Pizza Crust

Alternative Medicine - - Quick Nutrition -

and choose prod­ucts that state they are pro­duced in a cer­ti­fied gluten-free fa­cil­ity. Even if a prod­uct is gluten-free, if it is pro­duced in a fa­cil­ity that also pro­cesses gluten-con­tain­ing prod­ucts, there is a chance of cross-con­tam­i­na­tion—and that could spell trou­ble for you if you are gluten in­tol­er­ant.

Fi­nally, don't for­get to check out non-food prod­ucts, such as the per­sonal care items you ap­ply to your skin and hair. Many beauty prod­ucts con­tain wheat, bar­ley, and/or wheat germ. If you see any of th­ese in­gre­di­ents on the la­bel, it might be worth skip­ping—your body can re­act to wheat and gluten even on your skin and scalp. Plus, there are many gluten-free beauty prod­ucts on the mar­ket so find­ing a suitable (or bet­ter!) al­ter­na­tive shouldn't be dif­fi­cult. Med­i­ca­tions and vi­ta­mins can con­tain gluten too, so it is im­por­tant to check th­ese la­bels and con­sult with your doc­tor if you are un­sure.

One of the most in­con­spic­u­ous lo­ca­tions for gluten is the glue on en­velopes and stamps; for kids, hid­den gluten ex­ists in play dough and glue. By the time you learn all the sources of gluten and wheat, and check the prod­ucts in your cup­boards and fridge, you may dis­cover the rea­son that you've been feel­ing sick: Gluten is every­where! As you start re­plac­ing prod­ucts with wheat- and gluten-free al­ter­na­tives, you'll ef­fec­tively de­crease your ex­po­sure while de­creas­ing in­flam­ma­tion through­out your body—and you can get on with be­ing a hap­pier, health­ier you.

Dr. Donielle (Doni) Wil­son, a na­tion­ally cel­e­brated natur­o­pathic doc­tor, teaches women, men, and chil­dren how to make life-chang­ing dif­fer­ences to im­prove their health us­ing nat­u­ral ap­proaches. Visit Dr. Doni on­line at doc­tor­

MORE ON­LINE! For more gluten-free recipes, head to al­ter­na­tivemedici­! and type "gluten-free" in the search bar. Go­ing gluten-free doesn't mean you need to sac­ri­fice pizza! Top this home­made crust with your fa­vorite veg­gies for a thin, crispy, and healthy pizza.

½ cup wa­ter ⅓ cup ex­tra-vir­gin olive oil or

palm short­en­ing 1 tea­spoon sea salt 1 tea­spoon gar­lic pow­der ½ tea­spoon dried basil 1½ cups tapi­oca flour 1 large egg, beaten 2 ta­ble­spoons co­conut flour

Pre­heat the oven to 350 de­grees. In a large saucepan over medium heat, bring the wa­ter, olive oil, salt, gar­lic pow­der, and basil to a boil. Add the tapi­oca flour and im­me­di­ately re­move from the heat. Mix in the tapi­oca flour and keep stir­ring un­til you have a sticky dough. Let the dough cool for 2 to 3 min­utes and then place it in a medium mix­ing bowl. Add the egg and co­conut flour. Mix and let sit for 1 minute to al­low the co­conut flour to thicken. Once thick­ened, stir un­til it forms a uni­form, soft dough that pulls away from the bowl. Place the dough on a piece of parch­ment pa­per and knead un­til it forms a ball. Place a sec­ond sheet of parch­ment pa­per on top and roll the dough into a ¼-inch thick, 10-inch cir­cle. Re­move the top sheet of parch­ment pa­per and place the crust and bot­tom piece of parch­ment on a rimmed bak­ing sheet. Bake 20 min­utes, or un­til light golden brown. Re­move from the oven and top with your fa­vorite top­pings. Re­turn to the oven and bake for an ad­di­tional 10 min­utes. Source: Pa­leo Eats: 111 Com­fort­ing Gluten-Free, Grain-Free, and Dairy-Free Recipes for the Foodie in You by Kelly Be­jelly

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