Grain-Free Pizza (Gluten-Free!) - Goodness Me!

Grain-Free Pizza (Gluten-Free!)

by Janet Jacks September 08, 2017

Grain-Free Pizza (Gluten-Free!)

I developed this recipe for one of my grandsons who had to follow a restrictive diet for a time to improve digestion. No grains, limited selection of vegetables, almost no fruit, no garlic or onions (except green tops), and no regular dairy products; but plenty of eggs, bacon, salt, healthy fats, and raw cheese. The first time I made this, it was declared a keeper by all present, right from the first bite. And it has remained a favourite!

For the crust:

  • Bacon fat or ghee.
  • 1 cup raw carrots or raw yellow summer squash, grated; OR cooked squash, grated (such as butternut or kabocha).
  • 2 eggs, well beaten.
  • Generous pinch of unrefined salt.
  • 2 tsp each dried oregano and basil.
  • 2 Tbsp. raw parmesan cheese, grated.

For the pizzas:

  • 1½ cups raw cheddar, grated.
  • 9 cherry tomatoes, cut in half.
  • 6 black olives, sliced.
  • 3 slices organic or naturally-raised bacon, cooked and cut into 1 inch pieces (save the fat for cooking).
  • 4 to 5 fresh basil leaves, torn OR 2 tbsp. green onion tops, minced.

Directions:

  1. Combine the carrots or squash, eggs, spices and parmesan in a small bowl.
  2. Heat the bacon fat in a medium to large frying pan.
  3. Spoon about a third of the mixture into the pan and spread it slightly with a spoon to make a circular crust about 6 to 7 inches in diameter.
  4. Cook over medium heat about 2 to 3 minutes, till set, then turn it over and cook the other side about 1 minute. Remove from pan, and repeat with remaining mixture.
  5. Top the crusts with the cheese, tomatoes, olives, and bacon, then scatter the torn basil leaves or green onions over the top.
  6. Place on a cookie sheet and bake at 350F for 5 minutes, or until the cheese is melted.
  7. Alternately, the crusts may be stacked on a plate, covered, and kept in the fridge for several days, or frozen until you need them.

Serves 2 to 3.

Nutrition Tip: Make organic raw milk cheeses your first choice, for superior flavour and a multitude of benefits. Here’s why I do: they're lactose-free, making them easier to digest; they're high in lactic acid, which is beneficial for a healthy digestive system; their enzymes and probiotic bacteria are enhanced in the aging process, rather than destroyed by pasteurization; the casein is protected from the heat of pasteurization, as are all the vitamins, minerals, and amino acids that were present originally; organic milk production requires some pasture feeding, so the milk cannot be feedlot produced; the fats present in the milk of grass-fed cows are superior; and of course, raw cheese tastes amazing!

Preparation Tip: If you are using raw kabocha or butternut squash, sauté it briefly in the bacon fat before adding it to the crust ingredients.

You'll find this recipe and so much more in Janet Jacks' new book Share Goodness. Purchase it here for recipes from salad to dessert! And check out Goodness Me!'s Lifewatchers course to learn how to bring the healing power of food into your life.




Janet Jacks
Janet Jacks

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