I went 1/3 of a year without touching a slice. Thought it was time for me to jump back into this thread.
Now a food allergy is one thing, and a food intolerance is another. I'm not saying you shouldn't listen to your doctor, but please listen to your body as well.
I completely agree with you GarlicLover. Actually, listening to my body is the reason I got tested. I felt a variety of unpleasantness while eating all sorts of food, and I didn't understand what was wrong. I was sick all the time and had trouble concentrating. It was affecting my personal and professional life.
So, I went on a strict elimination diet based on the IGG Elisa panel the doc did. No wheat / gluten, dairy, yeast, and a variety of other things. It was enlightening. I still felt some mal effects, but was able to pinpoint a few additional things. Once I cleared my system of all the trigger substances I identified, it was easier to see how each individual one affected me.
Gluten reproducibly and consistently affects me. I was completely in denial. But once I cleared it out of my system, the effect was obvious. In large amounts, I get headaches and stomach distress. The next day it feels like a hangover.
Dairy is more straight-forward. It results in short-term stomach distress and scales with the amount I have.
Yeast I don't understand yet. I'm not avoiding it any more, and it doesn't seem to make too much difference. Guessing that's because I never eat large amounts.
Tomato has long been a problem for me. It gives me immediate onset "brain fog" for a couple hours, closes my airways a bit, and causes stomach distress. I'm sure some people reading this probably think I'm crazy -- but this one is actually the most obvious of all my intolerances (effects felt within seconds), even though it never showed-up on any tests. I've been cheating on this for years by having some caffeine, which helps counteract the effects (for whatever reason).
You can get the book "Wheat Belly"which has a good amount of info on the topic despite being written in a very poppy sense. Also you can make sicilian pies or tomato pies and sub out wheat for einkorn and or spelt. I'm making some pizzas in the new Bonci book which uses whole and white spelt plus burrato (a wheat flour). A lot of those things are just more allergenic nowadays because they are GMO so if you can get more closer to the original food you might be better off. No reason to be a pizza-quitter.
Hey PizzaAlaJoey. Like everyone here I'm passionate about pizza, and when I wrote my last post here, I had just gotten the allergy news. I felt crushed. The thought of making a GFDF pie to me at that moment was like thinking of making bacon from tofu.
Better, I think, to play to the strengths of your bounds. The last few months have been great. My wife and I tried all sorts of interesting new foods and I learned a lot. I was just starting to think about going down the road of experimenting with ingredients, when instead I started testing my tolerance.
I'm fortunate enough to dive back in again! Unlike a celiac or other such person, I can cheat a bit when I understand my limits. Basically, I cut out all the casual recurring stuff like sandwiches at lunch and free pizza friday at work.
The result is that I can again enjoy some homemade pizza now and then without compromising on how I want to make it. Just gotta take testing iterations a bit slower.
But I'm back!!!