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 vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.