Re: Intestinal Permeability ("Leaky Gut"): Causes and Treatment

While you were forcing 30 bananas down here's what I was doing.

First I started with some fresh durum flour, made a nice dough with water and salt. I usually make sure to do an autolysis resting stage for at least 30 minutes as the dough gets softer that way.

Then I rolled it out thin as I like a thin crust. Others prefer thick, but that's just personal taste.

Then I add a little olive oil on top of either home made tomato sauce or something like a good quality canned sauce like Bertolli with basil.

Next I slice some mushroom and onions thin and marinate them in olive oil. I add some good quality mozarella cheese liberally over the crust and then top it with the onions and mushrooms. Sometimes I also add fresh sliced tomatoes.

It all goes into the oven at as high a temperature as the oven is capable of. The higher the better.

It takes about 12 minutes or so to cook it the way I like it. One of the most difficult things is waiting for it to cool because as you might imagine these pizzas taste incredibly good. I would venture to say they taste infinitely better than bananas 2-30 that you are forcing down.

I must admit sometimes I cannot control myself and eat a slice when it is too hot and burn the roof of my mouth. But the pizza tastes to good that I don't even mind.

You can use whatever topping you like including fresh herbs, zucchini, different cheeses, etc. Let your imagination be the only limit.



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