I have a samurai living inside me. 

This is what I tell people when I say I have Hashimoto’s Disease. “I have a samurai living inside me.” Making a joke sounds better than when I say I have an autoimmune disease that it attacking my thyroid & causes many other health side effects.

Apparently the only way to cure it (maybe) is by going gluten free. Supposedly after 6 months to 2 yrs of being gluten free, my antibodies will go back down to a normal level. I have yet to do this. Why haven’t I? Well, it’s complicated.

For one, I have most of my symptoms under control. I feel much better than I did before. My hands only feel somewhat cold. I am not constantly fatigued. My headaches are under control. The list goes on.

Another reason is that I really don’t want to go gluten free. It is really hard. Gluten is everywhere. There are so many hidden sources of gluten it isn’t even funny. People with celiac’s disease will tell you a gluten free diet is no joke. Sure, it is easier today than it was 10 years ago with gluten free menu options or new & interesting food ideas, but it is still no walk in the park. I have done a massive gluten reduction but am by no means “gluten free”. For now my reduction plan is working for most of my symptoms.

I also love baking. I will not give that up. I don’t think I could afford to bake gluten free right now anyhow. And baking regular for the heck of it and gluten free for myself does not appeal to me. Maybe one day I will get there. Maybe one day I will have to. Until then I try to do the best I can and make better choices so that I feel well.

One thing I tried was a cauliflower crust for pizza. Cauliflower is on the internet everywhere in the food world as a healthy alternative to breads & pastas. This pizza is amazing and healthy. Give it a try for something different or maybe for your own health reasons.

Pesto Prosciutto Pizza with Cauliflower Crust (serves 1-2)

• small bag cauliflower florets (or half head cauliflower)
• 1 egg
• 1/2 cup shredded asiago cheese
• 1/4 tsp each oregano & basil
• few dashes onion powder
• 1 clove garlic, minced
• pinch salt & pepper
• olive oil (for brushing parchment paper)
• 1/2 to 3/4 cup shredded parmesan cheese
• 1/4 cup homemade or store bought pesto
• 1.5 oz prosciutto, sliced into bite sized pieces

Preheat a pizza stone or clean baking sheet in an oven to 450 degrees F.

Add the cauliflower to a food processor and pulse until finely ground.

Transfer the cauliflower to a medium bowl. Add the Asiago, egg, garlic, and seasonings. Combine until the mixture holds together when pinched. Pour onto a cheesecloth and wring out as much moisture as you can.

Line a pizza peel with parchment paper & brush with some olive oil. Spread the cauliflower mixture into a circle about 1/4in thick. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 17-20 minutes.

Remove the crust from the oven, sprinkle with the mozzarella and spread the pesto over the top. Scatter the prosciutto on the pizza. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4-6 minutes.

Serves one as an entree or serves two when paired with a side.