoon, and then knead as much flour into the dough as possible. I usually add a little (a tablespoon or two) extra water to moisten. Dough should be moderately stiff but smooth and elastic.
Cover and let rest at 10-15 minutes.
Get one large jelly roll pan (this is a cookie sheet with edges). Grease or spray the pan with PAM. Press the dough into the pan. Cover with Italian sauce, mozzarella cheese and your favorite toppings (I like mushroom and onions).
Bake 15-20 minutes at 375 degrees, or until edges are golden brown.
This is actually just an adaptation of a recipe in my famous-name, generalized cookbook.
Underground tip: After enjoying this delicious pizza, cut the remaining pie up into 3" squares and place pieces in ziplock bags. Freeze. Now you have a week of lunches, or food for your cooler when you go on the road!