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
 

Green Lentil Lasagna

Green Lentil Lasagna

Green Lentil Lasagna

Today it was all about “What Can I Throw Together for Lunch?”  Some of my favorite times in the kitchen are when I do not know what to make or have a recipe to follow.  This lasagna consists of:

  • Explore Cuisine Green Lentil Lasagna Sheets
  • Mushrooms, onions, garlic, broccoli, celery and peppers
  • Trader Joe’s fire-roasted canned tomatoes and a little tomato paste
  • Shredded mozzarella cheese

 

Do not get all wiggy about directions or ingredients. Just GO FOR IT 🙂  I started with the tomato/tomato paste layer, then added a few green lentil sheets, then some cheese and then I repeated it till I ran out of ingredients. I cooked it for about 20 minutes on 400. 

Note: Next time I will add more tomato sauce to make it a little saucier.

No Bean Veggie Burger

No Bean Veggie Burger

Hey Friends, sorry its been so long since I have posted on my site. Life has been great, groovy but busy. I am excited to start posting again. I hope you will come back and check out what’s happenging at All in the Balance often. I love to hear from you!! This is not really a recipe, it is more inspiration with some suggestions on how to make a great No Bean Veggie Burger. I hope you get some ideas from the video. Leave me a comment and let me know what you love to use when making your veggie burgers  

Here is what I used in my No Bean Veggie Burger Recipe. ( I rarely measure- sorry )

  • One yam- I used the orange flesh kind but I prefer the yellow/golden ones
  • One can of no-salt organic tomatoes
  • 3-4 garlic cloves
  • 1 onion
  • 3 carrots
  • 1 cup of brown rice- purple and black sticky rice works great
  • 1 golden beet
  • 1 red bell pepper
  • 1 handful of fresh mushrooms

The first thing you want to do is cook your rice and steam your yam. You can use the microwave, no judgment over here. 

Next, you want to put all of the other ingredients you are using in a food processor and pulse it a few times. I think it is best if you do not over pulse the stuff. The texture is everything in our house. 

The next step is to heat a pan and slowly cook all the veggies. ( do not add the rice or yam yet ) You can use a little oil but honestly I think it is wiser to use a little water instead.

 

 

Lastly once that has cooked for about 5-8 minutes fold in your yam and rice. The yam should be mushy and blend in very easily. If not just give it a fine chop first.  Take your mixture off the heat and add in any spices you have handy. I used dried thyme, dried oregano and fresh parsley ( from my garden- YAY)

These hold together best if they have 3-4 hours in the refrigerator to set up. I like to let the mixture sit overnight.

I cook mine at 300 degrees for about 40 minutes, turning them once halfway through.

 

This is the non-fortified nutritional yeast I mentioned. Amazon has the best price I think. Click the picture to purchase it on Amazon.

If you make these I would love to hear how yours came out and what ingredients you used.

Homemade Birch Benders Muffins

Homemade Birch Benders Muffins

 

These homemade Birch Benders Muffins are the bomb! They are so easy to make and you can really get creative with the ingredients.  Our local Costco carries the Paleo and the Keto mixes.  As always I like to find a recipe that looks good and then I like to mess with it lol. I always enjoy putting my own spin on things. Sometimes it works and sometimes it is a complete flop.

Today I decided to use some berries that I had in the refrigerator.  You can use frozen berries as well.  Mike is a freak for chocolate so I mixed half of the batter with dark chocolate chips and walnuts and made the other half with the fresh berries.  You can truly get creative and add whatever you want.

The Paleo mix does have a little monk fruit in it. I do not like monk fruit but it is only a little. The Keto mix does not have any sugar alcohols but it does not create the same texture in the muffins. Next time I am thinking of combining them and see how that comes out. I love me a good experiment.

Here is the link to the recipe on Birch Benders website. I will also place the recipe below so you can check it out quickly. I encourage you to try these mixes and also check out their site for more recipes and product ideas. 

Ingredients

2 Cups Birch Benders Paleo Pancake & Waffle Mix
3/4 Cup Water
1/4 Cup Pourable Ghee Oil
1/2 Cup Chia Seeds
1 1/2 Cup Blueberries, fresh or frozen wild
2 Tablespoons Cinnamon
1/4 Cup Maple Syrup

Directions

  1. Preheat oven to 350°F, and line or grease a muffin tin.
  2. Toss blueberries with cinnamon.
  3. Combine Birch Benders, water, chia seeds, ghee and maple syrup. Fold in blueberries.
  4. Scoop batter into lined muffin tin.
  5. Bake 35- 40 minutes until a toothpick inserted in the center comes out clean.
  6. Let rest 5-10 minutes before enjoying!

Gluten-Free, Low Carb Bagel

Gluten-Free, Low Carb Bagel

These gluten-free low carb bagels are the perfect side dish to any meal. You can top them with nutbutters, avocado, grilled meat, cheese, cream cheese or whatever is in your refrigerator.

You can make these savory or sweet. I made some with everything bagel seasoning and also some with cinnamon and nutmeg. Get creative.

Here are some links to the items I mentioned in the video:

 

Now, I do want to reiterate that these are not crunchy bagels. However, they are cute and they can work as a low carb sandwich bread.  I pack some of these for Mike in his lunch. I top them with avocado, grilled veggies and sometimes yummy cream cheese. They do hold up well when you pack them for lunch.

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