Within Limits

    Yesterday, I tried a new recipe for homemade pizza crust using spelt, buckwheat and gluten-free baking mix from Bob's Redmill. All in all, I deem it a success; the crust, after baking for about 20" at 475 degrees F, was nicely crispy and flavorful. Then I tried something new (and risky, cause my husband is a pizza traditionalist!) : I put hummus on the crust, followed by chopped sweet red pepper, olives, and tiny chopped asparagus spears (on just half, because it's a no-no for me). I finished it with some parmesan and mozzarella cheeses and baked it. For the second pizza, I covered the dough with ricotta, followed by veggies including some arugula. They both came out really delicious, though next time I would not bake the arugula: I would wait and add it after the pizza came out of the oven, as some of the nice tang was missing after baking. A little drizzle of grapeseed oil on top kept the arugula from drying out.  What really surprised me was how tasty the hum

 to my new blog, which I've tentatively entitled Within Limits. As time goes on, I may come up with something snazzier. I created this blog to share my experiences cooking for myself within the limits of food allergies, recently uncovered. I have had digestive troubles for years, and, learned from blood test results that I am sensitive to wheat and corn, among other things. Living as a pescetarian (veg except for fish) for the past 15 years has already limited food choices, so the newly uncovered food sensitivities have narrowed the scope of allowed items even further. Or has it?  Very recently, it has begun to occur to me that there are lots of options out there, even tastier ones than those I can no longer indulge in! For example, I am now experimenting with my newest gadget, a spiralizer, to make veg noodles. Yesterday I managed to make them from butternut squash! Got a book out of my local library called Spiralize This , by Martha Rose Shulman, whose books I had already been