Gluten Free | Low Carb Pizza 2.0 (nut free, grain free)

Well, I didn't think my previous pizza crust could be improved on...but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo...back to the drawing board and so glad that I did.  Today's concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust...size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza...at least 4 servings, maybe 6 if you aren't that hungry.  I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn't have added starches to keep the strands separate. But, you don't have to...if you have shredded mozzarella, be my guest!

Without further ado - a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust -

1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread...optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
4 eggs
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil

Heat oven to 400 degrees.

Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn't clump.  Add cheese and turn on motor. Add eggs one at a time while processor is running.  Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.

Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it's about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.

Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.

Crust has approximately 15 net carbs...don't load it down with sugary sauce and you have an excellent, extremely low carb pizza!

Kale Bread / Rolls / Pizza Dough / Tortillas

Yes, this comes out green...no you CANNOT taste the kale. It works nicely to eliminate the sweetness that so often comes about with coconut flour.

1/3 c + 1 Tbsp ground psyllium husks (I get mine from Now Foods on Amazon)
1 cup coconut flour
1 Tbsp baking powder
1 tsp coarse, kosher salt
6 eggs
4 egg whites
1/4 c apple cider vinegar
1.5 cups kale water (2.5 cups packed kale+1.5 cups water...food processed or well blended in high powered blender - I use a vitamix)

Mix all wet ingredients with a hand blender. Add psyllium and blend. Add coconut flour and blend.  Give dough a few minutes and you should be able to handle it like a ball of dough.

With this dough you can do a few things...
1. Make a loaf of bread - parchment line a large bread pan. Spread dough evenly. Bake at 375 for 90 minutes. Allow to cool before slicing. Freezes and toasts beautifully.

2. Make rolls - parchment line a baking sheet. Form rolls. bake at 375 for 1 hour 15 minutes. Allow to cool before using.

3. Make pizza dough - parchment line a baking sheet or pizza pan. Spread out dough. The easiest way to do this is to use another piece of parchment and basically massage it out to approximately 1/4-1/2 inch thick. The thinner the better. Bake at 375 for 45 minutes before adding toppings and cooking for another 20.

4. Make tortillas - roll out tortillas in between two sheets of parchment and then fry in a hot non-stick skillet with no oil for a couple minutes per side.

Easy, peasy lemon squeezey...get your green on.

Cauliflower Pizza Crust (Grain & Gluten Free, Nut Free)

Got hubby's seal of approval and he HATES cauliflower. Also makes a nice calzone. Also really good as cold, leftover pizza.

2 Cups of riced, microwaved for 5 minutes with salt and squeezed until it almost died cauliflower
1 8 oz block of cheese of your choice, shredded - Mozzarella and Pepperjack both work nicely
2 oz cream cheese
3 Tbsp pizza seasoning

Mix everything, either in a food processor in with a hand blender (if you have already riced your cauliflower and your food processor is dirty, that's what I recommend) until well blended.

Spread on a parchment lined cookie sheet, approximately 1/4 inch thick (you can go thicker, but adjust your cooking times accordingly.)

Bake at 405 for 10 minutes, take it out and flip it (gently) and put it back in for another 5-10 minutes before you add toppings.

Balsamic, Tomato & Garlic Chicken Marinade

6 Tbsp olive oil
4 Tbsp sundried tomato pesto (get it beside the sun dried tomatoes)
3 Tbsp balsamic vinegar
2 Tbsp minced garlic ((I use the jarred stuff)
1 Tbsp salt
1 Tbsp pepper
1/2 Tbsp rosemary

Mix in your large freezer bag. Add 4-5 lbs of chicken (boneless, skinless breasts are usually what we use in this). Allow to marinade overnight, or for a couple of days in the fridge. Roast or grill chicken.

(If it doesn't weird you out...add remaining marinade to a small saucepan and bring to a simmer. Simmer for 20 minutes or so and serve on top...it's delicious - and it has cooked as long as your chicken, so you shouldn't be weirded out, but my hubby still is, so to each their own!)

Citrus Roasted Chicken Thighs

4-5 lbs bone-in, skin on chicken
1.5 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp black pepper
1 Tbsp dried onion flakes
Zest and Juice of one lemon, lime OR orange

Mix all spices, zest and juice in a small bowl. Pull chicken skin back from meat, without completely detaching it. Distribute spice mixture evenly among chicken thighs, usually about a spoonful per thigh is what I get. Fold skin back over and rub any remaining spice mixture on your hands over the skin (More for looks than anything else :)

Roast in the oven for any of the following intervals/temperatures.

350 degrees for 1 hour and 45 minutes
400 degrees for 1 hour and 20 minutes
425 degrees for 1 hour and 5 minutes

Once they are done, if you aren't ready to eat, you can simply turn the oven off and leave them in for up to about an hour and then serve without drying them out (LOVE chicken thighs for this reason).

Microwave Sugar Free Blueberry Cake (Coconut Flour - gluten and grain free)

2 Tbsp coconut Oil
1 egg
1/4 + 1/8 cup almond/coconut milk
30 drops of liquid stevia (20 flavored cinnamon, 10 regular)
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp vanilla
1/4 c (scant) coconut flour
1/3 c blueberries
1 tsp cinnamon

Using a microwave safe bowl - I use a 4 c. Pyrex glass measuring cup, melt the coconut oil for 30 seconds or so. Whisk the milk into the hot oil. Add the egg and whisk until all combined. Add liquid stevia, vanilla and cinnamon, whisk well. Add baking powder and xathan gum, sprinkling them over the top so that they don't clump, whisk well. Add flour and stif to combine. Add blueberries (fresh or frozen) and stir.

Flatten out the top and microwave for 4-6 minutes. Until you know how long it will take in your microwave, start with 4 minutes and go in intervals of 30 seconds until you hit 5 minutes, then start checking every 15 seconds. It should be set on the top...

Let it COOL!!! When it's hot it is kinda eggy...when it's cool, its delcious!

Store in the fridge...great low carb, high fiber breakfast!

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Cantaloupe Bread

1 c cantaloupe puree (food processsed and then strained by about 1/2)
1/3 c coconut oil - softened or melted
6 eggs
1.5 tsp baking soda
pinch of salt
40 drops liquid stevia (NuNaturals)
1/3 c sour cream
1/3 c plain yogurt (not vanilla)
3/4 Tbsp cinnamon (eyeball it)
1/4 tsp cloves
1/2 tsp ginger
1 tsp almond extract
3/4 c coconut flour
1/2 c walnuts (optional) - put on the top and push down into the bread before baking.

Food process the cantaloupe, coconut oil and eggs until light and kind of frothy. Add remaining ingrediants, except coconut flour. Process for 30-45 seconds. Add coconut flour and process for an additional minute or so. Batter will be loose, but kind of grainy.

Bake in a well oiled (or parchment lined) bread pan at 350 for 35-40 minutes

Tastes similiar to a pumpkin/banana bread. I'm thinking you could easily sub either of those ingrediants for the cantaloupe and have a successful baking experience.

Chocolate Cake (the best so far!)

Based on this recipe: http://mariahealth.blogspot.com/2011/10/mocha-fudge-cake-and-converting-flours.html and modified only slightly! Can't wait to try the version with almond flour...

USING COCONUT FLOUR
1 1/2 c Kroger brown sugar sub
1/3 c coconut oil
6 eggs
3 oz unsweetened chocolate, melted
1 heaping T cocoa
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

Pre-heat oven to 350˚. Beat sweetener and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" cake pan with coconut oil spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes. Makes 12 servings.

Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it's low carb to boot makes it a win win for our family. 

This is seriously great crust...and it's easy and there's no yeast, so there's no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust

Look Mom, no fork!

1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!

Coconut Crusted Oven Baked Chicken Tenders

Coconut Crusted Oven Baked Chicken Tenders

These suckers are good...like really good! And quick, and easy!

2 lbs of chicken, cut into "tender" sized pieces
1/2 c coconut - unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika

Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.

Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.

Easy peasy...would go great with some honey mustard :)



PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.

Coconut Almond White Bread (low carb, gluten & grain free)

Coconut Almond Flour "White Bread"

This stuff is good y'all...like real bread good! It holds up REALLY WELL!!!! You could make a sandwich...we tried it as grilled cheese and it was good. We tried it cold (I keep all my LC/GF stuff in the fridge) with peanut butter and it was like a Wonderbread PB sandwich...good stuff, and easy. And not a lot of fancy ingredients...Make it. You won't be disappointed. It even looks like real bread. (Disclaimer, if you have never baked with coconut flour, it makes things a little spongy...so the texture, with nothing on it, is a little "off", but the flavor is there - a quote from my husband. But, this is by far the BEST low carb; gluten free bread we've experimented with yet)

UPDATE: Makes an AH-MAZING grilled cheese...just pop on the foreman grill with cheese in the middle and grill. Delicious! No extra butter needed because of the high butter content in the recipe :)

Coconut Almond White Bread - Low Carb and Gluten Free

2/3 c almond flour (Honeyville people, invest, seriously!
1/3 c coconut flour
1/2 tsp xanthan gum
pinch of salt
1 packet of stevia (I use Trader Joes brand)
1 tsp baking powder
1/2 tsp baking soda
6 eggs
3 Tbsp coconut oil - liquified
1/2 c. butter - melted
1/3 c. ricotta cheese (full fat)

Line your bread pan (I use an 8x4) with parchment paper and preheat the oven to 350.

In your food processor, blend with your S-blade all the dry ingredients until they are well combined. Add the butter and the oil and mix until combined. Add the eggs and the cheese and allow to process for a minute or two, until everything is really well mixed and the eggs have had ample time to get "airy"-ish.

Pour batter into prepared bread pan and allow to sit for about 10 minutes before you pop into the oven.

Bake for approximately 45 minutes, or until a toothpick comes out clean. Allow to cool and then slice like regular bread.


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Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
---------------
¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!

Almond Meal Waffles - Low Carb and Gluten Free

I doubled this...made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them...and I feel ok about them eating them, because they loaded with all good for you ingrediants...and they taste good too! You could easily top them with syrup, jelly...even (dare I say it) Nutella for a more indulgent treat!

1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
2 eggs

Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk...lazy :) )

Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk...

Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle...these stick, badly!

If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later).  Defrost, toast and enjoy as desired!

I'm also thinking these would make a great base for strawberry shortcake this summer...just a thought!

Pepperoni Bread - low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)

Carnitas...gluten free, low carb

According to my hubby...this (although not labor intensive AT ALL), is in his top 5 recipes that I have ever made. High praises. I served it with some chopped peppers that were roasted in the remaining pan juices (after I removed the pork) for about an hour w/ salt, pepper and minced garlic! Definitely a keeper!

3-4 lb pork loin, chopped into 4 large chunks
1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving

Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth. 

Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.

Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!

Low Carb, Gluten Free Peanut Butter Cookies

Easy peasy in the food processor...with a great texture and way better for you than regular peanut butter cookies! Definitely try these and see if you ever want to go back. By the way...if you eat the whole batch, these are no longer low carb...but would still be gluten free :)

Low Carb and Gluten Free Peanut Butter Cookies

3/4 c. almond flour
1/4 c. coconut flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp cinnamon
1/4 c no calorie brown sugar sweetner (I used Wal-Mart Brand....it's lower carb than Splenda Brown Sugar)
1 tsp liquid stevia (I use NuNaturals, which I buy at iHerb - use referral code FAC437 to save $5 on your first order!)
1/3 c peanut butter (creamy)
1/3 c coconut oil
2 eggs

Heat oven to 325

Mix all of the dry ingrediants in the food processor until they are well-blended. Add all of the wet ingrediants, except the eggs. Mix well. While leaving the food processor on, add the eggs, one at a time.

Line baking sheet with parchment paper. Roll dough into a log(ish) about 1.5 inches in diameter. Pluck off 1.5 inch pieces and place on cookie sheet. Mash slightly with your hand, as these don't spread or change shape (at all...seriously).

Bake at 325 for 10 minutes (optional for pretty cookies...remove from oven at 8 minute mark and use a fork to make traditional peanut butter cookie crosses - if you plan on doing this, you can leave your cookies a little taller at the beginning).

Allow to cool on cookie sheet for 1-2 minutes and then remove (carefully) to a wire cooling rack.

Enjoy...but not the whole batch!