Category: Bread and Pizza Crust

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.

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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.
https://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/

Sun-Dried Tomato and Asparagus Focaccia

Sun-dried tomato and asparagus focaccia bread

One of my favorite foods is a great rustic pizza. I recently shared a recipe on the app I contribute to for “Lemon, Herb and Asiago Focaccia Bread.” I have also shared my Primal Pizza Crust Recipe here on Fresh and Fit, for those who are gluten-free. There are so many delicious varieties of pizza, flatbread, and focaccia. They are easier to make than you may think. This recipe uses no egg or yeast and can be made in about 45 minutes. You can also make it in any oven safe pan. No need for a fancy pizza pan.

Now, I know what your thinking “all purpose flour?!” Yes it is an ingredient I don’t commonly use. But I have been doing a lot of thinking about balance. That is what I try to give you here at Fresh and Fit. Some of my recipes are vegan and plant based, others are more Paleo friendly. The important thing I want to stress here is the idea of balance for everyone. A diet that embodies whole foods and quality ingredients. With any balanced diet there will be the occasional ingredient that is less that perfect, but oh so good. I would prefer to not use the idea of “Good” and “Bad” when talking about ingredients. Instead, ask yourself if you are achieving balance, a mix of whole foods with a touch of indulgence.

Now let’s talk focaccia. This is a thinner focaccia than you might see in stores and restaurants. Sort of a cross between focaccia and flatbread. It is great for parties or paired with a big salad. The combination of sweet and tangy sun-dried tomatoes with fresh and dried herbs plus lightly toasted parmesan cheese is sure to please whomever you share it with. And they will probably think you slaved forever in the kitchen making this fresh sun-dried tomato and asparagus focaccia bread. But you and I know better ;).

1 c all purpose flour
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp dried rosemary
1 tsp dried oregano
3 large leaves fresh basil, sliced thinly
1/2 c water
1 tsp minced garlic
4-6 asparagus stems, chopped into 2 inch pieces
1/2 c shredded Parmesan cheese
1/3 c diced sundries tomatoes with oil

Preheat oven to 350. Spray a round oven safe medium pie pan or skillet with cooking spray. Set aside.

In a separate pan pan flat top grill. Lightly sauté asparagus in 1 tbsp olive oil over medium heat.

Combine dry ingredients in a medium bowl.

Add water gradually and stir to incorporate. Mixture will still be slightly dry.

Stir in sundries tomatoes with oil.

Add garlic, basil and cheese. Form mixture into a ball.
Sun-dried tomato and asparagus focaccia bread

Press ball into well greased pan leaving edges slightly higher.

Bake 30 minutes. Allow to cool slightly. Carefully remove with a flat spatula.

Sun-dried tomato and asparagus focaccia bread

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.

Gluten Free Pizza Crust

IMG_8850

This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives