Follower Sunday: Thank You Readership! Grocery Store Dietitian Dispels Nutritional Myths; Guest-Chef is an advocate for Cerebral Palsy with Healthy Recipes

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Gina Casagrande, RD,  and her recipe:  “Oat Bran Pizza Crust (Wheat-Free).”

My name is Gina and I am a grocery store dietitian.  I know that food is the best medicine, but it can also be our worst enemy. I've been living with IBS my entire life and have recently changed my own diet dramatically, having cut out foods such as wheat, onions, and garlic. My passion is helping people make simple changes in their diets, which can have a huge impact on their health and their quality of life.  Something as simple as switching to a whole grain pizza crust can add fiber and loads of nutrients to a delicious meal, and for the thousands of Americans who can't eat wheat or gluten, incorporating whole grains from gluten-free sources is becoming more and more important.   I enjoy working with people to help them figure out the best foods for their body and their lifestyle.  Healthy living can and should be fun and delicious!

 

Oat Bran Pizza Crust (Wheat-Free)

INGREDIENTS:

3 cups oat bran flour
1 (.25 ounce) package active dry yeast
2 T extra virgin olive oil
1 t oil (for your fingers when spreading the dough)
1 t salt
1.5 T sugar
1 cup warm water

DIRECTIONS:

1) Preheat oven to 375 degrees
2) Combine and mix the flour, salt, sugar, and the yeast in a medium sized bowl. Next, add the EVOO and water.

3) Coat your hands with some oil, or non-stick spray. Use your hands to spread the dough evenly on a pizza pan, the larger the better.
4) Add topping as desired. Cook for 20-30 minutes (depending on your oven and how crispy you like your pizza!)

 

(It sort of stuck to the side of the bowl. I just scrapped it off and put it back into the ball.)

 

 

 

Toppings:

• Sauce or EVOO

• Mozzarella cheese (Organic, I usually buy organic dairy) (~3/4 cup)

• Chunks of grilled chicken (Trader Joe's) (~3 ounces)

• Green pepper (~1/2 cup, only on Nick's side)

• Spinach (~1/2 cup, only on my side)

• Tomato (~1/4 cup, only on my side)

Basil (~1 T)
Garlic (~2 t)
Cayenne (~1/2 t)

 

 

My Rating: 9 out of 10
** While this pizza was AMAZING I will use a larger pizza pan the next time I make it. The pieces were really thick and that made it difficult to get the middle crust completely cooked. It was so thick I could barely eat my two pieces.  **

Nutrition Facts for the CRUST Only
(Serving Size: 1/8 of the pizza)

** This crust received a C+ rating, but once you add some healthy toppings, like lots of veggies and calcium-packed cheese, it will be a healthier meal!! Also, it is better than a crust made with white flour, as this one provided almost 5 grams of fiber per slice! **

 

Enjoy this great Wheat-free recipe from Gina!

Visit Gina at The Candid RD

Thank you for reading,

Anthony