Tag: pizza

Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe

 

This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart.  Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza

Ingredients

  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish

Instructions

  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
http://freshandfit.org/grilled-peach-chick-pizza/

Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Grilled Vegetable Flatbread

Did you know you can make healthy delicious flours using your favorite nuts, seeds and grains? Today I am going to show you how. It is super simple and creates a crust that is chewy and crunchy with a nutty rustic flavor.  You can make amazing pizza on the grill this summer that is nutritious and beautiful. This grilled vegetable flatbread recipe uses blue cheese, but you can substitute any cheese your family prefers.

Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Ingredients

  • 1.5 c old fashioned oats
  • 1/2 c dry quinoa
  • 1/2 c flaxseeds
  • 1 egg
  • 1 c water
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes (optional)
  • 5-10 fresh rosemary leaves
  • 1 c blue cheese crumbles
  • 1 c cherry or grape tomatoes, halved
  • 1/2 a medium red onion, thinly sliced
  • 1/2 a bell pepper, sliced into thin rings
  • 2 tbsp olive oil

Instructions

  1. Heat grill to 400. Like a 9x13 baking sheet with parchment paper.
  2. Combine oats, flaxseeds, quinoa in a food processor. Blend until fine.
  3. In a large bowl, combine flour mixture, basil, oregano, garlic.
  4. Stir in egg and water. Form into a ball.
  5. Press ball out onto baking sheet using hands.
  6. Set on grill for 5 minutes.
  7. In the meantime, toss veggies in 2 tbsp olive oil.
  8. Using an oven mitt, remove crust from grill. Arrange blue cheese and veggies on top. Return to grill for 20 minutes.
  9. Garnish with chili flakes and Rosemary.
http://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/

Buffalo Chicken Naan Pizza’s

buffalo chicken naan pizzas

A crowd pleasing recipe just in time for game day! Or if you’re like me, something to eat while you watch commercials and Katy Perry perform. These personal sized pizzas are instant portion control, but lets face it, we want to be free to indulge on a day as fun as the Super Bowl. Which is why these pizzas are full of spicy buttery buffalo sauce and tangy blue cheese. Be sure to still buy the best quality butter,chicken and cheese – Then indulging doesn’t feel so naughty!

4 naan breads
2 tbsp olive oil
2 chicken breasts (organic)
2 celery stalks, thinly sliced
2 green onions, thinly sliced
1/2 c blue cheese (raw or organic)

Buffalo Sauce

1/2 stick of butter (organic, grass fed)
1/3 cup hot sauce or tabasco

Thinly slice chicken breast and sauté in a medium sauce pan with two tablespoons of olive oil until golden brown and cooked through.

Melt butter over low heat in a small saucepan. Stir in hot sauce until combined. You can add more butter for a less spicy sauce, or more hot sauce if you like a lot of heat.

Turn on Broiler. Place naan on a baking sheet and lightly coat with 1/2 of the buffalo sauce.

Top each naan with chicken and blue cheese. broil for 5-7 minutes until naan is toasted and cheese is bubbly. Top with celery, onions, and remainder of buffalo sauce.

Holiday Paleo Cranberry Pecan Glazed Pizza

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*Gluten Free *Grain Free *Soy Free *Paleo *Low Glycemic

This is a wonderful dessert to share at holiday parties and convert any Paleo naysayers into Paleo lovers. The ingredients are simple and feature whole natural foods. Nothing artificial.  It is surprisingly low in sugar for as sweet as it is. I use only 1/3 cup of coconut palm sugar in the crust (naturally low glycemic) and 1/3 cup of honey in the glaze. You could get by using even less coconut palm sugar and honey, so adjust it to your taste.
You can use the same recipe to make muffins – just omit the topping. This would also be delicious to serve Christmas morning and make your house smell festive. You could also top this crust with mini dark chocolate chips to please the chocolate lovers in your life! Fa la la la flavor!

For the crust:

2 C Almond Meal
2 Tbsp Tapioca Starch
2 Eggs
2/3 C Unsweetened Almond Milk
1/3 C Coconut Palm Sugar
1/3 C Dried Cranberries, unsweetened if you can find them.
1/2 C Chopped Pecans
1/2 tsp Nutmeg
1 tsp Cinnamon

.Preheat oven to 400
.Grease pizza pan
.Mix all ingredients and pour evenly into pan
. Bake 20 minutes, edges should be golden brown

For Glaze Topping

1 C Pecans, toasted and chopped
6 Tbsp Kerry Gold Butter, or any grass-fed butter
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C Dried Cranberries
1/3 C Honey

.Melt butter
. Add honey, cranberries, pecans, cinnamon and nutmeg, stir well.
.Pour evenly on top of crust
.Slice into triangles.

Enjoy!