Healthy Mexican Pizza

Today is a really cold day. When I got home after going outside this morning all I wanted was some hot tea and comfort food. To me pizza and mexican are the ultimate comfort foods. The problem with comfort food is that when you crave it you usually also feel like sitting on the couch bundled up in every single blanket you own. Since I was ready to settle in for a nice afternoon on the couch I wanted to make something that would make me feel less guilty. Enter the Mexican Pizza - the combination of the two things I really craved. I love my pizza crust as thin as possible, and this pizza crust is definitely thin.  With my yeast or gluten and plenty of vegetable, this pizza is amazing.

Mexican Pizza
1 pizza 

Crust:
2 egg whites
1 oz gluten-free flour
1 tsp baking soda
1 tbsp gluten-free oat bran

Filling:
Tomato paste
Baby Spinach
Kale
Mushrooms
Red Pepper
Chicken Breast
Low-Fat Cheese
Taco Seasoning



Mix the egg whites, flour, oat bran and baking soda. In a frying-pan cook the crust like you would a pancake. Season the chicken breast with the taco seasoning and cook it. Cut the chicken breast into pieces. Cut the vegetables. Spread the tomato paste on the crust. Top the crust with the chicken, vegetables and cheese. Sprinkle some more taco seasoning on top. Bake in the oven or toaster-oven until the vegetables are tender and the cheese has melted. ( For a quicker meal, pre-cook the vegetables.) Enjoy

The finished result:

Crispbread

Sometimes being gluten-free is frustrating. Although there are many products I do not miss, there are definitely some things that I do miss.  I used to eat a lot of crispbread. It is an amazing substitute for bread. Not only is is free of yeast, but it is full of fiber. After going gluten-free I went looking for gluten-free crispbread, but the result was really disappointing. It does exist, but is usually made of white flour with the first ingredients being potato or corn starch. I might as well be eating rice cakes. I decided that if I wanted to eat crisp bread I would have to make it myself, as I started experimenting with the recipe I realized that it was a great opportunity to find a creative way to incorporate more nutritious seeds into my diet.

Here is my recipe for “Multi-seed crisp bread”

1 ½ tbsp. of chia seeds

5 tbsp. flaxseed

6 tbsp. sesame seeds

1.5 oz. (40g) sunflower seeds

3.5 oz. (100g) rolled gluten-free oats

1 oz. (30g) gluten-free flour

1 tsp. psyllium husk

1 oz. (30g) quinoa flakes

1    Soak the chia seeds in water overnight. Mix the chia-gel with the other ingredients. Add about a cup of water (the mixture should have a porridge-like consistency). Spread a thin layer of the mixture onto two baking sheets. Pre-heat oven to 350F (175C). Bake the first sheet for 10 minute.  Use a knife of pizza-cutter to cut the bread into rectangles.  Bake the bread for another 35-40 minutes or until it starts to get slightly brown around the edges. Allow the bread to cool of before breaking it along the cuts. Enjoy with your favorite spreads. Some of my favorites include hummus and turkey, smoked salmon with avocado and cream cheese or soft cheese like chevre (goat cheese), brie or camembert.  Enjoy