Substiute for pizza - for Tracie and any one else!

[Guest guest]

I found the BEST substitute for pizza! Got the idea from a restaurant's " no

carb " menu, to boot. I have yet to find a pizza crust recipe made with almond

flour that we like. So, I make pizzas out of portabella mushroom caps - take

out the stem, fill with homemade sauce, toppings (caramelized onions or

homemeade Italian sausage, whatever) and then top with whatever cheese you can

have/like and bake at 375 or so until the mushrooms are done. And I learned the

hard way to use a rimmed baking sheet/jelly roll pan so that the juices don't

run off onto the oven bottom. Of course, this is only if you can tolerate these

particular foods. But it's super yummy and I'm never disappointed that the

crust texture isn't close to " real pizza crust " like I was with other recipes.

And you can make these individual, too, for each person's preferences, ability

to digest. Hope the suggestion helps - I was super super excited because pizza

was always my easy go to meal before SCD....

UC

>

> Thank you PJ for your thoughts. It seems that yogurt is a big part of SCD and

I can't wait to try to find new ways of using it other than in a smoothie. I

bought the book Healing Foods Cooking for Celiacs, Colitis, Crohn's and IBS by

Ramacher. Great photos! I do love to cook and try out new things. The way

I look at it is this is a lifestyle change. Sure we will have to find something

other than pizza on thursdays (our tradition) but our son's health is more

important.

>

> Tracie

> Crohn's (son) April 09

>

[Guest guest]

Thanks for the great idea ! I think what I've learned through all of these diet changes is that sometimes, there really is no substitute for the real thing, so instead of finding a substitute, you have to just find a completely different food that will many of the times taste better than the one you were trying to replace!Pour Dieu, pour terre,Alyssa =DI found the BEST substitute for pizza! Got the idea from a restaurant's "no carb" menu, to boot. I have yet to find a pizza crust recipe made with almond flour that we like. So, I make pizzas out of portabella mushroom caps - take out the stem, fill with homemade sauce, toppings (caramelized onions or homemeade Italian sausage, whatever) and then top with whatever cheese you can have/like and bake at 375 or so until the mushrooms are done. And I learned the hard way to use a rimmed baking sheet/jelly roll pan so that the juices don't run off onto the oven bottom. Of course, this is only if you can tolerate these particular foods. But it's super yummy and I'm never disappointed that the crust texture isn't close to "real pizza crust" like I was with other recipes. And you can make these individual, too, for each person's preferences, ability to digest. Hope the suggestion helps - I was super super excited because pizza was always my easy go to meal before SCD....UC>> Thank you PJ for your thoughts. It seems that yogurt is a big part of SCD and I can't wait to try to find new ways of using it other than in a smoothie. I bought the book Healing Foods Cooking for Celiacs, Colitis, Crohn's and IBS by Ramacher. Great photos! I do love to cook and try out new things. The way I look at it is this is a lifestyle change. Sure we will have to find something other than pizza on thursdays (our tradition) but our son's health is more important. > > Tracie> Crohn's (son) April 09>