Good evening friends! I hope you’re enjoying your weekend as much as we are here. Ours has been filled with pool adventures, distressing furniture, marathon training, harvesting veggies from our garden and paleo pizza.
Yesterday I was in the mood to make it a wine & “build-your-own” pizza night. After we put Madelyn to bed, hubs and I set off to make our own “his & her” pizzas. While he went the traditional route and used a pre-made crust from Trader Joe’s (that he said was really good), I went balls to the walls and made my own crust and sauce. Since Madelyn has to go completely dairy free for a whole month, I decided that I should also probably get back to being dairy free (since cow’s dairy messes with my stomach) so I’ve been doing a lot of research on the paleo diet. While I don’t follow it to a T, I’d miss my wine way too much, I try to already eat this way anyway-more whole foods; less processed food.
So I came across a recipe on-line and recreated it so that it’d be my own. I was so happy with how it turned out that I thought I’d share. I also made my own pesto sauce using the garlic and basil from our garden. AHHHMAZING! That recipe’s on here too.
Paleo Honey-Almond Flour Pizza
- 2 C almond meal
- 2 eggs
- 2 Tbsp EVOO
- 1/2 tsp salt
- 1 Tbsp honey
- a dash of oregano & rosemary
Preheat oven to 350. Mix all ingredients together to form a dough. LIGHTLY oil two pieces of parchment paper and roll out the dough between the two pieces of paper. Uncover the top parchment paper and place pizza on a pizza pan or directly in the oven (On the bottom parchment paper like I did). Heat for about 15 minutes (depending on how thick the crust is-just make sure the middle is cooked through). Load on your ingredients and then place back in the oven for about another 15 minutes. Eat and enjoy! I tried the vegan shredded mozzarella from Trader Joe’s and I was pretty happy with how it turned out. It tasted great and melted perfectly.
And now for the crazy amazing pesto…
- 3 peeled garlic cloves
- 1/4 c pine nuts
- 1/4 c walnuts
- 4 c basil leaves
- 1/2 c grated parmesan cheese
- 1/2 c EVOO
Pulse the garlic and pine nuts in a food processor (or vitamix) until chopped. Add the basil and cheese and mix until you have a smooth paste. Scrape the side of the container and with the blade still going, slowly drizzle in the olive oil. Process until the oil is blended through.
I’m off to watch some reruns of GIRLS…I can’t believe I have to wait until 2014 for it to air again!