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.
I decided to make a ranch dressing in preparation for making chicken, bacon, & ranch pizza. Below is the recipe I ended up with. I am sure I will post alterations to this at a later date, but for now: enjoy!
B I used primal kitchen avocado mayo and whole milk dripped/strained yogurt.
If using dripped yogurt, you will likely need to add some water to thin it out. If using regular, whole milk yogurt, I recommendB foregoing the water.
Seasonings can be altered to taste and you can sub out for other preferences.
I have not introduced crab yet for LEAP. I was finally able to find lump crab meat with no other ingredients besides pasteurized crab (Whole Foods). I’ve combed through some recipes out there to come up with my own SCD legal recipe that also reduces fat (no mayo here). I am currently trying to increase my protein intake and level my fat intake off to about the same percentage – more into a keto realm.
Here is the nutritional breakdown for (1) crab cake:
– 2 cups lump crab meat – 1/2 tsp garlic powder – 1 tbsp lemon juice – 1 tsp yellow mustard – 1/2 cup diced green bell pepper – 1/2 tbsp onion powder – 1/2 tbsp parsley, dried – 1 large egg – 1/4 cup cashew flour – 2 tsp ghee (or butter) for frying
Combine all ingredients, except the ghee, until well mixed. 2. Form patties that are about 3 inches in diameter. 3. Over medium heat, melt the ghee and fry the crab cakes for 2-4 minutes per side. They will be done when crispy and golden. *I simply combine honey and yellow mustard for a sauce at a 1:1 ratio. **I consider (2) cakes as (1) serving and made these into 6 cakes accordingly.
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.
It’s been awhile since I’ve posted, so I figured I would condense a few meal ideas into one entry. Some of these are simply links to the recipes I used while others are recipes I created myself. I don’t often measure when I cook and I had not intended to post most of these as recipes, but, at the very least, you can be inspired by the ideas. Enjoy!
Distilled Water, about a gallon
Garlic sauteed in olive oil
Peas, spinach, and celery
Green cabbage, half a head just used for flavor
I added shrimp, chicken, or cod as I ate it over the course of the week
Pan Seared Shrimp and String Beans
Sauteed with butter, honey, and cumin
Mixed Mushroom Omelette
Portabella, shiitake, and oyster mushrooms sauteed in olive oil
The eggs were beaten with yogurt added and DCCC
Green Smoothie 1
50/50 grape juice and water
Green Smoothie 2
50/50 grape juice and water
Baked Pork Loin and Zucchini
Pork loin rubbed with sage, rosemary, salt, and pepper in olive oil
Zucchini in olive oil, salt, and pepper
1lb of ground beef with seasonings, 1 egg, and DCCC added
Fried in canola oil with garlic cloves
Sauteed Chicken and String Beans
Chicken breast sauteed in olive oil, seasonings, and honey
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.
My first SCD Thanksgiving meal was a success. The sauce pictured in the image is the cherry pear sauce located on the site. I simply roasted my veggies in honey, mustard powder, salt, and olive oil along with the turkey meatloaf (same time, stirring occasionally). Veggies include: celery, broccoli, string beans, and spinach.
I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!
I really needed protein to help with a little mini-flare (super mild) and was craving some authentic fried meatballs. I also didn’t want to introduce eggs again while flaring as I am a tad reactive to them (higher end of the LEAP scale). I decided to try it with banana and it worked great! I’ll be making this recipe using turkey for Thanksgiving and will post the recipe after the holiday. I decided to lightly fry the tops and bottoms of the meatballs to get that wonderful crisp before baking. I wasn’t sure how well my body would handle a totally fried meatball. All in all a wonderful treat.