Pizza Night! Three new super easy and super healthy pizza ideas!
The rest is history. Ha! At least for the diet. But I finally became interested in bread and whole grains. Suddenly semolina, whole wheat, millet, rye, and focaccia were a part of my vocab. And then I met my husband.
Ray is a pizza connoisseur, and I mean that in the most brilliant way. The kid eats pizza like its a main meal for every meal of the day. I love him for it. My first experience making and eating pizza really only started a couple years ago, when I found whole wheat pizza dough at my local Whole Foods. Then I finally understood the craze...the addiction. Pizza is delicious!!
In the past year, I ditched the whole wheat crust. I started becoming more health conscious about wheat and probably had watched one too many netflix food documentaries (and I agree with them!). So I started using cauliflower as the new base for my pizza crust. The hubby approved!
Since becoming paleo and dairy free the end of June, I was determined to come up with some other alternative pizza crusts. Fortunately, with company coming tonight, I had the reason to carve out some new recipes. Each pizza turned out a success and was delicious!! So awesome to know you are eating REAL WHOLE food...the stuff are bodies were made to eat.
Watch out Papa Johns.
Here are the 3 crusts I used, and I will give you some ideas on how to do toppings:
Plantain Pizza (gluten, soy and dairy free):
3 green plantains
2 organic eggs
pinch of salt
Mash 3 green plantains. Mix with 2 eggs. Add a pinch of sea salt and baking powder. Bake for 20 minutes at 350 degrees or until a crust forms that you desire.
On the left side of this pizza I added a sweet potato mash and on the right side is a cauliflower hummus. Though you could use any hummus! I then added sauteed spinach with garlic and chicken. Delish!
Broccoli Pizza (gluten, soy, and dairy free version)
Organic frozen broccoli
Organic Valley Mozarella Shredded Cheese (optional)
1 tbsp Garlic
Pinch of salt
Defrost 1 bag (12-16 oz) frozen organic broccoli. Then sautee in ghee, olive oil, or fat of your choice. Puree cooked broccoli in blender or food processor. Add 2 eggs, garlic, a pinch of salt and spread on your pizza pan. For a crust with a little more kick and bind you can add organic valley mozzarella shredded cheese. Add your toppings and bake at 350 for 25 minutes or until a crust forms that you desire.
Brown Rice Flour Pizza (gluten, dairy and soy free):
2 cups Organic Brown Rice flour (I used Arrowhead Mills)
1 cup water
1/3 cup EVOO (extra virgin olive oil)
pinch of salt
1 tbsp garlic
2 organic eggs
Mix flour, olive oil, water, eggs, garlic, seasoning, and salt in a bowl. Stir so becomes doughy and can roll in a ball. Place on pizza stone that has already been prepared with cornstarch. I added my favorite sauteed veggies right now: zucchini, carrot, onion, and mushroom (my hubby's favorite). Drizzle top of pizza with olive oil. Bake at 375 degrees. for 20 minutes or until crust forms that you desire.