These days, it seems the vast majority of Americans have some sort of intolerance to gluten, whether or not they have any obvious symptoms. But you have cancer, I strongly suggest you consider giving it up.
Gluten is a protein found in wheat, rye, barley and other grains. While it has long been a mainstay in American diets, it could spell trouble for you if you have cancer or an otherwise compromised immune system. In fact, it could be problematic even if you don’t, as it has been found to significantly hinder the availability of nutrients from food.
Plus, often it isn’t actually the gluten itself that is the problem. There are other compounds in wheat as well that provide fuel for pathogens such as viruses and bacteria, which in turn gives rise to all sorts of symptoms. For example, grains often bear the blame for chronic inflammation. However, often it is not the grain itself that is the problem, but rather the mycotoxins (toxic substances produced by fungi that can infect grain crops) on the grains that is the problem, especially if you have an autoimmune disorder. What is really happening is that people with autoimmune disorders have viruses and or other pathogens in their bodies, and those bugs feed on the mycotoxins, in the process creating neurotoxins that cause inflammation.
Of course, if you know that you’re free of pathogens, then it might be fine to eat wheat — but I would not take the chance if you have cancer or an autoimmune disorder.
Besides, most wheat is now GMO, and even when not, it is important to know that wheat fields in the United States are sprayed with Roundup a few days before harvesting in order to maximize the harvest.
You don’t have to give up good food….
As a native New Yorker, I love pizza. But having gone gluten-free a few years ago, I had to give it up, or so I thought. For months, I considered some of the gluten-free crusts I read about in cooking and health magazines. None seems to replicate my beloved pizza, but then again, I was too stubborn to give them a try. If you read my article Food Fatigue, you will see that I finally took the plunge and actually found a recipe that worked for me. (Note: Miss you lots Tami, so grateful we had that evening together).
There are a lot of gluten-free pizza recipes out there, but I am sharing some of my favorites. (For more recipes and healthy reasons to enjoy pizza, visit the link above).
Awesome Gluten-Free Pizza Crust
1 generous cup riced or grated cauliflower
1 pastured organic egg
Generous pinch of Celtic sea salt (about ¼ tsp)
Flaxseed: freshly ground and up to 4 Tbsp
Dried oregano, basil, thyme, and rosemary*
pinch cayenne, if desired
1 cup tapioca or garbanzo bean flour
¼ cup olive oil
Reserved cooking water
Toppings of choice
Preheat the oven to 400 degrees
Cauliflower rice: you will need about one cup
In a small covered saucepan, steam the cauliflower over low heat in a very small amount of water (less than ¼ cup).
Drain, reserving about 1-2 Tbsp water. Spoon cauliflower onto a clean dishtowel and press out the remaining water. (While recommended, you can skip this step, but be sure to drain completely)
Mix the egg with the cauliflower, salt, and ground flax. Add 1 Tbsp each dried basil, oregano, and thyme. Grind between fingers a tsp of dried rosemary. (While fresh is an option for the herbs, dried works best in order to keep the crust flaky and crisp). Add the tapioca flour, mixing it until thoroughly incorporated. Add the olive oil and 1 Tbsp of the reserved water (save the rest in case you need it). Mix just a bit with a spoon, then mix by hand to create a dough; shape into a ball. The dough can be made ahead of time to be used in up to two days.
Place the dough directly onto a floured pizza stone or on a piece of parchment paper or in-between two pieces of parchment paper. Using a rolling pin, roll the dough out either into a circle or rectangle, to the thickness of ¼”. You can do this directly on the stone or on the paper—if directly on the stone, rub some extra flour onto the rolling pin to prevent sticking. If using parchment on both sides, peel off one side and turn onto stone. Peel off remaining piece of paper.
Bake 10 minutes; remove from oven and place on stove-top.
Top with your choice of sauce, cheese, vegetables, and fresh herbs. Bake until cheese is bubbling and the crust is lightly brown.
(If you wish, you can chop small kale leaves or baby greens such as micro mustard greens and toss them with a bit of olive oil or melted ghee (which can handle high heat). Add this on top of the sauce, as I did this time, before the cheese.)
Remove from the oven and let sit a few minutes. Top with broccoli or watercress sprouts and/or baby arugula. Cut into eights with a pizza cutter or knife. Enjoy!
*I use 1 Tbsp each dried oregano and basil, and 1 tsp each dried thyme and rosemary, crumbled.
If you prefer a lighter crust, you can omit the flaxseed, but if you have breast cancer or are looking to avoid it, it might be best to include it. For more information on this, please click HERE and HERE. You may also prefer to swap the tapioca flour with garbanzo bean flour as while gluten-free, tapioca flour (starch) can still raise glucose levels.
You can also make pizza without any flour at all:
Mix together the following:
1 head cauliflower, riced
2 large eggs
¼ cup shredded or grated parmesan cheese
1/3 cup tapioca flour (or substitute grated mozzarella cheese)
3 Tbsp fine chopped basil or 1 Tbsp dried
1 Tbsp dried oregano
Dash cayenne pepper
Generous pinch coarse Celtic sea salt
¼ tsp freshly ground pepper
Top minis with:
Cheese (raw cow or goat cheese is fine; no commercial cheese or soy cheeses; soy cheese is a highly processed, toxic ‘non-food’ and should be avoided.)
Other toppings of choice, chopped small
Preheat oven to 400 degrees. Add egg, cheese, flour, spices, salt and peppers.
Drop by large spoonfuls onto a baking sheet lined with parchment paper. Bake until golden, 20 min.
Top each ‘pizza’ with a thin layer of sauce, mozzarella or other cheese and bake until cheese melts, about 5 or 6 minutes.
Garnish with additional chopped basil, chopped broccoli or watercress sprouts, or crushed red pepper flakes
For more Pizza recipes, please click HERE:
~~If you don’t know your options, you don’t have any~~
Elyn Jacobs is a breast cancer survivor and holistic cancer strategist who helps people make better, healthier, non-toxic choices. She emphasizes the critical nature of addressing the root cause of cancer and not just its presenting symptoms (such as the tumor). Elyn specializes in understanding the role of estrogen in breast cancer and debunks the myths associated. She is a Contributing Editor for The Truth About Cancer and was creator and host of the Survive and Live Well Radio Show on the Cancer Support Network. Elyn is on the Medical Advisory Board for BeatCancer.Org and is on the Advisory Board to the Radical Remission Project. Elyn was the former Executive Director of the Emerald Heart Cancer Foundation. Contact Elyn via her website. Elyn offers consults via Skype, phone or in person.