Einkorn Pizza

Enjoy your Valentine's dinner, Maryann and Nick! I love you dearly! 

What you need: 

Einkorn dough (When making Einkorn dough for pizza, I divide the dough into 2/3 for a very large loaf of bread and 1/3 for pizza crust. So follow the directions for Einkorn bread, except for this measurement change, and place the dough in the refrigerator for a few hours or more, until you're ready to make your pizza.)

Pizza sauce

Olive oil

Mozzarella cheese, grated

Cheddar cheese, grated

Parmesan cheese, grated

Pepperoni and/or sausage

Mushrooms, sliced

What you do:

Preheat oven to 400 degrees

Place parchment paper on top of baking sheet

Add olive oil to parchment paper and spread out with your hands

Place pizza dough on parchment paper and shape (into about a 12 inch round) with your hands 

Bake in the middle to upper-middle of your oven for 10 minutes

Remove from oven and add:

1) sauce 

2) then layer of mozzarella cheese

3) meat and mushrooms (or whatever toppings you prefer)

4) layer of cheddar cheese

5) sprinkle of Parmesan cheese

Bake for another 10 minutes (I broil for the last minute or so)

Slice and enjoy! 

Tips:

When I make my Einkorn bread, I often do the 1/3-2/3 measurements and only bake the 2/3 into a loaf of bread and freeze the 1/3 in a Ziploc bag for pizza at a later time. When we're going to make the pizza, I place the Ziplock bag with the dough in the refrigerator for about 24 hours to defrost. Super easy!

I buy organic, raw, 100% grassfed grated cheddar cheese. Great time saver to have it already grated! The mozzarella I grate myself, because I haven't found a pre-grated one that doesn't contain extra ingredients. 

Sliced mushrooms are also a time saver.

If we have left over pizza sauce, we set it in a little bowl on the table to dip our pizza crust into. Yum!

Easy Cauliflower Crust Pizza and Pizza Sauce!

Our little grandson, Cruzer, is two years old. This little guy eats so healthy! Since he has not eaten many grains yet, he does not eat my Einkorn-crust pizza. So, when he was visiting, I made this cauliflower crust pizza. And...so started the "PIZZA! PIZZA!" chant!

This crust is from Mommypotamus.

What you need:
Cauliflower head, cleaned and broken into pieces
 or fresh riced cauliflower (my preference)
2 Tb. coconut flour
1/2 cup mozzarella cheese
2 large eggs
1/4 tsp sea salt
1/2 tsp garlic powder

What you do:
Place large baking sheet in oven and preheat to 450 degrees
Grind cauliflower in VitaMix until it looks like rice
Place 2 1/2 cups cauliflower "rice" in bowl
Sprinkle salt, onion powder, coconut flour and cheese over cauliflower
Add eggs and stir until thoroughly mixed
Form mixture into a ball and press into the shape of a pizza crust on parchment paper (apx. 11-12 inches wide)
Slide heated baking sheet under the parchment paper and place in oven
Bake for about 25 minutes
Add pizza sauce (recipe below), grated cheese, pepperoni, sausage, olives, mushrooms, onions, whatever
Bake for additional 8-10 minutes
If desired, broil for the last few minutes


For the pizza sauce (from allrecipes.com)

What you need:
1 7oz. jar tomato paste
4 to 7 oz. water (I empty the tomato paste, then use that jar for the water)
1/3 cup extra virgin olive oil
2 cloves garlic
1/2 Tb. dried oregano
1/2 Tb. dried basil

Fresh rosemary
Salt and pepper to taste

What you do:
Blend all ingredients in a VitaMix
Put in glass jar and let sit for a few hours to let flavors blend

Arugula/Cilantro Pesto

What you need:

 1 bunch cilantro

 1/2 bag Trader Joe's arugula

 1/2 cup extra virgin olive oil

 1 cup shredded Parmesan cheese

 1/2 cup properly prepared walnuts (or other nut)

 2-4 cloves garlic

 Juice of one lemon

 1 tsp. Celtic Sea Salt

 Dash of pepper

What to do:

 Place all ingredients in Vita-Mix

 Blend

 Enjoy!

Our New Favorite Breakfast Drink

When Greg and I were following a low lectin, keto food plan, we had a morning drink, made with lots of raw greens. I'm a bit cautious about consistently consuming too many raw greens that are high in oxalates. So, we came up with this, and I feel like I've taken a "happy pill" after drinking it!

What you need:
1/4 to 1/3 head of celery, finely chopped
1/4 to 1/2 turnip or rutabaga, peeled
Large chunk of daikon radish, peeled
4 to 6 mushrooms
Handful of cilantro
Chunk of turmeric, peeled
Chunk of ginger, peeled and finely chopped
Pith, peel and juice of one lemon
Juice of one more lemon
High quality sea salt
Pepper
Filtered water

What you do:
Put all ingredients in VitaMix
Add the filtered water to almost the top of the VitaMix
Blend well (I scoop off the foam after blending)
Enjoy!

This makes enough for 4 to 6 12oz. servings.
I have refrigerated any leftovers for up to 24 hours.
If this is all I'm having for breakfast, I will add 1/4 to 1/2 avocado to my portion and blend.

Fermented Ketchup

I've tried many fermented ketchup recipes. So far, I'm the only one who is a fan of any of them.  So, I've combined a few recipes. We'll see what the family thinks.

What you need:
2 7oz.  Jars organic tomato paste
2 Tbs raw honey
3 Tbs raw apple cider vinegar
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Pinch of cinnamon, nutmeg and cloves
2 Tbs whey

What you do:
Combine all ingredients in bowl
Mix well
Place in pint Mason jar
Close lid tightly
Place on counter for 2 to 3 days
Transfer to refrigerator
Enjoy!

Lectin-Reduced, Fermented Salsa

1 7oz. Jar organic tomato paste
Filtered water 7 oz.
1/4 onion
4 cloves garlic
Large handful of cilantro
Juice from one lemon or lime
1 tsp. Sea salt
1/2 tsp. Cayenne
3 Tbs. whey

Blend all ingredients in VitaMix until smooth. Place in 24 oz. mason jar. Place lid on tightly. Leave on counter for up to 2 days, then refrigerate. Enjoy!

Coconut Curry Cauliflower Soup

I've been trying to create simple recipes for people following the low lectin/ ketogenic eating plan. This soup has only a few ingredients, doesn't take long to make and tastes pretty darn good.

What you need:
 1 large head of cauliflower cut into fourths
 4 white onions peeled and cut into fourths
 10 or more garlic cloves
 5 to 6 cups bone broth
 1 can coconut milk
 Butter (I used 1/2 stick)
 Curry powder
 Cayenne Pepper
 Sea salt and pepper

What you do:
 In medium size stock pot, put cauliflower, onions, garlic and bone broth
 Heat (covered) over medium heat until the veggies are tender
 In several batches, blend this in VitaMix, using less liquid (you can always add more, but I like this   soup very thick)
 After all the veggies and broth have been blended,  add coconut milk and butter
 Season with curry, cayenne, salt and pepper


I topped our soup with fried sage. (I heated some coconut oil in a shallow pan, put sage leaves in in a single layer, let fry for a few minutes, used a spatula to remove from pan to a plate covered with a paper towel, then sprinkled chunky Celtic sea salt.) If we were not on this specific eating plan, I think a big dollop of creme freshe and some crispy bacon sprinkles would work! ;-)