Similar to a large flatbread but crispier, this surprisingly easy gluten-free crust will surely appeal to those avoiding wheat. Best of all, it uses two power flours.
Note: Instead of placing sauce and toppings on raw dough, when making gluten-free pizza you need to cook the crust first and then add toppings.
3 large free-range eggs
1 cup (250 mL) almond flour
1 cup (250 mL) organic quinoa flour
1/4 cup (60 mL) grated Parmesan cheese (optional)
1 Tbsp (15 mL) fresh thyme or chopped rosemary
2 tsp (10 mL) honey
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) water
1/4 cup (60 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C). In large bowl, lightly beat eggs and stir in almond flour, quinoa flour, Parmesan (if using), thyme or rosemary, honey, garlic powder, onion powder, and salt. Slowly add water and olive oil and mix gently. The consistency will be similar to thick pancake batter and not firm dough.
Place sheet of parchment paper on large rimless or inverted rimmed baking sheet. Place batter on parchment paper and spread out with spatula into a round or rectangular shape about 1/4 in (6 mm) thick for a thin crust. Bake for 25 minutes, or until crisp and golden brown but not burnt. Add toppings and cook as directed by recipe.
Makes 8 slices.
Each slice (without toppings) contains: 240 calories; 9 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (2 g sugars, 3 g fibre); 229 mg sodium
source: "A World of Pizza", alive #376, February 2014
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.