Sunday Experiments

Sunday is one of the few days a week I actually get to cook and try new recipes. This Sunday I was craving pizza, which is just completely not Paleo+, let alone Paleo at all. So cooked up a delicious and semi fluffy crust topped with all the goodies, including "cheese"! And for dessert, peach cobbler.

Let the drooling begin...

Paleo Pizza

Many Paleo crusts are dry or gritty and my goal was to get a little fluffiness; that's why I went with coconut flour rather than the almond flour that a lot of recipes call for.

Obviously, without yeast you won't have that typical deep dish crust, as with many Paleo recipes you can't expect it to taste exactly like the real thing. But it needs to be good enough to quench that craving.

Dry Ingredients:

3/4 cup Coconut flour

1/4 tsp. Sea salt

1 tbsp. Italian seasonings

1 tsp. Zesty seasonings

1/4 tsp. Baking powder

Mix well, set aside.

Wet Ingredients:

1/2 cup melted butter, or Coconut Oil or EVOO

1 cup almond milk

6 eggs

Preheat oven to 375 degrees.

In a food processor, whip the 6 eggs thoroughly. Add milk and melted butter in, then pulse several times to blend. Pour into bowl and add dry ingredients, go a 1/4 cup at a time until fully mixed. It needs to be a spongy consistency so you may need to add more flour, I suggest a tbsp. at a time.

Once mixed, spread on a greased baking pan. I used a round pizza pan and covered it in foil. Spread it out to about 1/2 inch in thickness. Place in oven for 20 min, or until the edges are golden brown.

Remove from oven, add toppings, place back in to warm up (about 20 min - melt cheese, crisp meat, etc.), and ENJOY!

Fruit Cobbler

For the filling:

Fresh fruit (enough to cover 8x8 pan)

2 - 4 tbsp maple syrup

1 tsp vanilla extract

1 tbsp arrowroot powder

For the topping:

1½ cups of almond flour

2 Stevia in the Raw packets

1/4 cup of melted butter or coconut oil

1 tsp vanilla extract

pinch of salt

dash of cinnamon

Preheat oven to 375 degrees.

In a large bowl mix together all the ingredients for the filling and gently toss. Dump into 8x8 lightly greased pan.

In a small bowl mix together all the ingredients for the topping and then spread evenly over the top of the filling mixture.

Bake for about 30 minutes, or until the topping is slightly golden.

Let cool and ENJOY! Goes great with compliant whip cream or almond milk ice cream.