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Pizza time! Though the pizza recipe I am about to share is super healthy, ever since my hubby had an MS (Multiple Sclerosis) flare-up a few weeks ago, we are being very careful with what we eat.

For over 10 years we have been managing his condition through the power of food. He doesn't take any meds whatsoever. This was the one and only flare-up he has had in over 10 years.

The past few weeks have been a real challenge though. For so long I have been relying on legumes to get my daily protein. Though he shouldn't eat legumes too often, yesterday we had a little cheat moment and made a chickpea crust pizza with the leftover cheese from the cheese board I made last week.

For years we have been making this gluten-free chickpea crust, thinking it was the better gluten-free option for my husband's condition. Unfortunately, I learned only recently that when you are fighting an autoimmune disease, MS in particular you shouldn't eat legumes either.

It makes sense though. Legumes contain anti-nutrients that contribute to inflammation and might worsen his condition. Though dairy and gluten are a big no-no, grains, pseudo-grains, legumes, and in fact nightshade vegetables are all foods he should also be mindful of.

There is a great book we both have read written by Terry Whals, a physician with secondary progressive Multiple Sclerosis. For four years she was confined to a wheelchair. She restored her health using a diet and lifestyle program, known as the Whals Protocol. She designed this way of living and eating specifically for her brain and it enabled her to get rid of the wheelchair. Now, she even pedals her bike to work each day. No more wheelchair for this tough lady.

MS comes in many gradations, depending on how bad your MS is your diet will be more restrictive to have results. When he had the flare-up earlier this year we went on a very strict diet until all issues disappeared. Now we feel that we can have a little break and have a chickpea crust pizza we love so much.

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TWO “CHEESE” PIZZA WITH CHERRY TOMATOES AND ASPARAGUS (VEGAN - GF)

INGREDIENTS (SERVES 2, MAKES ONE BAKING SHEET SIZED PIZZA)

For the crust

1.5 cup chickpea flour
1 tbsp extra-virgin olive oil
¾ - 1 tsp turmeric powder
½ cup water
Himalayan pink salt and black pepper to taste

For the tomato butternut sauce

Tomatoes, halved
Butternut or pumpkin, sliced and skin on
Bell pepper, quartered
Garlic
Fresh rosemary
Himalayan pink salt and black pepper to taste

FYI: we always make more tomato sauce than we need for a recipe to store in the freezer for recipes like this pizza or zoodles with tomato sauce. Two family favorites. I kinda forgot to write down how much I used for this sauce but this doesn't really matter as you can make any amount and freeze leftovers for later.

Toppings

Vegan cheddar cheese - find my recipe HERE
Vegan cream cheese - find my recipe HERE
Fresh asparagus, chopped
Cherry tomatoes halved
Marinated bell pepper
Dried oregano
Rocket lettuce

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Instructions

To make the sauce

Preheat the oven to 200C (400F).

Roast all veggies with the fresh rosemary in coconut oil or olive oil until nicely browned.

Take off the pumpkin/butternut and garlic skin. You can peel the bell pepper and tomatoes too but I left the skin on.

Add all roasted veggies to a blender and blend until smooth. Add some water if needed. Season with salt and pepper to taste.

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To make the crust

Preheat the oven to 180C (355F).

In a bowl, mix chickpea flour, water, olive oil, salt, pepper, and turmeric. Stir with a fork until you get a smooth mixture. Unlike a regular pizza dough, the uncooked chickpea crust will be a rather pourable, yet slightly firm mixture.

With a spatula, spread the mixture evenly on baking paper in a thin layer. Bake the chickpea crust for about 10 to 15 minutes or until the edges are slightly golden. Remove the crust from the oven.

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Add the homemade tomato sauce on top in an even layer. Then I added the grateful cheddar cheese I made, cherry tomatoes, marinated bell peppers, asparagus, and cream cheese. Sprinkle with dried oregano to taste.

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