Pizza, how I have missed thee.

When I was 7 months pregnant, I went gluten free in the hopes that it would help my son, who was nursing and was suspected of having celiac. Then, when my daughter was 2.5 months, I went dairy free in hopes that it would help her reflux and unhappy poop. I have only recently reintroduced dairy, at 9 months - she seems to be tolerating it well so far.

Anyways, if there is one food I miss with a fiery burning ache, it is pizza. Since we are finally on full GAPS, tonight I figured I would try my hand at a GAPS legal pizza crust, but I didn't want to be disappointed. The cauliflower crust is probably good but doesn't sound like it crisps up very well. A straight coconut flour crust has more eggs than I prefer. So I settled on this recipe: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/

I also simmered down a can of whole tomatoes and seasoned with thyme, oregano, basil, and a few whole garlic cloves.

I doubled the pizza crust and spread it out with a piece of plastic wrap. Then I baked it for 14.5 minutes, spread pizza sauce and sprinkled with the remainder of my raw goat milk cheddar (I don't have access to raw milk mozzarella, the only GAPS legal mozzarella), and dotted liberally with oil cured olives and capers.

It was awesome. I didn't get to eat til the pizza was not so hot any more, but the crust still had some crispness, decent texture, and excellent flavor. I'm already looking forward to trying this again.

GAPS pizza, lemony cauliflower, and salad. Yum!