The problem with WGA is that it can also bind to proteins that line our gut. Which in turn means our gut isnt as well protected and can lead to things passing through the lining of our intestines and into our blood. And causes autoimmune responses.

Lectin may also be hugely disruptive to our bodys absorption process, actively preventing important vitamins and minerals form being absorbed. Lectins tend to be found in even higher concentrate in whole grains so actively choosing whole grain diets can actually be doing more harm than good.

So in view of that, when I can use something apart from wheat I do try to. In this instance I made my pizza base from quinoa. And it was a raging success!

I put four cups of cooked quinoa in a large bowl and added the contents of one tin of chick peas which Id strained and mushed up into a chunky paste. I added a good pinch of salt, pepper, dried oregano, garlic salt and a good, heaped spoon of nutritional yeast (essential because if you cut out whole grains you limit your vitamin Bs). All these also make the dough taste great.
Add two handfuls of grated mozzarella and mix to a smoothish paste and spread onto a baking tray to whatever depth you fancy. I usually make it a centimetre deep or so because the next step, putting it in the oven until it cooks to a crisp golden brown, makes it a lot thinner.

Once cooked spread some tomato paste over the base with the back of a spoon, add your topping of choice (I used roast vegetables) sprinkle with fresh rocket then mozzarella or mild cheese and a light dusting of oregano (gives the great pizza taste). Cook until cheese is melted and pizza hot all the way through.

Serve immediately (moisture makes the crust go really soggy if you wait ages to eat it). A kale based side salad is a perfect accompaniment!

Ingredients

Pizza Base

4 cups Quinoa
1 tin Chick peas
Cup mozzarella cheese
10 ml nutritional yeast
2ml dried oregano
Salt and pepper
Garlic Salt

Pre-cook in hot oven for twenty minutes or until light golden brown and mildly crispy

Pizza topping

100ml tomato passata or puree
Roasted vegetable (carrots, courgette, celery, mushroom, shallots, garlic, red and green pepper)
Handful of fresh rocket
Grated mozzarella cheese

Bake in a hot oven for ten minutes

Serve immediately!