Yes, the search for gluten free bread is a tough one. What I have found impossible (as a vegan) is finding gluten free bread that doesn’t contain animal products and is organic. The one local loaf I found weighed about 10 pounds and was sour and awful…I think it was made from sprouted buckwheat or something. It was not tasty.

Polenta has been heaven-sent for us and as a mini pizza crust, it really is terrific. Good luck as you learn more about this and thank you for your blessings. I sincerely appreciate them!
Mim

I am so sorry to hear about your Grave’s disease. It is especially difficult and confusing when someone is allergic to their own native or cultural cuisine. The wheat intolerance in people of European descent is baffling, considering the long history of wheat cultivation, and it must be equally baffling to you to find you cannot eat soy.

My best advice, Coconut, especially if you live in the USA, is to give the native cuisines of North and South America a try. Neither wheat nor soy was known on these continents until the European invasion and the corn-beans-squash-based diet of the Americas is both nutritious and delicious. The beans may be especially helpful to you in dealing with your cravings for soy. Though other beans are not quite like soy beans (no tofu or soy sauce)there are many wonderful kinds to try.

Your first goal is going to have to be to deal with hunger. Suddenly having your staples disappear can genuinely mean you go hungry for awhile hunting for new foods that won’t aggravate your disease. Stock the pantry with things that are familiar and allowed in your diet, and then, start hunting for new foods you may not have tried before. Try them and see how you like them.

Your end goal is to create a whole new diet for yourself that is balanced and not a threat to your health. It does take work, but you are worth that work, and I hope this pizza recipe can help you get off on the right foot. I really understand what you are going through and I am sincerely wishing you well.

Mim

We are so glad you found this recipe. For long-time pizza lovers, it can really be a lifesaver. Once you get the hang of the recipe, it’s a great idea to make extra pizzas for supper so you can quickly re-heat them for lunch or a snack the next day. A couple minutes under the broiler does the trick of re-heating.

The standard allergy tests test for soy, wheat and dairy and it turns out that so many Americans are allergic to these very common foods and find out about all three at once. It really can be tough to come home from the doctor with this diagnosis. Polenta has really become important to our family as our new ‘toast’ and we make several batches a week for sandwiches, pizzas, etc. It’s certainly less time-consuming to make than wheat bread and having it on hand can make the transition to a wheat-free diet a lot easier for folks.

We hope you will have fun trying this pizza recipe and that you’ll come back and let us know how you liked it.

Kind Regards,
Mim

Whitney

Welcome to VeganReader, Alisa,
I’m so glad you enjoyed this post. Thank you for stopping by.

i make a vegan pizza with miso mayo as a sauce (used to use refried beans and can’t really tolerate tomato sauce well) on a corn tortilla, tempeh (soy), vegetables and almond cheese plus rice parmesan cheese. there is also an amy’s pizza with rice crust and soy cheese.

u got me interested in cooking polenta.