Hi TW, i'm with you. I love pizza also, and add donuts to the bargain and plenty of other stuff. But the yeast adore it even more so I think, which is probably why we crave it so much.
How does one deal with this? Well, one may have no choice if the symptoms and suffering are bad enough the sacrifice of these foods maybe little suffering in comparison with the results of eating them.
It depends on how ill a person is, how bad they have candida and how badly they want alleviation of symptoms. I desperately crave these foods, but my life is a mess of symptoms, so I figure I dont have much choice but to stop eating them. I know what they do to me, therefore either I continue on as I am, or go through the discomfort of cravings to reach a high state of health....here's hoping. Unfortunately beer and pizza is a bad move if you have candida. But look, here is a recipe to a homemade "safe" pizza you may find interesting.
Gourmet Pizza
> Serves 1
>
> Even without grain, you can still enjoy a pizza. This delectable
> almond-flour pizza crust will make you forget about those greasy
delivery
> pizzas. This is adapted from an ingenious recipe by John Higgins
found in
> the book Breaking the Vicious Cycle. You can eat it straight out of
the
> oven, or cold or at room temperature on the go. Slice your
leftovers into
> pieces and toss them in your lunch bag - the whole office will be
envious of
> your fancy, open face sandwich. To double or triple this recipe,
use 2 eggs;
> to quadruple it, use 3 eggs.
>
> 1/2 cup almond flour
> 1 Tbsp grated parmesan cheese
> 1/4 tsp salt
> 1/2 tsp dried basil
> 1/2 tsp dried oregano
> 1/4 tsp dried thyme
> 1 tsp olive oil
> 1 large egg
> Tomato paste or tomato sauce
> OR I Use homemade Basil Pesto sauce
>
> Pizza toppings of your choice
> Parmesan cheese, grated
>
> 1.. Heat the oven to 325 F. Line a cookie sheet with parchment
paper and
> grease with olive oil.
> 2.. Combine the almond flour, cheese, salt, basil, oregano,
thyme, olive
> oil, and egg in a mixing bowl. The dough will be the consistency of
cookie
> batter.
> 3.. Spread the dough thinly on the cookie sheet to a 6- to 8- inch
> diameter.
> 4.. Top with sauce.
> 5.. Spread on your pizza toppings and sprinkle generously with
parmesan
> cheese.
> 6.. Drizzle olive oil over the pizza (unless using pesto...there
is
> already enough oil in the pesto sauce).
> 7.. Bake for 18 to 20 minutes.
> Make-ahead Pizza Crusts
>
> You can make a pizza crust and freeze it for almost instant pizza.
Make the
> dough and flatten with a rolling pin between two pieces of
parchment paper
> or plastic wrap until it is the appropriate diameter. Make it very
thin for
> a gourmet, thin-crust pizza. Freeze the flattened dough, still
between the
> parchment paper or plastic wrap, in a plastic freezer bag or sealed
> container to prevent freezer burn. No need to thaw before baking -
just add
> the sauce and toppings, and bake at 325 F for 20 minutes.
>
>
> Great source for Almond Flour: Lucy's Kitchen;
www.lucyskitchenshop.com or
> 888-484-2126
>
> Recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass
>
> Enjoy!
>
Trust me, you can definitely do this diet. i am Miss Piggy on these foods, and I am struggling badly too, but I am trying to hang in there and hope I can get through the first weeks of symptoms and cravings and come through the other side better off.
also, sorry for missing your earlier post! Yeah, who knows how accurate the serum testing is. And you are right, something that is going to be in the mouth 24/7 for years on end is another story. But again, we are kind of at the mercy of all this because there really isn't much else. I would prefer to do testing than not I think. No material is ideal, but there are some that appear to be tolerated by the more chemically sensitive.
