Infertility Diet: Gluten and Dairy Free Recipes

I love the recipes shared on the Hope for Healing blog. For anyone who has cut out (or down) gluten and dairy from their diets to increase chances of conception, a few great recipes follow.


Hope For

Home Grown Pizza + Basic Fresh Tomato

Here is my simple sauce ingredients and directions… pretty darn simple really.
Fresh Tomato Sauce Recipe (marinara, pizza
or whatever)
8 large tomatoes or about 4 pounds of whatever
tomato variety you got
2 cups of fresh basil
1 large sweet yellow onion
4 large garlic cloves
1/4 cup of olive oil
3 Tb of coconut palm sugar or sucanat
1 ts.. of sea salt
1 ts. of cracked black pepper or red pepper flakes
if you prefer spicy
optional additions: 1 carrot for sweetness and
flavor, 1 stalk of celery for flavor
First, blanch your tomatoes to remove skins.
Slit an “X” on the bottom of the tomatoes and then emerge in a pot of boiling
water for 45-60 seconds, then pull out and emerge in a bowl of ice cold water.
The tomato skin should come right off, and if you need help go to the “X” spot
and slowly peal the skin back. Do this to all of the tomatoes, then take half of
them and put them in a high powered blender with the olive oil, sugar and rough
diced onion, garlic cloves and fresh basil leaves. Blend till smooth, and then
pour into a large soup pot. Then diced up the rest of the raw tomatoes in little
chunks. If you prefer smooth sauce, them blend these as well. Pour all of the
tomatoes into the pot and start to boil, add sea salt and black pepper to your
taste and then pretty much all you have to do it simmer/boil cook with the top
of for about 2 hours until the sauce is thickened and cooked a deep red color.
Of course you should taste as you cook 🙂 Just make sure you let it cool off a
touch before you insert into your mouth….because you will burn your tongue
right off 🙂

Then, after 2 hours you have a huge pot of
sauce, to use over fresh pasta, pizza crust or can in jars… really you could
just drink it…. it is that good. I made pasta one night, and then decided on
freezing some sauce and then made another batch a few days later to make
this pizza. Hm, absolute love tomatoes. Here is also a picture guide to make a
pretty similar sauce by Smitten Kitchen.
Crunchy Corn-Crusted Pizza Crust Recipe
2/3 cup of organic millet flour
2/3 cup of organic corn flour
2/3 cup of organic corn meal
2/3 cup of tapioca flour
1 ts. of xanthan or guar gum
1 ts. of sea salt
1 ts. of baking soda
1 ts. of baking powder
1 1/4 cup of pure water
2-3 TB of olive oil
Mix the above ingredients in a mixing bowl and make sure to add water
slowly to get the texture of dough that you want. You want sticky, and not too
hard, and you also want it to fluff just a bit after you mix everything a let it
settle together a minute. Then spread out the pizza dough with a spatula ( it’s
sticky!) not like traditional pizza dough that you can play with it with your
hands and toss, but it’s GF so ya know… use a parchment paper covered 11×14
pan to spread out the dough on. Then bake in a 375 degree oven for 15-20 minutes
until it is cooked and crispy. Then add your sauce and toppings right away to
the hot crust.
To my “Home Grown” Pizza I added:
-diced green bell peppers
-shredded curly kale
-fresh basil leaves
-fresh slices of heirloom tomatoes (yes more tomatoes!)
-Daiya vegan “mozza” cheeze
I put sauce first on the crust, then added the diced pepper and kale, then
add the cheeze, and then topped it off with the pretty tomato sliced and basil
leaves. Then bake again in the 375 degree oven for another 10 minutes or so
until the cheeze melts.
Those were my garden toppings, but you could add whatever you want to this
pizza crust. More veggies, or real mozzarella cheese, or some pineapple and
bacon, whatever you want really.

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