Tag Archives: crust

Pizza! Pizza!

7 Feb

Alright folks I have attempted two different pizza recipes this week, all primal, gluten free, and of course DELICIOUS! First one I made a few days ago when Hunter requested pizza for dinner, as I have said before, he has a little trouble with the primal thing, especially in the grocery store, which was where we were during this conversation. 6 year olds just don’t understand that peanut butter and jelly sandwiches, which are awesome, just aren’t that good for you. Hell, I have a hard time understanding this myself.

I have been meaning to try this recipe for a pizza crust made with cauliflower for a while so it seemed like the perfect night. It turned out okay. As far as flavor goes, it’s great. However don’t be expecting an imitation for the consistency of a bread dough.

1 head of cauliflower

olive oil

salt and pepper to taste

1 egg

italian seasonings of your choice, I used basil and garlic powder, about 2 teaspoons of each. Oregano would be equally delicious.

Pizza sauce preferably homemade or hopefully one without added sugar or other nasty ingredients. I’ve only managed to find 1 store bought one at Target that fits that bill. Giada de Laurentis Marinara with artichokes. It’s sooooo good too.

Toppings of your choice

Preheat your oven to 450. Cut your cauliflower into pieces and use a food processor or blender to get a grainy texture. I tried to use a cheese grater at first and this was laughable so I put it in the blender a little bit at a time. It’s very moist so kind of a pain. I would definitely recommend using the food processor if you have one but don’t over do it or you will puree it. Once you’re finished with that put it in a bowl and microwave for about 8 minutes. Add your egg and seasonings and mix until combined. Spread a bit of oil onto your cookie sheet or pizza pan and transfer your “dough”. With your hands work it out onto the pan evenly just like you would a crust. Brush with olive oil. Bake this at 450 for about 15 minutes.

cauliflower pizza crust

Add your sauce, toppings, and cheese. Place under broiler for 3-5 minutes until cheese melts.

We had pineapple and olives.

Hunter pizza Hunter eating cauliflower pizza

He had to eat it with a fork but as you can see he loved it! Kid approved, healthy, paleo option for dinner!

Primal Pumpkin Pie

10 Oct

Are you ready for your socks to be knocked off? ‘Tis the season for pie… pumpkin pie to be more specific. I’ve made this pie twice now and it was a big hit both times. Grain and sugar free, it’s so much better for you than the traditional recipe, but it’s rich, creamy, and delicious. Everything a pumpkin pie should be without anything processed or sugar, and best of all. I guarantee you will not be able to tell a difference!

 

Crust


1 1/2 cup coconut flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 cup melted butter

2 T. pure maple syrup

1 tsp. vanilla extract

1 packet stevia

Preheat oven to 350. In a medium bowl combine all dry ingredients. In a separate bowl combine wet ingredients. Mix together to form dough. Press evenly into your pie plate. Bake for 10 minutes.

 

Filling

1 package unflavored Knox Gelatin

16oz pure pumpkin puree (fresh or canned, just make sure it’s pure)

3 eggs, seperated

1/2 cup unsweetened almond milk

2/3 cup pure maple syrup

2 T pumpkin pie spice

1/2 tsp salt

1 packet stevia

Combine gelatin, maple syrup, salt, pumpkin pie spice, egg yolks (stick your egg whites in a medium bowl and refrigerate, you’ll need these later) and almond milk in a saucepan. Mix thoroughly. Cook over medium heat, stirring constantly, until boiling. Remove from heat and let cool. When the pan has cooled enough, refrigerate for an hour or so. When pumpkin is cold to the touch, pull your egg whites out. Add the packet of stevia and beat egg whites with a mixer until stiff. Gently fold egg whites into pumpkin puree. When thoroughly combined, pour mixture into pie crust. Set back in the refrigerator for about 4 hours, until set. If you’re making this for an event. You will want to give yourself plenty of time or make the night before.

 

The first time I served this I whipped some heavy whipped cream with a packet of stevia and added a dollop on each slice with a sprinkle of pumpkin pie spice. It was beautiful, but I forgot to take a picture. It was the night of the pot roast debacle….
As always, I hope you will make this and enjoy it. It would make a healthier option at your holiday dinners. Especially for the kiddos, I know both of mine LOVED it.

%d bloggers like this: