What could a post titled Diagnosis and a Pizza Recipe mean? Curious? Please read on. I’m hoping my story will change someone else’s story for the better- I am saying goodbye to the smell of antiseptic soaked hospitals for a while. Hubby and I left the examination room a couple of months ago with a conclusive diagnosis. Finally after years of testing and fearing the worst (brain tumor, MS, Parkinson’s, epilepsy…) my debilitating sudden onset vertigo and seizure like episodes have a name, Vestibular Migraines a.k.a. M.A.V. (Migraine Associated Vertigo seizures) coupled with a movement disorder and lower limb neuropathy. This condition is most likely a result of my TBI in the late 1990’s. We are still a bit shocked to discover that a migraine can cause such terrible episodes. But, we are very happy to have a second opinion from a reputable physician (at the University of Utah neuroscience center). So what does all of this have to do with a pizza recipe! I will get to that in just a moment 🙂 I invite you to read my about page for more information.
Over the past year my seizures and episodes have been increasing exponentially and driving, walking and every day activities have been very difficult. I am now on some medication and we have already noticed fewer episodes and lesser intensity.
Migraines have several food triggers (aha the recipe part is nearly here). For someone who likes to cook and create recipes it poses a challenge. There are several food triggers as well as environmental and other triggers that can bring on an M.A.V. seizure. I already have certain food limitations ( see my unleaded post here) so adding these additional items to the list has really challenged my food creativity.
Two of them are my favorite foods, lemons ( all citrus fruits) and avocados! Imagine my surprise when I found out that all of the lemon recipes I have been sharing and enjoying were actually bringing on my misery ( insert sad face here, giggle).
Okay on to the recipe!
Today’s recipe is a migraine free and dairy free recipe.
What You Need
1 1/2 Cup Bisquick baking mix ( if not available where you live see Katie’s tid bits below)
1/3 Cup hot water
4 Tbsp. canola oil (divided)
1/2 Cup mushrooms (cleaned and sliced)
1 Cup zucchini (peeled and thinly sliced)
1 Spring Onion (chopped)
1 6 oz can tomato paste ( I use Hunts basil garlic oregano style)
3/4 Cup dairy free cheese ( I use Lisanatti Foods rice cheese mozzarella flavor)
9 inch pie pan/dish
I also like to add fresh sliced tomatoes and basil to this pizza.
Before You Start– preheat your over to 425°. In a small bowl whisk together tomato paste and 2 tbsp. canola oil and set aside. Coat the pie pan inside bottom and sides with 1 Tbsp. canola oil.
Lets Make It! In a large mixing bowl combine Bisquick, water and remaining tablespoon of canola oil and mix well with your hands until it forms a dough ball. Set aside and let sit for 10 minutes. Lightly dust rolling pin with Bisquick. Roll dough to about 1/4 inch thick circle and place into your pie pan and press up the sides. Cut any excess off of the edges. Spread the tomato paste over the bottom and sides of the dough using a rubber spatula. Add a little dairy free cheese, add mushrooms, zucchini and spring onions (spread out evenly), add the rest of the dairy free cheese. Bake on bottom rack in the oven for 10 minutes move to the top rack of the oven and continue cooking for 5-10 minutes (until crust is browned)
Katies Tid Bits* you don’t have to be a dairy free or a migraine sufferer to make this yummy pizza pie. Use real cheese and prepared pizza sauce in place of rice cheese and tomato paste sauce.
If Bisquick isn’t available in your area you can make a similar crust by sifting together 1 cup of flour, 11/2 tsp baking powder,1/4 tsp salt and add 1 Tbsp. vegetable oil ( or vegetable shortening mix well).
Have a great weekend everyone. You can still add your blog to the blog hop, and don’t forget to enter the new giveaway too.