Monday, April 21, 2014

Yogy Pizza

This pizza is wheat-free, yeast-free, sugar-free and tomato-free.  Tomatoes, being high in oxalic acid (a calcium inhibitor), are a particularly difficult member of the nightshade family of vegetables and are difficult for people to tolerate when eaten frequently.  Not only do they block calcium absorption, they cause heat and inflammation within the colon.  Mentally, this physical inflammation can manifest as irritability, anger and restlessness. 
For these reasons, I prefer a no-tomato pizza or marinara sauce.  Since Ayurvedic cooking is about creating energy and clarity within both the body and mind, it tends to avoid using nightshades on a regular basis.  If you have a tomato or tomato sauce habit, you may want to give the recipe below a try!  Explore with your favourite additions, like fresh herbs and organic vegetables.  Gradually reducing our consumption of tomatoes to once or twice a month will rest the digestive system, greatly improving energy levels and supporting our clarity of mind.

Pizza Crust

Preparation time: 20 minutes
Ayurvedic information: Sattvic
-Vata, -Pitta, +Kapha (with kamut and spelt flour and cow’s milk)
0Vata, -Pitta, -Kapha (with whole barley flour and soy milk)

Preheat oven to 425 F

Combine in a mixing bowl:
2 cups barley flour (or two cups of kamut or spelt, or 1 cup of each)
½ tsp sea salt
1 tsp aluminum-free baking powder

With a fork, stir in:
2/3 cup soy or freshly boiled raw cow’s milk (or almond or rice milk)
¼ cup sunflower oil

The mixture will begin to hold together in a ball (depending on flour used; (you may need to add more flour until desired dough-like consistency is reached).  Turn the dough out onto a floured surface (like your clean kitchen counter) and knead the dough lightly a dozen times.  Lightly oil a 12-inch round stainless steel pizza pan and press the dough into the pan, making an edge for the rim with your fingers.  Put it in the oven and bake for 15 to 20 minutes.

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