William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
Be wheat-free . . . and eat plenty of pizza!
The New Wheat Belly Cookbook will be released December 24th, 2012. (I’m told that bookstores like Barnes and Noble often put their books out several days early, after they receive the shipment.) The new Cookbook covers a broad range of needs in the wheat-free lifestyle, including recreating healthy versions of popular indulgence foods like pizza.
Conventionally-made pizza, because it contains wheat flour in the crust, causes weight gain, grows belly fat, triggers high blood sugar, high blood pressure, increases triglycerides, reduces HDL, increases small LDL particles, and leads to heart disease, cataracts, arthritis, dementia, and cancer. (Yeah: that’s all!) When recreated without wheat, you can eat lots of pizza and experience none of those things. You can have pizza for dinner, with friends, or for breakfast and snacks, once a day or three times a day–without worries over weight gain or health effects.
Get the recipe for the Mini Pizzas here.
Hi!
I have three kids to care for and woud like to know if the recipes in this book are time-consuming?
Thank You.
Another good resource for grain and sugar free.
Satisfying Eats
Grain Free, Sugar Free & Hunger Free!
Don’t quit eating whole grains. Most are very good for you. It’s wheat and wheat gluten you want to get rid of – they’re the culprits.
No, do not eat whole grains. Like wheat, it’s a complete fallacy that whole grains are good for. Kind of like whole wheat. Visit any paleo website, blog, or book and they’ll explain just how BAD and inflammatory grains are, just as wheat is.
I pre ordered the cook book at Barnes and Noble (at the store) I recieved an email on 12/21/12 that the book was ready for pick up. I ran out and got it asap. I am looking forward to cooking from it.
Let us know how it goes, Beth!
For those of us who are too lazy to cook or simply dont have enough time I would hope to see wheat belly restaurants start popping up in the future in Canada and the US !just some food for thought Dr Davis
Oh, boy, Riri: Perhaps we’d need a catchier name!
Went to Tree Huggers in Berea, Ohio where there were gluten free food items. Maybe some restaurants are taking notice that people want to be healthy.
Be careful with restaurants that don’t specialize in wheat/gluten free food. I asked for the gluten free menu at a popular chain restaurant. I ordered the herb grilled salmon with veggies which looked on paper like it would be pretty good. It was terrible. It was overcooked, dry and tasteless. I’ve made several recipes from the Wheat Belly Cookbook and have been pleasantly surprised how delicious wheat free food can be.
But don’t post any catchy names here, or enemy factions will register the names and domains before Dr.D can act. You may be able to contact Dr. D discretely via FaceBook (I don’t really know, as I don’t have an FB account, and it’s looking less and less likely that I’ll get one every day).
areta: > … there were gluten free food items.
Assume they are high carb unless proven otherwise.
Restaurants will demonstrate more enlightenment when they have explicit “wheat free” menus. Low Carb and Keto brandings may follow.
There’s a restaurant in Quesnel, BC, Canada that caters to gluten-free eating. It was wonderful to have homemade soup and a BLT – and not worry about wheat!!
No, no, no. Gluten free eating does not equal wheat free. Have you not read anything in the Wheat Belly book or on this blog? What a misinformed statement. Very misleading to those just starting out.
Almond flour. Is there anything that can be substituted? My husband is allergic to almonds. I saw a great bread recipe which had it in it as well, so it would be great to know what can be used in replacement
Thanks
I hear coconut flour is good – you just have to add extra liquid. It’s really good for browning chicken and has a much nicer frying smell than flour.
Just made this for dinner tonight. This was the best pizza I have had since being diagnosed with DH and celiac disease. I don’t eat out, ever, because I cannot control what others prepare for me. This was easy, healthy and just so good. My family loved it too. Thank you.
That’s great, Chrisine! Thanks for the feedback.
I’m not much of a cook, or experimenter, lol … can I make one big pizza with the dough? I’m sooo looking forward to this. Haven’t had pizza since going wheat free at the beginning of September 2012. I’d make the pizza now, but I don’t have chick pea flour!! Thanks, Doctor Davis!!
I made the mini pizzas tonight, but after stirring for over 5 minutes, it would not form into a ball. It formed into many smaller balls, but not one big ball. Did I not mix it long enough or was my yeast bad? Also, when I let it sit for an hour it did not rise. It ended up being very crumbly, and dense, but mostly stayed together. It looked nothing like the picture. I am going to try it again because it was very tasty! Could you give me some tips to make it work? Thanks, Meghan
I added about another 1/4 cup of water and it balled right up.
bought the book this past week, on day 3 of new eating regime and while I have a headache and am moody I have to say my chronic heart burn and acid reflux has stopped altogether. I went from taking 12-15 tums a day to all of a sudden 0 need for them
Is sticky rice ok to eat on this plan – small portions possibly
what about soup – is canned soup ok
Isn’t chickpea flour super high carb, though? I understand that it is wheat and gluten free, but for someone trying to also climb off the insulin roller coaster, I am not sure this would help? They look amazing though.
If you need to be ultra-low-carb, then you can skip the moderate-carb chickpea. It is there only to help generate a somewhat lighter texture for kids or others expecting a pizza-like crust.
In your book it says you can substitute chickpea flour for almond flour but what do you lose when you do this?
I have made the pizza (#1) LOVE IT! Did it as garlic fingers too and they were great. My kids (9 and 11) loved it too, have made it 3 times already. You can use one batch of pizza crust on a 15-17 inch cookie sheet and the dough is not too thin.
Just did the Choc.Chip Cookies last night…AMAZING! Had to let my kids stay up a bit later and have a cookie before bed, they are so excited to get normal food they haven’t had in months. Next is the biscuits and carrot muffins.
Thanks for all you’ve put into this Dr.Davis, you make wheat free easy!!
I used my Wheat Belly Cookbook this morning for the first time for Basic Pancake recipe. Terrible recipe. I added over a cup of buttermilk and they were then liquid enough to pour and ended up being tasty. I hope the rest of the recipes have been better tested.
I will post a correction to that recipe here in the blog.
Nancy,
I have made the WF pancakes from the cookbook several times and we really like them. Yesterday I made them with buttermilk and was not happy with the consistency of the batter. I have better success using milk. A lesson learned for me – follow the recipe!
I have tried the chocolate cream pie recipe from the cookbook twice now and the filling won’t set. I have had to throw it away both times, what a waste! I followed the recipe EXACTLY both times. Any thoughts as to why this is happening??? Anybody else try this yet? These ingredients are already causing sticker shock but to have to waste them like this is crazy.
The recipe link is not working – thanks!
I read the Wheat Belly book July 2012, I went “wheat free” August 2012. I feel great and have lost 20lbs. However the recipes have not work for me at all. I was starting to miss pizza, bread etc. So I bought the cookbook, and nothing has worked or tasted good. I think it is all the almond meal/flour and flaxseed in the recipes. I have always enjoyed cooking and have lots of great recipes. I follow these recipes to the letter but nothing has been worth eating! Tonight was the final straw, I made the pizza II recipe, I tried one piece it was crumbly, gritty and had no flavor other than yeast. I have wasted so much money buying expensive flours. I am disappointed because I truly believe wheat free is the best way to go. But not this cookbook…
Makes me wonder if you’ve got flawed basic ingredients, Barb, as I’ve made these recipes many, many times with wonderful results, as have others.
Have you tried Bob’s Red Mill brand of almond meal/flour?
I have posted several times about the chocolate cream pie recipe. I have attempted this 3 times, thinking that I must have missed something the previous time. I followed the recipe exactly, using quality ingredients and each time I get chocolate soup in a crust. It just won’t set. I have made several recipes from this cookbook that have been great but I am really craving a chocolate dessert and despite several attempts it just doesn’t work. I can’t seem to get a response to my posts either. I have dissected this recipe to try to figure out what is wrong but unless there is something wrong with the recipe I am at a complete loss. It is very disappointing to waste these ingredients especially with how pricey they are. I would appreciate any suggestions that might shed light on why this isn’t working.
I agree – just made it myself and it looks like it will be a failure as the “cream” won’t set. I wish I had read this blog before I wasted all of the ingredients. Any clue anyone?
I made the pizza crust II and used my favorite filling (Greek pizza recipe from the Sonoma Diet book.) OMG that was so good! I love the Wheat Belly Cookbook. I bought both books together and have Post-It Notes on almost every pagr! LOL!
I made the Pizza Crust 1 recipe this past Saturday for my 84 year old parents. I spread it out on a 11×17″ cookie sheet so it was a thinner crust with crispy edges. We piled it with organic pizza sauce, mushrooms, onions, green pepper and Italian sausage. It was delicious and my parents were thrilled that the expensive almond flour tasted so good this way. We were all very pleased and I look forward to trying the other recipes. As a Type 2 Diabetic for the past 13 years, I’m really hoping to go completely Wheat Free soon and see some marked decreases in my daily blood sugars.
Excellent, Suzanne!
And if you checked your blood sugars before and then 1-hour after the wheat-free pizza, you would likely not see ANY change in blood sugar. Contrast this with conventional pizza that sends blood sugar sky-high!