Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 I have been craving pizza for a long time now, and have a couple questions: 1. I've noticed several people recommend the thin crust from Raman Prasad's book. It uses almond flour, but I haven't hit stage 3 yet. Is it possible to use almond butter instead? 2. I see that people usually say they don't use the toppings from Prasad's recipe. So what is a good recipe for pizza sauce? I don't like a lot of spice. I always kind of liked Pizza Hut's sauce. Does anyone know a recipe that tastes similar? I was also thinking of using provolone for the cheese, because I'm not a fan of cheddar on pizza. Thanks! Holly Crohn's SCD 12/01/08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 Hi Holly, For me, all the delays in my recovery came from advanced foods. Even if they were called beginner foods, some were to much for me. It seems the longer someone has had the dieses, the longer and harder it is to get over it with the diet. I don't want to discourage you or any newbes but everyone takes to the diet a little different. As far as looking to satisfy your old taste buds, be careful. I went thru all the ups and down of the diet for years. I did more damage to my recovery schedule trying to satisfy my old taste buds. I feel that to succeed with this diet you need to desensitize your taste buds,( for a few months at least). Once you have given up on living to eat, and start eating to live, you should see much more progress, at least that how it was for me..... I went to the beginning. I feed myself as if I was feeding a new born baby that was just past the milk or formula stage. All food would be boiled( not fried) and pureed. Adding one new food every week or so. I kept a food log so to track any foods that might bother me. What does all this mean, Pizza, not a baby food. Wine, not a baby drink. Almond butter brownies, not a baby treat. I guess this is not what you asked for but you sound like I did when I started and I don't like to see people suffer. All The Best, Lou I have been craving pizza for a long time now, and have a couple questions: Need a job? Find employment help in your area. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 I have never tried nut butter for a pizza recipe so I could not help you there. For sauce I use Roma tomatoes blanch them in boiling water for about a minute to soften the skins. I have a tomato press, but you could use a food mill to de-seed and de-skin the tomatoes while pureeing it. I add fresh minced garlic, fresh basil, fresh oregano, red wine, olive oil and a little salt and pepper. Cook down the sauce and it makes it nice and thick for spreading on pizza. My whole family loves this sauce including the non-SCDers. For cheese I use either Monterrey Jack or White Cheddar Cheese with a little freshly grated Parmesan grated on top. UC 13.5 years SCD 6.5 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 Hi Lou, Don't worry, I've been following the stages at pecanbread for the last 3 1/2 months. I only add one new food every few days, and lately it's been less than one a week. Currently, I can eat all foods in stage 1 and a few from stage 2 (peaches, asparagus, avocado, butternut squash, tomato sauce, and nut butter), with all veggies and fruit pealed/deseeded/well cooked. I've only skipped ahead for one item, beets in the beet brownies (following the constipation protocol). I also keep track of all my foods with the fitday program (great program, even has a diary so you can keep track of symptoms and whatnot). My main food problem is that I don't eat enough. I've never had a massive appetite, and find it hard to eat enough calories everyday. I was lucky and started the diet with most crohn's symptoms under control due to Humira. My goals are to resolve my fatigue and constipation problems, and to prepare for the day when Humira quits working (I've been taking it since last July). Other than a brief setback (the dreaded 3 month flare), I've been doing reasonably well on the diet. If I could just get past the fatigue, I'd be a pretty happy camper! Holly > > > Hi Holly, > For me, all the delays in my recovery came from advanced foods. Even if > they were called beginner foods, some were to much for me. It seems the > longer someone has had the dieses, the longer and harder it is to get over it with > the diet. > I don't want to discourage you or any newbes but everyone takes to the > diet a little different. As far as looking to satisfy your old taste buds, be > careful. I went thru all the ups and down of the diet for years. I did more > damage to my recovery schedule trying to satisfy my old taste buds. > I feel that to succeed with this diet you need to desensitize your taste > buds,( for a few months at least). Once you have given up on living to eat, > and start eating to live, you should see much more progress, at least that > how it was for me..... > I went to the beginning. I feed myself as if I was feeding a new born > baby that was just past the milk or formula stage. All food would be boiled( > not fried) and pureed. Adding one new food every week or so. I kept a food log > so to track any foods that might bother me. > What does all this mean, Pizza, not a baby food. Wine, not a baby drink. > Almond butter brownies, not a baby treat. > I guess this is not what you asked for but you sound like I did when I > started and I don't like to see people suffer. > > All The Best, Lou > > > > > > > > > In a message dated 3/13/2009 2:17:28 A.M. Eastern Daylight Time, > spookyhurst@... writes: > > I have been craving pizza for a long time now, and have a couple questions: > > > > **************Need a job? Find employment help in your area. > (http://yellowpages.aol.com/search?query=employment_agencies & ncid=emlcntusyelp00\ 000005) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 That sounds great, thanks a lot! I was wondering if Monty Jack would be good on pizza. I should also look for white cheddar. To me, yellow cheese on pizza does not look appetizing. Holly > > I have never tried nut butter for a pizza recipe so I could not help you there. For sauce I use Roma tomatoes blanch them in boiling water for about a minute to soften the skins. I have a tomato press, but you could use a food mill to de-seed and de-skin the tomatoes while pureeing it. I add fresh minced garlic, fresh basil, fresh oregano, red wine, olive oil and a little salt and pepper. Cook down the sauce and it makes it nice and thick for spreading on pizza. My whole family loves this sauce including the non-SCDers. For cheese I use either Monterrey Jack or White Cheddar Cheese with a little freshly grated Parmesan grated on top. > > > > UC 13.5 years > SCD 6.5 years > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 Provolone works fine - Monterey Jack would be fine, too. I think I liked Provolone the best. Mara > That sounds great, thanks a lot! I was wondering if Monty Jack would > be good on pizza. I should also look for white cheddar. To me, > yellow cheese on pizza does not look appetizing. > > Holly > > >> >> I have never tried nut butter for a pizza recipe so I could not >> help you there. For sauce I use Roma tomatoes blanch them in >> boiling water for about a minute to soften the skins. I have a >> tomato press, but you could use a food mill to de-seed and de-skin >> the tomatoes while pureeing it. I add fresh minced garlic, fresh >> basil, fresh oregano, red wine, olive oil and a little salt and >> pepper. Cook down the sauce and it makes it nice and thick for >> spreading on pizza. My whole family loves this sauce including the >> non-SCDers. For cheese I use either Monterrey Jack or White Cheddar >> Cheese with a little freshly grated Parmesan grated on top. >> >> >> >> UC 13.5 years >> SCD 6.5 years >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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