Wednesday, October 29, 2014

Wow - A Grain Free Vegan Pizza Crust the Whole Family Can Enjoy!

coconut flour, garbanzo flour, chia, flax, nutritional yeast
This pizza crust has made me very happy..............a pizza crust the WHOLE family can 1) eat - yay - no eggs, dairy or grains and 2) enjoy. Even my hubby loves it. My gluten-dairy pizza loving hubby!

I know I haven't been blogging much lately. I promise to be back with an honest to goodness update REALLY soon. Things are good...............I'm feeling good. Life is good. But I'm continuing on my journey and part of that has been working on slowing down. S.L.O.W.I.N.G.D.O.W.N. Which means a lot less blogging..................

But I have still been cooking and sticking to my diet (no grains, no diary and low sugar) since it works for me. I don't experiment as much as I used to but I did play with this pizza crust recipe that I got from Primally Inspired to make it vegan and to work for my families tastes. It is incredible given all the restrictions.

I've tried several pizza crusts since changing my diet. I loved pizza crust #1 from the Wheat Belly cookbook but, unfortunately, that one contains dairy and eggs. Since I no longer eat dairy and my daughter doesn't eat eggs it didn't last long.

I've also experimented with cauliflower crust pizza on several occasions and it never worked for me.

Well, I've made this one now at least 5 times and it seems to be fail-proof. Consistent. Delicious.

I'm pretty excited about this recipe. So I thought I better get blogging and get this recipe in the archives.......because I think we will be eating this for years to come.


If you don't eat dairy and you are wondering about toppings, I usually use a combination of Daiya (non-dairy cheese) and nutritional yeast for my kids. For myself I usually use a combination of goat cheese and nutritional yeast. I find the goat cheese goes better with non-traditional toppings so I like to use a sun-dried tomato pesto for the "sauce" and toppings like chicken, leafy greens, cilantro, red onion or whatever happens to be in the fridge. Its pizza. You can't go wrong.

I hope you enjoy this recipe! Looking forward to catching up soon!

Grain Free Vegan Pizza Crust

by MamaChanty
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake entree dairy free vegan gluten-free wheat belly chia seeds chickpeas coconut flour arrowroot powder
Ingredients (12 inch pizza crust)
  • 3/4 cup arrowroot powder
  • 1/4 cup garbanzo bean (chick pea flour) - I get it at Bulk Barn
  • ½ teaspoon fine sea salt
  • 2 tablespoons Nutritional yeast flakes
  • 1 tsp Italian seasoning
  • ⅓ cup grapeseed oil (or other oil)
  • ⅓ cup vegetable broth or water
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, finely minced
  • 1/4 cu warm water mixed with 1/2 tbsp ground Chia seeds and 1/2 tbsp ground golden flox
  • ⅓ cup coconut flour
Preheat oven to 450 degrees F.
In a mixing bowl, combine your flours, spices and nutritional yeast.
In a small pot bring the oil, broth or water, apple cider vinegar and minced garlic clove to a low rolling boil. Just let it boil for 1 minute or so before removing it from the heat. Let it cool for a few minutes.
Add boiled mixture to flour mixture and mix thoroughly until fully combined - it will be really thick and pasty. Don't worry if its not completely smooth.
Add in the water/Chia/flax mixture. Stir well.
Add in your coconut flour. Stir to fully combine. It will start making a dough as the coconut flour absorbs the moisture. I find it best to take it out of the bowl and gently kneed it on a piece of parchment paper. It should form a ball.
I use a rolling pin to roll the dough out on the parchment paper. I usually make it about 12 inches in diameter. I then transfer the dough (on the paper) to a pizza pan.
I bake the crust for about 10 minutes.
Then I remove it from oven to add toppings. Depending on the type of toppings I usually bake it for an additional 8 - 10 minutes and then use the broiler to crisp it up for 2 minutes.
Then we eat...........yummy!
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Friday, October 3, 2014

Fall is Here........and so is a Silkken Pumpkin Pie Slice - Grain fee and Vegan

Hey Folks!

I know I haven't been around much lately. Sorry. I've been focused on getting the family back into a routine with back to school (and activities) and doing a lot of self care. Yoga, yoga and more yoga. Dry brushing. Steam room. Massages. Chiropractor. Supplements. Adrenal pills. Magnesium oil. Clean food. Ya-da, ya-da, ya-da. Its all very time consuming.

But its working. After a VERY rocky monthly cycle (beginning of September) when I had been trying to go off my adrenal support, I think I have things back in balance. Thank goodness. I was really not a fan of Crazy/Grumpy/Moody/BrainFog MamaChanty. This month was MUCH better, not perfect, but better.

In the meantime, I continue to have to feed my family and satisfy my never ending hunger.

So I have been doing some baking and continue to experiment with Silkken tofu. I love this stuff - low calorie, high protein, creamy, non-dairy. What's not to love. Yeah - I know all about the phytoestrogens and negativity surrounding soy. I don't go crazy on the stuff and I always stick with non-GMO/organic so I think its okay in moderation.

Anyway - with Fall here and those gigantic pumpkin pies tempting me at Costco I thought I better come up with a pumpkin pie alternative for Thanksgiving. And every weekend. And sometimes for breakfast. Its high protein. Its okay.

This recipe is super easy. And guess what. Costco is now carrying Silkken tofu at a crazy cheap price. So no excuses...........try it. You will be pleasantly surprised.

Vegan Grain Free Silken Pumpkin Pie

by MamaChanty
Prep Time: 10 minutes
Cook Time: 70 Minutes
Keywords: bake blender dessert candida-diet friendly dairy free gluten-free vegan almond flour pumpkin silkken tofu
Ingredients (1 8" pie)
    • 1/2 cup shredded unsweetened coconut, ground fine (I use my coffee grinder)
    • 1/4 cup almond flour
    • 1 Tbsp ground golden flax
    • 2 Tbsp coconut flour
    • dash fine sea salt
    • 1 Tbsp sweetener (I used Truvia)
    • 4 Tbsp Coconut oil
    • 2 Tbsp unsweetened almond milk
    • 1/2 tsp ground ginger or pumpkin pie spice
    Pie Filling
    • 1 14 ounce can pure pumpkin puree
    • 1 12.3 ounce package of Silken tofu (firm) - Non GMO/Organic
    • 1 1/2 Tbsp pumpkin pie spice (more if you like it spicy)
    • 4 Tbsp sweetener of choice (I used 2 Truvia and 2 Maple Syrup) - add one more if you wish
    • 1 Tbsp arrowroot
    • 1 tsp vanilla extract
    Preheat oven to 425 degrees.
    Mix together all dry ingredients. Add coconut oil and almond milk and combine until crumbly. Press into a 8 inch glass pie pan or 8" square baking dish.
    Bake in oven for 6 minutes.
    In the meantime, put all the filling ingredients in a high powered blender (or food processor). Pulse/blend until fully combined.
    Pour into pie shell.
    Bake for 25 minutes at 425. Reduce heat to 350 degrees and bake for another 30 - 35 minutes.
    Remove from oven and let cool to room temperature before putting in fridge to chill before serving.
    Serve with whipped coconut milk.
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