Paleo Pizza Crust (Grain, Gluten and Dairy Free)

Dairy Free – Gluten Free – Grain Free

Preparation time – 10 minutes; Cooking time – 45 minutes

Makes 1 Large or two Medium-Small Pizza’s

When I first heard of the ‘Paleo Movement’ I was dead set against it. It just seemed like a big excuse to eat a shitload of animals to me. But now that I have looked into it there are a lot of elements that I really agree with. For example, grains are not great for you (with the occasional exception like quinoa), that all calories are not equal (a Mars Bar has less calories than an avocado) and that we should all try and eat an organic, whole diet where we can, chock-a-block full of leafy greens. The diet – scrap that – lifestyle is still more dependent on meat than I agree with but the more I look the more I find that Paleo and Vegetarian philosophy’s can coexist. You can read all about being Paleo here and then adapt them to your Vegetarian/Vegan with recipes like the ones found here. I have also noticed that my fave wellness blogger (aka The Wellness Warrior) is basically a living example of vegan paleo. Check her amazing blog for constant healthy inspiration.

Cut a few of those proteins out and you’ve got a very healthy vego diet.

Anyway… if you make some Paleo adaptions in your life you will surely notice that Coconut (in every incantation) is the hero!  Coconut oil and coconut flour particularly. Coconut Flour is actually made from the left over flesh of the coconut which would usually be discarded as a waste product: a great eco-incentive to use it. What this also means is that it is full of protein and low on carbohydrates. It is also has more fiber in it that 4 times the amount of oat bran, 2 times the wheat bran and 3 times the ground flaxseed. It also has a subtle coconut taste that is perfect for baking sweet or savoury goodies. One drawback is that it is very dry so do not go 1:1 with your standard flours.

Anywho… here is my grain-free pizza crust made with coconut flour. My hubby and I shared half a pizza each and were perfectly full after it without feeling heavy and sluggish. Great success.

Ingredients

  • 3 eggs
  • 1/2 cup of coconut flour
  • 1 cup of dairy free milk – coconut, rice or almond milk (whatever suits you!)
  • 2 crushed garlic cloves
  • 2 sprigs of rosemary (finely) chopped)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt

Equipment

  • Baking paper (or you can use oil)
  • Baking tray or pizza stone
  • Rolling pin (or in my case… old jar!)

Method

1.  Preheat your oven to 170 C (or 375 F)

2.  Add all ingredients into a bowl and mix until smooth and well bound. It is quite a wet dough mixture. Roll into a bit of a ball with your hands.

3.  Now I didn’t do this… and it made removing my delicious cooked pizza very difficult! Place a sheet of baking paper on tray or stone and brush it with oil (the Paleo oil of choice is coconut).

4.  Put onto paper and roll out to be quite thin. If you prefer it a bit thicker that is fine but it will be a ‘cakier’ base. My husband and I quite liked it though and didn’t feel too full after eating it.

5.  Bake in your heated oven for 20 minutes. Test that the base feels dry and springy.

6.  Remove and top with your fave toppings. Mine was full of mushrooms, jalapeno’s, capsicum, sundried tomatoes and goat’s cheese.

7.  Bake for a  further 10 – 15 minutes until pizza is golden. Cut and then nom nom nom.

Healthy Banana, Sultana and Walnut Cupcakes

Vegan

Preparation time – 15 minutes; Cooking time – 15 minutes

Makes 12

I love cupcakes. I could eat ’em for every meal, every day of the week if I had a better metabolism. But I am pregnant at the moment so I guess I get a temporary reprieve. But still – it is always good to be healthy where you can so I made up this recipe and packed it full of fruit and nuts which meant I wouldn’t have to feel quite so bad about cupcake time! (Cupcake time – in case you wish to join me – is Monday through to Sunday from 4am – 11:59pm).

The great thing about using fruit in your baking is that it acts as a binder which means you don’t need any eggs and they also sweeten the muffins so you don’t have to add extra sugar. And to be extra healthy and cute I carved out little red apple hearts for a garnish and took them to my mother-in-laws for Mothers Day. All in all – cupcake win!

Ingredients

  • 2 Cups Wholemeal Flour
  • 2 tsp of bicarb soda/baking soda
  • 1 tsp ground cinnamon
  • 1/2 Cup of walnuts, chopped
  • 120ml of oil (use coconut if possible, otherwise any vegetable will do)
  • 4 x very ripe banana’s
  • 3 T crushed pineapple
  • 1 T maple syrup
  • Juice and zest of one lemon
  • 1/2 Cup of raisins
  • 1 standard size tub of vegan cream cheese (Tofutti is available at supermarkets nowadays!)
  • 1 Cup icing sugar (give or take depending on taste)
  • 1 x red apple or some strawberries to garnish – OPTIONAL

Method

1.   Preheat your oven on 180Celsius / 360F

2.   Add wholemeal flour, bicarb soda, cinnamon, lemon zest of half a lemon (save the other half) and walnuts into your mixing bowl

3.   Place oil, pineapple, banana’s, maple syrup and juice of one lemon into a bowl. Mash until the banana’s don’t look like banana’s anymore!

4.   Pour your wet mix in with the flour mix. Put on medium speed until the ingredients are thoroughly mixed.

5.   Add the raisins and fold into the mixture. It will be quite a thick mix.

6.   Spoon these straight into your greased baking tin (You can use cupcake liners if you’d like but I really think they are a bit of a waste of paper!   Do you really need them?)

7.   Bake for about 15 minutes – checking with a skewer into the centre of one of your cupcakes.

8.   Once they look like beautiful golden mountains bring them out and allow them to cool.

9.   In a food processor add your vegan cream cheese, sugar and the lemon zest of the saved half of the lemon and mix until smooth. Taste test to see if you need more sugar or lemon.

10.   Spread the cream cheese frosting onto your cupcakes. If you want to be cute, you can cut out little lovehearts from red apples or strawberries and use them as a garnish.