Perfect Pizza

Here are a few quick and easy recipes.  Last week was busy with end of school year activities so was glad to have healthy options that were either ready or quick to make.  Excited to make healthy Popsicle, fruit salad and summer meals!

 

Almond Flour Pizza Crust

Ingredients:

 2 Eggs

2 cups Almond Flour

3 Tbs  Olive Oil

1/4 tsp Baking soda

1 tsp Garlic Powder

any herbs you would like to add to crust

Note: I doubled the ingredients above to make enough dough for a large pizza

Crust Directions:

Mix all ingredients together & roll out to the size you would like.

Place a little olive oil on the pizza sheet and place crust on top… Cook at 350 degrees for 15 minutes. (Time will change depending on thickness)

I added cooked chicken, tomato sauce, spinach, tomatoes, mushrooms, cauliflower and mozzarella cheese.  Bake on 350 for 15-20 min.  

 

As a quick side, I threw broccoli slaw and cauliflower rice in a skillet and sautee with coconut aminos.  I added 4 scrambled eggs and sauteed.  Really yummy

 

 

Coconut Flour Pizza Crust Recipe

Ingredients

• 4 eggs
• 2 Tablespoon water
• 1/4 cup coconut flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/3 cup parmesan cheese (can eliminate if you want dairy free)
• Preheat oven to 400º

Instructions

1. Beat eggs and water together
2. Combine dry ingredients and stir into egg mixture
3. Liberally oil a 12” pizza pan, or 9x13 baking dish with oil
4. Scrape pizza batter onto pan and spread evenly
5. Bake for 10-15 minutes until the edges just begin to brown
6. Remove from oven and add your pizza toppings
7. Place back in oven for another 8-10  minutes until cheese is bubbly and slightly toasted on top
8. Remove from oven and let cool five minutes before cutting.
9. Enjoy!

 

For the kids, I added cooked chicken, tomato sauce, cauliflower crumbles and cheese.  Bake on 350 for 15-20 min.

 

Teriyaki Chicken Rice Bowls

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup coconut aminos
• 1/4 cup raw honey
• 1/4 cup mirin
• 3 teaspoons minced garlic
• 4 cups cooked rice
• 2 cups baby carrots, steamed
• 2 cups baby florets, steamed

Instructions

1. Spray slow cooker with nonstick cooking spray and place chicken inside.
2. In a small bowl, whisk together chicken broth, coconut aminos, honey, mirin nd garlic. Pour over chicken.
3. Cover and cook on low for 6-8 hours.
4. While cooking, steam carrots and broccoli and cook the rice  
5. Shred chicken in slow cooker once cooked.
6. Pour chicken and sauce over rice and veggies. 

Rosemary Pork Chops and Brussels Sprouts

Ingredients

• 1 lb. Brussels sprouts, trimmed and halved
• extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 4 boneless pork chops, 1" thick
• 4 garlic cloves, minced
• 1 c. low-sodium chicken stock
• 1 tsp. chopped fresh rosemary
• 3 tbsp. unsalted butter, cut into pats

Directions

1. Preheat oven to 425 degrees F. Toss brussels sprouts with olive oil; season with salt and black pepper. Spread evenly across sheet pan, cut side down. Bake until golden brown about 25 to 30 minutes. Rotate sheet pan if necessary for even browning.
2. Meanwhile, in a large cast iron skillet over medium-high heat add 1 tablespoon olive oil. Pat pork chops dry with paper towel and season with salt and pepper. Sear pork for 2 minutes on each side; transfer to a plate and cover with foil to rest.
3. Reduce skillet to medium heat and sauté garlic until softened, about 3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in stock, simmer until slightly reduced, about 5 to 10 minutes. Add rosemary and simmer on low until infused, about 1 minute. Turn off heat and stir in butter to create a creamy sauce. Add pork chops back and pour sauce over top. Cover with lid until pork is warmed through.
4. Serve pork chops immediately with brussels sprouts.