Chef Wendell: Gluten-Free Mini Pizza’s

(WISH Photo)

INDIANAPOLIS (WISH) – Even though I’m not gluten sensitive, I’m overly aware today’s wheat is not so neat and causes many GI problems. It’s certainly not your grandpa’s wheat. So, because millions suffer from gluten sensitivity, but they still crave warm pizza, we’re making pizzas with gluten-free pizza crusts that you can find all over the city. For more information about gluten sensitivity, read the book, “Wheat Belly,” by William Davis.

Sandi and I watch our fat intake. Why? Cheese is fatty, highly caloric, liquid meat. Today’s pizzas moan from the weight of excessive cheese on the bottom, the top, and in the crust.
Obesity is one of many health conditions that weaken your immune system, so less cheese is more. . The 40 #’s of cheese the average American consumes yearly is one of the many causes of America’s obesity epidemic.

You’ll notice after eating this tasty version, that you don’t feel bloated, overly stuffed, or suffer heart-burning indigestion. You’ll feel just right and truly satisfied.

1 pkg. Udi’s gluten-free pizza shells (6 inch)
1 can (8 oz.) tomato Sauce
Fresh basil and oregano leaves
1 tbsp. powdered fennel seed
1-1/3 cups shredded part-skim mozzarella cheese
2 sliced, fresh tomatoes
12 Kalamata olives, pitted and chopped
1/4 cup Quorn
3/4 cup washed, stemmed and sliced shitake
1/3 cup thinly sliced red onion
Himalayan Sea Salt
Balsamic vinegar

• Preheat oven to 425°F. Place pizza shells on baking sheet and rub a scant amount of olive oil on each.
• Sprinkle on the grated Parmesan, and then, with the back side of a spoon, spread each evenly with tomato sauce.
• Dust with ground fennel seed, salt and pepper, and the leaves of basil and oregano. (Getting hungry?)
• Top the gluten-free pizza shell next with tomatoes, mushrooms, chopped olives, Quorn and onion.
• Now, top evenly with cheese.
• Bake 15 minutes or until cheese melts and flatbreads are browned lightly and crisp. Drizzle each with balsamic vinegar before serving.

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