Traditional pizza is not a good meal for people with Candida because of the wheat flour, yeast and cheese. It noticeably burdens the body and is hard to balance out with supplementation. Hence I came up with almost-pizza. It can be served hot or cold.
For the dough you’ll need:
– 2 – 2,5 glasses of full grain spelt flour (you could also add in amaranth or chestnut flour for more nutrition)
– 1/3 tablespoon of olive oil
– about 1/2 glass of water
– a teaspoon of Himalayan salt
– tomato sauce (for example ketchup without sugar and additives)
– a can of tuna
– pizza spices and herbs
– optional: jalapeno, olives, cheese (for example mozzarella)
Add the dough ingredients to a bowl, mix and work and then roll it according to the size of the tray (the recipe portion is enough for a big baking tray). Put the dough on a layer of baking paper, spread the tomato sauce on it, add the slightly fried onions, tuna and any other toppings, sprinkle the spices on top.
Bake for 15 mins in 180C [350F].
Warning – adding the cheese makes the pizza harder to digest, so you should use it sparingly. Eating cheese in the evening negatively affects the absorption of magnesium, so if you’re having almost-pizza for dinner, maybe you should skip that ingredient.
Almost-pizza is perfectly completed by 1/4 teaspoon of Flavon Kids. You could add some lamb lettuce with balsamic vinegar on the side, in which case a tablet of B compositum or half a tablet of vitamin B6 would be enough. If the pizza contains a lot of toppings and cheese, you’ll need a whole tablet of B6 (50 mg) to aid digestion and absorption.