Vegan Potato Rice Crust Pizza

Dough ingredients:

1 1/2 cups yukon gold potatoes (boiled then mashed)
1 1/2 cups potato flour
1/2 cup brown rice flour
1 tbsp. baking powder (optional)
1/4 cup coconut sugar
Fresh rosemary and garlic powder

Sauce ingredients:

3/4 cup tomato pasteWater (desired amount)

Oregano Toppings:

Broccoli (steamed)
Red bell pepper (sliced)
Tomato (sliced)
Fresh Basil
And/or whatever you desire!

Directions:

1. Preheat over to 400°F
2. Mix dough ingredients together (thoroughly)
3. Line baking tray w/ parchment paper
4. Spread dough evenly
5. Bake on top rack for 10-15 min. or until desired crispness
6. Mix sauce ingredients together
7. Spread sauce over crust evenly
8. Add toppings
9. Pop the pizza back in oven for 5-10 min.
10. Serve and enjoy!

Pizza Margarita Meatza

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds ground turkey meat
• 1 teaspoon worcestershire sauce
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 12 ounces fresh shredded mozzarella cheese
• 1 cup tomato sauce (there is a link in the post if you'd like to make your own!)
• 2 small roma tomatoes, diced
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Preheat oven to 450 degrees (F).
2. In a small bowl mix together salt, oregano, garlic powder, onion powder, ground black pepper, and crushed red pepper flakes in a small bowl.
3. Mix ground meat, worcestershire sauce, and eggs together in a mixing bowl until well combined. Add Parmesan cheese and seasoning mixture to meat; combine. Press ground beef mixture into a lightly greased large round pizza pan, spread out evenly.
4. Place pan into the preheated oven and bake until meat is no longer pink, about 15 minutes.
5. Pat off any grease that may be on the top with a paper towel.
6. Turn oven setting to broil.
7. Sprinkle 1/2 of the mozzarella cheese over baked meat, followed by the tomato sauce and tomatoes. Sprinkle remaining mozzarella cheese over pizza.
8. Broil until cheese is melted and lightly browned, about 3 to 5 minutes.
9. Cut into slices and serve at once! Enjoy :)

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Market Mediterranean Pizza, Paleo-Style

*This Market Mediterranean Pizza is gluten-free, grain-free, and lactose-free. It is vegetarian, SCD- and Paleo-friendly.*

We’re just about done with our kitchen renovation, wooh-hoo (happy dance)! Only the stone countertop and sink are left to be mounted, and they’re going in tomorrow! I can’t wait to live (and cook and eat) normally once again. After weeks of take-outs and turmoil, I’d be glad to have my kitchen back.

In spite of this renovation, I was able to start my SCD (Specific Carbohydrate Diet) and/or Paleo Diet, and had managed to lose 8 pounds in 2 weeks! I ate lean meats, lots of fresh veggies and fruits, and reduced my dairy intake; I cut out grains, gluten, legumes, lactose, and refined sugars.

Then came the craving for pizza – I had to something about it. I managed to whip out this gluten- and grain-free pizza atop cardboard boxes laid on our bare cabinets. I ran 10 steps to our bathroom sink to wash my hands or clean utensils then ran back and then some more. It got ridiculously frustrating to do anything properly! But even if I took double the time to finish this pizza, it was quite worth the effort.

So, I have good news and bad news for you. Which one would you like to hear first?

Here’s the bad news first. I am not going to lie to you: this GF pizza does not even come close to the real thing. I mean, pizza is one of the best things in life – irreplaceable. There’s nothing like it, and a gluten- and grain-free version is just not the same. But since I made a commitment to cut out evil wheat and grains (for now), I suppose sacrifices are inevitable. This is one of them.

But the good news is: it’s edible, it’s healthy, and it has such interesting flavours minus the blood-sugar spike! Would you believe that the crust is made from shredded eggplant (rich in antioxidant phytochemicals),flaxseed meal (rich in fibre and omega’s), and almond meal (rich in nutrients)?! While it will never replace the real thing, with great toppings, it can be transformed!

I topped this pizza with typical market vegetables like zucchini, eggplant, and tomato. You can also opt to add smoked bacon to it, for you Paleos out there.

Without further ado…

4.9 from 8 reviews

Market Mediterranean Pizza

Prep time

35 mins

Cook time

35 mins

Total time

1 hour 10 mins

This recipe is vegetarian, gluten-free, grain-free, lactose-free, Paleo- and SCD-appropriate.

Author: Jen | Tartine and Apron Strings

Recipe Type: Main, Gluten-Free, Grain-Free, Lactose-Free

Serves: 2

Ingredients

• 250 grams (about 2) peeled, shredded, and drained Italian eggplant*(See Note)
• 48 grams (1/4 cup + 2 tbsp) ground flaxseed
• 28 grams (4 tablespoons) blanched almond flour
• 1 jumbo egg
• 1 tablespoon (15 ml) cold-pressed olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• green zucchini, sliced thinly
• yellow zucchini, sliced thinly
• baby eggplant, sliced thinly
• graffiti eggplant, sliced thinly
• yellow or orange hothouse tomatoes, sliced thinly
• olive oil for brushing
• micro greens for garnish
• balsamic vinegar for drizzling

Instructions

1. Coarsely shred peeled Italian eggplants with a hand grater or food processor with shredder attachment. Let sit for 5 minutes. In handfuls or using a cheesecloth, wrap the shredded eggplant and squeeze out excess liquid.
2. In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.
3. Press mixture into a 9" x 11" rectangle, about ⅛" to ¼" thick. If needed, use a baking tray of the specified size as a guide.
4. Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.
5. Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.
6. Preheat oven to 375 F (190 C).
7. Place sheet on the middle rack and bake for 20 minutes.
8. Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.
9. Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.
10. Bake for another 10 to 15 minutes.
11. Garnish with micro greens and drizzle with balsamic vinegar.

Notes

*The final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.

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Paleo Pizza Casserole

In the many years since I've been gluten-free I've employed all sorts of alternatives to pasta. For some reason, though, I had yet to try spaghetti squash noodles.

It's kind of funny, really, as many of my less adventurous and not even paleo or gluten-free friends make them pretty often. Why my hesitation? Perhaps it has something to do with the fact that NO ONE is this house but me likes squash.

We're all fans of pumpkin, but when it comes time to make butternut squash soup or stuff a delicata squash, I usually end up eating the resulting dishes alone. I worried that my kids and the caveman would turn their noses up if I had the nerve to try to present squash as a pasta substitute.

I thought I'd try out the technique in a casserole first, which would allow the "noodles" to be mixed in with other flavors and textures. I adapted this one from Tessa the Domestic Diva, using nitrite-free salami rather than pepperoni, and used Daiya non-dairy mozzarella shreds (if you're primal you could use a little Parmesan or romano instead).

The verdict? All three of my squash-averse family members chowed down. Which leads me to wonder what kind of spaghetti squash experiment I should conduct next…

Paleo Pizza Casserole

adapted from Tessa the Domestic Diva

1 large spaghetti squash

2 medium shallots, chopped

4 minced garlic cloves

1 lb. grass-fed ground beef

2 tsp. Italian seasoning

salt & pepper, to taste

8 oz. nitrite-free pepperoni or salami

2 eggs

2 cups organic marinara

1/2 cup Daiya dairy-free shredded mozzarella

fresh chopped basil, for garnish

Preheat oven to 450. Cut spaghetti squash in half and remove seeds. Place cut side down on a baking sheet coated with tin foil. Season with salt and pepper and drizzle generously with olive oil, rubbing over entire squash.

Bake for 30-40 minutes and remove from oven. Allow to sit until cook enough to handle, then use a fork to pull the squash into noodle-like threads.

While squash is cooking, brown ground beef, shallots, garlic and half of salami in a large oven-proof skillet. Season to taste and remove from heat.

Stir in spaghetti squash noodles, eggs, marinara and cheese. Top with a little more cheese, if desired.

Bake for 30 minutes and garnish with a little chopped basil before serving.

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Our favorite recipe : Home made chicken basil pizza!

We buy two large pre-made pizza dough balls from the pizza shop, but today I am going to share this recipe for a smaller family (we have six people in our family, so we double the recipe).

Start out with pre-bought pizza dough (it costs us $3 per large ball of dough at our pizza shop)

One to Two pounds of cherry tomatoes (as much as you want). We also use Roma Tomatoes (my husband and I like Roma Tomatoes the best). Whatever you have will work.

extra virgin olive oil

salt, black pepper & garlic powder (just a pinch of each)

8 oz. fresh Kraft mozzarella cheese (sliced thin is the best way to have this)

1 cup Kraft Parmesan cheese, freshly grated

I also add a handful fresh basil and/or cilantro (I love to add cilantro to mine!), chopped

DIRECTIONS: 

1. First roll out your dough (after separating each for each person).

2. Preheat the oven (if using a pizza stone, preheat this, too)

3. Once the dough is ready, spread Olive Oil on top

Season with salt, pepper & a little garlic powder (just sprinkle some on).

4. TO PRE-COOK YOUR DOUGH:

We always cook the dough first, once we put those few ingredients on top. Cook it for about 5 minutes to get it going.

5- In the meantime, cook your tomatoes, too. If you use cherry tomatoes, cook them until the skin splits. If you use roma tomatoes, just cook them for about 5-8 minutes until they are soft.

6- Now take the dough back out and put the toppings on:

Put a little more olive oil on top (just brush it on) and a little more seasonings (I use another pinch of garlic powder here)

Add your mozzarella cheese, tomatoes, and Parmesan cheese.

7- Cook for about 10 minutes (we use a pizza stone. If you are using a baking sheet, you might need to cook it a little longer). I lift the dough with a spatula to check how cooked the dough is in the middle. Once it is done, it is ready.

TIP: remember that if the edges are burning, put foil around the edges to prevent this.

8- Add your basil &/or Cilantro AFTER you cook it. You do not want to cook this or it will just burn.

That’s it! It is my favorite recipe. I hope that you love it, too.

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