1 cup shredded mozzarella
1/4 cup shredded mozzarella (for the top)
1/4 cup tomato basil pasta sauce
1 tbsp. garlic powder
1 tsp. psyllium husks
Whether you have an intolerance to gluten and other grains or just want to cut back on carbs, this recipe will give you the satisfaction of a traditional thin crust pizza without any of the grains or guilt. Use organic ingredients wherever you can of course!
Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the tomato basil pasta sauce and garlic powder in an even layer on top. Add a final layer of the shredded mozzarella over the top and cover with a lid (as the cheese begins to melt, it will splatter… the cover will save your kitchen and clothes). Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, freeing them from the griddle. Depending on how wide you made your pizza, it may be easier to lift onto a plate using two spatulas. Allow to cool slightly before cutting and serving. Enjoy!
P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.
Noted on 1/11/2015: After eating the first few of these I have revised this to add psyllium and removed the olive oil for frying since the cheese takes care of this on its own. I also removed the cheddar after reading up on the blood type diet and switched everything to just mozzarella on its own. You can use whichever cheeses you enjoy the most though.
[Credit for the crust-less pizza idea goes to Jose Bordetas on Youtube]
We decided to make our mint juleps with either honey or palm sugar this year instead of using white sugar. We wanted to taste these before making a big batch though. The darker drink is the julep with the palm sugar and the lighter drink is the julep made with honey. We chose to go with the honey option because it had a fresher taste (cross between a julep and mead), while the palm sugar made the drink slightly sour. Both were good options to use over white sugar, it just depends on your flavor preference.
1 cup goat milk
3 tablespoons organic pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Organic palm sugar or stevia to taste (optional)
Fall is here! To celebrate, we have re-made a favorite autumn treat in a healthier and much more digestible fashion. Blend or whisk cream ingredients until the milk becomes frothy. Pour over your favorite organic coffee. Makes 2-4 servings depending on how much milk you prefer in your drink.
2 8oz Packages Cream Cheese
1 Cup Libby’s Pumpkin Pie Mix
1 Tbsp Gluten Free Flour
Gluten Free Pie Crust Recipe:
1/4 Cup Libby’s Pumpkin Pie Mix
1/4 Cup Sweetened Condensed Milk
1/2 Cup Heavy Whipping Cream
1/4 Package of Cream Cheese (approx 2 oz)
Preheat oven to 350. Start by making the pie crust and packing it into the bottom of your cupcake molds (silicone molds work great for this purpose). Place all the filling ingredients in a bowl and mix until smooth. Pour filling into molds and place into oven. Check the cakes periodically they appear firm and the tops has started to crack. For these cupcake sized cheesecakes, you will want to start checking after only 1/2 hour instead of the full hour you need for a full sized cake.
Remove from oven and allow cakes to cool completely before removing from the molds. Once cool, you can decorate them as well. Mix the topping ingredients until completely incorporated and smooth. Place bowl with topping into refrigerator for 1/2 hour, and place the mixer heads into the freezer. After 1/2 hour, remove and start whipping the topping. Once the topping has reached stiff peaks, you can place into a piping bag to decorate your cakes. Because of the cream cheese, this whipped topping will not “deflate” at room temperature like traditional whipped cream.
These cakes freeze exceptionally well.
10 oz Nuts (salted)
1 cup Stevia (or sugar)
1/4 cup Bob Mills GF Pancake Mix
1 tbsp cinnamon
1 stick butter
2 tbsp lemon juice
1 extra large egg
How to make gluten free pie crust.
Put all dry ingredients into food processor. Pulse until nuts are powdered and all ingredients are incorporated. Add the egg and lemon juice. Mix again until incorporated. Cut butter into cubes and mix into the dough. The butter does not need to be melted, we just want the cubes to be evenly distributed throughout.
Press dough onto cookie sheet to 1/4″ or so thick and place into 375 degree oven for 20 minutes or until brown.
Allow to cool and either crumble by hand, or give it another few pulses in the food processor until it reaches a crumbly/sandy consistency.
If you are placing into individual cupcake molds, this should make approximately 24 crusts (more if you prefer a thinner crust). It works best by spooning the mixture into the molds until all are evenly filled. You can then lightly push down by hand to flatten.
For full size pies, this will make approximately two 9 inch round crusts. I just divided the mixture in half and put the unused portion in the freezer for later use.
*2 cups potato flakes
*1 1/2 cups water
*2 tbsp gluten free flour
*Black pepper to taste
*Garlic powder to taste
*Sea salt to taste
*Parsley flakes to taste
Just in time for the weekend mornings ahead! This is one of our family favorites, and I figured out a way to make it gluten free, easy and relatively healthy! Enjoy!
Place all dry ingredients into mixing bowl and add in water slowly while stirring. Shape mixture into 3″ round patties 3/4″ high. Coat a non-stick skillet or griddle with safflower oil. Place patties in oil and cook until golden brown on each side. Top with plain greek yogurt and serve.