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!
If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
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.
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.
Feel free to edit the spices as desired. I love the smell of baked rosemary.
You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.
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 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.
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.
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!
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.
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.
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.
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.
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.
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.