Grain-Free Pizza

 

Grain Free Pizza Base

I have played with several grain free pizza bases over the years. We have been using this recipe for a year now and I am ready to share it with you all.

In my experience grain free bases are a faff to make and never taste like pizza most of the time! Traditional pizza base is very simple; flour (gluten and grain rich!), olive oil, yeast, water, sugar and salt. To recreate this without gluten and adding nutrients (which I always have to do!) is a tough thing.

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I have really enjoyed my cauliflower crust however it was not nice cold and that is a must for lunchboxes! So I have been searching and playing for the right combination. I tried simply replacing the flour with a gluten free mix, but my need for nutrients was not being met! Then I decided that I actually wanted it grain free for the kids and my digestive needs. Thats when I turned to tapioca flour (see here for a great one to buy). Learning to use tapioca flour is an experience!!

The best starting point I found was in this book, Paleo Eats by Kelley Bejelly; (its a really great book)

paleo-eats-cover

I then went about filling it with nutrition, namely making sure it contained the amount of protein in it necessary to nourish and fill up my kids. Here is the result;

Grain Free, Nutrient Rich, Pizza Base
Serves 5
A delicious grain free crust which is great for kids and works well for leftovers in their lunchboxes
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 cup of water
  2. 2/3 cup of olive oil (I have also used coconut oil)
  3. 1tsp of dried herbs (I like an italian mix- you can use what you like or sun-dried tomato flakes)
  4. 2 tsp garlic or dried onion powder
  5. 2 tsp salt
  6. 3 cups of tapioca flour
  7. 1tbsp collagen hydrolysate (gelatin)
  8. 2 beaten eggs
  9. 1tsp nutritional yeast (optional)
  10. 3tbsp coconut flour
  11. 2 tbsp almond flour (optional)
  12. dash of kefir (water or milk) (optional, you can also add a dash of apple cider vinegar)
Instructions
  1. Add the water, oil, herbs and garlic powder to a saucepan and bring to the boil.
  2. Add the tapioca flour and it will instantly become a sticky mess (I mean dough)
  3. Ensure it is all mixed in and allow to cool for 10-15 mins
  4. Heat your oven to 200 centigrade.
  5. Add in remaining ingredients until it is a dough that can be kneaded. You may need to adjust the dry ingredients. Coconut flour expands so be careful if you add more. The gelatin helps to make it more doughy.
  6. I roll the dough out in between two pieces of baking paper. It is then easier to get really thin and then move to a baking sheet or pizza stone.
  7. Roll your dough out to a couple of mm. It is a nice thin and crispy pizza, any thicker and it is a bit too chewy.
  8. I have frozen the bases at this point
  9. Put pizza in the oven to 20-30 mins to pre cook (longer if you have cooked from frozen)
  10. Add toppings. I add passata, and whatever I fancy (the kids eat ham, pineapple and olives!) we like bacon, artichokes, olives and peppers!
  11. Add cheese if you like and put back in the oven for another 10-15 mins.
  12. Enjoy
Notes
  1. The gelatin, almond flour and eggs add a good nutrient content to the pizza base so it is not so starch heavy. The oil adds a good fat content. We always serve with a nice crisp and colourful salad and it is very filling.
Adapted from Paleo Eats, Kelley Bejelly
Loula Natural http://loulanatural.com/
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Ultimate Kefir Bath Soak and Body Scrub

Ultimate Kefir Bath Soak and Body Scrub Loula Natural

Ultimate Kefir Bath Soak and Body Scrub

I have loads of homemade cosmetic recipes in my book Culture Your Life. Here is why I love using Kefir on my skin, I wrote this for Thank Your Body. We have been using Kefir and Kombucha inside and ourside our bodies for a couple of years now and I can honestly say I will never go back. Shampoo, laundry detergent, after sun, face masks and many more. I have been using homemade scrubs like my coffee scrub and salt scrub but plain water kefir grains make a great body scrub on their own.

My kids have pink himalayan salt and epsom salt baths every night with various essential oils and sometimes water kefir and coconut oil goes in the bath. It occurred to me to mix all of this together and come up with the Ultimate Bath Soak or Body Scrub! 

Multi-purpose, simple and incredibly effective at nourishing, soothing and healing- this may be my best cosmetic invention yet! It is in the hardback copy of the book out soon!

Here is the basic recipe and underneath some essential oil combinations you may like to try.

Ultimate Kefir Bath Soak and Body Scrub
This blend of water kefir grains, epsom salts and pink himalayan salt is great for all ages.
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Ingredients
  1. 1 cup epsom salts
  2. 1/2 cup ground pink himalayan salt
  3. 1tbs water kefir grains
  4. 1tbs coconut oil (or here in Hong Kong)
Instructions
  1. Mix all the ingredients together. Try adding essential oils.
Notes
  1. Great blends of essential oils to try;
  2. Lavender and Chamomile
  3. Frankincense and Vanilla
  4. Mandarin, Rosemary and Black Pepper
  5. Clary Sage, Marjoram and Juniper Berry
  6. Peppermint and Lemon
  7. Ginger and Lemon
  8. Please check with your Aromatherapist when using oils in pregnancy and for children.
Loula Natural http://loulanatural.com/
Here are some other bath salt recipes;

Ultimate Kefir Bath Soak and Body Scrub Loula Natural Pin

Stock Pot; How to make Bone Broth in your Slow cooker

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I hate waste. In Hackney, (London) all our kitchen scraps went into a composting bin on the estate. I got so used to there being no food waste in the bin and I loved the idea that our waste was then used to tend the gardens in the area even though we didnt have a garden of our own. Now in Hong Kong on the 27th floor everything goes in the bin (there is some recycling like glass, metal and paper at least!). I have been making stock for a long time now- but that food waste was really irritating me! Now I use everything!

A stock can be made from anything. A bone broth will be fortified with all the nutrients. Nourishing Traditions By Sally Fallon (and here is her book for babies and children) outlines how to make all the different stocks you can make and has a recipe for each one. It is a key component in nourishing our children and is mentioned on most sites advocating the principles of Weston A Price. I like that for me it means that all parts of the food are used that alot of the water based nutrients are saved and used and that you can harness nutrients from things like skins, peels, stones and seeds that you would otherwise throw away. Thats before you think about the minerals and gelatin from the bones are not only nutritious but also in a form that is easily absorb-able.

Here is what I do.

EVERYTHING I trim, have as leftovers, peel, core, take seeds out of gets put in a ziplock bag (which I also re-use! but you could of course use a glass box!) which goes in the freezer. Then once a week I put it all in the slow-cooker add some apple cider vinegar (about a tbs) and put it on low for 24 hours. Strain it and store it in the fridge ready to use or stored in ice cube trays/bags in the freezer.

 What can be used;

All bones (chicken, ribs, porkchops, I also keep fish skins and bones separately, prawn heads and skins for my fish stock- should be cooked first)

Egg Shells (unwashed with membrane intact- they have gone straight in the freezer)

Leftover meat, veg, rice, beans and lentils if they do not get eaten through the week for lunches

All vegetable trimmings eg; (lettuce, carrot, celery, peppers and cabbage. Almost all of my veg is organic, if it isnt then I have washed it prior to trimming it in apple cider vinegar)

All skins (for example; avocado, potato, apple, orange, lemon, lime, melon etc)

All seeds (for example cherry stones, lychee stones, melon seeds, papaya etc)

I also even sometimes add my herbal tea straining!

I also retain water from boiling veg (but that happens rarely as we mostly steam veg!)

 

I love using my broth to cook my rice, lentils, stews, risottos, spaghetti, stir fry and sometimes will drink it as a broth (especially if feeling run down)

 

What do you use yours for?

(PS- the stock looks like the picture in the beginning but after the 24 hours it is brown sludgy and sloppy! I strain it and squeeze it satisfied that all the goodness has been extracted from the foods and can now be thrown in the bin!)

Other recipes:

 Bone Broth from Kula Mama

Easy and  nourishing bone broth in the slow cooker: Our Small hours

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