Homemade Gluten-Free Pizza

Homemade Gluten-Free Pizza

Seeds are your friend, these babies are full of anti-inflammatory properties. I really love pepitas. Pepitas offer an abundance of nutrients including amino acids, unsaturated fatty acids, and a wealth of minerals such as calcium, potassium, niacin, and phosphorous. They are high in most of the B vitamins, and vitamins C, D, E, and K. They are rich in beta-carotene that can be converted into vitamin A as needed by the body, and they are also rich in the eye-protective carotenoid lutein. Pepitas are sometimes referred to as pumpkin seeds, they are the same seed. If you have a Trader Joe’s near you then look for them there. I think Trader’s has the best value and quality.

I usually make a pizza for dinner then enjoy the leftovers for lunch the next day. 

You can buy processed polenta but that is not the kind you want for this recipe. Make sure you get your polenta/cornmeal organic NON-GMO if you can. Corn is one of the biggest genetically modified crops!!  I like Bob’s Red Mill brand.    

This recipe was modified from a recipe on FMTV called “THE SEEDY SICILIAN PIZZA” and was created by Ashley Jubinville.

PS: If you are interested in trying the health benefits of mushroom powder I would highly suggest Four Sigmatics. I was able to get a special coupon code for All in the Balance peeps. Use allinthebalance at your check out and save 10% Mike and I have tried and use almost all of their products.

Yield: 1 Pizza

Homemade Gluten Free Crust Pizza

Gluten-Free Seed Pizza on Plate with a Glass of White Wine

This gluten-free pizza is super easy to make and guaranteed to be a family pleaser. The crust comes out crunchy and is made with tasty superfoods.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup sesame seeds
  • 1/4 cup chia seeds
  • 1 cup gluten-free flour- I used the one from Trader Joes
  • 1/2 cup potato starch or tapioca flour
  • 1/2 cup polenta. This is really just cornmeal but you should try and get organic NON-GMO if you can
  • 3 tbsp flax meal
  • 1 1/2 tbsp Italian herbs- I used all-purpose no-salt seasoning
  • 2 tsp baking powder
  • 2 tsp salt
  • 3 tbsp olive oil- I used Avocado Oil
  • 1 1/2 cups water
  • 1/2 tbsp Four Sigmatic Mushroom Blend ( optional )

Instructions

  1. Preheat the oven to 390°F (200°C). If using a pizza stone, preheat that as well in the oven.
  2. Prepare all baking trays/stones with baking paper as the mixture will be liquidy enough to ‘pour’ on. You are going to want to have your pan prepared before you start. Once you mix it all together it sets up quick (because of the chia seeds)
  3. Place all your seeds into a food processor and pulse for a few minutes. You want to try and mill your seeds the best you can before you add the other ingredients.
  4. Add in the other dry ingredients and pulse a few times, do not over mix.
  5. Add the oil and water to the dry mix and pulse until it is well combined.
  6. Using a spatula, scoop out the mixture right away, before the chia seeds have a chance to thicken the mixture. I use a spatula to scrape the bowl and fold the mix onto the pizza pan.
  7. If the pizza dough is not spreading very well with your spatula just run the spatula under some water for a moment. The water on the spatula will help the dough spread a little easier.
  8. You can shape the pizza in any form you want. Sometimes I make a round one and sometimes I do a deep dish. I like the dough to be fairly thin so it can have more of a crunchy crust.
  9. Place the pizza dough into your preheated oven for approximately 15-20 minutes. This allows the crust to really get cooked well before you add the toppings.
  10. Sometimes I just turn the oven off after 15 minutes then wait till I am ready to have dinner then pull the dough out and top it. It stays warm and gets even crunchier.
  11. Once you add your toppings finish baking the pizza in the oven. A good rule of thumb is to cook it for another 20-30 minutes with the toppings on the pizza.

Notes

You can make the crust and put it in the freezer if you would like. Just skip the toppings and second bake time. When you are ready you can pull it out of the freezer and do those steps.


Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 470Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 1343mgCarbohydrates: 59gFiber: 9gSugar: 1gProtein: 11g
seeds in a food processor
You can use any seeds you have on hand.
Wet and Dry Ingredients Mixed Together for Gluten-Free Seed Pizza Crust
Once you add the wet ingredients to your dry ingredients you will get a smooth looking batter.
Gluten-Free Seed Crust Before Baking
You can create a round pizza or a deep dish pan shape with your batter.
Chopped veggies on a cutting board
Have fun with your toppings. I love to use veggies.
Gluten Free Seed Pizza on a gray plate
Time to eat.
Quick Fresh Green Bean Salad

Quick Fresh Green Bean Salad

There is nothing better in my opinion than a fresh green bean salad. I love this salad because there are so many ways you can change it up. I really love it with some fresh goat cheese and ripe peppers.  My second favorite way to make it is with some fresh dill and smoked salmon added to the bean mix.

What is your favorite way to enjoy green bean salad? Summer is coming soon and I am always down for some new ideas. If you are in Southern Ca check out Garden of Eden Organics CSA program. They deliver the BEST farm-fresh produce.  CSA’s are a fantastic way to get farm-fresh produce and also support the local farmers in your area. Here is a link to a list of CSA’s. I hope you can find one in your area. 

Yield: 1

Quick Fresh Green Bean Salad

Quick Fresh Green Bean Salad
Prep Time 15 minutes
Cook Time 3 minutes
Additional Time 30 minutes
Total Time 48 minutes

Ingredients

  • 1 pound fresh green beans with the ends snipped
  • 1 cup feta cheese crumbles or goat cheese crumbles
  • 1/2 cup chopped red bell pepper, any color will do
  • 4 tablespoons chopped red onion
  • 3 tablespoons walnuts or nut of choice
  • 1/4 cup garbanoza beans
  • 3 tablespoons olive oil
  • Add in whatever fresh herbs you like. I used thyme and basil from my garden. Dried herbs will work just as well too.
  • You can get creative with the dressing. I used a combination of California Balsamic's Gilroy Garlic and olive oil for my dressing.
  • You can use a little olive oil mixed with some red wine vinegar to make your own dressing or even use some salad dressing you have in the refrigerator. Remember less is better to start with. You can always add more later.
  • Toss the salad and place in the refrigerator for a minimum of 20 minutes. The dressing gets better the longer it sits.

Instructions

  1. Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes, make sure you snip the edges first. Remove the beans and place in a pot filled with ice and water. This is called blanching. Blanching may be used to preserve color and texture, to prepare ingredients ahead of time, and to prepare vegetables for freezing. For the purpose of this recipe it is mostly so the beans can retain their fresh bright green color. I normally leave them in the ice bath for about 3-5 minutes.
  2. Drain well, and use a towel to dry the beans. You want to have the beans super dry so the dressing can stick the green beans.
  3. Once dry add the green beans to a large bowl and add in your cheese of choice. I am a big fan of goat feta because it has less lactose. Less lactose usally means less sugar and most people can tolerate goat dairy better than cow dairy. Next add in your chopped peppers, onions and garbanza beans.
  4. Toss your salad together with your dressing of choice, I love California Balsamic and place in the refridgerator for a minimum of 20 minutes. The dressing gets better the longer it interacts with the beans.

Notes

Get creative with the ingredients. I have used tomatoes before when I did not have any peppers. In addition, I have also added in some cooked salmon and made this more of a main dish verse a side dish.

Nutrition Information:

Yield:

5

Serving Size:

4

Amount Per Serving: Calories: 865Total Fat: 81gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 64mgSodium: 1413mgCarbohydrates: 26gFiber: 6gSugar: 14gProtein: 14g
 

Mushroom Coffee

Mushroom Coffee

You all know I am a shroom fan to the max. I fell in love with mushrooms and their healing capabilities years ago and I owe a lot of that to Four Sigmatic.  Four Sigmatic is truly my favorite go-to company for enjoying mushrooms. I have tried most of the companies out there and honestly, none of them come close in my opinion. 

The first thing I ever tried from Four Sigmatic was their Chaga Mushroom Elixir. 

 

Chaga is often known as “The King of Mushrooms” It is loaded with antioxidant properties to support your immune system and overall wellbeing. I know right now everyone is trying to keep a strong immune system and this is one the easiest and tastiest ways in my opinion.

 

It has a rich, earthy flavor, and is the perfect alternative to coffee, or addition to your existing coffee routine. It’s USDA organic, vegan, gluten-free, and even a rich source of natural vitamin C from rose hips. I like to add it to my smoothie in the AM. I do not ever notice an aftertaste or anything. 

Here is the deal, every year we learn more about how mushrooms are packed with polysaccharides like beta-glucans, terpenes, polyphenols, and antioxidant properties that all play a big role in supporting our immune system and maintaining its function.

I am studying to be an Herbalist and I am blown away at the research that is thrown at us every week about these cute shrooms. OK to be honest they are not all cute but they are all good for you and most of them taste delish 🙂

Recently Four Sigmatic rolled out a product that truly knocks it out of the park for me. It is their ground mushroom coffee. I normally am a coffee snob and would not dream of drinking coffee that is already ground but this stuff really tastes amazing and I am willing to take off my crown for this awesome ground coffee.

The ground coffee has Lion’s Mane and Chaga. Lion’s Mane is your brain’s best friend. Chaga supports your immune system. Both are functional mushrooms and adaptogens that support overall wellbeing. AND did I mention that it is ORGANIC?

I truly recommend starting your day with the King of Mushrooms in one way or another. Maybe you would like the Chaga elixir in your smoothie or maybe you would prefer to brew up a cup of their organic mushroom coffee because, with everything you have going on, there’s no time for a timeout. It’s your daily bodyguard to keep you well. Mike and I gear up with Chaga and Lion’s Mane every day. We also enjoy eating raw garlic too 🙂 We will save that for another post.

Right now you can receive UP TO 20% off + Free Shipping on their Immune Support bundles, PLUS you can receive an additional 15% off when you enter code allinthebalance at checkout.I talk about this stuff a lot friends, I would not go there if I did not think this stuff is the bee’s knees.

Mindful Eating

Mindful Eating

 In other Today I was going through some of my old nutritional coaching books and I read something that I wanted to share with all of you. It sounds so simple but it truly makes complete sense and I think it is important to highlight. Right now we are all experiencing a lot of stress due to the Covid-19 virus. If your digestion system is feeling a little wonky it might be because we are hyper-focused on so many things right now. Take this opportunity to slow down and connect with your food. Take the time to really stop and taste each bite.

Mindful Eating is becoming very popular as a method for encouraging individuals to use their inner wisdom to find joyfulness in the preparation and consumption of food. Sounds so simple right? It is and it is not.

Mindfulness has roots in Buddhist and other contemplative traditions and is defined as “the state of being attentive to and aware of what is taking place in the present”  This is where it gets simple but we take it for granted. If we are not aware we are more likely to behave compulsively or automatically and may not be behaving in our best interests. Things that can pull us away from awareness of the present can be absorption in the past, fantasies, anxieties about the future, preoccupation and negative feelings such as anger and jealousy.  If we want to practice mindful eating we need to try and replace mindless eating with conscious awareness.  This will allow us to recognize the pleasure of our eating experience. OK I know I might have lost you but I beg you to stay with me. I will break it down for you. Again I know this may sound so simple but I have studied behavior for a long time and just recently have discovered how much behavior and thinking are interfering with the way we eat.

Here are some simple and yes I said simple components of mindful eating. Please take a moment to read them over and give them a shot. Let me know your thoughts.

Eat slowly– Periodically take breaks during your eating to breathe. I take two bites then two full breathes. The breathes are not huge deep breathes but they are more like a reminder to pause.
Focus on eating-Remove distraction; do not eat in the car or while watching TV or working on the computer (Ugh this is a tough one for me but I am going to work on it)
Recognize inner cues-Use feelings of hunger and fullness to guide eating rather than a defined diet plan. (this is a huge point, eat whole eat clean food and pay attention to your tummy)
Eat nonjudgmentally-Acknowledge likes, dislikes and neutral feelings about food without judgment.
Be aware of senses– Use all your senses to explore, savor and taste food. I have really started to tap into the texture of food. I find it fascinating.
Be in the present– Focus on the direct experiences associated with food and eating, not distant outcomes. In other words, do not eat the donut while stressing about the sugar. Commit to what you are eating and just enjoy it at the time.
Reflect on mindless eating-Be aware of and reflect on the effects caused by unmindful eating (eating out of boredom or frustration, eating to the point of fullness) I no longer eat in front of the TV. After practicing all of these things I realized that I often would eat and not even taste a single bite.
Recognize interconnectedness– Recognize an interconnection of the earth, living beings, and cultural practices and the impact of food choices on those systems. I know this sounds woo woo but just try it. Now that I am learning to garden I have a deep appreciation for the veggies on my plate and how they got there.
Practice meditation– Make meditation practice a part of your life.  Ok this really is not a mindful eating practice but I can never avoid an opportunity to plug starting a meditation practice 🙂

I hope this helps some of you. I know that reviewing this book reminded me of some things I need to get better about focusing on.  I also want to mention the elephant in the room. I know right now we are all eating a few more carbs and a few more sugar bites than we normally would chew on. It is ok but do not I repeat DO NOT use it as an opportunity to say “Screw it” and piss away all of your hard work 🙂 Enjoy an extra treat or have that bowl of popcorn but do not let this pandemic derail you. I have my moments trust me but I do not let them hang around for too long. I want to keep my body as strong as I can right now and that bag of chips will not help.

Hugs to all of you.

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