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:
For the pizzas:
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.
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