Pizza Crust (SCD & Paleo)

I miss pizza above all other things on the SCD. I have dabbled and attempted to make pizza substitutes using ground chicken, nut flours, or riced broccoli (I cannot have cauliflower). This pizza crust recipe is hands-down the best I’ve yet to come across. I can honestly say that I would eat this over regular pizza any day, regardless of food restrictions, simply for the healthier option. It’s delicious and easy. I hope you enjoy it as much as I have!

Notes:

  1. If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
  2. This is really filling, and though cutting the pizza into halves appears like personal pizza servings, you may find that this is better suited for 4 servings.
  3. When I made the recipe for the first time, I simply baked my crust without toppings and added later because I wasn’t sure how this would turn out. I actually prefer this for crispier results.
  4. Feel free to edit the spices as desired. I love the smell of baked rosemary.
  5. You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.

Nutrition Facts:

Pizza Crust (SCD & Paleo)

  • Servings: 2 to 4
  • Difficulty: Easy
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Ingredients

  • 2 cup Friendship Dairies farmer’s cheese (16oz package)
  • 4 tbsp dripped/strained yogurt (whole milk)
  • 2 large eggs, whisked/beaten
  • 1.5 cup cashew flour (~144g)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried rosemary
  • 1 tbsp coconut flour

Directions

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. If cold, combine the yogurt and cheese in a microwave-safe bowl. Cook for 1 minute and mix well.
  3. Whisk eggs until well beaten.
  4. Add cheese and yogurt mixture to the eggs and whisk until well blended.
  5. Using a spatula, mix the flours and seasoning in until well blended.
  6. Place “dough” onto the parchment-lined sheet. Use hands to shape your pizza crust and flatten evenly to about a 1/2 inch thickness. If thinner/thicker, the time may need to be adjusted.
  7. Bake for 8 minutes in the oven. Remove and punch holes into the dough using a fork. Bake for an additional 20 minutes.
  8. Remove and add your pre-cooked sauce and toppings. If you are using cheese and want to melt/brown it a bit, you may broil the pizza on low for about 5-10 minutes or until desired results.
  9. If you do not wish to add toppings, you can keep the crust(s) plain, cool them down, and pop them into the fridge for later use.


Credit: MyUCandMe.com

Coconut Pineapple Cupcakes

Updated on 11/13/18. The cake recipe has changed on the original site. I’ve updated the recipe below and credited the original site for the inspiration. I’ve also made this printable as one recipe instead of 3 individual recipes.

My birthday just passed and I wanted to try making something for myself and my boyfriend to enjoy (we have the same birth day). I used a combination of recipes to create these cupcakes. They came out great!

For the cake inspiration, I used an edited verision of the recipe found here: Primal Palate Grain-Free Coconut Cake.

For the icing, I used the recipe found here: Against All Grain Sugar Cookies. I tripled the recipe and made mu own coconut butter by processing unsweetened,B flake-coconut in a food processor until smooth and almost liquid. I estimate needing 2-3 cups of coconut to yield the amount necessary for the recipe. For coloring, I heated 1 cup of coconut milk on low and simmered 3tbsp of elderberries for about 15 minutes. You only need 3/4 cup of coconut milk for the recipe, but simmering will reduce it a bit.

Coconut Pineapple Cupcakes

  • Servings: 12
  • Difficulty: Easy
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Ingredients

    Cupcakes:
  • 1/2 cup Palm Oil Shortening (sub: coconut oil or butter)
  • 2/3 cup honey
  • 4 whole egg whites
  • 1/2 cup nut milk
  • 1 cup nut flour (not coconut)
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Frosting:

  • 1 cup + 2 tbsp coconut butter (also called coconut cream concentrate)
  • 3/4 cup raw cacao butter, chopped
  • 3/4 cup honey
  • 3/4 cup cold coconut milk (or 1 cup if coloring like I did)
  • Filling:

  • 24oz frozen pineapple
  • B= a fresh pear
  • B= to 1 cup honey

Directions

    Cupcakes:
  1. Preheat 350F.
  2. Grease two 6in. cake pans with shortening/oil, & place a parchment circle in the bottom of each pan. Place on a rimmed baking sheet.
  3. Cream the shortening/oil & honey in a stand mixer. Add the egg whites, & milk. Beat well.
  4. In a small bowl: whisk flour, coconut flour, salt, and baking powder. Add in 3rds to the wet ingredients, beating after each addition.
  5. Add vanilla extract and beat until well combined. Pour the cake batter into two 6 inch cake pans equally. Bake 20-25 minutes in a standard cupcake pan (non-stick, dark metal).
  6. Cool before removing from tins (20 mins). Remove & cool on a wire rack.
  7. Frosting:

  8. Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
  9. Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy.
  10. Filling:

  11. Add ingredients to a saucepan.
  12. Cook on medium-low for 30mins. Remove from heat & blend (or use an immersion blender).
  13. Simmer for 30 minutes until thick. Remove from heat and store in the fridge until needed.

Credit: https://www.primalpalate.com/ (cake*), https://againstallgrain.com (frosting), & MyUCandMe.com (filling & edits)

Monster Muffins

This is my SCD Monster Cookie tweak. I wanted something with a bit more substance for Christmas Eve and I do love Monster Cookies, so I felt that this was a natural progression. Enjoy! Leave a comment with your thoughts and/or any adjustments if you try them.

Monster Muffins

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1/4 cup butter softened
  • 6.5 tbsp honey
  • 1 large egg
  • 1 large egg white
  • 2 tbsp yogurt
  • 2 tbsp coconut milk
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1 & 1/2 cups nut flour
  • 1/3 cup coconut flour
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened coconut

Directions

  1. Preheat oven to 325F.
  2. Line a muffin pan.
  3. Mix ingredients in the order listed. (I actually mix each new ingredient in with a spatula until well incorporated).
  4. Drop into the muffin cups filling most of the way and bake for 35 minutes. Note that these will mostly hold the shape that you drop them, so pat them down if you want something a bit prettier.


Credit: MyUCandMe.com

Nutty Banana Breakfast Bars

I felt like creating something original today. I think it could still be better, but it definitely hit the spot. Right now I am not sure I can have honey, so I’ve been playing around with baking using fruit as the only sweetener. Hopefully, if my love affair with honey must come to an end, I will tolerate dates instead. A girl needs something! Anyway, if you decide to try these, please comment on how you adjusted them or how you think they might be best improved. Enjoy!

Nutty Banana Breakfast Bars

  • Servings: ~12 Bars
  • Difficulty: Easy
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Ingredients

  • 3/4 cup pecan flour (any nut flour besides coconut)
  • 3/4 cup walnut halves
  • 1/2 tsp baking soda
  • 1/2 tsp ginger, ground
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 1 egg yolk, large
  • 1 tbsp coconut oil (+ some to grease pan)
  • 2 tbsp peanut butter (or any nut butter)
  • 2 bananas, ripe
  • 5 tbsp coconut milk
  • 1/2 cup coconut, shredded & unsweetened

Directions

  1. Preheat oven to 350F. Grease a 13 x 9 x 2 inch pan.
  2. Combine flour, nuts, baking soda, ginger, and salt in a food processor. Pulse untill well blended.
  3. Add lemon juice, vanilla, egg, oil, nut butter, bananas, and milk. Pulse until smooth like a batter.
  4. Add the shredded coconut and pulse lightly to mix in.
  5. Spread the batter evenly into the pan. Bake for 20 to 25 minutes, until browned and the edges have pulled away from the sides.

Banana Coconut Pecan Cookies (3 Ingredients)

I made these cookies because I am still on the LEAP program and I am limited as to what ingredients I can use to create things. I haven’t had a baked good in a while and I made chocolate chip cookies for some guests later. I want to enjoy a snack as well, so I gave these a shot as well as a banana peanut butter cookie that I found here (sweetener omitted). Both of these cookies are decent when you have not had a baked good in a bit, but they pair better with milk or tea or coffee.

Banana Coconut Pecan Cookies

  • Servings: 10 to 14 Cookies
  • Difficulty: Easy
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Ingredients

  • 2 bananas
  • 1.5c unsweetened shredded coconut
  • 3tbsp pecan or other nut flour

Directions

  1. Preheat oven to 350F. Grease a cookie sheet. I used avocado oil as I cannot have butter yet. (spread with a paper towel).
  2. Pulse the banana and coconut in food processor until well blended but not smooth.
  3. Add pecan flour and pulse until mixture looks more like a dough.
  4. Make 2 to 2.5 inch disks by pressing about a tbsp of dough onto greased cookie sheet.
  5. Bake for 20 to 25 mins. Let cool and enjoy.

Banana Avocado Nut Bread (LEAP)

I am horribly bored on this combo SCD/LEAP diet. I need more protein options and veggies. Either way, I’ve somehow managed to find something easy and delicious to include in my diet for the next few days. I tweaked a recipe I found for a bread that uses almond flour, banana, and avocado. Below is my recipe. Original recipe:B here.

Banana Avocado Nut Bread

  • Servings: ~10
  • Difficulty: Easy
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Ingredients

  • 1 1/2 cup pecan flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 small ripe avocados
  • 1 1/2 medium to large ripe bananas
  • 3 tbsp avocado oil
  • 1 tsp vanilla extract
  • 3 tsp distilled vinegar

Directions

  1. Set oven at 350F. Add banana and avocado to the food processor and blend well. Add everything except the vinegar and blend. Add vinegar last and blend well.
  2. Spread into a bread pan (the smaller, the better) that has been greased or lined with parchment.
  3. Bake for 40 to 50 minutes. Remove from oven when a toothpick can be inserted and removed clean.
  4. Let cool and enjoy.

SCD Focaccia Bread (Tweak)

I’m about to start my LEAP/MRT program next weekend and I am very limited in all of the food categories. I have chosen to view this as a challenge instead of a hindrance. Let’s see how long that lasts!

I made some walnut and cashew flour foccacia bread last night (to use up my flour) and, while it was not ideal for pizza, it is pretty good in general. I am still on a search for the perfect pizza crust on SCD as I miss this food the most. Going forward for a while, I will be limited to only pecan flour.

Note:B I doubled the recipe and used three 8×8 pans. You can also add a topping like seasonings or cheese before placing into the oven.

Original recipe:B click here.

SCD Foccacia Bread (Tweak)

  • Servings: 1
  • Difficulty: Easy
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Ingredients

  • 2 cups walnut and cashew flour (any nut or nut combo of flour)
  • 7 oz dry curd cottage cheese or dripped yogurt
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tespcoarse black pepper
  • 1/2 cup grated cheddar cheese
  • 3 eggs
  • 3 tbsp butter, melted
  • 1/2 yellow onion, finely diced
  • 1 tbsp garlic, minced

Directions

  1. Preheat the oven to 375F. Grease a 9″ x 13″ baking dish.
  2. Add butter, eggs, and cheese to food processor. Process until smooth.
  3. Add the remaining ingredients and process until smooth.
  4. Bake for 30 to 40 minutes. The edges will brown.
  5. Cool before cutting.

SCD English Mug Muffin

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This is a fast and tasty mug muffin recipe that can easily be used for a sandwich. You will need nut flour, coconut flour, ghee or butter, an egg, salt, baking soda, and lemon juice.
For baking powder, use 1/8 tsp baking soda and 1/4 tsp vinegar or lemon juice. I used distilled vinegar and didnb t taste it.

Original recipe located here: 2-Minute Low Carb English Muffin (Paleo, Gluten-Free)

SCD Pumpernutkel Bread (Tweak)

I love this bread, so of course I had to tweak it to replace the almond flour due to food sensitivities. I’m calling this version my pumperutkel loaf. The flavor is even different, but lovely. Try not to eat it all at once.B Click here for the original recipe.

Tip: For freezing, slice the bread and layer it in a stack or two using parchment paper in between slices. Wrap the stack(s) in plastic wrap and store in a large freezer bag. This will make it easier to grab what you need only without ripping off pieces of the loaf. It will also prevent the need to defrost the loaf when you only need a few slices.

SCD Pumpernutkel Bread

  • Servings: ~15 Slices
  • Difficulty: Easy
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Ingredients

  • 1 c pecan flour
  • 1 c cashew flour
  • 1/2 c walnut flour
  • 1/4 c melted butter (or ghee)
  • 1 c dry curd cottage cheese (or dripped SCD yogurt)
  • 1 t baking soda
  • 1/4 t salt
  • 3 eggs

Directions

  1. Preheat oven to 330 degrees.B Place everything except the flour in a food processor using metal blade. Pulse until the the texture is smooth and thick.
  2. Add the flour and process thoroughly. You may remove the dough from the processor and use your hands to knead if it becomes too thick.
  3. Pour or shape the dough into a greased 4×8 loaf pan. Be sure to add a bit of nut flour to coat the bottom.
  4. Bake for 45 to 60 minutes, checking at 45 minutes. The top will be slightly browned. You can insert a knife to check if it’s done – it will come out clean.
  5. When you remove it from the oven, run a spatula along the sides of the pan to loosen it a bit. Cool on a cake rack before cutting.

Coconut Banana Bread (Tweak)

 

After finding out that I reacted high to almonds and must avoid them (not really upset about this other than losing their versatility), I had to find something delicious to make with coconut flour. I also had 2lbs of bananas to sneak into some recipes. MyB tweak on this recipe was to cut the steps down into just two. IB already had my food processor out, so I added all of the ingredients except the flour into the processor and blended smooth. I then added the flour and processed until well mixed. I poured that into the pan and popped it into the oven with my other loaf of pumpernutkel bread.

Either way, this came out amazing and I highly recommend trying it if you can tolerate the ingredients. I find this to be a nice little snack with the texture of pound cake. For breakfast or dessert, try a slice of coconut banana bread with sliced banana, coconut milk, honey, and nutmeg.

Click here for the original recipe.