Grain Free Cinnamon Date Rolls

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Living a grain free life is not an easy row to hoe. Existing on just meat, fish, vegetables, and fruit is fabulously anti inflammatory and healthy, but every now and then we need a little treat.

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Something that says comfort and makes the house smell amazing. So I’ve made it my mission for the fall and winter to try to come up with more grain free recipes that we can have on Sunday mornings, with company, on holidays, or just when we need a special little something.

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The reason I started this food blog is so that people could see that meals and snacks can still be enjoyable while being allergen free, organic, refined sugar free, whole, and healthy. You can find a large variety of recipes here that are gluten free, dairy free, and grain free. Some call for refined sugar but can easily be replaced with unrefined coconut sugar.

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And while I don’t recommend eating any type of sugar on a regular basis, or even grain or gluten free baked items on a regular basis, it’s nice to have a treat now and then that feels extra special.

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Once you have a handle on what types of foods you’re sensitive to, there really are so many different ways to work around those issues without feeling like you’ve had to give up everything you love. It takes a little research and effort, but that’s what you have me for.

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Enjoy!

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Cinnamon Date Rolls

*8 Large Servings

For the Filling:

1/2 Cup of Dairy Free Soy Free Butter

1/2 Cup of Coconut Sugar

2 teaspoons of Cinnamon

Pinch of Sea Salt

For The Crumble Topping:

1/2 Cup of Coconut Flour

4 Tablespoons of Sweet Potato Flour

2 Tablespoons of Arrowroot

1/2 Cup of Coconut Sugar

2 teaspoons of Cinnamon

3/4 Cup of Dairy Free Soy Free Butter

1/2 Cup of Pecans, chopped

For the Rolls:

12 Medjool Dates, seeded and chopped

2/3 Cup of Arrowroot

1 1/2 Cups of Sweet Potato Flour

1 Cup of Coconut Flour

4 teaspoons of Xanthan Gum

4 teaspoons of Double Acting Baking Powder

1 teaspoon of Sea Salt

3 teaspoons of Cinnamon

2/3 Cup of Dairy Free Soy Free Butter

3 Tablespoons of Yeast

2 1/2 Tablespoons of Coconut Sugar

1/2 Cup of Warm Water

6 Eggs, separated

3 Tablespoons of Apple Cinder Vinegar

3 Tablespoons of Grass Fed Gelatin

1/2 Cup of Cool Water

Extra arrowroot for hands

*Turn the oven to 375 degrees.

For the filling: Mix all ingredients together in a bowl until smooth and fully incorporated with the butter. Set aside.

For the topping: Whisk all the dry ingredients and chopped nuts together. Cut in the butter. Set aside.

For the rolls:

Spray an 8 1/2 x 11 pan and line bottom with parchment. Set aside.

Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, salt, and cinnamon into a medium bowl. Whisk to combine and cut in butter. Set aside.

In measuring cup, combine the warm water, yeast, and coconut sugar, whisk and set aside.

In a stand mixer, whisk the egg whites to soft peak. Add the egg yolks and quickly whisk to combine. Turn off mixer and add yeast mixture.

In a microwavable measuring cup, add the 1/2 cup water and gelatin and whisk. Heat for 20 seconds and remove. With the mixer on low, slowly drizzle the gelatin mixture into the egg mixture. Add the apple cider vinegar and mix to combine.

Switch out the whisk for a paddle piece. Add the flour and butter mixture in three parts, mixing on medium. Add the dates.

The dough will be wet. Scoop dough out onto a piece of parchment floured with arrowroot. Flour your hands. Do NOT knead the dough. Separate the dough into 8 similar sized portions.

Taking one portion at a time, pat out into an oblong shape. Don’t overwork it or try to make it smooth. Take a small spoonful of the filling and spread along the length. Pinch both long sides together so that it looks like a fat, short, snake. Take both ends and bring them together forming a circle and pinch together. Place in the pan and repeat until finished. If you have leftover filling, place a dollop on the top of each roll.

Sprinkle the crumble topping over the rolls, cover lightly with sprayed plastic wrap and a light kitchen towel. Set on top of the stove (while the oven is heating) and let rise for 35 minutes.

Remove the towel and plastic and bake for about 30-35 minutes. I use convection which cooks faster. If you’re using conventional, start checking the rolls at 30 minutes and go from there. You want then “just done”, if they are over baked they will be dry.

They can be served room temperature or warm with a dollop of dairy free butter on top.

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Grain Free Blueberry Breakfast Cake

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I’ve been very mindful of my diet the last couple of weeks. I can almost hear the collective eye roll from people who can eat “anything”. Such is life. I can’t eat anything I want, although I’d certainly like to, so therefore I have to be really aware of what I feed my body. I am always gluten and dairy free. But even with abstaining from gluten and dairy, there are plenty of inflammatory foods that if eaten on a regular basis, can cause some significant issues for me. We’ve talked about the effects of the inflammation bucket in the past, and over the last few weeks, mine has been spilling over.

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I’ve been in what I would consider a “medium” Lyme flare for 6 weeks. It took me a couple weeks to even recognize what was going on because I had been feeling so good for several months prior to the flare. It’s as if I had almost forgotten I even had Lyme if you can believe it! The flare is a reminder that even when we’re feeling really good, we can’t forget that our bodies don’t work like the average Joe’s body. We have to stay on top of things even if what we’d really like to do is  forget we’re in a battle with a very smart and nasty and potentially deadly, bacterial infection.

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One major component of a Lyme flare is inflammation. I swear inflammation is the root of all evil when it comes to illness. Once you get past the point of mild inflammation, things just get uglier from there. It can take several weeks to several months to get it back under control. So as soon as it finally dawned on me what the heck was going on, I went into inflammation battling mode.When we can put out the flame, our immune system can fight its battle properly.

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The first thing I always do when I recognize a flare is examine my diet and lifestyle and start asking myself a lot of questions. Have I been too loosey goosey? Inflammatory foods aren’t just problematic for the obvious reasons, they also cause gut issues which further imbalances the immune system. Am I detoxing enough? Detox is something people with Lyme have to keep up with on a regular basis. Our livers need help getting rid of toxins. Are my intestines eliminating on a regular basis? (In other words, we need to be pooping a lot, and often!) Am I eating enough vegetables that feed the good bacteria in my gut (pre biotics)? Do I need to consider switching up my supplements and probiotics? Have I been too generous with gluten free grains, sugar, and ignoring my stress level? Have I been exercising to much or too little? Have I changed something that may be causing issues?

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Self care has to stay consistent in order to keep the Lyme bacteria in remission. Consistency isn’t always easy. Sometimes flares are completely out of our control, but other times, it can be due to sticking our heads in the sand and not sticking to a good health plan. Stress is the number one issue for me when it comes to my immune system. The second issue is germy, sick people whose germs wiggle under the radar. And equal to pesky germs, is the impact that my diet choices have on  my body. I have to be careful because any imbalance in my immune system and it flies off on a negative health tangent. Making sure my self care is at top notch (which it wasn’t), helps me deal with attacks on my immune system.

I have also had to remind myself that even when I’m feeling great, gluten free grains and other inflammatory foods can be a big problem if I add them to my daily diet. Because I was feeling so well, I was being a little careless with the inflammatory foods. My body can process them and handle the inflammation if I indulge every now and then, but not on a regular basis.

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So, the last two weeks while I’ve been practicing intuitive eating (see my last post), I’ve also been experimenting with different types of foods to see how my body reacts. I eat two or three meals a day with anti inflammatory, very clean foods, and then every couple of days I’ve been trying one item with gluten free grains, or certain potatoes, or other inflammatory foods. It’s been interesting to see my body’s response. Very telling.

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I’m getting reacquainted with my body in different ways and am getting the inflammation under control. Sometimes it takes a painful and worrisome setback for us to be mindful and remember that self care and consistency need to be the foundation of healthy living. It’s back to basics and grain free foods with a major focus on anti inflammatory foods and detox.  I’ll save the little indulgences for special occasions.

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Going “Back To Basics” certainly doesn’t have to be boring though! This breakfast cake is grain free and dairy free. It can also be made without refined sugar by using coconut sugar in the frosting.

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Grain Free Blueberry Breakfast Cake

*Makes 16 servings

3/4 Cups of Coconut Flour

1/2 Cup of Sweet Potato Flour

1/4 Cup of Arrowroot

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

3 Tablespoons of Coconut Sugar

6 Tablespoons of Dairy Free, Soy Free Butter

3 Eggs

1 Cup of 100% Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

1 teaspoon of Pure Almond Extract

1 1/2 Cups of Frozen (or fresh) Blueberries

For the frosting I just did a basic powdered sugar frosting. Powdered sugar, almond extract, melted dairy free butter, a little water to thin.

Preheat the oven to 350 degrees. Line a 9×9 inch square pan with parchment and coat with non stick spray. Set aside.

In a large bowl, whisk together all of the dry ingredients. Cut in the 6 Tablespoons of butter. Add the eggs, coconut milk, vanilla and almond extracts, and whisk to combine. Fold in the blueberries.

Spread the batter into the pan and bake (I use convection) for 35 minutes. Remove the cake from the pan by grabbing the edges of the parchment liner and place on a cooling rack. Cool completely and frost.

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Grain Free Pumpkin Pecan Coffee Cake

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I know, I know. It’s a little early for all things pumpkin. For most people it’s like cilantro, they either hate all the Fall flavored stuff or love it. I’m obviously in the last category. Even though our days are still in the 80’s and 90’s, our mornings are much cooler now and typically in the low 50’s. Perfect for coffee cake and a nice cup of tea or coffee. I’m so tired…of eggs, or smoothies, or dinner leftovers for breakfast. In fact, a few times over the last couple weeks I’ve settled with just a miserable little apple until lunch because I was feeling so uninspired about my breakfast plan. I’ve changed my mind set though, and now I’m focusing on switching it up a bit and adding a little more excitement.

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I’m taking the coolest three week class called, “Love Your Body” through a therapist I know. She’s a Body Image Recovery Coach, and the Founder of MindSexBody Decide To Be Healthy. She studied Executive And Professional Coaching at the University of Texas at Dallas, and is currently studying Human Sexuality at Widener University…and she is full of all kinds of information pertaining to the history of body shape, objectification, and the space where fact and fiction collide where society has completely lost their minds about what healthy looks like. I have learned so much!

One of the tools we’re working with this week is intuitive eating and exercise. Intuitive eating is truly thinking about what your body needs for energy, nutrients, and satisfaction, rather than suffering through meals that are not fulfilling your personal needs. When we’re just going through the motions (or emotions) with our meals, we end up eating fast, bored to death, not being mindful, and end up unsatisfied. That leads to unhealthy food choices and over stuffing because we keep looking for that “something” we’re craving but we aren’t truly paying proper attention to it. It’s healthier to stop and really think about what your body needs at that time. Does it need healthy fats, crunchy, sweet, savory, protein, fruit, vegetables, carbohydrates?  When choosing to be more mindful about what we really need and what we’re eating to fulfill those needs, we naturally transform to the size and shape our body is comfortable and happy with. The same goes for intuitive exercise.

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Examining what type of exercise is the best fit for you personally that is fun, rewarding, and makes you look forward to doing it, makes all the difference. Life is too short to be doing squats if you hate them with a passion. Look for exercises that fit where you are in life. Can you slip in a few walks here and there? Maybe a hike once a week? Or maybe you’re a runner, or a CrossFit enthusiast or a swimmer. For me at this stage in my life and with my individual health concerns, I have found that Pilates and an old Jane Fonda Fat Burners workout works well for me a couple times a week. I also do some serious stretching every morning, sometimes yoga, and we also get some exercise by walking with the dogs. When Fall hits and the weather cools down, I’ll begin hiking again as well. Not because I feel like I HAVE to but because I love it and my body and mind feel better with it, than without.  Whatever it is, find what you love, and you’ll be much more apt to look forward to adding healthy, stress reducing, exercise into your weekly routine.

So maybe for the rest of this week you’d like to join me in focusing on intuitive eating and exercise? If you do, shoot me a note and let me know your thoughts. Lets start focusing on simply being the healthiest body (individually!!) we can be, rather than what the media and the rest of society has deemed to be the standard. Each of us has our own unique genetic make up that makes us who we are. We can treat it properly by focusing on making it the healthiest possible body, by ignoring outside negative voices (and our own negative commentary about ourselves) and by being more mindful of the package we’ve been given to take care of.

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Pumpkin Pecan Coffee Cake

Preheat oven to 350 degrees. 12 Servings.

1/4 Cup of Arrowroot

1/2 Cup of Sweet Potato Flour

3/4 Cup of Coconut Flour, sifted

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

1 teaspoon of Pumpkin Pie Spice

3 Tablespoons of Dairy Free Butter, cold

3 Eggs

1 Cup of Canned Pumpkin

1 teaspoon of Pure Vanilla Extract

1/4 Cup of Pure Maple Syrup

For the Crumb Topping:

1/4 Cup of Coconut Flour, unsifted

2 Tablespoons of Sweet Potato Flour

1 Tablespoon of Arrowroot

4 Tablespoons of Coconut Sugar

1 teaspoon of Ground Cinnamon

6 Tablespoons of Dairy Free Butter, cold

1/4 Cup of Chopped Pecans

Measure the 3/4 cup coconut flour, 1/2 cup sweet potato flour, 1/4 cup arrowroot, baking powder, baking soda, sea salt, and pumpkin pie spice into a large bowl. Cut in the 3 Tablespoons of cold butter. Add the pumpkin, vanilla, and maple syrup and whisk to combine.

Spray an 9×9 inch baking dish with non stick spray and spread the batter. Set aside.

For the crumb topping: Measure the 1/4 Cup coconut flour, 2 Tablespoons of sweet potato flour, 1 Tablespoon of arowroot, coconut sugar, cinnamon, sea salt, and pecans into a medium bowl. Cut in the 6 Tablespoons of cold butter and sprinkle over the top of the batter.

Bake for 27 minutes. Serve warm or room temperature. I like mine warm with a little pat of dairy free butter!

 

Gluten Free Banana Bread

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2016-07-14 08.21.20The majority of the time, I’m grain free. But every now and then, I venture out and eat gluten free grains. You can make grain free banana bread too, and I’m sure somewhere out there someone has a recipe that you’ll love…but I have yet to find or create a grain free recipe that I love.

I made this banana bread with Mama’s Coconut Blend Flour and it was absolutely delicious. The flour is a blend of coconut, tapioca, potato starch, and rice flours. It had perfect texture, it was beautifully moist, held together well, and I was able to bake it in a normal bread pan rather than my tiny bread pan made for grain free breads.

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When you bake with gluten free grains, things come out fluffy and cushy and light. Most grain free baked items are a heavier and more temperamental. I’m not used to being able to make bread in a normal sized bread pan and have it rise over the top. That was a treat in itself!

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Of course, actually eating the banana bread warm with lots of dairy free butter was the real treat.

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Gluten Free Banana Bread

2 Cups of Mama’s Coconut Blencond Flour

1 teaspoon of Baking Soda

1 teaspoon of Double Acting Baking Powder

1/4 teaspoon of Sea Salt

1 teaspoon of Ground cinnamon

4 eggs

3 Very Ripe Large Bananas

3/4 Cup of Coconut Sugar

1/3 Cup of Avocado Oil

1 teaspoon of Pure Vanilla Extract

Preheat oven to 350 degrees. Spray a 9×5 in loaf pan generously with coconut oil and set aside.

Whisk all of the dry ingredients together in a medium bowl. In another medium bowl whisk all of the wet ingredients and the sugar together until fully incorporated. Add the dry mix to the wet mix and fold gently, just until combined and dry ingredients are fully incorporated.

Bake for 40 minutes. (I use convection)

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The Great Pizza Roll Experiment

4 Comments

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I have a huge binder of recipe ideas for this blog full of all different types of sweets and savories. I love to look through it and be inspired, but I rarely actually use it! I guess food blogging feels more exciting to me when it’s somewhat spontaneous where I can experiment with random ideas and things that sound good right then and there.

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That’s where The Great Pizza Roll Experiment Comes onto the scene. I’m always looking for ways to create those comfort foods we all crave but don’t get to eat because they’re usually full of all the things we’re allergic or sensitive to.

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I wasn’t going to post this recipe until I made it twice so I could tweak it here and there and perfect it. But who needs perfect? I like rustic and beautiful comfort food that’s off the cuff that doesn’t look like it’s manufactured. Hand made, from the heart of the kitchen. That’s my kind of soul food.

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There are two things I want to try differently the next few times I make this. One, the portions were big and I think I would like a little less bread, so next time I’ll try them a bit smaller. Pat the dough out thinner, but stick with the same amount of filling.

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I was also thinking I’d like to try a pie version where I would pat half the dough into a rectangle, layer all the fillings, and then roll out and add the top dough, crimping the edges.

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Another idea I thought would be really pretty and great for guests, is to do it in two long rectangular braided loaves similarly constructed like my cherry braids. The only concern would be that my bread dough is very light and fluffy, so it needs a lot of extra arrowroot flour if I’m going to work with it with my hands like a cherry braid needs. That may change the texture, if so, I’ll let you know the next time I make it.

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Then of course, the filling options are endless. You could do sweet or savory. Mexican, Italian, German…OH YES…now see, I’m already having visions of kielbasa and sauteed onions with a fabulous sauce hanging out in those buns….

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Any way you choose to experiment with the recipe, you won’t be disappointed. Like I said, this was my first run on this recipe and it got the two thumbs up “WOW” factor from both my husband and I. Incredibly flavorful, definitely rustic comfort food, it looked fabulous plated…I’m looking forward to more experimenting.

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Grain Free Pizza Rolls

*This recipe makes 6 large servings

1 Batch of My Grain Free & Dairy Free Dinner Roll Dough

Extra Arrowroot Flour or Sweet Potato Flour for patting (arrowroot is less expensive to use on hands!) 

1 Batch of My Vegan Spinach & Basil Pesto

About 12 ounces of Goat Mozzarella,  cubed or sliced

About 24 Large Pepperoni Slices

1 Small Can of Tomato Paste

Dried Oregano for Sprinkling

Olive Oil, Oregano, Basil, Garlic Powder, and Rosemary to brush on the tops.

Organic Garlic & Herb Marinara Sauce (for dipping)

Turn the oven to 375 degrees and line a baking sheet with parchment.

Using half the bread dough and floured hands, pat out 6 rounds of dough onto the parchment. Divide the can of tomato paste equally between the rounds and spread with a spoon. Squeeze a little pesto onto each one. (I freeze my pesto in ziplock baggies and then thaw when I’m ready to use. I snip the end and squeeze it out of the baggie.)

Place a couple of slices of mozzarella on top of the rounds and top with two slices of pepperoni. Sprinkle with oregano. Then top with a little more pesto, two more slices of cheese, two more slices of pepperoni, and sprinkle again with a little oregano. 

With floured hands, pat out the top dough on your palm and place it over the filling topped rounds. Press the edges down and lightly cup your hand over the dough and tuck the edges under all around.

Spray a piece of plastic wrap with non-stick spray and lightly lay over the top of the buns. Top with a kitchen towel and set on top of the stove to rise for 35 minutes.

While the bread is rising, warm the marinara sauce on medium low in a small pan. Then, in a small bowl, add about 1/8 Cup of olive oil and about 1 teaspoon each of oregano and basil, about 1/2 teaspoon of rosemary, about 2 teaspoons of powdered garlic, and about 1/2-1 teaspoon of sea salt. Whisk together with a fork and brush liberally over the buns right before they go into the oven.

After 35 minutes, remove the towel and plastic from the pizza rolls and bake for about 20-25 minutes or until lightly browned. 

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South Of The Border Chicken Burgers with Cilantro Lime Sauce & Crispy Sweet Potato Fries

3 Comments

2016-05-13 18.27.14

I sat down the other day and  got myself organized.

I don’t know how you feel about organization. For me, it’s imperative. When things get too out of hand, I don’t like it. I’m not one of those who thrives on chaos.

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An organized environment helps foster an organized and calm internal environment. For me anyway. I try to organize things here and there a couple times a week. I find it easier to keep up on as I go, instead of ending up dealing with a great big mess.

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This week I focused on putting some menus together and gathering up some blogging ideas.

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I had recipe ideas and menu ideas in piles, numerous note pages on my phone, ideas  scratched on pieces of scrap paper, notes on napkins, recipes torn out of magazines that I wanted to tweak gluten free and dairy free… Organized piles, but piles none the less.

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Then, when I would want to come up with something different to cook for dinner, it was too overwhelming to deal with all that and I began slipping right back into the same-o same-o meals. Even food bloggers get in a rut.

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 I put together 12 or so weeks of dinner menus to choose from, summer cocktails I’d like to try, dessert ideas, side dish ideas, and sweet and savory blog ideas all in a nice binder that I am now keeping in the pantry.

Handy, easy, and organized.

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Just that small act of organization which probably took roughly 2 hours because I had several piles, made me feel tremendously better and added a big dose of peace to my evening mealtime prep.

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There are days when I’ve used up all my energy throughout the day and when dinner hits, I’m not in the mood to come up with something innovative and fabulous. Having things figured out somewhat ahead of time, helps.

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Now at the end of each week I’ll grab the binder, choose a few menus and jot down my shopping list. When the new week hits I have all the groceries available for those menus, I can choose which one I want to cook depending on my energy level each night, and there’s barely any hassle at all that goes into it. It gives us the opportunity to try new things and makes dinner exciting again.

When I get close to running out of menus, I’ll sit down and replenish with new menu ideas. I’m often writing them down and tearing ideas out of magazines, so replenishing will never be an issue. Also, I can set aside the menus we really liked and make a “favorites” tab in the binder for future use.

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Ahhh…organization.

Feels great!

We used my grain free, dairy free, dinner rolls for buns –  you can find the recipe HERE. Other good options would be a lettuce wrap as a bun, or an Udi’s gluten free hamburger bun. They hold together pretty well. You could also sandwich the chicken burger with two grilled portobellos or stack it with avocado slices. Lots of options!

South Of The Border Chicken Burgers with Cilantro Lime Sauce

Makes 8 burgers

*Preheat oven to 425 degrees

About 1.7 lbs of Boneless Skinless Chicken Thighs

1  teaspoons of Cumin Powder

1 teaspoon of Dried Oregano

1 teaspoon of Sea Salt

2 oz (about 1/2 can) of Mild Green Chilies

3 Sun Dried Tomatoes (the ones packed in oil)

2 Tablespoons of Fresh Cilantro Leaves

1 Large Clove of Garlic

1 Egg

1 1/2 teaspoons of Avocado Oil

In a food processor (you can also use ground chicken and just chop and mix ingredients in), add all the ingredients and pulse several times. Then turn on low until all ingredients are incorporated (see picture above). Line a baking sheet with parchment paper. Spoon 8 mounds of chicken onto the parchment and lightly form into a patty. Set aside.

Crispy Sweet Potato Fries 

I have found that one large sweet potato works well for 2 of us. Adjust accordingly.

1 Large Sweet Potato, cut into 1/8 to 1/4 inch sticks

1 1/2 Tablespoons of Sweet Potato Flour

Sea Salt

Garlic Powder

About 1 1/2 Tablespoons of Avocado Oil

Line a baking sheet with parchment and set aside. In a large bowl, toss the sweet potato sticks with sea salt and garlic powder, be generous. Then toss with the sweet potato flour until all the sticks are lightly coated. Drizzle with the avocado oil and season and toss again until coated. Line them on the parchment covered baking sheet leaving a bit of room between them to allow for crisping.

Bake for 15-20 minutes, then remove from oven and flip. Place them back into the oven along with the chicken burgers. Bake the chicken burgers for 15-17 minutes. Keep an eye on the sweet potato fries, if you feel they are becoming too dark, remove them and continue cooking the burgers.

*I cut up red onion, tomato, and lettuce as toppings. Also, the last couple minutes of baking, I topped a couple of the burgers with Daiya Jalapeno “Cheese”.

While the burgers and fries are cooking, make the sauces:

Cilantro Lime Sauce 

3/4 Cup Mayo

1 Tablespoon of Fresh Cilantro

1 Small Clove of Garlic

1 teaspoon of Oregano

Juice of 1 Lime

2 teaspoons of Coconut Sugar

Pinch of Chili Powder

Pinch of Sea Salt

I used a Nutribullet to mix mine together but a blender would work fine too. Just add all the ingredients and mix.

Spicy Sweet Potato Red Sauce

This is the easiest sauce to make! We love it on sweet potato fries and beef burgers too. I haven’t ever measured, I just eyeball it and fit it to our spice preference which is very spicy.

Mayo

Ketchup

Sriracha Sauce

If I had to guess I’d say 1/2 C of mayo, 1/4 C of ketchup, and a couple Tablespoons of the Sriracha sauce. SO tasty!

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Grain Free Pizza

2 Comments

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We are pizza fanatics.

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I’m just going to be up front with you and say that my pizza…is my favorite. 

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We try gluten free pizza often when we go out. In Seattle, in Idaho, in our hometown…but honestly, nothing compares so far to what we make at  home. 

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For some reason, restaurants can’t think out of the Udi’s pizza crust box. Every single time we spend $20 or more each on a gluten free pizza meal at a restaurant, I cannot wrap my mind around how a chef or restaurant owner would be OK grabbing an Udi’s pizza crust out of the freezer and serving it to their customers. Blows. My. Mind.

It’s dull. It’s flavorless. It is as exciting as cardboard on your plate. And don’t even get me started on the tasteless pepperoni, and overcooked sausage. Or the fact that none of these restaurants (even high end) understand that there is a readily available (even locally made!) vast assortment of goat and sheep’s milk cheeses other than the same old stand by, feta.

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Every time we eat pizza out, my husband and I spend a large part of our mealtime talking about how we would run a restaurant. From the quality and type of food we would serve, how we would treat our staff, and most importantly, how we would treat our customers. We are serious about customer service and all it entails.

One can dream.

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Last weekend we had high hopes for a little local restaurant we found. Outdoor seating (my favorite), smells of fabulous wood fired pizza…turns out, the server and the person making the pizza, weren’t educated about the ingredients in their gluten free crust, or in the pepperoni or their sausage…or even their sauce! We opted out of the meal. I choked down a really bad glass of Riesling and we moved on.

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This time however, instead of just opting out, I explained to the server why we decided to eat elsewhere. I told her that it’s my opinion that the servers and the people preparing the food should be well versed with what’s actually in their food. As a person with food allergies, I take a chance every time I eat out. I know that’s my responsibility, but a restaurant with knowledgeable servers and staff, makes me a repeat customer. She ended up being very kind about it, apologetic, and said she would speak to the owner about the entire restaurant becoming better educated. I was happy with her response. We tipped her and left and who knows, maybe in a few months we’ll give them another chance.  

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Pizza doesn’t have to be complicated for it to taste amazing. I’m all about easy food! Easy or not though, it has to taste fabulous, be a treat for the eyes, and have high quality ingredients. You can use crust mixes or come up with your own crust recipe, but either way, make it unique with all of things you love. 

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I like to use Chebe Foccacia Bread mix as my base. I add a little of this and a little of that, and before you know it, it makes the perfect pizza crust. It’s soft like “regular” pizza crust with crispy crust edges, has great flavor, and gets rave reviews every single time I make it. 

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Chebe mixes are gluten free, soy free, corn free, rice free, potato free, yeast free, peanut free, tree nut free, egg free, lactose/casein free, iodine free, sugar free, non GMO, and kosher certified.

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Grain Free Pizza

*Makes two 13″ pizzas

2 Boxes of Chebe Focaccia Mix

6 Tablespoons of Non Filtered Organic Olive Oil

4 Large Organic Eggs

1 Cup of Filtered Water

1 teaspoon of Sea Salt

1 Tablespoon of Organic Dried Oregano

1 Tablespoon of Organic Dried Basil

1 Tablespoon of Organic Garlic Powder

1 Can of Organic Tomato Paste

1/4 Cup of Vegan Pesto 

1/2 Cup of Daiya Cheddar Style Cheese, grated

3 Other Types of Cow Free Cheeses About 1 1/2 to 2 Cups of Each (We used two types of goat mozzarella – low moisture and Brazilian Breakfast and a Dutch Style goat cheese that is similar to sharp white cheddar), grated

About 3 Handfuls of Organic Baby Spinach

1 Organic Yellow Bell Pepper, sliced thinly

About 1/3 of a Medium Organic Red Onion, sliced thinly

About 8-10 Large Organic Cremini Mushrooms, sliced

1/2 lb. of Gluten Free, Dairy Free Pepperoni (We have Applegate sliced at the deli)

4 Gluten Free, Dairy Free Hot Italian Sausages (also purchased at our deli)

Avocado Oil

1 Tablespoon of Organic Dried Oregano

Arrowroot or other GF flour for dusting hands, dough, and rolling pin.

*Preheat oven to 375 degrees

  1. Line two pizza pans with parchment. I lay it on top and cut it in a circle. Nothing fancy.  Set aside.
  2. Empty the hot Italian sausage from their casings and lightly brown in a medium pan with a little avocado oil. Drain on paper towels if necessary.
  3. Empty both Chebe mixes into a medium bowl. Measure in the oil, add the eggs, water, herbs, sea salt, and garlic powder. Stir with a fork until all the ingredients come together. 
  4. With floured hands, knead the dough until ingredients are fully incorporated and the dough is mostly smooth. Cut the dough in half and set each half on the parchment paper. (Remove the paper from the pans to make rolling easier.) Pat out each mound into a small circle, flour rolling pin and top of dough and roll to the edges of the paper. You can leave the edges as is, roll them up a bit for a thicker end crust, or crimp them. Whatever you like.
  5. Slide the parchment and pizza crusts back onto the pizza pans and bake for 17 minutes. Remove from oven and allow to cool for a few minutes.
  6. Spread the tomato paste – half a can each, (I use the back of a spoon) around each crust all the way to the edges. Do the same with the vegan pesto.
  7.  Sprinkle each crust with the Daiya cheese. Then sprinkle the oregano on both crusts.
  8.  Next, top both crusts with the peppers, onions, and mushrooms.
  9. Choose one of your 3 remaining cheeses and sprinkle over the mushrooms.
  10. Add the sausage to both crusts. Then the remaining two cheeses. Then the pepperoni.
  11. Bake for 15-20 minutes. Allow to sit for 5 minutes before cutting and serving.

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