Tag Archives: SCD

Grain-Free Pizza Crust

I can honestly say the only food I truly miss since going grain free is pizza. Oh pizza, how I loved you. Your hot, melty, cheesy goodness filling my mouth with an explosion of familiar, comforting yumminess. The ease of laying you out in front of the whole family and hearing no one say “ewww”. The excruciating pain you put me in that night I ended up in the ER…oh…wait, yeah, that’s why I stopped eating you….

I was so disappointed I couldn’t have pizza anymore. But then – THEN I read about a wonderful thing: grain-free pizza! The heavens parted, the angels sang, and I rolled up my sleeves.

The first recipe I tried was a cauliflower pizza crust, with minor success. It was yummy, but couldn’t be picked up in the hand like a regular piece of pizza (granted, this was likely due to my ineptitude at making it). The gluten-free kid and I ate it but the other kids wouldn’t touch it.

In my quest for a more “pizza-like” experience, I decided to modify an existing recipe from the book Internal Bliss. The original recipe calls for hazelnut flour, which is $13/lb. at my local Whole Foods, thus defeating the idea of eating grain free on a budget for regular people. Instead I used garbanzo bean flour, a veritable bargain at $3/lb. (recipe below).

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The result was surprisingly good. It was crispy, slightly nutty, and could be held in the hand like normal pizza. Even my extremely picky teenage boy liked it, and this child thinks everything other than Hot Pockets and ramen noodles “tastes weird”.

I do think next time I will substitute a little ground almond for part of the bean flour, just to mitigate the strong flavor a bit and lighten up the texture of the pizza crust. If you don’t have a coconut-sensitive person in the house as I do, you could try part coconut flour instead (and let me know how it works out!).

Obviously this grain-free pizza crust will not work for those on a paleo or low-carb diet. I use beans sparingly, but don’t mind having them for a once-in-a-while treat like pizza.

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Grain-Free Garbanzo Bean Pizza Crust

2 cups garbanzo bean (chick pea) flour (I used Bob’s Red Mill)

2 large eggs

1 Tbsp. olive oil (or oil of your choice)

1/2 tsp. sea salt

1/2 tsp. garlic powder

1/2 cup water, give or take

a handful ground almonds or almond flour (optional)

Preheat oven to 400 and generously grease a pizza pan or sheet tray. Combine the bean flour, eggs, oil, garlic powder, and salt. Add the water a drizzle at a time until the dough comes together, forming a sticky ball. Sprinkle the ground almond onto the pan (it acts just like cornmeal, creating a stick-free surface for the pizza crust). Use your fingers to press the dough ball into the desired shape, working from the center of the pizza dough outward. This recipe makes about a 12″ crust. Bake for 5-8 minutes (longer if you want it crispier), add sauce, cheese, and toppings and bake for a few more minutes until toppings are hot and cheese is melted.

Do you have a favorite grain-free pizza crust? Please share links and ideas in the comments!

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Grain-Free Meals for the Rest of Us

As I said in my first post, this blog is about the grain-free journey for regular people; people who don’t grow all their own food, for whom all organic, all perfectly controversy-free, laboriously and expensively obtained and prepared food is not always an achievable goal (especially if you’re a single parent like me). Now that we’re all on the same page – here are some of the grain-free meals the kids and I have tried recently.

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  • Bottom round roast (on sale), slow-roasted in the oven
  • Broccoli and radishes (also on sale) coated in olive oil (bought by the half-gallon from Costco), salt, pepper, and garlic powder, roasted in the oven on 375 for about 20 minutes – the radishes get mild and sweet, superyum!
  • Homemade potato chips fried in olive oil (this was quite an insanely messy and torturous project and I’m not sure I’ll do it again, but they were yummy and the kids gobbled them up)

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  • Chili – mine is pretty simple: saute onions and garlic in olive oil, dump in a couple different kinds of beans, a big can of crushed tomatoes, a couple tablespoons tomato paste, some water according to the consistency you want, and spices (I use chili powder, cumin, salt, pepper)
  • Homemade grain-free crackers from this recipe. These were a bit of a project but nowhere near the time consumption and traumatic mess level of the homemade chips. And they were yummy. Because they’re made of nuts, they probably shouldn’t be an every day indulgence but they are great for when you miss that crunch of “normal” wheat- and preservative-filled boxed crackers. After the first day I used the toaster oven to crunch them back up again.

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  • Cowboy stew from the GAPS cookbook Internal Bliss – the stew was delicious and filling and would be very flexible if you wanted to swap different veggies or meat for the ones in the recipe. I dropped some fresh parsley and sour cream on top to make it all purty-like.
  • Butter lettuce with store-bought dressing (yes, I’m still hooked on store-bought salad dressing – this is on my list of personal malfunctions to reprogram in my brain)
  • Tiny potato with butter and salsa – the little bit of bulk really helps the meal stick for a while and staves of feelings of “deprivation”.

More random grain-free meals for regular folk yet to come.

What are your favorite easy and filling go-to meals sans grains? Share in the comments.