Every religious tradition has their fasting days. For ours, we have two set days a month which we fast from grains and beans. There are a few different reasons behind this fasting, but my favorite is that on a lighter stomach one can focus more of their energy on sprititual meditation.
I find that the best way for me to commune with the Spirit is by cooking, so instead of seeing these fast days as a break from the kitchen, I view them more as a challenge. Most recently, I met this challenge of no grains and beans by baking a grain free pizza.
Buckwheat, which is botanically classified not as a grain but as a fruit, is the basis for my crust, which is nothing more than buckwheat flour, water, olive oil and salt. I roll it out, brush with olive oil and then top with a lite pesto made with sun dried tomatos, sunflower seeds and blanched spinach. After spreading it on the buckwheat crust, I add fresh tomato and cheese. Bake in the oven for about 12 minutes at 400 and the result is a fasting meal fit for a feast.