Hey everyone! Valentine’s Day celebrations have changed over the years in my household. When my hubby and I first started dating, V-Day was a romantic holiday as you’d expect: flowers, chocolate, cuddles, and just plain-old good quality time together, just the two of us. Enter into the picture two beautiful and fun daughters, and V-Day is now a messy combination of handmade valentines using safety scissors, construction paper, markers and stickers, glow-stick bracelets and plastic rings, toddlers dancing to music (okay, and mommy too!), and our favorite gluten-free pizza shaped into a big heart.
You know what? I might miss some aspects of life pre-kids, but I really love how we celebrate Valentine’s Day now. I mean, what’s better than filling your arms with wriggling and giggling toddlers and your belly with yummy warm pizza? And don’t forget that glass of wine and cozying up with my husband in a quiet house after the kids are tucked into bed!
Okay, now about that heart-shaped pizza. It’s a gluten-free heirloom recipe that came from a homemade cookbook passed down from my husband’s grandmother. She was diagnosed with Celiac disease way before anyone even knew what it was and before there were whole aisles at the grocery store devoted to gluten-free products. She quickly discovered that it was up to her to convert recipes to gluten-free versions, and as she compiled her tried-and-true recipe she decided to make them into a cookbook to share with others. Now isn’t that nice? I can’t imagine how difficult it must’ve been for her to live in a world that wasn’t full of gluten-free options like it is now.
Unfortunately, the gluten-free craze isn’t really backed by research for any reason except for people who have been diagnosed with Celiac disease. For those of you who don’t know, Celiac disease is an auto-immune disorder which causes the body to attack itself when gluten is consumed, damaging the small intestine. It affects less than one percent of the population.
So why are so many people jumping on the gluten-free bandwagon?
Many people claim that cutting out gluten can “cure” certain conditions or that they just “feel better” not eating gluten-containing foods. Since we know from research that this is not truly the case, what people are likely experiencing is known as the “nocebo effect”. Simply put, it’s a phenomenon in which simply being told that gluten is bad for you can make you feel poorly when you consume gluten; therefore cutting out gluten might give the perception of feeling better. Also, many times when people convert to a gluten-free diet they generally eat more fruits and vegetables and more whole foods, minimizing highly processed foods, which can make a person feel better. But it’s not the absence of gluten that is boosting your energy, it’s just a healthier diet overall.
So is it bad to eat gluten-free foods?
Not necessarily, but also not necessary (unless you have Celiac disease). In my household, we eat this gluten-free pizza simply because we just love it so much and not because it’s gluten-free. I mean, anything that the kids consistently eat time and time again will most certainly be served regularly! I hope you enjoy this gluten-free heirloom pizza recipe. Your choice what shape to make it in! ;)
Gluten-free rice pizza
Serves 4-6
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
2 eggs
¾ cup prepared pizza sauce
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
Your favorite pizza toppings
Preheat oven to 400 degrees F. In a large bowl, combine cooked rice, cheddar cheese, and eggs. Mix well. Spray a standard pizza pan with non-stick cooking spray. Transfer rice mixture to pan and spread evenly, pressing down with fingers.
Bake for 15 minutes.
Remove from oven. Spread pizza sauce over crust. Sprinkle mozzarella cheese evenly over sauce, then parmesan cheese evenly over that. Add your favorite toppings.
Bake for another 10 minutes or until desired doneness.
Let pizza rest for 5 minutes before cutting. Serve with a tossed salad or cooked veggies on the side. Enjoy!
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