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.
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