At the risk of blaspheming one of my all time favorite movies… If you bake it, they will come. (Field of Dreams anyone??) In my relatively short life thus far, I have found this to be one of life’s main truths. Bible studies, meetings, Super Bowl parties, if you offer food people will show up and they tend to smile more… coincidence? I think not. I may only be able to offer marginally good jokes and a shaky selfie hand, but you had better believe that I am going to try my hardest to feed my way into folk’s hearts.
Now, understand that my love language is bread. Bagels, soft pretzels, and kolaches are the foundation on which I stand so when I was recently diagnosed with celiac disease, let me just tell you, I’m sure grateful that Jesus is a stronger foothold than that luxurious velvety dough. All jokes aside I know that a single dietary restriction is nothing close to a fiery trial, but somewhere along the way baking had become a form of therapy for me. Kneading had taken the place of prayer and, as silly as it sounds, food had become my identity. I would joke that even if I baked something gluten free, that I would just be feeding people tears and deception.
As He often does, God used this as a learning moment for me. Not only was it extremely unhealthy to be eating as much bread as I was (regardless of the celiac disease), but it was leaving no room for any healthier foods. Similarly, in other areas of life I wasn’t doing anything perceived as harmful, but my priorities and proportions were way out of order. I was being the best mom I could be, but forgetting to glance at my husband when he would get home from work. I was reading outrageous numbers of books, but moving the most important one to the side for “when I had time.” So, now begins my journey to remove the physical gluten from my life but more importantly reprioritizing the “emotional gluten” that has been silently wreaking havoc on the more important pieces of my life.
This recipe is one of my favorites, because not only is it healthy, but it allows the kids to help and it comes together quickly. I won’t lie, it’s not as good as regular pizza, but it definitely doesn’t taste like sadness.
- Quinoa 2 cups
- Baking Soda 2 Tsp
- Water 1/2 Cup
- Salt to taste
- Season of Choice (Like Rosemary) to taste
- This is the perfect recipe for one of those nights that you want comfort food but really don’t want to cook. You know, those times that your husband gets home and you promptly chuck the kids at him and run away (maybe still in your bathrobe? No, just me?) Well good news, you just turn right around, tell that husband in your most serious voice that you are making pizza from scratch and if he’s smart he’ll know that means 2 hours at the least.
- Let’s proceed. I’m a firm advocate for pizza all day everyday, if not for the cheesy, crusty goodness, then purely for the sake of being able to eat with one hand while pinning a toddler to their seat with the other. While this pizza doesn’t have the gluten, it does have the perk of being made in the blender in about 10 minutes. So, while your husband is terrorized by the gremlins, you can pop your cupcake on the couch with a pint of ice cream free from the burden of beady little eyes that would dare shame you for your gluttony.
- Cook about 2 cups of quinoa and then throw it into a blender with ½ cup water, 2tsp baking powder, salt to taste and any spices you’d like. I like to throw some rosemary in in the delusion that my kids have refined palates, or at the very least that they get a little aromatherapy action as it steams past their windpipes. Chewing…. overrated.
- When the batter resembles something of a thick pancake batter, just pour that fraudulent pizza dough out on a greased pan and pop it into the oven at 350 until slightly browned. For a crispier crust, flip it and brown the other side as well. Top with all your favorite toppings, or if you like to sweep, let the kids do the toppings.
- I promise next time I’ll remember to take pictures. But, it looks like pizza.
