28 oz can of tomato puree (I
use Muir Glen)
use Muir Glen)
2 cups of the juice from a 28
oz can of whole peeled tomatoes (use a fork and mash down on the tomatoes to
get the juice. You can strain it if you
want.)
oz can of whole peeled tomatoes (use a fork and mash down on the tomatoes to
get the juice. You can strain it if you
want.)
½ cup of oil (I use organic
olive oil)
olive oil)
1 TB of sugar (I use organic
from Costco)
from Costco)
1 TB of garlic powder
1 TB of oregano
½ TB of pepper (can use up to
1 TB for spicier sauce)
1 TB for spicier sauce)
Simmer uncovered for 1 hour,
stirring occasionally. Allow to cool and
store leftovers in individual sized portions in the freezer. For a 14 inch pizza, I use about ¾ cup.
stirring occasionally. Allow to cool and
store leftovers in individual sized portions in the freezer. For a 14 inch pizza, I use about ¾ cup.
For GFCF pizza, we use
Namaste pizza crust mixes. I use a 15
inch Pampered Chef pizza stone. Make sure
you “season” it first before using it the first time. Put some olive oil on it and bake it a couple
times. It absorbs everything you put on
it, so if you are GFCF, only cook GF foods on it and you can only use water to
clean it.
Namaste pizza crust mixes. I use a 15
inch Pampered Chef pizza stone. Make sure
you “season” it first before using it the first time. Put some olive oil on it and bake it a couple
times. It absorbs everything you put on
it, so if you are GFCF, only cook GF foods on it and you can only use water to
clean it.
To make a GFCF pizza, I oil
the pizza stone with olive oil, then sprinkle with organic corn meal. Cook the crust. Take out, spread olive oil over crust, then I
add about ½ tsp each of oregano and basil over the crust. Spread on the pizza sauce. Then I add about 2 cloves of minced fresh
garlic. Then top with cheese and
whatever toppings you want (we’ve done green pepper, onion, bacon, ham, pineapple, etc.). I use about 1 cup of Daiya mozzarella cheese
from Whole Foods. I’m not sure if this
is Feingold approved or not. It’s not in
the shopping guide. Freeze any leftover pieces
of pizza for birthday parties or later use.
the pizza stone with olive oil, then sprinkle with organic corn meal. Cook the crust. Take out, spread olive oil over crust, then I
add about ½ tsp each of oregano and basil over the crust. Spread on the pizza sauce. Then I add about 2 cloves of minced fresh
garlic. Then top with cheese and
whatever toppings you want (we’ve done green pepper, onion, bacon, ham, pineapple, etc.). I use about 1 cup of Daiya mozzarella cheese
from Whole Foods. I’m not sure if this
is Feingold approved or not. It’s not in
the shopping guide. Freeze any leftover pieces
of pizza for birthday parties or later use.
Ian’s just came out with a new
GFCF French bread pizza without soy that we like too. I cook it in the oven instead of the
microwave.
GFCF French bread pizza without soy that we like too. I cook it in the oven instead of the
microwave.
Lately, I’ve been using Food for Life’s GFCF English Muffins as the crust and making a mini pizza out of it. Works well and it’s quicker to make. I just cook it in my toaster oven.
If you are not dairy free, you could use Whole Foods’ 365 shredded mozzarella cheese. 365 has a pizza crust too. I have a recipe for crust. I’ll post it soon.
If you are Feingold Stage 1, you could try using the recipe for Papa John’s garlic sauce instead of the tomato sauce. I’ve done this before and I told the kids it was garlic bread with cheese.
Feingold Stage 2
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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Aren't tomatoes high in salicylates?
I’m confused, I have been looking at the recipes and they contain tomatoes, apples and other things high in salicylates??
There are two stages to Feingold. My kids can do stage two in moderation. In stage two, you add back in foods high in sals and watch for a reaction.