Cauliflower Crust Pizza! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, pizza, SCD, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

Hey Hey Happy Tummies!!

I hope everyone had a wonderful Christmas and Holiday Season! I’ve been enjoying some much needed family time here in Cincinnati. I hope you are too!

Zucchini Cauliflower SCD Pizza!

Did you know that one of the busiest days for pizza deliveries in the United States is New Year’s Eve? Yep! It’s true! In the ranks with Super Bowl Sunday, Halloween, the day before Thanksgiving, and New Year’s Day.

juicy tomatoes!

So with New Year’s Eve only 2 days away, I thought I’d share one of my most popular recipes….my CAULIFLOWER CRUST PIZZA!!

what a dish!

An amazing cauliflower crust pizza with sauteed zucchini and onion, and broiled tomatoes! UH-MAZING!!

a perfect way to celebrate!

And did I mention, that it’s Gluten Free, Vegan, and SCD, with a BED option?!

late evening shadows:)

Here’s what you need: (serves one)

Crust:
1/3 head of cauliflower, riced and wrung dry
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
pinch of garlic powder

Toppings:
1/2 yellow onion, sliced
1 zucchini, sliced thin
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
3/4 tsp dried basil and oregano
salt and pepper
1 tomato, sliced in 1/2 inch slices (BED use a roasted red pepper!)

hooray for 2013!

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.

Meanwhile, saute your onions in 1 tsp EVOO, salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your zucchini slices, and let them cook for about 2 minutes. Finally, add you mushrooms and garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm — they’ll finish in the oven.

Finally, take your par-baked crust, spray it with EVOO spray, and top with your veggie mixture. Place the tomato slices on top, and bake for 15 more minutes at 350 degrees.

wow…just, wow!

This pizza was UNREAL!! This is seriously one of the best meals I’ve enjoyed in a long time. If you recall, tomatoes are not on Phase 1 of the BED, so this was a truly special treat! I almost cried when I took a bite.

delicious veggies!

The crust was fabulous! It was crunchy on the outside, and wonderfully chewy on the inside! And it didn’t taste like cauliflower AT ALL!

crispy, chewy crust!

And the zucchini, mushrooms and onions were so delicious with the warm basil and oregano. It was soul warming and satisfying. And something beautiful happens to tomatoes when you bake them: they almost melt into a sauce when you bite into them. So, SO unbelievable!

there’s cauliflower in that?!

Finally, the colors were just stunning. It was rustically fabulous:) It looked like an Italian flag with the bright red and cool green.

Check out Jen’s review of this pizza from My Big Fat Grain Free Life!

New Recipe coming tomorrow…for PUMPKIN BREAD!

Golden Beet Cauliflower Pizza! GF, V Opt’n, SCD!

Tags

almonds, beets, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, New York City, peas, pizza, SCD, Specific Carbohydrate Diet, vegan, Wisconsin

It’s hard to believe that my time at home is rapidly coming to a close. It’s been a long, difficult journey with my Ulcerative Colitis flare, and I’m finally well enough to return home to NYC. It has been almost a full year – 11 months.

There are so many things I’m looking forward to, going back. Seeing friends, independence, pursuing my acting career, just living.

super tasty!

So tonight for dinner, I made something special:) A pizza! And not just any pizza – Cauliflower Pizza!! It’s my favorite:)

what. a. crust!

Grain and Gluten Free, and Specific Carb Diet friendly with a Vegan option. And actually, the crust itself is Body Ecology Diet friendly!

fabulous!

Pizza is such a celebratory food. It makes an appearance at almost every party. So I thought I’d celebrate the closing of one chapter of my life, and the beginning of another very exciting one:)

so colorful!

Here’s what you need: (Serves 1)

Crust:
1/3 head of cauliflower, riced and wrung dry (about 1 cup when packed and dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
sprinkle of garlic powder

Toppings:
1/2 cup sugar snap peas, sliced in thirds
1 Tbsp red onion, sliced paper-thin

Sauce:
2 golden beets, diced into small pieces

creamy golden beets

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. This is really important! I get about 1 cup of water out of my cauliflower! Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 30-35 minutes. Take out, spray with EVOO and return to the oven for another 3 minutes.

Meanwhile, steam your beets until soft and tender. Also, blanch your sugar snap peas in boiling water for 30 seconds until they are bright green. Finally, soak your onion slices in ice water for about 10 minutes. (This gets rid of the bitter oniony bite).

After your beets steam, put them in the food processor with some salt and pepper. Process until smooth and creamy. (You’ll need to scrape the sides 3-4 times).

so flavorful!

To assemble, top your crust with the beet sauce, your sugar snap peas and onion. Enjoy!

wait, there’s cauliflower in that?!

Ok. This. was. incredible!! Everything about it rocked my world – the flavors, the textures and the colors!! First, the flavors! The beets were sweet and earthy, which went wonderfully with the sweet peas and nutty crust. A symphony of flavors!

delicious!

Next, the textures were wonderful! The crust was phenomenal. I highly suggest trying this! It’s crispy on the outside, chewy on the inside, and you can actually pick it up with your hands like a pizza! The smooth and creamy beet sauce went wonderfully with the crunchy snap peas. Marvelous.

want a slice?

Finally, it was just beautiful! The yellow-orange sauce with the bright green and purple was whimsical and dramatic. Very appropriate for my return to NYC:)

crunchy sugar snap peas and onions!

What toppings do you get on your pizza?

Until tomorrow!

This recipe is featured on Sugar Free Sun, Made from Scratch Mon, Melt in your Mouth Mon, My Meatless Mon, Share it Sat! Allergy Friendly Fri!

Beet & Avocado Cauliflower Flatbread! GF, V, SCD!

Tags

almonds, avocado, beets, cauliflower, eggs, fennel, gluten free, grain free, lime, pizza, SCD, Specific Carbohydrate Diet, vegan

Hi HT friends! Thank you for your sweet comments yesterday for my mom and my birthday party!

Here are some fun pics of my sister-in-law’s gorgeous dinner she made!

a delicious caprese salad – those are the hands of a surgeon in the background:)

brie and baguette – as promised:)

gorgeous mango salsa – my recipe found here…my S-I-L added black beans and corn too! yum!

all set for a party!

One last thing, I’ve had several readers ask for my Pinterest and Twitter handles….
Pinterest: GFreeHappyTummy
Twitter: @GFHappyTummy
Facebook: GlutenFreeHappyTummy

Beet & Avocado Cauliflower Pizza!

So now, onto tonight’s dinner! I’m really excited to share it with you! I’ve been dreaming it up for a couple days:)

yum!

Beet & Avocado Cauliflower Flatbread!

what a meal!

Yes, Cauliflower is at it again!! This time, teaming up with Nature’s candy….BEETS!!

saved ya a slice:)

I haven’t had beets in a loooong time. Mainly, because they’re not on the Body Ecology Diet, but also because I’m actually a little weary of the pink-stained hands, cutting boards, and potentially clothes and counter tops. :P However, this pizza is worth. it!

such a crispy, chewy crust!

Here’s what you need: (serves 1)

Crust:
1/3 head of cauliflower, riced and wrung dry (about 1 cup when packed and dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt

Toppings:
1 beet, cubed
1/2 bulb of fennel, shaved thin on a mandolin

Avocado Sauce:
1 avocado, mashed
salt
squeeze of lime juice

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. This is really important! I get about 1 cup of water out of my cauliflower! Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 30-35 minutes. Take out, spray with EVOO and return to the oven for another 3 minutes.

Meanwhile, scrub the outside of your beet with a dish scrubbie. Then, cut into 1/2 inch cubes. Place on a tin-foil-lined, olive-oil-sprayed baking sheet, spray them with olive oil and sprinkle with salt and bake for 35 minutes at 400 degrees, flipping once halfway through.

While your beets and crust are baking, carefully shave your fennel on a mandolin, and make your avocado “sauce.” Place all the ingredients in a bowl, and mash with a fork until you get the desired consistency.

there’s cauliflower in that crust?!?

To assemble:
Top your crust with a thin (or thick :) ) layer of avocado, and top with the beets and shaved fennel.

Beet, Avocado and Fennel!

This flatbread…oh my gosh…OUTRAGEOUS! The ingredients sound a little strange, but it is SO good. I was telling my mom about my plan for dinner this morning, and she kinda looked at me like…”you’re crazy”…and then when she tasted it…her eyes rolled back in her head “wow!” :) I told you so:)

The first thing you notice about this flatbread is how beautiful it is with the deep purple and the bright green! It’s like a Dr. Suess pizza – so whimsical!

delicious!

And then you take a bite and your tastebuds just dance! The sweet beets, with the cool and slightly tangy avocado, and the licorice-y sweet fennel – it’s just a party! I was so sad when it was gone!

Gluten Free, Vegan, Specific Carb Diet friendly!

The texture of the crust was outrageous! No one could believe it was cauliflower! But yes, the humble superstar works its magic yet again! You can pick it up with your hands, and it really is just down-right amazing. Gluten Free — Check! SCD — Check!

Try this flatbread! Your eyes and tummy will thank you! :)

See ya tomorrow!

This recipe is featured on Sugar Free Sun, Made From Scratch Mon, Melt in your Mouth Mon, and My Meatless Mon! & Share it Sat!

Cauliflower Pizza Party & a Graduation! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, pizza, SCD, Specific Carbohydrate Diet, tomatoes, zucchini

Today was a special day. A very special day.

Today, I graduated from the Body Ecology Diet! I have officially been Sugar, Fruit, Dairy, Grain (aside from THE 4), Legume (including peanuts and soy), Starchy Veggie, Sweet Veggie, Mushroom, Tomato, Vinegar (except ACV), Alcohol, and Caffeine Free for exactly Three Months! I can now begin Phase 2!

However, instead of moving onto Phase 2, I am switching to the Specific Carb Diet in order to tackle my Ulcerative Colitis inflammation. Again, this diet is great for people with Colitis, Crohn’s, Celiac, Irritable Bowel Syndrome (IBS), Autism, Aspergers, and anyone looking to lose a few pounds ;)

SOOOO…this happened today!!!

I had the organic honeycrisp apple I have been dreaming about for the last 3 months. And let me tell you, I’ve never tasted anything so sweet and delicious! I actually cried.

Zucchini Cauliflower SCD Pizza!

And just for full disclosure, I’m limiting myself to 1 piece of fruit per day for a while, so as not to shock my sugar-free system!

juicy tomatoes!

So for dinner, I went old school — with a pizza party! (Remember in grade school when you got pizza parties for just about every celebratory occasion?). Yep, I had a celebration SCD pizza, and my parents had celebratory filet mignon………at least it was grass-fed. :P

what a dish!

An amazing cauliflower crust pizza with sauteed zucchini and onion, and broiled tomatoes! UH-MAZING!!

a perfect way to celebrate!

And did I mention, that it’s Gluten Free, Vegan, and SCD, with a BED option?!

late evening shadows:)

Here’s what you need: (serves one)

Crust:
1/3 head of cauliflower, riced and wrung dry
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
pinch of garlic powder

Toppings:
1/2 yellow onion, sliced
1 zucchini, sliced thin
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
3/4 tsp dried basil and oregano
salt and pepper
1 tomato, sliced in 1/2 inch slices (BED use a roasted red pepper!)

hooray for graduation! :)

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.

Meanwhile, saute your onions in 1 tsp EVOO, salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your zucchini slices, and let them cook for about 2 minutes. Finally, add you mushrooms and garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm — they’ll finish in the oven.

Finally, take your par-baked crust, spray it with EVOO spray, and top with your veggie mixture. Place the tomato slices on top, and bake for 15 more minutes at 350 degrees.

wow…just, wow!

This pizza was UNREAL!! This is seriously one of the best meals I’ve enjoyed in a long time. If you recall, tomatoes are not on Phase 1 of the BED, so this was a truly special treat! I almost cried when I took a bite.

delicious veggies!

The crust was fabulous! It was crunchy on the outside, and wonderfully chewy on the inside! And it didn’t taste like cauliflower AT ALL!

crispy, chewy crust!

And the zucchini, mushrooms and onions were so delicious with the warm basil and oregano. It was soul warming and satisfying. And something beautiful happens to tomatoes when you bake them: they almost melt into a sauce when you bite into them. So, SO unbelievable!

there’s cauliflower in that?!

Finally, the colors were just stunning. It was rustically fabulous:) It looked like an Italian flag with the bright red and cool green.

What’s your favorite piece of fruit? — Mine is…..a honeycrisp apple!

See ya tomorrow!!

This recipe is featured on Seasonal Sun & Seasonal Celebration & Slightly Indulgent Tues, Real Food Forager, & Tasty Tues & Keep it Real Thurs!

Check out Jen’s review of this pizza from My Big Fat Grain Free Life!

Here’s to you, Dad!

Tags

Body Ecology Diet, brown rice, carrots, cashews, chinese, chocolate, cilantro, corn, cucumber, edamame, father's day, GF Bread, GF cookies, gluten free, Maker's Diet, mango, Meringue, mexican, pasta, peanut butter, peas, pesto, pizza, potatoes, quinoa, recipe round up, red pepper, vegan

I have a great dad. He’s my best friend.

I love how there’s a day dedicated to showering love on the man who taught you how to ride a bike and play catch:)

But that’s not all he’s taught me. Here are the top 3 things I’ve learned from my dad:

1. The value of hard work. My dad is Mr. Problem Solver — the hardest worker. He recently retired from his job he had for over 30 years. Talk about dedication! He is loyal, dependable, and a man that gives 110%. He led by servant leadership, and empowering others.

2. Perturb to learn. That’s one of his sayings. Basically, you won’t know until you try. You’ve got to advocate for yourself.

3. What a loving marriage looks like. That may sound strange…but just hear me out. My parents have been married for 38 years. Isn’t that amazing! The way he treats and respects my mother is the most beautiful example of selfless love. I have learned through their example what a healthy, happy marriage is.

I have learned countless other lessons too — about faith, integrity, friendship, discipline, football (go Packers!), priorities, giving, and Porche Boxsters:)

So Happy Father’s Day Dad! Cheers to you!

So here are some of my dad’s favorite recipes! Breakfast, Dinner, or Dessert, there’s something for everyone!

They are ALL Gluten Free and Dairy Free. The majority are Vegan. MD = Maker’s Diet, BED = Body Ecology Diet

Chocolate Chip Banana Bread (GF, MD)

Chinese Seared Ahi Tuna w/ Stir Fry (GF, MD)

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

Potato Gratin w/ Roasted Red Pepper Cream Sauce (GF, V, BED) – His #1 Favorite Dinner!

Cincinnati Skyline Chili! (GF, V, MD)

Cashew Custard in Cinnamon Crunch Bowls (GF, V, BED) – His #1 Favorite Dessert!

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

What are some things you learned from your dad? Do you have any special plans for Father’s Day?

Until tomorrow!

PS: kitchen experiment tonight = exciting post tomorrow! i can’t wait!! :D

GF Quinoa Mexican Pizza & Body Ecology Ice Cream!

Tags

avocado, Body Ecology Diet, Candida, coconut, dessert, eggs, guacamole, mexican, pizza, quinoa, red pepper, restaurant review, sugar free, vegan, Wisconsin

Pizza and Ice Cream — that sounds like a sure-fire path to good health!

guacamole makes the world go ’round!

Well, my Happy Tummies, THIS pizza and ice cream is GOOD FOR YOU!! And not only is it healthy, but TASTY too!! I know, I know — sounds cliché, but hear me out:)

now THAT is a plate full of yummy goodness!

This Gluten-Free, Dairy-Free (Vegan adaptable), Body-Ecology-friendly pizza is a Mexican Pizza! The crust is made out of cooked quinoa and one egg white! And it rocks! Crispy and crunchy — and you can actually pick it up! It’s topped with a roasted red pepper sauce, Mexican-flavored veggies and guacamole!! YUM!

all dressed up — crispy crunchy crust!

Here’s what you need:

Crust:
3/4 cup quinoa cooked in 1 1/2 cups veg stock
1 garlic clove, chopped
1 egg white (for vegan option, leave out the egg)

Preheat oven to 400 degrees. Cook your quinoa until it absorbs the liquid (15 minutes). While it cooks, line a baking sheet (or pizza stone) with parchment paper and spray with olive oil. Once cooked, fluff quinoa with a fork and allow to cool slightly. Put it into your food processor with your garlic and about 1/2 tsp salt. Blend until it starts to break down a bit and sticks together. Transfer to a bowl, and then stir in your egg white so it blends in. Then, pour your “dough” onto the baking sheet. Take another sheet of parchment, put it on top, and “smoosh” it out as thin as you can get it! Carefully peel back the parchment, and spray the crust with olive oil. Pop in the oven for 10 minutes, then turn down the oven to 350 and bake another 15-20 minutes. Take it out, put on your sauce & toppings, and pop back in the oven for another 5-8 more minutes.

dramatic lighting reflecting off the lake!

Sauce:
1 red pepper, roasted, then chopped
1 garlic clove, chopped

Toppings:
1 onion, sliced
4 garlic cloves, chopped
cumin, oregano, chili powder, paprika
cilantro, chopped
green onions, sliced

red pepper sauce, smokey onions and fresh guacamole!

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with your garlic clove and salt. Blend until you get your smooth sauce! YUMMO!

gluten-free, dairy-free, soy-free, peanut-free, sugar-free, and Body Ecology Friendly!

Meanwhile, saute your onions in 1 tsp of EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder and 1/2 tsp paprika. Allow them to cook for about 10 minutes until soft — adding in your garlic for the last 4 minutes. You could also add some chopped peppers or mushrooms too! Top the cooked crust with the sauce and onions and bake for another 5-8 minutes. Top with cilantro, green onions and guacamole!!

so delicious!

Killer Guacamole:

2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt

Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.

the light was just pouring in off the lake!

This meal was SO delicious!! It had the glamour of a pizza, with fabulous Mexican flavors! The cumin and chili powder were smokey and spicy, while the onions were almost sweet! The quinoa was crunchy and gave a nice nutty undertone, while the guacamole was cool, rich, and refreshing! Finally, the roasted red pepper offered an amazing smokey sweetness, that paired perfectly with the bite of the green onions and the bright, fresh cilantro. Spectacular!

look at that quinoa crust!

This recipe is featured in Allergy-Free Fridays with Cybele Pascal!

OK…enough Mexican Pizza…..Drum Roll Please!

now THAT is some pizza!

Introducing………BODY ECOLOGY ICE CREAM!

AMAZING Body Ecology Ice Cream! ((Gluten Free, Vegan, Sugar & Soy Free!))

That was the last bite — I was so excited, I gobbled it up and forgot to take a picture! Oops!

Made with COCONUT and STEVIA!! — Gluten Free, Vegan, Soy Free, Sugar-Free and Body Ecology Friendly!

High Voltage! Isn’t it adorable?!?

This unbelievable ice cream was handmade at the High Voltage Organic Cafe in Wisconsin! It was out.of.this.world! The texture was rich and creamy — velvety! And the flavor was a deep vanilla. It wasn’t overly sweet either — just perfect. For someone who hasn’t had ice cream in 8 months, I was almost brought to tears:)

my blissful moment at High Voltage!

Thank you High Voltage for such an outrageously delicious ice cream experience!

GF Cauliflower Pizza Crust & Homemade Mustard!

Tags

Body Ecology Diet, cauliflower, hazlenuts, mushrooms, mustard, olives, pesto, pizza, red pepper

I’ll tell you what…there’s nothing quite like getting together with old friends. It’s so wonderful — you pick up right where you left off. Each person is slightly different — older, more mature — but comfortingly, exactly the same. They know you better than anyone, and love you just the same:)

incredible pesto and veggies!

Tonight’s dinner was a bit like that — slightly different, but the same. I’m talking about my Body Ecology Friendly Pizza. It was comforting pizza — but different. How? The crust.

mushrooms, peppers, and olives, oh my!

The crust of this pizza was made out of Cauliflower and Ground Hazelnuts! Yes, you heard that correctly — Cauliflower is back with a vengeance! So far, we’ve roasted it as steaks, and mashed it like potatoes. But this time, it debuted as a crust! A wonderful, crispy-edged, gluten, grain, and dairy free crust!

so colorful and flavorful!

Here’s what you need for the crust:

1 head of cauliflower, processed to a crumb
1 cup + hazelnuts, ground into flour
1/4 onion, chopped
3 garlic cloves, chopped
2 Tbsp quinoa flakes
3 egg whites
salt and pepper

Preheat your oven to 450. In your food processor, process your cauliflower, onion and garlic into a crumb — don’t let it become a paste! You will need to do this in batches. Put the processed cauliflower into a large bowl. Add in your egg whites and stir to combine. Then add in your hazelnut flour and quinoa flakes. Line 2 baking sheets with parchment paper and divide your batter into 2 pies. Spread it with a silicone spatula as thin as you can get it! Bake for about 25-35 minutes, until the edges brown.

so tasty!

Top the pizza with your favorite toppings!

fresh from the oven!

I topped mine with pesto and sautéed onions, garlic, red peppers, shiitake mushrooms, and olives! It was delicious!

gluten, grain, and dairy free!

Here’s the pesto recipe:

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!

The pesto sauce is one of my favorite was to top a pizza — it is SO bright and fresh. It pairs so beautifully with the savory, garlicy veggies.

my parents’ gooey, cheesy pizza

My parents topped their pizza with tomato sauce (I can’t have tomatoes on the Body Ecology Diet, and I’m allergic), my sautéed veggies, and LOTS of mozzarella cheese! I must say, all that gooey cheese made my mouth water!

fantastic crispy edges!

This meal was great! The crust was so “out of the box!” Now, it’s not your “pick up and eat” type of slice — it’s definitely a “fork-and-knifer.” The outside crust did get very crisp and crunchy — and you could pick it up! But the center was soft yet firm. The flavor was great — it was almost sweet because of the hazelnuts! It was a great change of pace.

a nutritionally dense plate!

Now I’m not saying that ((B.E.D. aside)) given the choice between a great GF slice, and a cauliflower crust slice I’d go for the latter. But, given my dietary prison situation right now, I was grateful for a comforting slice pizza, graciously provided by cauliflower:)

And finally — Homemade Mustard!

Now you may be wondering why I tackled such an odd condiment. Well, on the Body Ecology Diet, the only vinegar you’re allowed to have is Raw Apple Cider Vinegar. (All others create a favorable environment for yeast). As a result, all prepared condiments are off limits because they’re made with red wine vinegar, balsamic vinegar, etc., or contain SUGAR. Soooo, I made my own mustard!

gorgeous whole “grain” mustard!

And it is REALLY good. Like, my mom said if I sold this in a gourmet store, it would go for about 8 bucks.

Here’s what you need:

1/2 cup mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
2 drops pure stevia extract
1 tsp sea salt
3/4 tsp allspice
3/4 tps tumeric

In an airtight container (like a mason jar), soak the mustard seeds in the vinegar and water for 2 days. Then, add your stevia, salt, and spices, and blend until you get your desired consistency. I used a Magic Bullet, and blended for about 15 seconds – it gets thicker the more you blend.

It definitely packs a spicy punch! But it is SO fantastic! And I love the whole “grain” texture! I like eating it with millet crackers, with veggies, and stirred into my zesty spinach! You can also make a salad dressing out of it by thinning it with a little olive oil, honey, and water!

Let’s make it a great week!

The BEST GF Pesto Pizza & a CPB Krispie Bar :)

Tags

cheeze, chocolate, dessert, gluten free, Maker's Diet, mushrooms, olives, peanut, peanut butter, pesto, pizza, red pepper, tomatoes, vegan

Pizza is one of those foods that bring people together :) Super Bowl Parties, Friday Movie Nights, Birthday Parties, Bowling Nights, Elementary School Clean Classroom Winner Parties (remember the bribery?!), Poker Nights, Oscar Parties….the list goes on and on. Well, lets add to that list — because this AMAZING gluten and dairy free pizza brings both GF-ers, and non-GF-ers together with its fantastic crust!

I served it with tasty marinara sauce!

Well let me just say, this crust did not taste gluten free.  The texture, the flavor, the crunchiness and chewiness made this crust 100% delicious.  I will go so far as to declare that I am no longer looking for a crust recipe — this is my #1. The outside of the crust was that crunchy, golden texture that everyone loves. Then the center maintained that crisp-chewiness. It was not at all dense, crumbly, cakey, or sandy like most GF crusts. Just good.

that's my mom and I from the 80s in the back:)

I’ve made this delectable pizza before, but I’ll refresh your memory!

It was pretty easy to make…in fact, this was more like making a quick bread batter than dough.

happy tummy pizza!

This makes enough for one medium-ish pizza–it fed 3 people. If you’re feeding 4, you’ll definitely want to double the recipe and make 2 pies. We made ours in a stand mixer, but a hand mixer would work just fine. Here’s what you’ll need.

1 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup GF AP flour mix (I used Bob’s Mill)
1 1/2 tsp baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 1/2 Tbsp light brown sugar
1 cup warm water (not boiling, but warm)
good pinch of sugar
3/4 tsp active dry yeast
1 Tbsp olive oil (You can use 2 Tbsp, but my tummy only likes 1)
1 beaten egg
1/8 tsp apple cider vinegar

under a blanket of vegan cheese!

Here’s what you do: Preheat oven to 400 degrees. Add all the dry ingredients and sugar to your mixer and mix them all together. (Use a hand whisk to make sure they are well incorporated). Then proof your yeast in 1 cup of warm water with a good pinch of sugar. It will foam–let it sit for about 10 minutes.  While the yeast sits, combine your beaten egg, oil, and vinegar in a separate bowl. Then, with your mixer on low, slowly pour in your yeast water, and egg mixture. Beat for about a minute on medium until it becomes smooth and batter-like.

Then, pour your batter onto a parchment-paper-sprayed-with-olive-oil lined pizza pan. (That was a mouthful!) Using a silicone spatula, spread it out until it is nice and thin. Then, let that sit by the oven for about 15 minutes.

olives and mushrooms and peppers, oh my!

Bake it for 10 minutes, then take it out, spray it with EVOO, and return it to the oven for another 15 minutes until it is golden — keep your eye on it! You now have the most amazing pizza crust to top with whatever your heart desires! Put your toppings on and pop it back in the oven until the cheese melts.

gorgeous emerald pesto on an outstanding crust!

Here’s how I topped it — WITH VEGAN PESTO!

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!

refreshing and fantastic pesto

So the pizza had a pesto sauce instead of a red sauce.  This was the absolute correct decision. Then I topped it with:

1 onion, 6 sliced mushrooms, 1 red pepper — all sautéed together with 1 tsp EVOO, 2 grated garlic cloves, S & P.

sliced kalamata olives, chopped sun-dried tomatoes

Veggie Shreds Mozzarella Style Vegan Cheese

Oh. My. Gosh. This was AMAZING! The crust texture was phenomenal: crunchy but a little chewy, and sturdy enough to hold the toppings! The pesto was packed with fantastic basil and garlic flavor — so bright and lovely! The olives were salty, while the sun-dried tomatoes were intensely sweet. The mushrooms were earthy, while the red peppers were sweet and crunchy. All combined to pizza perfection :)

SO good!

Finally, I rounded out the meal with CPB Krispie Bars! CPB, for those of you who aren’t as obsessed as myself, stands for Chocolate Peanut Butter! This is my go-to dessert flavor combo. These bars weren’t outstanding…they were just ok. They tasted great, but the texture was lacking….welcome to the world of GF experimentation!

Gluten and Dairy Free!

I beat 2 egg whites with 1/4 tsp Cream of Tartar and 1/4 cup sugar until they formed stiff peaks. Then, I sifted in 1 cup of powdered sugar and 4 cups of Rice Krispies cereal. I put it in an olive-oil-sprayed baking dish and baked it for 15 minutes at 325. I then drizzled a mixture of semi-sweet, dairy-free chocolate chips, peanut butter, about 3/4 cup of powdered sugar, almond milk and vanilla extract. I warmed it in the microwave so I could melt and stir it, so it could drizzle.

not fantastic, but delicious

These were just alright — the texture just didn’t blow me out of the water. What happened – I think – is that the very porous krispies absorbed a lot of the egg white mixture, making them very hard to chew. My jaw got a workout eating that bad boy!! I enjoyed it, but will probably stick with vegan marshmallows in the future!

Oh well, a tasty mistake! The pizza definitely made up for it!

Let this healthy and delicious pizza bring G and G-Free together!

The BEST Gluten Free Pizza Crust — and PESTO PIZZA!

Tags

eggs, gluten free, green pepper, Maker's Diet, mushrooms, olives, pesto, pizza, Roxy, tomatoes

Tonight was a breakthrough. A win for team GF! Pizza is probably #2 on the list of GF foods that are most longed for — only behind great, crusty, sandwich bread.

Well let me just say, this crust did not taste gluten free.  The texture, the flavor, the crunchiness and chewiness made this crust 100% delicious.  I will go so far as to declare that I am no longer looking for a crust recipe — this is my #1. The outside of the crust was that crunchy, golden texture that everyone loves. Then the center maintained that crisp-chewiness. It was not at all dense, crumbly, cakey, or sandy like most GF crusts. Just good.

All of that gorgeous veggie goodness! This was before the blanket of vegan cheeze :)

And it was pretty easy to make…in fact, this was more like making a quick bread batter than dough.

This makes enough for one medium-ish pizza–it fed 3 people. If you’re feeding 4, you’ll definitely want to double the recipe and make 2 pies. We made ours in a stand mixer, but a hand mixer would work just fine. Here’s what you’ll need.

1 cup tapioca flour

1/2 cup sorghum flour

1/4 cup brown rice flour

1/4 cup GF AP flour mix (I used Bob’s Mill)

1 1/2 tsp baking powder

1 tsp xanthan gum

1/2 tsp sea salt

1 1/2 Tbsp light brown sugar

1 cup warm water (not boiling, but warm)

good pinch of sugar

3/4 tsp active dry yeast

1 Tbsp olive oil (You can use 2 Tbsp, but my tummy only likes 1)

1 beaten egg

1/8 tsp apple cider vinegar

Here’s what you do: Preheat oven to 400 degrees. Add all the dry ingredients and sugar to your mixer and mix them all together. (Use a hand whisk to make sure they are well incorpoated). Then proof your yeast in 1 cup of warm water with a good pinch of sugar. It will foam–let it sit for about 10 minutes.  While the yeast sits, combine your beaten egg, oil, and vinegar in a separate bowl. Then, with your mixer on low, slowly pour in your yeast water, and egg mixture. Beat that for about a minute on medium until it become smooth and battery.

Then, pour your batter onto a parchment-paper-sprayed-with-olive-oil lined cookie sheet. (That was a mouthful!) Using a silicone spatula, spread it out until it is nice and thin. Then, let that sit by the oven for about 15 minutes.

Bake it for 10 minutes, then take it out, spray it with EVOO, and return it to the oven for another 15 minutes until it is golden — keep your eye on it! You now have the most amazing pizza crust to top with whatever your heart desires!

check out that gorgeous emerald pesto!

Here’s how I topped it — WITH PESTO!

1 cup fresh basil

1/2 cup toasted pine nuts

2 garlic cloves

juice of half a lemon

1 Tbsp EVOO

3-4 Tbsp water

salt to taste

Whirl those in the food processor until you get your gorgeous, emerald creamy pesto!

So the pizza had a pesto sauce instead of a red sauce.  This was the absolute correct decision. Then I topped it with:

1 onion, 6 sliced mushrooms, 1 green pepper — all sautéed together with 1 tsp EVOO, 2 grated garlic cloves, S & P.

sliced kalamata olives, chopped sun-dried tomatoes

Veggie Shreds Mozzerella Style Vegan Cheese

The GF crust to end all crusts.

Oh. My. Gosh. This was AMAZING! The crust texture was phenomenal, the pesto was packed with fantastic basil and garlic flavor, the olives were salty, and the sun-dried tomatoes were sweet and deep. All combined to pizza perfection :)

Give this a try. You won’t be disappointed! — And Roxy wanted to make an appearance:)

Roxy...being a diva :)

A Gluten Free Superbowl!

Tags

avocado, brown rice, carrots, cheeze, cilantro, gluten free, goat cheese, guacamole, Maker's Diet, mushrooms, olives, pizza, red pepper, tomatoes, vegan

Superbowl Sunday.  One of the busiest pizza-ordering days of the year. While the nation is gearing up for a great game with dangerously delectable nibbles, I was making gluten-free, healthy goodies.

Dinner and a snack. That sounded good. For a game time nibble, I made my UNBELIEVABLE guacamole. I served it with corn chips, brown rice chips for me (no corn right now) and veggies.

yumm

Just a word of warning. If you make this guac, you WILL become addicted. I mean, you will make it again tomorrow. Its THAT good.

2 ripe avocados

1/4-1/2 red onion

1 clove minced or grated garlic

1 tomato, seeded and diced

cilantro, chopped

juice of 1/2 a lime

salt

In a bowl, mash the avocado and immediately salt and squeeze lime juice over it. (This prevents browning). Stir in the rest of your ingredients, except for the tomatoes.  Fold them in at the very very end so that it doesn’t water the guac down and turn it red. Refrigerate for an hour, or serve immediately if you just can’t wait!

For dinner, we made gluten free, vegan pizza! (with raw goat milk cheese, so its not truuuuly vegan).

gluten free *almost* vegan pizza!

I sautéed onions, mushrooms and garlic; and then I built my pizza.

I used Udi’s pre-made GF pizza crust and it was GREAT! SO convenient, and great texture and flavor. I put organic tomato sauce with salt and pepper as the base. Then, I sprinkled chiffonade basil over it. I covered it with my onion and mushroom mixture. I also added red bell pepper. I sprinkled chopped sun-dried tomatoes and kalamata olives. Finally, I blanketed the entire pizza in Veggie Shreds Mozzarella Cheeze and shredded goat cheese. I baked it for 5 minutes in a 350 degree oven until the cheese melted. SO DELICIOUS.

mmm mmm good!

Just a note on goat cheese.  Dairy is something to be avoided at all costs when you have ulcerative colitis.  However: raw, unpasteurized goat’s milk cheese is okay. It is on the Maker’s Diet and offers calcium, protein and is y-u-m-m-o! We used Old Kentucky Tomme goat cheese, which is raw, organic, and made at a local farm in Indiana.

GO Giants!