Gluten Free Almond & Flax Meal Crust Pizza

Yes, I know, I seem to be obsessed with pizza, right?  The truth of the matter is simply that I love bread and since I am not really eating it anymore (for now), I find myself wanting pizza.  I think it is a great way to feel like you are cheating when you are not.

For those of you following Jorge Cruise's Belly Fat Cure Fast Track, this is perfect and so Belly Good!

I have posted recipes before for another flax crust pizza and also recently a cauliflower crust pizza.  This recipe is sort of a compilation of what I think worked in each of the recipes.  I substituted about 1/4 of the almond meal with flax meal.  I like the texture and crunch that flax meal lends to the crust.  The almond meal keeps it light!  I know the last time I made this pizza I had thought abut using all almond meal but I find that it doesn't tend to get as crunchy or hold up as well and it is rich.  I must say the crust was really good this time.  Nice crunch and not dry.  You won't choke on this like I have heard some have on other recipes, lol.

Here is the recipe:

Heat oven to 375 degrees F

INGREDIENTS:
Crust:

• 1 1/4 Cups Almond Meal
• 1/2 cup Flax Meal
• 2 Large eggs
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 2 Tbs Coconut Oil
• 1/4  cup Parmesan cheese

Topping it off:

• 1/4 cup Low Sugar Tomato sauce (your favorite brand)
• Granulated Garlic
• Grated Parmesan
• Shredded Cheese (your choice of favorites, mix it up)
• Sliced vegetables: Bell Peppers, Onion, Mushrooms, Jalapenos, Olives, Meats, etc

DIRECTIONS:

• Mix all of the ingredients together in a bowl
• Press this dough into a lightly oiled cookie sheet
• Bake at 375 degrees for 10 - 15 minutes until slightly golden
• Add your low sugar sauce as needed
• Sprinkle a bit of Granulated Garlic on top of sauce
• Sprinkle a bit of Grated Parmesan
• Add Toppings - Bell Peppers, Mushrooms, Onions, Jalapenos, Onion, Meats (if desired)
• Add Shredded Cheese of your choice
• Bake again at 375 degrees until cheese is golden and bubbly! About another 13 minutes

Mmm Good! Makes 4 servings -

Asparagus & Cheddar Cheese Quiche with Almond & Flax Meal Crust

Asparagus & Cheese Quiche with a Flax & Almond meal crust!  Fabulicious!

Yes, folks, I am obsessing again. I am still enjoying making over some of my favorite recipes into gluten free, grain free delicious meals.

On Saturday I made an Almond meal crust for a broccoli & cheddar quiche. It was very good but the crust had the texture of a graham cracker crust and flaked apart much too easily. I originally added just butter and olive oil to the crust so it was no surprise that this happened.

On Sunday I decided to re-work the crust.  I used 1/2 ground flax meal & 1/2 almond meal.  I also added 1 egg.  The result was a more traditional crust that holds together.  So good!  Recipe below.

Broccoli Cheddar Quiche with an Almond Meal crust - Flaky & Good!

RECIPE- Asparagus & Cheese Quiche with a Flax & Almond meal crust

INGREDIENTS:
Crust:

• 3/4 cup Almond Meal
• 3/4 cup Flax Meal
• 2 Tbs softened Butter (Olive oil can also be used)
• 1 Large Egg
• pinch of salt

Filling:

• 3 Large Eggs
• 1 bunch of Asparagus, washed & cut into 1 inch pieces
• 1 medium onion diced
• 2 cloves fresh garlic minced or pressed
• Olive oil to saute the vegetables in
• 1/4 cup half & half (or cream)
• 1/4 cup ricotta cheese (low fat can be used if desired)
• 1/4 cup shredded cheddar + extra to sprinkle on top
• 1/4 cup shredded fontina (or any white cheese you have on hand)
• pinch of ground nutmeg
• pinch of salt
• pinch of pepper

DIRECTIONS:

• Preheat oven to 350 degrees F.
• In medium bowl, beat 1 egg with softened butter & salt. Mix almond meal & flax meal into the mixture.
• Knead until well combined and forms a ball.
• Press the mixture into a 9" pie pan.  Start by pressing the dough into the bottom and working it up to the sides of the pan.  It will take some time and work, but you will end up with a nice even crust.  You can make a decorative edge on crust if desired.
• Pre-bake crust in 350 degree oven for about 15 minutes to firm it up.
• While crust is baking, saute asparagus & diced onion in a small amount of olive oil until softened.  Set aside to cool a bit
• In a medium bowl beat 3 eggs & cream together.
• Add remaining cheeses & ingredients to egg mixture, seasoning to taste with salt an pepper
• Add the sauteed asparagus & onions.
• Pour this mixture evenly into the pre-baked pie crust
• Sprinkle the reserved shredded cheddar on top
• Bake for 30 - 35 minutes (or until firmed up and done)
• Cool for at least 25 minutes before serving.

Yields 6 Servings!

Note:  Based on eating a low carb low sugar meal this quiche is considered a healthy choice.  If you are trying to cut calories or fat then you can substitute lower fat cheese, milk & use an egg substitute to help this fit into your plan.  I love the idea of not using a flour crust which is usually my favorite part of any quiche.

If you wanted to make the broccoli version, just substitute 1 large crown of broccoli chopped in small pieces for the asparagus.  You can add any vegetables you like but be sure to saute them first before adding to the filling.

Sometimes A Girl Just Has to Have Chocolate!

Sometimes A Girl Just Has to Have Chocolate, so yes, here I am again with another Jorge Cruise - Skinny Muffin recipe.  I love chocolate and sometimes I just need it, lol.  My son decided to bake chocolate chip cookies tonight.  Oh goodness, now what?  Well, I made my own chocolate chip muffin.  It is perfectly safe and acceptable for Jorge's Belly Fat program. 

SATURDAY NIGHT - GIRL JUST WANTS TO HAVE FUN MUFFIN

 This Skinny Muffin recipe incorporates Almond meal instead of Flax meal for a nice fluffy texture.  By using egg whites intead of a whole egg it offsets some of the fat and calories that the Almond meal adds.  Ghiradelli 86% Cacao & unsweetened coca powder bring home that good chocolate flavor!

Double Chocolate Skinny Muffin:

INGREDIENTS:

• 3 Tbs. Egg Whites
• 1 tsp. Coconut or Olive Oil
• 1 tsp. Baking Powder
• 1 tsp Cinnamon (ground)
• 1 tsp Cocoa Powder (unsweetened)
• 1 packet of Stevia sweetener (Xylitol can be substituted but will ad 4 more carbs per packet)
• 1 splash of Pure Vanilla Extract
• 1/4 cup of Almond meal (Flax meal can also be used)
• 1/2 of 1 square of Ghiradelli 86% Cacao crumbled into chips.

DIRECTIONS:

• Add egg whites to mug
• Stir in baking powder with a fork making sure it is fully incorporated
• Add the coconut oil (it will break up and dissolve a bit)
• Add cinnamon & cocoa powder
• Add Stevia & a splash of the Vanilla extract
• Stir in 1/4 cup of Almond Meal
• Stir in the crumbles chocolate pieces
• Microwave for 50 - 55 seconds 

Some pointers about making the muffin:

• Be sure your baking powder is really fresh
• Add the egg whites first, then the baking powder and really mix it good to break up the baking powder and mix it well into the egg.
• Add the rest of the ingredients
• Add a dash of Vanilla extract to give it a more homemade taste.
• You can use either coconut oil or olive oil
• Fold in the chocolate pieces last

Yummy Good with a cup of coffee!

CARB & SUGAR INFO: 13.8g Carbs, 2g Sugar
Almond Meal - 6 carbs, 1 sugar per 1/4 cup serving
Xylitol - 4 carbs, 0 sugars
Ghiradelli 86% cacao - 4 carbs, 1.5 sugars
Cocoa Powder - 1 carb, 0 sugars
Cinnamon - 1.8 carbs, 0 sugars
Egg Whites - 0 carbs, 0 sugars
Baking Powder - 1 carb, 0 sugars
Vanilla Extract - 1 carb, 0.5 sugar