Many gluten-free products are available on the market, and it is becoming easier to find gluten-free restaurants. A gluten-free pizza dough is a simple and tasty alternative for pizza lovers who want to avoid gluten. The portobello mushroom caps make a substantial and savory crust, while the parmesan and mozzarella cheeses round off the richness.
If you are following a gluten-free diet, it is essential to be careful about cross-contamination. Cross-contamination occurs when gluten-free foods come into contact with gluten-containing foods. Contamination can happen in the manufacturing process or when you are preparing food at home.
If you have celiac disease, working with a registered dietitian is important to create a gluten-free diet that meets your needs.
A registered dietitian can help you choose gluten-free foods that are healthy and nutritious.
Tips For A Gluten-Free Diet
Read food labels carefully. Soy sauce, salad dressings, and sauces are just some gluten-containing condiments.
Ask questions when you are eating out. Not all restaurants are familiar with gluten-free diets.
Be careful about cross-contamination. Contamination can happen when gluten-free foods come into contact with gluten-containing foods.
Be patient. It takes time to adjust to a gluten-free diet.
Following a gluten-free diet can be challenging, but it is worth it for people with celiac disease.
By following a gluten-free diet, you can prevent damage to your small intestine and improve your overall health.
Here is a recipe on how to make a gluten-free pizza crust made of portobello mushroom caps:
Ingredients:
2 large portobello mushroom caps, stems removed and discarded
1/2 cup gluten-free flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
All your favorite pizza toppings
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Brush the portobello mushroom caps with olive oil.
In a small bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
Sprinkle the flour mixture over the portobello mushroom caps.
Top with the parmesan cheese and mozzarella cheese.
Bake for 15-20 minutes or until the cheese is melted and bubbly.
Add your favorite pizza toppings and bake for 5 minutes or until the toppings are heated.
Tips:
If you don’t have any portobello mushroom caps, you can use other types of mushrooms, such as cremini or button mushrooms. You can also use a gluten-free pizza crust mix instead of making your own.
If you want a thicker crust, you can double the amount of flour and cornstarch. Be sure not to overcrowd the baking sheet, as this will prevent the crusts from cooking evenly.
Serve the pizza immediately while it is hot and bubbly.
