Tag Archives: pizza

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.

While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.

Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.

However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!

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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza CrustSpaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust
 
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Serves: 2-4 servings
Ingredients
  • 1 medium spaghetti squash
  • 2 tbsp coconut flour
  • 1 egg
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly cracked black pepper, to taste
  • Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
  4. Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
  5. Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
  6. Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
  7. Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about ¼ inch thick.
  8. Bake in the oven for 20-25 minutes until the edges start to brown.
  9. Remove from oven and top with tomato sauce and your favorite pizza toppings.
  10. Bake for additional 10 minutes.
  11. Cool for 5 minutes before slicing and enjoying!
Notes
**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.

Spaghetti Squash Pizza Crust

Pesto Portobello Pizza

portobello pizza

Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.

portobello pizza

portobello pizza

portobello pizzaThis recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!

portobello pizza

portobello pizza

portobello pizza
Pesto Portobello Pizza
 
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Serves: 4 individual pizzas
Ingredients
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
Pesto Portbello Pizza
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about ½ cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  3. Heat a dry pan on the stove top over medium high heat.
  4. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  5. Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  6. Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  7. Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Garnish with extra basil leaves before serving

Paleo Whole30 Pizza Portebello Pizza

How to Sprout Chickpeas + Sprouted Pizza Hummus

sprout chickpeas pizza hummusI know what you are thinking. Pizza hummus?? Yup, and it’s fabulous! I mean, pizza flavored anything is amazing and hummus is a crowd favorite, so what can go wrong? Absolutely nothing.

But first, let’s talk about why you should sprout chickpeas, as well as most other legumes. I have a whole post on why soaking and sprouting grains and legumes provides more nutrients and are better digested in our guts. In summary, grains and legumes contain anti-nutrients, lectins and phytates, that can cause digestive distress and we aren’t able to properly absorb the nutrients that they contain. In order to reduce these anti-nutrients, we can soak and sprout grains and legumes to activate the enzymes that reduce lectins and phytates, making the nutrients much more bio-available.

Soaking and sprouting may sound complicated, but this process is actually quite easy. It takes 2-3 days for the entire process, but so worth it in the end.

sprout chickpeas pizza hummus 

sprout chickpeas pizza hummus

sprout chickpeas pizza hummus

Chickpeas, or garbanzo beans, are one of my favorite beans. They are packed with protein and fiber, as well as important minerals like calcium, potassium, zinc, folate, manganese, magnesium. Why would you want to waste away these amazing nutrients by not soaking and sprouting your chickpeas? Find the step-by-step instructions on how to sprout your chickpeas at the bottom of this post!

sprout chickpeas pizza hummus

Of course, one of the main reasons why I love chickpeas is because HUMMUS! I’ve made delicious paleo hummus using cashews as the base, but I was extremely excited to make hummus using sprouted chickpeas after I introduced grains and legumes back into my diet. And this version is quite fantastic, if I do say so myself.

It’s crazy how I come up with recipe ideas. I was searching for a gluten-free pizza crust recipes last week so I was looking at all the pretty photos of delicious looking pizza pies online, and then I got the craving REAL bad. That’s when I decided I want a pizza flavored hummus. I thought it might be a bit weird but then I was like, who doesn’t love pizza?

sprout chickpeas pizza hummus

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It’s crazy how much this hummus tastes exactly like pizza. I couldn’t stop eating it! I plan to smear it on my gluten-free toast all week and imagine that I’m eating the real deal. The recipe is actually surprisingly simple and easy, and if you are avoiding gluten and dairy but still craving pizza like me, you NEED to make this!

sprout chickpeas pizza hummus

How to Sprout Chickpeas
 
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Ingredients
  • 1 cup dried chickpeas
  • Water
Instructions
  1. Rinse the chickpeas and place them a jar or a container.
  2. Pour in water until it covers 2-3 inches above the chickpeas.
  3. Soak for 24 hours. The chickpeas will swell and double in size.
  4. Drain and rinse the chickpeas.
  5. Place the moist chickpeas in a colander or a wide strainer, and store on top of a kitchen towel or a large bowl so the water can drip out. Keep out of direct sunlight.
  6. Rinse and drain every 8-12 hours for 1-2 days until the chickpeas sprout and the tails are about ¼ inch long.
  7. Once they are sprouted, rinse for the last time and let them air dry.
  8. Store in a the fridge for up to 1 week.
  9. You can eat sprouted chickpeas raw or cooked. Raw ones have a more "grassy taste" that some people find unpleasant. If you decide to cook them, they require a much shorter cook time than unsprouted chickpeas. To cook, place sprouted chickpeas in a saucepan and cover with water. Bring to boil, then turn down the heat to simmer. Let simmer for 10-15 minutes, then drain.

How to Sprout Chickpeas
Sprouted Pizza Hummus
 
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Ingredients
  • 1 cup sprouted chickpeas, raw or cooked (see instructions above)
  • 2 tbsp tomato paste
  • 2 cloves garlic
  • 2 tbsp sesame oil or extra virgin olive oil
  • 1 tbsp flax meal
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh basil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • 2 tsp nutritional yeast
  • ½ tsp sea salt
  • 2 tbsp water + more, if necessary
Instructions
  1. Place everything into a food processor.
  2. Blend until smooth and creamy.
  3. If the mixture is too thick, add 1 tsp of water at a time, and puree until it reaches the right consistency.

Gluten Free Vegan Sprouted Chickpea Pizza Hummus