This Margherita Pizza with Cassava Flour Crust is the perfect recipe if you’re looking for a gluten free pizza that actually tastes like pizza!
Cassava flour is the most similar to wheat flour when compared to other gluten free flours.
It’s derived from cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan and paleo.
Cassava flour is a good choice for those with gluten intolerance symptoms, sensitive digestive systems or disorders, such as irritable bowel syndrome or disease.
It is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking.
Otto’s Naturals is one of the leading suppliers of cassava flour and they’ve created this perfect recipe for cassava flour pizza crust (you can find the original recipe here).
My BF (who loves his gluten-filled pizza–maybe even more than he loves me!) thinks this gluten free pizza crust is brilliant and the best we’ve created to date. He claims that the texture and taste truly resembles regular pizza crust–and he’s more than happy to make it (and eat it) over and over again. This is super exciting because now I can kick up my feet with a glass of wine while my man makes me pizza!
OK, it’s time for you to give this awesome pizza crust a try!
Make this recipe dairy free & paleo… If you’re following a dairy free or paleo diet, omit the mozzarella. Add some garlic and/or oregano to the tomatoes to make it marinara style instead.
Want more healthy pizza recipes? You’ve got to try these …
This margherita pizza with cassava flour crust is the perfect recipe if you’re looking for a gluten free pizza that actually tastes like pizza! Make this recipe dairy free & paleo by omitting the mozzarella and adding some garlic and/or oregano to the tomatoes to make it marinara style instead.
1cupcassava flour, I recommend Otto's cassava flour*
1tbspcoconut flour
5tbsparrowroot flour
1tspsalt
1tspgarlic powder, optional
1egg
¼cupavocado oil
Toppings for classic margherita
Plum tomatoes, drained and crushed
Buffalo mozzarella (sliced), omit for dairy free & paleo version*
Fresh basil
Extra virgin olive oil
Sea salt, to taste (mix into tomatoes)
Instructions
Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top.
Mix dry ingredients in large mixing bowl to combine.
Lightly whisk eggs and olive oil together in a small bowl.
Add egg mixture and activated yeast to the dry ingredients.
Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80 F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.
Once dough has risen, preheat oven to 550 F. Preheat pizza stone, baking sheet or metal pan.
Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.
Place toppings (tomatoes then cheese then some basil) on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.
Add remaining basil leaves on pizza and drizzle with olive oil.
Notes
*Find Otto's cassava flour here.*Make this recipe dairy free & paleo by omitting the mozzarella and adding some garlic and/or oregano to the tomatoes to make it marinara style instead.
Tostones are slices of unripe plantains, fried, flattened, then fried again. They make for an awesome paleo, AIP & plant-based side to so many dishes. They’re super easy to make and only require simple 3 ingredients!
DID YOU KNOW? Consuming plantains is a great way to relieve constipation and provide relief from hemorrhoids and digestive conditions like diverticulitis since they are high in fiber.
One cup of plantains contains 25-30 grams of fiber! The fiber and starch found in plantains are complex carbs.
Fiber and complex carbs are less processed and more slowly digested than the simple carbs found in processed foods. They keep you fuller and more satisfied for longer after a meal, which can be helpful for weight loss and management.
Cooked plantains are also a rich source of vitamins A, C, and B-6, and the minerals magnesium and potassium.
Although they may look like bananas, plantains are starchier, contain less sugar and are much more versatile as a cooking ingredient. Also, unlike bananas, plantains are typically cooked before eating.
How to prep plantains for cooking:
1. Use a paring knife, chop off ends of the plantain.
2. Score the sides of the plantain (lengthwise) all the way down.
3. Dig your thumb between the peel and plantain to remove each section of the peel.
4. Remove any remaining skin/peel using the knife.
5. From there you can dice, slice or use the plantain whole (depending on what the recipe calls for).
One of my favourite ways to enjoy plantains is in the form of tostones! Tostones are slices of unripe plantains, fried, flattened, then fried again.
They’re super easy and quick to make and only require 3 ingredients! Check out the recipe below.
Tostones are slices of unripe plantains, fried, flattened, then fried again. They make for an awesome paleo, AIP & plant-based side to so many dishes. They're super easy to make and only require simple 3 ingredients!
Egg Roll in a Bowl in the perfect weekday or weekend dinner. It’s easy to prepare, full of delicious Asian flavour and healthy, of course! Give this paleo, low-carb, keto & soy free dish a try!
DID YOU KNOW? Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt, making it a popular substitute for soy sauce.
Coconut aminos is milder and sweeter in flavour, but similar in color and consistency to light soy sauce–and even though it’s made from coconut sap, it doesn’t taste like coconut.
It’s free of soy, wheat and gluten, therefore a healthier alternative to soy sauce for those with certain food allergies or sensitivities. It also contains 65% less sodium than regular soy sauce.
So, if you’re adjusting your diet to reduce salt, avoid gluten or eliminate soy, coconut aminos is a great alternative.
You can find coconut aminos in health-food stores, the health aisles of most grocery stores & online. Be sure to store your coconut aminos in the fridge after opening.
Egg Roll in a Bowl is the perfect weekday or weekend dinner. It’s easy to prepare, full of delicious Asian flavour and packed with healthy, wholesome ingredients.This delicious dish is paleo, low-carb, gluten & soy free. You'll be sure to put this recipe on repeat!
In a large skillet or pot, heat avocado oil over medium heat.
Add onions, carrots and cabbage. Season with salt and cook until tender, stirring often for about 15 minutes.
Add ginger, garlic, coconut aminos and vinegar. Continue stirring and cook for another 5 minutes.
Add ground chicken and season with salt and black pepper. Break up the meat into small pieces with a wooden spoon. Continue stirring until the meat has cooked through - about 10 minutes. (Note: Chicken can also be cooked in a separate pan then added to the pot. I prefer this method since you can brown the ground chicken and get more flavour).
Mix all sauce ingredients in a small bowl using a fork. If sauce is too thick add a tablespoon of water in at a time to thin it out.
Once meat is cooked, turn off heat and mix in 3/4 of the sauce. Coat cabbage mixture in sauce.
Plate and drizzle remaining sauce over top. Garnish with sliced green onion.
Scrambled Eggs with Kale Pesto is an energizing breakfast recipe you’ve got to try! Made with a few simple & wholesome ingredients like eggs, kale & shallots. You’ll fall in love with this easy paleo, low-carb & keto egg recipe!
You’ve probably heard that eating cholesterol and saturated fat raises cholesterol levels in the blood, BUT did you know that more recent (and better) research doesn’t support this hypothesis.
“Well-designed cholesterol feeding studies (where they feed volunteers 2-4 eggs a day and measure their cholesterol) show that dietary cholesterol has very little impact on blood cholesterol levels in about 75% of the population. The remaining 25% of the population are referred to as “hyper-responders”. In this group, dietary cholesterol does modestly increase both LDL (“bad cholesterol” and HDL (“good cholesterol”), but it does not affect the ratio of LDL to HDL or increase the risk of heart disease.
In other words, eating cholesterol isn’t going to give you a heart attack. You can ditch the egg-white omelettes and start eating yolks again. That’s a good thing, since all of the13 essential nutrients eggs contain are found in the yolk. Egg yolks are an especially good source of choline, a B-vitamin that plays important roles in everything from neurotransmitter production to detoxification to maintenance of healthy cells.”
Get more choline & nutrient-rich egg yolks into your diet with this delicious Scrambled Eggs with Kale Pesto breakfast.
Scrambled Eggs with Kale Pesto is an energizing breakfast recipe you've got to try! Made with a few simple & wholesome ingredients like eggs, kale & shallots. You'll fall in love with this easy paleo, low-carb & keto egg recipe!
These gluten & grain free Rum Balls are the perfect way to get the party started during the holidays! Chocolate and rum come together in this recipe to make a rich and soul warming treat! Enjoy this healthy spin on rums balls any time of the year–not just the holidays.
My love for rum balls dates back to my little Jen days. My Nonna (a.k.a. Ma) use to make them for the family around Christmas time. Not sure who inspired her to make rum balls since they’re not a traditional Italian recipe, BUT I’m glad she did because they were delish!
Since my craving for rum balls is still strong, I decided to put a healthy spin on this popular treat which can be enjoyed any time of the year–not just the holidays.
Most traditional rum ball recipes are packed with low-quality and inflammatory ingredients like vanilla waffers, confectioners’ sugar and corn syrup.
Instead of using vanilla waffers, I use a combo of almond flour and shredded coconut, which creates a great gluten free base. I also kicked nasty corn syrup and confectioners’ sugar out and replaced them with a natural and pure sweetener, maple syrup.
The combination of coconut, rum and chocolate makes this a delicious treat you’ll crave all year round. Give this easy, no-bake recipe a try!
For a alcohol free and kid friendly version, omit rum and increase maple syrup to 1/2 cup.
These gluten & grain free Rum Balls are the perfect way to get the party started during the holidays! Chocolate and rum come together in this recipe to make a rich and soul warming treat! Enjoy this healthy spin on rums balls any time of the year--not just the holidays.
Shrimp Pad Thai is absolutely delicious and will soon be one of your favourite weekly dishes! This recipe combines shrimp with spaghetti squash noodles, vegetables for texture and flavor, and is coated with the most delicious creamy lime almond butter sauce! It’s gluten & grain free, paleo and low-carb.
Quick fact about me … I had a BIG crush on Pad Thai during my university days–and since I lived in Toronto at that time, I always gravitated towards Thai restaurants when I ate out. To this date, there’s just something about the combo of spices and flavours in Thai cuisine that I find magical!
Unfortunately, when I changed my diet to better serve my body, Pad Thai was one of the dishes I had to give up (teardrop).
Luckily, I eventually realized that I didn’t really need to give up my favourite dishes in order to feel good, I just needed to get creative and modify them. Ergo, I created this flavourful paleo version of Pad Thai that I could easily make whenever a craving hits–and let me tell you, I’ve made this recipe way more times than I can count!
Typical take-out Pad Thai can be loaded with lots of unwanted ingredients – crappy oils, sugar, MSG, and lots of sodium. However, this healthy Shrimp Pad Thai is made with shrimp, eggs, veggies, and uses spaghetti squash noodles instead of rice noodles to keep it lower carb & paleo.
Check out this delicious Shrimp Pad Thai with simple and clean ingredients. It’s one of my favourite recipes to date!
Want more healthy Asian recipes? You’re going to love these …
Shrimp Pad Thai is absolutely delicious and will soon be one of your favourite weekly dishes! This recipe combines shrimp with spaghetti squash noodles, vegetables for texture and flavor, and is coated with the most delicious creamy lime almond butter sauce! It's gluten & grain free, paleo and low-carb.
2tbsp.pine nuts or crushed almonds, lightly toasted
Instructions
Cut spaghetti squash lengthwise and remove seeds. Bake at 400 for 30-40 min. Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash. Set aside. (I suggest preparing the other ingredients as the squash cooks).
Finely chop carrots and green onion by hand or in a food processor. Set aside.
Using a large pan over medium heat, sauté garlic and ginger in 1 tbsp. avocado oil until fragrant. Add carrots, onion and enoki mushrooms and continue to cook until carrots are tender. Season with salt.
Create a space in the middle of the pan, add eggs and scramble with fork. Mix in with vegetables and let cook for 1-2 minutes.
In a small bowl, combine all sauce ingredients until smooth and creamy.
Turn heat to low, add cooked spaghetti squash and sauce into pan and mix all ingredients together until sauce coats everything.
Add in cooked shrimp (see instructions below) and gently combine all ingredients until warm.
Plate the Pad Thai and garnish with nuts and cilantro.
Shrimp: (can be cooked at the same time as Pad Thai)
In a separate pan, cook shrimp in 1 tbsp avocado oil over medium heat. Season with salt and black pepper. Turn shrimp halfway through cooking.
Once shrimp are cooked, set aside until ready to add to the other pan.
Notes
*You can easily replace shrimp with chicken if you'd like. Just cut 1lb of chicken breasts or thighs (boneless, skinless) into bite-sized pieces and cook as you would the shrimp.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
