I’ve been looking for a quick pizza crust to throw together when pizza sounds good, but pizza eggs don’t. I’d looked into the almond crusts (too time consuming), the cauliflower crust (reports were that it was too soggy) and then landed on this one from Caveman Strong’s Josée (clever girl).
It turns out a pizza that looks like this:
I like. It is a bit more like a flatbread pizza than it is like the cracker-like pizza of the gluten days. This is quick to prep and is made easier if you have parchment paper or a Silpat liner like I use.
Also, I have to give a shout out to Applegate Farms Pepperoni. It is just so yummy and free of additives. I did use a smidge of “microplaned” sheep’s milk manchego on this, as I’ve learned that I don’t have the same ick from sheep or goat cheese.
Oh my, do I love my crockpot! After THIS recipe that I tried from A Year of Slow Cooking, I’m even more in love with that device. We’ve had this one several times now.
So, the first time I made it, I started out with the recipe that she has and only changed using chicken breasts tenders instead of thighs. I put the chicken in while it was still frozen. Here’s what the whole lot looked like before starting the cooking cycle: More »
Angie’s coconut pancakes were on the menu last night. I made them just like she wrote, to the T. Superb recipe. As they were coming off the griddle (cast iron… doubles as club), as usual I ate the first two, THEN… I realized “These are fabulous crepes!!” SO, instead of just pancakes and bacon, my gang got banana crepes with bacon and drizzled with maple syrup. This was SUCH a lovely meal and my half-time paleo family went crazy over it. “Mom, please can we have this every day this week?” Or “Steph, these are awesome. Can I have seconds?”
How to: Follow Angie’s recipe and then
Take each pancake and roll up sliced bananas in it. Top with maple syrup.
OR top with Chocolate Covered Katie’s homemade Cacao Bliss. (That girl is a genius, I tell ya.)
Cavekid #1 led the family in mixing in the bacon. She went so far as to open up the crepe and proceed to wrap her bacon INTO the banana crepe (her’s was chocolate sauce laden, so she’s very haute as far as food fads go). Serious MMMMs and Wows followed. Isn’t food fun?
Nice job, Angie and thank you BANANAS. I don’t usually eat bananas, honestly. It’s not that I think them unhealthy, it’s just that I really am not crazy about them. The texture is somewhere between slug trail and runny nose for me. BUT, I really did enjoy these and I think you could do a lot with fruit crepe ideas here. I look forward to fresh berry season and putting that with Angie’s coconut creme idea.
I’m going on to savory crepes later this week. Will keep you posted!
They’re hooked on smoothies at our house. We blend milk/yogurt/oj/fruits/oils, you name it, to come up with yummy concoctions. This last one, though, has had us all stymied. How can it be so good, so simple, and so added sugar free??
Health Food or Dessert? You Decide.
Mango coconut “Ice Cream”
1/2 package Trader Joe’s Frozen Mango Chunks
1 can Trader Joe’s light coconut milk