My family loves to cook and I love to eat. People asked us to share our recipes and here they are! All of our recipes can be found on my “Free Resources” tab HERE!
DISCLAIMER: These are very calorie-dense foods and just because they are “grain-free” it does not imply they should be eaten often OR that they are so-called “healthy”. These are “fun fare” items we like to make and eat and do not eat them often. Carbs, fats, and proteins still apply. Please stay mindful…but enjoy!
85g Almond Flour
85g Buckwheat Flour
7g (1 packet ) pizza dough yeast (make sure it is gluten free)
2 tsp Xanthum Gum
1 tsp Arrowroot Flour
1 tsp dried oregano (optional)
1 tsp coconut oil
1 tsp vinegar
150ml warm water
toppings of choice
Preheat oven: 400°F
In a mixing bowl combine the almond flour, buckwheat flour, yeast, xanthan gum, arrowroot flour, salt, and optional oregano.
In a separate bowl mix the coconut oil, vinegar, and warm water.
Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5-6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.
Line a baking sheet with baking parchment, or lightly oil and almond flour. Put the dough on the baking sheet and using your hands knead the dough a few times until it is smooth. Using either your hands or a almond floured rolling pin, form the pizza dough into a smooth circular shape approximately 30cm (12″) in diameter. Sprinkling with flour to stop it getting sticky as you work. Make the edges slightly thicker to retain the filling.
Bake the pizza crust for 10 minutes.
For the tomato sauce we used plain crushed tomatoes for quickness, however you can make a tomato sauce to suit your taste, or use a store bought organic version. Then top with anything you want, grated cheese, chopped veggies, jalepenos, herbs etc.
Put back into the oven for 20 minutes until golden brown and base is crispy.
To Your Wellness,