richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
I know I shouldn't have done this but living like a monk gets old after a while so I finally hit a wall last night and snapped.
I ended up eating an entire large 100% whole wheat pizza from Peace a Pizza and enjoyed it. I felt like I had to get that out of my system. It's the first pizza I have had in three months.
So far, no changes in how I feel, but my feet and legs actually feel good today.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Trader Joe's also has a GF, brown rice Penne pasta.
====================
You can also serve any pasta sauce over spaghetti squash, eggplant, zucchini, etc. I have not found a satisfactory gluten-free pizza crust but there are some on the market. I find them too high on the glycemic index and they just don't seem to cook up very well. So, pasta sauce on other things takes care of my pizza cravings.
You can call the pizza place and just ask them what herbs and spices they use on your favorite pizza (my guess is that they might also include MSG in some way. So, you can omit that).
Then, find those fresh garden herbs in your produce department. Fresh oregano really makes any pasta dish sing. Dried herbs are not generally as good but as the produce manager at your market for advice.
Chili powders can vary, so ask your grocery to let you sample different ones. Some are not hot at all but add a lot of savory flavor. Some will send steam out of your ears. It just takes a little work to find that special one.
As for cheese, I don't even miss it but you could add a bit just before serving. Even a little will still impart the texture and flavor and by adding a little grated cheese as it's ready to serve, it will hold its integrity and not get lost.
Or you can drizzle with a little extra virgin olive oil just before serving for an added depth of flavor.
By designing your own recipe, this could be enjoyed often. Your heart will love you for it. -
[ 12-04-2010, 01:40 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
I appreciate it Keebler and I have tried those methods, but still nothing beats the great pizza exxperience for me, it's everything not just the sause and cheese. I even tried making potato pizza where I use sliced whole potatoes instead of a crust and add sause and toppings. It's good but not reall pizza good, LOL.
I am not big on eating aany flour products but this whole wheat pizza was a cheat day I won't see again for another three months or so. Only flour I use is almond flour. Even Dr. B says no flour at all. It is too processed.
Wish I could find sprouted grain pizza crust. I don't think gluten has much effect on me. Maybe a slight immune response but nothing I notice with symptoms.
Once I am through this disease I will go back to eating gluten without care, but of course it will be things like sprouted wheat, etc.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Food for Life Ezekiel bread - you could make pizza crust from a tortilla or an English Muffin:
[Keebler's note: I have to say that these are only good if warmed up. If cold, they will tear out your teeth. Seriously. And I really don't think these would make a very good pizza base. However, toasted and used as with a pizza dipping sauce, they may work.]
INGREDIENTS: Organic Brown Rice Flour, Filtered Water, Organic Tapioca Flour, Potato Starch, Fresh Yeast, Sea Salt, Vegetable Gum (Xanthan, Cellulose). -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Hey, rather than call it cheating . . . if you plan for this every so often, call it a rare treat. As long as we think in terms of "diet" or crash off and "cheat" - it's going to be hard to come to terms with a nutrition plan that will work for you all life long.
Of course, for those with genetic celiac, gluten still can't be on the menu as it can take up to six months for the brain to recover from even a trace - but there are so many other choices.
For those who are not true celiac, some can manage gluten now and then but some can't. Maybe after lyme clears and leaky gut is healed, they can go back to selective choices.
For me, even a trace of gluten can trigger seizures up to tree days afterward. My brain is more affected than my gut. I've learned to never trust anyone's memory at any potluck.
Still, MSG is a huge problem to remember when we "go off menu" - that can cause damage for days afterward, too. Google for all the names MGS hides under and call your food outlets to know exactly what is in the foods they serve even if only a rare treat.
MSG can set up back months. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
I make little "pizzas" for lunch regularly with the Ezekiel tortillas. Not just like a pizza, but I like them. I use olive oil, garlic, leeks, onions, sundried tomatoes, and pepper jack cheese. Then I top it with basil, oregano, and red peppers.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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glm1111
Frequent Contributor (5K+ posts)
Member # 16556
posted
Richie,
Really glad you enjoyed the pizza. Some things are just good for the soul. When I used to cheat with pizza, I would use lots of garlic and hot peppers, both antifungal.
Also the next time you "cheat" it would be a perfect time to take the Parastroy. Too much restriction is not always the answer.
Gael
-------------------- PARASITES/WORMS ARE NOW RECOGNIZED AS THE NUMBER 1 CO-INFECTION IN LYME DISEASE BY ILADS* Posts: 6418 | From philadelphia pa | Registered: Jul 2008
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posted
When I was doing a nonyeast diet, the supervising doc said I could cheat once in a while. So, my advice: enjoy it!
Posts: 13116 | From San Francisco | Registered: May 2006
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posted
I don't think it is so terrible to have pizza every few months.
I was recently traveling and had a GF pizza that used sausage as the crust. I did not miss the crust at all. If you eat meat, that might work for you.
Posts: 984 | From US | Registered: Dec 2007
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bcb1200
Frequent Contributor (1K+ posts)
Member # 25745
posted
I cheat weekly, on Friday's, and have Pizza with the family.
-------------------- Bite date ? 2/10 symptoms began 5/10 dx'd, after 3 months numerous test and doctors
IgM Igenex +/CDC + + 23/25, 30, 31, 34, 41, 83/93
Currently on:
Currently at around 95% +/- most days. Posts: 3134 | From Massachusetts | Registered: May 2010
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