Raise your hand if you like pizza.
Cool, everyone’s hand is raised, right?
I loveeee pizza but let’s be real, having Celiacs and also being lactose intolerant, pizza doesn’t like me back. Good news is New Grains Bakery makes gluten-free pizza crust. (cue emoji with hands in the air). My prayers have been answered! New Grains Bakery is actually an entirely gluten free bakery that ships anywhere in the US! Their pizza crust is also vegan & free of any dairy. Can it get any better?! Yes… they bake with high quality ingredients, non GMO, hand crafted, and quick shipping to ensure freshness. It’s like having a bakery right next to your house. What’s most important to me when buying pre-made food items is ingredients. You guys know I’m ALL ABOUT the ingredients. So what’s in their pizza crust?
New Grains Gluten Free Bakery Pizza Crust Ingredients:
Filtered water, fresh cold milled sweet brown rice flour, tapioca flour, palm fruit oil, fresh cold milled sweet white rice flour, fresh cold milled golden flax seed meal, xanthan gum, sugar, potato flour, yeast, baking powder, psyllium husk powder, sea salt.
No gross processed crap.
And in case your thinking “what’s so special about this pizza crust when I can just run to the store and pick some up there?” Here’s what’s in your most common store bought pizza crust. The brand you may recognize most is Boboli Original Pizza Crust.
Your Average Store Bought Pizza Crust Ingredients:
Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color. (source)
Let me just highlight 2 nasty ingredients from the above for you:
Enriched Wheat Flour- most of the natural vitamins and minerals have been extracted. This is done in order to give bread a finer texture and increase shelf life. When the bran and the germ (the parts of the wheat that contain fiber and nutrients) are removed, your body absorbs wheat differently. Instead of being a slow process that gives you steady bursts of energy, your body breaks down enriched flour more quickly, which typically raises blood sugar more quickly as well. This excess blood sugar has to be metabolized by the liver, and if there’s an excess of sugar, your body will store some of it as fat. (source)
Monoglycerides – food additives commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well. Food manufacturers typically use them to extend a product’s shelf life. Made in part of fatty acids, they are similar to triglycerides, the predominant fat in food according to the Harvard School of Public Health, except they are classified as emulsifiers rather than lipids. (source) Emulsifiers cause low-grade intestinal inflammation and a metabolic disorder that caused them to eat more, becoming obese, hyperglycemic, and resistant to insulin (source)
Fumaric acid, modified food starch, sodium phosphate, whey, lactic acid, natural flavor artificial color- all additives that are synthetically created. NOT REAL FOOD.
So now that you see the good and the bad, I want to give you guys some other options of pizza crusts to avoid at all costs, and others that will be OK to have.
Avoid: Pillsbury Gluten-Free or Regular Pizza Crust/Dough, Mama Mary’s Gluten Free (or regular) pizza crust, anything with whole wheat in the ingredients (I will do a blog post very soon about the damaging effects of whole wheat)
OK: Udi’s Pizza Crust, Pamela’s Pizza Crust Mix, Bob’s Red Mill Pizza Crust Mix, Katz Gluten Free Pizza Dough
You can get most all of these at the online Thrive Market (click this link for 15% off your first order!), Whole Foods, or your local health food store.
So that’s why I care about the ingredients and what I am actually putting into my body.
Matt and I love to make homemade pizza. Most of the time we grill it (game changer), but we were being lazy when I made this and wanted to eat ASAP so we just threw it in the oven.
This pizza recipe is bomb.com. It has freshness from the tomatoes, the salty and crunchyness of the turkey bacon, and a peppery taste from the arugula on top. Perfection. Matt LOVED this…but I’m pretty sure it’s because there was bacon on it.
I also made my own dairy free (vegan) cheese for this. It was super simple. I just threw almonds, water, olive oil, lemon juice, garlic, and Himalayan salt in a blender. Blended it up, and put in a mason jar to store in the fridge. It literally keeps for weeks. So easy.
Also, there are only 6 ingredients & this recipe takes less than 30 minutes to make!! Win Win
BLT Pizza Recipe
(gluten-free & dairy-free)
gluten-free pizza crust
1 tomato (sliced)
4-6 strips of cooked turkey bacon
handful of arugula
dairy free cheese
Optional: dried basil, dried oregano & garlic to add on top
Directions: Preheat oven to 450 degrees. Drizzle olive oil on pizza crust, arrange sliced tomatoes on top, if you choose to put on any additional seasoning or garlic add this now, layer turkey bacon on top. Bake for 8-12 minutes depending on how crunchy you like your crust. Remove from oven and add arugala on top. Slice and serve!
Let me know if you guys make this and what you think!