Very. Big. Deal.
I've learnt to cope and after I seriously thought about all the other things that could have been wrong with me, I realised it wasn't that bad. I started to focus on all the things I could eat and my mindset changed. I began to experiment with different food and it forced me to actually think about what I was putting into my mouth instead of slamming it in! I liked foods that were previously out of bounds (a lot of green stuff), and although it was hard, it was definitely worth it to not feel sick and tired all the time. But if there's one thing I miss, it's a good pizza. I don't really think about it much, but I will get a pizza craving and theres not really much around that satisfies me, gluten-free wise. It's not only that, but I am particular with toppings and I'm fussy. I've been searching for a good base for a long time. I've tried gluten free ones from the supermarket, no good. Take away ones - they either make me sick or they're so oily that it puts me off.
I then found a recipe from Anna Sward over at ProteinPow.com made from two of my fave things - sweet potato and egg and I knew it had to be a winner. I was sceptical about it as I wasn't sure how egg and potato could make a solid base, but willing to give it a go. As I blended it and spread it into my cake tin I was frustrated as it was pretty runny and I was already cursing over a pizza-less dinner. But lo and behold, it worked. And it worked well. Only thing that didn't work is the fact that I didn't line the base of my dish and the base got stuck :-(
The base tasted amazing - it crisped up nicely around the edges and held my toppings well. if I made it again I would make sure I lined the base of the tine before baking so it didn't stick. I also changed it from all sweet potato to half normal potato as sweet potato is a high FODMAP food, so too much is no good for me! Will definitely be making this again!
(from proteinpow.com)
150g sweet potato
150g white potato
20g buckwheat flour (around 1/8th cup)
2 egg whites & 1 egg
1 tbs coconut flour
Italian herbs
Boil up sweet potato and potato in a pot.
When cooked and soft, blend with all other ingredients using blender / stick mixer.
Bake mix in a cake tin - oil it or line it so it doesn't stick. Make sure you spread evenly and then make it fatter around the edges for a crust.
Make holes in base using a fork.
Bake in the oven at 180C for around 10 mins or until browning.
Add your toppings and either grill or eat, depending on what you put on!
Smoked salmon & cream cheese topping:
50g light cream cheese
100 g zucchini (grilled)
50 g smoked salmon
1 bocconcini ball
Handful rocket
Make sure base is warm.
Spread cream cheese on base.
Place all toppings on and chow down!