Gluten-free pizza

In my quest to eat more healthy, I found this pizza recipe on comfybelly.com.  The crust is made from almond flour and Parmesan cheese. I didn't have a 11 x 7 inch tart pan that is called for in the recipe, instead I used a regular size pan and just made sure when I spread the dough out it was only 11 x 7 inches.   Make sure you cook the crust so it's golden color. If you under bake the crust, your pizza will be soggy. I added mushrooms, onions and ground turkey. This recipe will never replace a real tasting pizza made with flour and yeast, but it's a great substitute. (I used a picture from the comfybelly site until I can get my own picture posted).

Pizza Tart

Tart Crust Ingredients (used to fill an 11 inches x 7 inches tart pan)

• 1 cup of almond flour
• 1 cup of grated Parmesan cheese
• 3 tablespoons of water
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried oregano

Tart Filling Ingredients

• 3/4 cup of thick pizza sauce (tomato sauce seasoned with herbs and olive oil)
• 3/4 cup of your favorite pizza cheese for the top (grated)
• about 1/4 teaspoon of dried basil, oregano, and garlic powder sprinkled on top
• I used some ground turkey, onions and mushrooms on the top

Method

1. Preheat your oven to 375 degrees F.
2. Add the almond flour, cheese, basil, oregano and water to a food processor or blender, and process for several seconds, or until it starts to crumble or clump together a bit. It should be soft and sticky. If not, add a bit more water.
3. Cut out parchment paper to place on bottom of pan. 
4. Scoop or pour the crumble crust mixture into your tart pan.
5. Spread the mixture out evenly, and then use your fingers to press the tart into the shape of the pan.
6. Bake the tart for about 12 minutes, or until it is just starting to turn yellow on top and on the edges.
7. Take the tart out of the oven and spread the pizza sauce evenly across the crust. Then add the grated cheese, and finally sprinkle the oregano, basil and garlic powder on top.
8. Raise the oven temperature to 400 degrees F.
9. Place the tart back in the oven, and bake for about 12 minutes, or until the cheese is just starting to brown.
10. Cool, slice, and store any leftovers in the refrigerator for another day. Reheat slices at 350 degrees F for about 7 minutes.

Chocolate chip banana cake

This recipe comes from the cookbook " The gluten-free almond flour cookbook".  This cake is so good, that even my non gluten- free friends loved  it. Perfect recipe to use over-ripe bananas.  If you want a simple banana cake, eliminate the chocolate.

Ingredients:

3 cups blanched almond flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grapeseed oil

1/4 cup agave nectar

3 large eggs

1 tbl vanilla extract

1 cup  coarsely chopped dark chocolate

1 cup (2-3) mashed very ripe bananas

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with grapeseed oil and dust with almond floor.

In large bowl, combine the almond four, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cook in the pan for 1 hour, then serve.