Pizza with out additives

Vego pizza with out additives

I'm obsessed with food.  Not like the old me (pre gastric bypass surgery), where my mind would tell me a load of shit.  Like; Eat that block of chocolate, you REALLY need a piece of chocolate cake and why not eat half a packet of chocolate biscuits.

I wasn't an over eater, but what I ate was mainly processed and contained lots of sugar.  I would binge on sugar and then feel like my heart was racing.

Now that I know my intestinal bacteria is made up of a SHYTE load of little dudes that are small versions of the old me that crap out lactic acid, I'm doing all I can to reduce them.

Tonight's tea for us 3 girls (Bossman arrived in time to share but much prefers a pizza in the frozen form), was these colourful pizza delights.

I pulled out my newly acquired secondhand bread maker and got busy getting a dough going in it.

Then I oven roasted butternut pumpkin and capsicum in red, green and yellow.  Due to not tolerating FODMAPs I softened some spring onion in a pan and also pan roasted some pine nuts.  Once the dough had proved, I pulled out 3 chunks into small oval like shapes, topped with tomato paste.  Then I added everything above plus baby spinach leaves, fetta and parmesan cheese.  Lastly sprinkling the pine nuts on top.  Miss 4 had tasty cheese and olives added to hers.

Chucked them in the oven for around 25 minutes.

Miss 4 approved at first and made her usual sweeping statement once she tries a meal after much persuasion, "YUM, can we have this every night'.  But then tells me I shouldn't put pumpkin on pizza next time and should put more olives.

Mine was scrumptious but I could only eat half (super later) and Miss 18 was out for tea and will have hers for lunch.

I'm hoping once my gut health improves I will be able to eat FODMAPs again and would make a caramelised onion base for them.

Strictly I'm supposed to be off sugar for a period of 3 weeks for this initial stage of balancing the bacteria but the dough did have 2 Tbs of sugar on the whole batch.  

I'll keep getting creative with food and adapting what I cook to have no sugar at all.