I’ve been gluten free for a little over 5 years now. I went gluten free after my Uncle suggested I try it to see if it would help clear up my stomach and skin issues. I’ve been battling digestion issues since…. I was born. It was just the norm. My mom would have to put me on bland diets for a few days at a time just to get me to stop being sick. This happened over and over, but the thought that food could be causing this was taboo at the time.
When the acne became a viscous, never-ending cycle, I went on a mission to figure out what was causing it, instinctually knowing it was a sign that something was off in my body, contrary to what my dermatologist was telling me. It’s still a bit of a battle for me, but between diet and life style changes, I’ve gotten it mainly under control at this point and time.
My journey started with cutting dairy out. Though it did help somewhat, I was still getting sick a lot and was anxious about not knowing how my stomach would react to different foods. When I cut gluten out per my Uncle’s suggestion, about 5 years ago now, it was night and day. Within 2 weeks 90% of my digestive issues cleared up, and in turn my skin. It was incredible. The few times it’s snuck in since, I’m keeled over in pain as if my stomach is attacking itself. It’s the craziest feeling. After all this time… the main culprit was gluten! Who would have thought.
I’ve become an expert at eating gluten free in and out of the comfort of my own kitchen. For the most part, I steer clear of processed gluten free alternatives, however, I’m always on the hunt for the best pizza alternative, because, well, pizza.
I stumbled across this one from a local vendor called the Venice Bakery. It’s SO FREAKIN GOOD! Seriously. I can’t get enough of it. It’s made from rice, potato, and tapioca flours. It’s vegan, it’s gluten free, and it’s damn good. What more could you want?
Below I have a pizza sauce recipe that I’ve been toping this delicious gluten free vegan pizza crust with. I also added mushrooms, basil, garlic, and Bragg Organic Yeast Seasoning — all organic ingredients, as always. Scroll down to the bottom to check out the recipe video I made.
Venice Bakery Gluten Free Vegan Pizza with Mushrooms and homemade sauce Cook time: 20 mins | Servings: 3
Pizza Sauce
1 15 oz Can Organic Tomato Sauce
1 6 oz Can Organic Tomato Paste
1 Tbls Olive Oil
1/2 Onion, chopped
1 Stalk Celery, chopped
1 tsp Oregano
1 pinch Crushed Red Pepper Flakes
1 tsp Honey
Salt + Pepper to taste
Toppings
Mushrooms
Fresh Basil
Minced Garlic
Saute onion and celery in olive oil until translucent — about 5 minutes.
Add tomato sauce, tomato paste, oregano, crushed red pepper flakes, honey, and salt and pepper. Simmer for 10 minutes.
Preheat oven to 475°
While oven is preheating, top your pizza. I like mushroom, basil, garlic, and Bragg Organic Yeast Seasoning.
Cook pizza for 8 - 10 minutes.
Serve!
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