Pizza Crust....

Quinoa pasta is the closest thing I have tasted to pasta in a long time. I made Italian chicken with a table spoon of Italian seasoning, salt, pepper and parsley to taste and just mixed it in with the pasta. It was quick easy and something different on the Menu. I MISS ITALIAN FOOD!

Coincidently even before I started this diet I couldn’t eat pasta because it caused such crazy stomach pain so I said something to the doctor. Now 40 something days into this it all makes sense. It is worth it to try some of these gluten and yeast free recipes to see what I can handle. The link to the recipe below is also yeast free.

http://www.celiac.com/articles/744/1/Yeast-free-Pizza-Crust-Gluten-Free/Page1.html

Menu:

Breakfast – puffkins

Lunch – Honey Turkey Breast with Wasabi Rice Crackers

Snack – Banana

Dinner – quinoa pasta with Italian seasoned chicken and asparagus

Dessert: vegan chocolate chips (available bulk at whole foods)

Happy Thoughts: Pizza and wine

Special Stuff: http://www.glutenfreepizza.com/about-us/#ingredients GET FREE SHIPPING ON ONE CRUST

Other Notables: http://www.grouprecipes.com/s/gluten-free-pizza-dough/recipe/1/relevancy

Yeast-free Pizza Crust (Gluten-Free)

½ cup cornstarch
½ cup rice flour
2/3 cup milk or milk substitution
2 eggs
1 teaspoon salt
1 tablespoons Italian spices
Dash of garlic powder or salt

Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.

For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.

Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.