Okay, so this may seem off topic.  But I’m doing a post about pizza today.  Reason being I’ve been wanting to do a post about this particular pizza crust for weeks and I finally got a good shot last week.  I also thought that people need some ideas for dinner prior to Thanksgiving so that they have the energy to do all the shopping and cooking this week!

I’ve been making this pizza crust for several weeks now and I really enjoy it.  My husband has confessed (a few times) that he misses the yeast-y gluten-free pizza dough I used to make.  I agree, it was tasty and tasted just like the real thing.

But since going grain free, yeast free and sugar free, the pizza crust I’ve been making marches to the beat of a different drum…

But it really is delicious in my opinion.  And if you can’t have yeast or grains or sugar, it is really a great alternative.

The best part of the recipe is it is so easy! No waiting for it to rise.  No kneading.  Only four ingredients!. Just mix and pat into a pan and then bake it.  It’s is feasible to make the whole pizza for dinner in 45 minutes depending on what toppings you use.  But you can also make the crusts over the weekend, prebake and then freeze them for later if time is an issue for you during the week.

I originally got this recipe made with hazelnut flour here.  But I used almond flour instead and I really like the texture.  I’ve also used almond meal and it also worked well.  It tasted more like a wheat crust.

This time I used the pizza stones that my mom gave me at least a year ago.  They are little so you have to make little pizzas.  The recipe made three small individual sized pizzas and the picture above is of the last piece before it got eaten for lunch the next day.

The pizza stones did make a difference I have to say.  It was a bit crispier but still “chewy” on the inside.  It had a great texture to it.

To get the recipe, visit the Grain Free Foodies blog.  The only thing I did differently was change the flour to almond flour.

Gluten Free and GAPS friendly Pizza Crust Recipe

Enjoy and have a blessed and beautiful Thanksgiving this week!

I have to admit that when I think Thanksgiving, I don’t think about the traditional Green Bean Casserole.  I didn’t grow up eating it and so I tend to think about dishes  like  mashed potatoes and pumpkin pie!  But I received a few requests for this dish on the Thanksgiving Menu Planner so I thought I would take the challenge to create a healthy, gluten-free and dairy-free version.

Most recipes I found called for canned onions loaded with sugar and wheat as well as the all-famous Cream of Mushroom soup.  Well, neither of these ingredients are anything close to allergen-friendly or healthy so I knew everything had to make from scratch!

I found one recipe at Eating Well that caught my eye.  Here is the description of the dish:

“This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.”

So, I took this recipe, which called for milk, sour cream and breadcrumbs and made it gluten-free, dairy-free and grain-free!  I will say that it is no longer low in fat as claimed by the original recipe.  But it is all healthy fat from nuts and healthy oils.

This recipe is part of my Thanksgiving Day Menu Planner, but I decided to make a blog post about it and share the recipe because I think there are a lot of people who would love a healthier and allergen-free version of this traditional but not so healthy recipe!

So here’s the recipe!:

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