Category Archives: My Recipes

Yogurt Delight

I spend a good deal of time fasting nowadays. In a typical week I fast Tuesday, Wednesday, Thursday and Friday from 15-24 hours each day. It's not hard to do, and honestly I appreciate not having to concern myself with food. I don't have to think about what I should eat, or what I want to eat. I don't have to consider the nutrients in what I'm thinking about eating, or the amount. I certainly don't need to keep track of anything. Saturday, Sunday and Monday are more of a challenge. I tend to eat, frequently. I suspect the problem is that food is readily available (it's just a few steps away in the refrigerator whereas when I'm at work I typically do not have food available).

I try to wait to eat until 6:00 pm on the days I'm home, but so far that has been unattainable. I also have the problem of once I start eating, I continue eat. Frequently. I haven't quite figured out how to succeed, and I suspect the problem is habit more than anything. I have given in to eating frequently so often on the weekends, that it has become habit. I need to strengthen my habit of not giving in to eating so frequently!

I have a few favorites for my weekend eating, and one is pictured above. It is very simple, but quite delicious. I hope you will find it to your liking. :0)

Yogurt Delight

Serves 1

  1. Place 1 cup of yogurt into a bowl.
  2. Using a sharp knife, shave the chocolate into small pieces
  3. Chop the nuts into small chunks
  4. Add the collagen.
  5. Add your sweetener and mix together. Honey is the only GAPS legal sweetener but if you are at a point where your healing is significant you can try using other sweeteners like stevia.

Yogurt Delight
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 1 serving
 
Delicious yogurt treat for dessert or a snack. Nutrition count calculates using stevia in the recipe.
Ingredients
  • 1 cup GAPS legal yogurt (the safest way to ensure legality is to make your own)
  • 1 serving (typically one square) of 100% cacao or Baker's chocolate (unsweetened)
  • 1 ounce walnuts or pecans
  • 1 scoop hydrolyzed collagen (this is the kind of gelatin that can mix into cold foods without hardening into an inedible gummy blob)
  • Sweetener of choice (honey is GAPS legal)
Instructions
  1. Place 1 cup of yogurt into a bowl.
  2. Using a sharp knife, shave the chocolate into small pieces
  3. Chop the nuts into small chunks
  4. Add the collagen.
  5. Add your sweetener and mix together. Honey is the only GAPS legal sweetener but if you are at a point where your healing is significant you can try using other sweeteners like stevia.
Nutrition Information
Serving size: 1 Calories: 456 Fat: 35 Carbohydrates: 21 Sugar: 12 Sodium: 164 Fiber: 4 Protein: 24 Cholesterol: 20

Oh, and by the way, yes we can have chocolate on the GAPS diet. Click here to learn more: Can I Have Chocolate on the GAPS Diet?

Let me know what you think of this dessert in the comments.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cherry Extract

Homemade Cherry Extract Using Vodka or Bourbon

Cherry ExtractI've been making my own homemade vanilla extract for years. I've also experimented with Apricot Extract and now I would like to share Cherry Extract!

I started three jars of Cherry Extract:

  1. Bourbon whiskey with cherries and vanilla [affiliate link] beans
  2. Bourbon with cherries
  3. Vodka with cherries

I am totally loving the Ball Wide-Mouth Plastic Storage Caps and these jars are just perfect – they are Ball Jar Wide Mouth Pint and Half Jars – I have never seen jars like these but totally dig them. They are super tall – I guess one primary reason is so you can can asparagus but they were exactly what I was looking for.

All three jars were tucked away in a dark cupboard and stayed there for several months until I brought them out into the light of day to see how they turned out.

The resulting extract was really good. I have a friend who likes to make mixed drinks and she loves the cherries!

Cherry Extract in Vodka

This foray into making extract started when my son mentioned almond extract. I had never used it before and barely knew it existed. I set out to figure out how to make it since usually it is so much cheaper to make extracts yourself, rather than to buy them.

I discovered that almond extract is made from bitter almonds [affiliate link], or it can be made using cherry pits or apricot pits. Some people use peeled almonds but apparently this practice comes nowhere near the flavor achieved with bitter almonds or stone fruit pits.

There is a small problem in that there is apparently is a minute amount of cyanide in the pits if you break them open. I've been researching this on and off for days, and I still can't decide how I want to proceed. Some sources state if you heat the pits you will destroy the enzyme that causes the problem, while others say the amount is insignificant unless you ingest large quantities. Some sources say crush the pits, while others say that's not necessary and avoids the cyanide issue altogether.

So in the meantime, I decided to start some cherry extract. I think it will be good in ice cream, or baked goods… like maybe certain loaves of bread.

I've read having cherry extract is a way to have cherry flavor when it's out of season.

I am having a blast making my own extracts, the options are just endless.

Here's how I made my cherry extract:

  • 1 cup vodka or bourbon
  • 1 cup cherries, pitted and cut in half
  1. Place the cherries into the alcohol and seal.
  2. Place in a dark cupboard for three months or longer.
  3. Enjoy!

Here are some sites with information:

Do you make any of your own extracts?

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Grain-Free Pizza Dippers

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)

Grain-Free Pizza Dippers

Today I have a recipe created especially to replace pizza dippers. Remember that the texture when using coconut flour [affiliate link] is never going to be exactly like what you remember, back when you ate “regular” gluten-filled flour pizza. The texture of these dippers is more cake-like, but still very tasty. What I like the best is you can pick them up and dip them!

Baker's Dozen Savory Quick Breads
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These dippers are very nutrient dense, so you will probably find this dish will feed quite a few people. We sliced ours into 16 pieces and my husband and I were stuffed after eating four pieces each. We have had them with the pepperoni and cheese, and without and they are very good prepared either way.

Please be sure that you have Parchment Baking Paper or are using a silicone dish because these do tend to stick.

Grain-Free Pizza Dippers

SAUCE (Used in the middle of the dippers and as a dipping sauce)

  1. Mix all ingredients together, bring to a boil and lower heat.
  2. Simmer for five minutes, then remove from heat.

Sauce for the Pizza Dippers
Author: 
 
This sauce is used in the middle of the dippers and as a dipping sauce.
Ingredients
  • 12 ounces tomato paste
  • 1 cup water
  • 1-1/2 teaspoon oregano
  • ½ teaspoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
Instructions
  1. Mix all ingredients together, bring to a boil and lower heat. Simmer for five minutes, then remove from heat.

THE DIPPER DOUGH

FILLINGS

  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9″ x 12″ and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add. Slightly press on the toppings so they are smooth.
  8. Sprinkle cheese on top.
  9. Smooth the remainder of the batter on top of the toppings.
  10. Bake for 30 minutes.
  11. Remove and slice.
  12. Serve the dippers with the remaining sauce.

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)
Author: 
Cook time: 
Total time: 
Serves: 16
 
These ingredients make up the dippers and the filling used in the middle of the dippers. The recipe at the blog has the recipe for the filling/sipping sauce, plus links to cheeses that are legal for the GAPS Diet, as well as a recipe for making your own GAPS legal pepperoni.
Ingredients
  • THE DIPPER DOUGH
  • 9 eggs (449 grams)
  • ½ cup coconut oil
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (98 grams)
  • ¾ teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon basil
  • ⅛ teaspoon rosemary
  • ⅛ teaspoon ground thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • FILLINGS
  • ½ of the sauce recipe (see the original post for the recipe)
  • 16 black olives, sliced, optional
  • 4 ounces pepperoni, optional (if you are on the GAPS Diet be sure to use GAPS legal pepperoni)
  • 8 ounces shredded cheddar cheese, optional (If you are on the GAPS Diet, be sure to use GAPS legal cheese)
Instructions
  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9" x 12" and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on half of the tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add.
  8. Slightly press on the toppings so they are smooth.
  9. Sprinkle cheese on top.
  10. Smooth the remainder of the batter on top of the toppings.
  11. Bake for 30 minutes.
  12. Remove and slice. Serve with remaining sauce.
Nutrition Information
Serving size: 2

I would love to hear in the comments what you think about these pizza dippers, do you think you will try them? 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Refreshing Cherry Limeade

Cherry Limeade Electrolyte Drink (GAPS Friendly)

Refreshing Cherry Limeade

Sometimes you need to replenish your electrolytes, and whether you're on a special diet like GAPS or just want to avoid the commercially prepared store version, it's good to have a few recipes ready in case you need them. Then you can just whip one up with a few simple ingredients.

I don't think I've ever ingested a commercially produced electrolyte because I've always known how easy it was to make at home. And if you need more persuading, take a look at the ingredient label. You'll find artificial coloring, artificial flavoring, artificial sweetener, maybe high fructose corn syrup for the knock off brands and to add insult to injury these drinks are usually  expensive.

Recently my son got a mild case of stomach flu and I was concerned he wasn't drinking enough. He prefers to drink water, but I know that people tend to drink more when there's sweet involved so I decided to try making an electrolyte drink that would be ideal for using on GAPS.

Consider making a batch to have on hand if you are planning to be out in the heat, working up a sweat at the gym or if you've had a stomach bug as it will help you to replenish lost minerals. I think this would also be a big hit to bring for a picnic on a warm day.

The cherries are going to add a bit of natural flavoring so add honey [affiliate link] to taste. Some folks on GAPS that want to stay low on carbohydrates use Stevia and if that's you (even though it's not legal, it's a small cheat in my opinion) omit the honey and use Stevia to taste instead.

It would be very easy to change up this recipe. If you don't have limes, what about lemons? In a pinch you could even use apple cider vinegar for the tang. Add some cinnamon [affiliate link] and you'll have a flavor reminiscent of apple pie. Swap out the cherries with any other berry you have available. Blueberries, blackberries, or possibly a stone fruit, like peaches. The possibilities are endless – just put on your thinking cap!

Refreshing Cherry-Limeade

  1. Puree the cherries (ideally in a high-powered blender) with 1 cup of water.
  2. Add remaining water, lime juice, honey, sea salt and Trace Mineral Liquid.
  3. Serve over ice.

Cherry Limeade Electrolyte Drink (GAPS Friendly)
Author: 
Recipe type: Electrolyte Substitute Drink
 
This is an electrolyte drink you can make at home so save money and is also acceptable for the Gut and Psychology Syndrome Diet.
Ingredients
  • 12 cherries
  • 4 tablespoons lime juice
  • 4 cups water
  • 1 Tablespoon honey or more to taste
  • ¼ to ½ teaspoon sea salt
  • ½ teaspoon Trace Mineral Liquid from Concentrace
Instructions
  1. Puree the cherries (ideally in a high-powered blender) with 1 cup of water.
  2. Add remaining water, lime juice, honey, sea salt and Trace Mineral Liquid.
  3. Serve over ice.

 

 

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Watermelon Sherbet

Watermelon Sherbet (Dairy-Free & Sugar-Free)

Watermelon SherbetOne of my favorite things about summer is watermelon. I know that watermelon is available year round nowadays, but the best watermelons are the ones purchased at the height of the season and for Arizona that is right around the 4th of July.

I have grown to be an expert at picking watermelons. There are two things I employ to pick a winner. First of all I pat the watermelon with my hand and listen to the sound it makes as well as how the melon vibrates. I don't really know how to explain the vibration but when the watermelon is juicy and crisp, the way I love it, there's a bit of vibration to the watermelon when I pat it.

Secondly, although not absolutely necessary is the presence of “sugar spots”. These are hard, black, shiny beads found on the rind of the watermelon where there has previously been a small crack. The black beads are sugar, and this indicates a deliciously sweet melon.

My favorite way to eat watermelon is icy cold straight from the fridge, especially if it is a perfect melon. But every so often the melon I choose is not totally perfect, and by that I mean it may have some mushiness. The flavor is still there, but I am not super impressed with the texture. This is when I take the opportunity to make watermelon sherbet. This recipe has no added sweetener, is dairy-free and very delicious!

Watermelon Sherbet

2 cups (16 ounces) watermelon

1 teaspoon gelatin [affiliate link]

1/4 cup water

1/2 cup coconut milk [affiliate link]

1 teaspoon vanilla [affiliate link] extract

  1. If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8″ x 8″ pan in the freezer about an hour before you make this sherbet.
  2. Place gelatin in water and stir until dissolved.
  3. Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
  4. While mixture is whirring, add the dissolved gelatin.
  5. Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.

This is my favorite ice cream maker: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)


Watermelon Sherbet (Dairy-Free & Sugar-Free)
Author: 
 
Ingredients
  • 2 cups (16 ounces) watermelon
  • 1 teaspoon gelatin
  • ¼ cup water
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
Instructions
  1. If you have an ice cream maker that holds a frozen insert be sure to place in the freezer at least 24 prior to making this sherbet. Alternatively you can also put an 8" x 8" pan in the freezer about an hour before you make this sherbet.
  2. Place gelatin in water and stir until dissolved.
  3. Place watermelon, coconut milk and vanilla extract into blender and whir until liquefied.
  4. While mixture is whirring, add the dissolved gelatin.
  5. Place in an ice cream maker and mix until thick. If you're using the pan in the freezer, stir every 20 minutes until frozen to your satisfaction.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake (Coconut Flour & Honey)

Pineapple Upside-Down Cake
A few months ago pineapples were on sale and my husband came home with six of them! He juiced three in anticipation of our son's birthday which left three waiting to be used.

I considered dehydrating but then decided to try making cake. One of my favorites, as a matter of fact… Pineapple Upside-Down Cake! The texture of this cake is very light, considering it uses coconut flour [affiliate link] and was really very delicious!

Limited Time Only! Use coupon code SWEETNESS to get your copy for just $2.00!BDV1 Sweet Quick Breads

Pineapple Upside-Down Cake

  1. Preheat oven to 325°F.
  2. Heavily grease a 11 x 7 Glass Baking Dish.
  3. Layer in the pineapple pieces. Drizzle 1/4 cup of honey over the top.
  4. Add the rest of the ingredients into a bowl and mix thoroughly using a mixer.
  5. Allow batter to sit five minutes so that coconut flour can absorb. Carefully spread batter over the top of the pineapple.
  6. Bake 25 minutes, then cover the top of the cake with a piece of aluminum foil as it will begin to darken.
  7. Bake another 15 minutes.
  8. A toothpick inserted will come out clean when done. Also, if you slighty jiggle the cake it will be remain still when done.
  9. Allow cake to cool in the baking dish for 20 minutes, then place a cookie sheet or cutting board over the dish and flip the cake upside-down.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This cake will be plenty sweet if you are accustomed to the GAPS Diet. You may wish to drizzle additional honey on individual servings if you are serving to people who are used to a sweeter taste.

Pineapple Upside Down Cake Made with Coconut Flour and Honey GAPS Legal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
GAPS Legal Pineapple Upside Down Cake that will please any crowd.
Ingredients
  • ¾ cup honey, divided use
  • 13 ounces (about 2 cups) pineapple, in pieces
  • 1 cup coconut flour
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 6 eggs
Instructions
  1. Preheat oven to 325°F.
  2. Heavily grease a 11" x 7" glass baking dish.
  3. Layer in the pineapple pieces.
  4. Drizzle ¼ cup of honey over the top.
  5. Add the rest of the ingredients into a bowl and whisk thoroughly using a mixer.
  6. Allow batter to sit five minutes so that coconut flour can absorb.
  7. Spread over the top of the pineapple.
  8. After 25 minutes, cover the top of the cake with a piece of aluminum foil as it will begin to darken.
  9. Bake an additional 15 minutes.
  10. A toothpick inserted will come out clean when done. Also, when not quite done the center of the cake will jiggle. At that point you can turn the oven off and leave the cake in the oven 5 minutes to finish baking.
Nutrition Information
Serving size: 1 Calories: 138 Fat: 10 Carbohydrates: 12 Fiber: 2 Protein: 2

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Do I Drink Bone Broth on the GAPS Diet?

Bone broth has become wildly popular, and there are even places where you can buy a mug of bone broth to go. Kind of wild when you think about it!

Because of this surge in popularity, I am seeing many people coming to GAPS believing they will be making and drinking bone broth. However, according to the founder of the GAPS Diet, Dr. Natasha Campbell-McBride, there is a difference and she has instructed us to make meat stock at the beginning of the GAPS Diet, especially during Introduction.

So to answer the question… yes, you will drink bone broth on the GAPS Diet since Dr. Natasha does state in her Frequently Asked Questions page that bone broth may be used and is beneficial, but you'll want to wait until later on in the diet.

Here are some of the differences:

  • Meat stock is cooked with plenty of raw meat on the bone, while bone broth uses “meaty” bones or even previously cooked bones.
  • Meat stock is cooked for 2-3 hours until the meat is tender enough to eat while bone broth requires a much longer period of cooking – anywhere from 4 hours to 24 hours or longer.
  • Bone broth calls for vinegar to help leach minerals from the bones (vinegar not required for meat stock).

Meat stock is easy to make. All you really need is meat, bones and water. You can add a few more nutrients and flavor by adding some vegetables like onions [affiliate link], garlic, carrots and celery.

Here is a simple meat stock recipe to get you started.

Simple Chicken Stock

  1. Put everything into a pot that is large enough to hold all the ingedients.
  2. Bring to a boil, then reduce heat until the liquid simmers gently.
  3. Cook for 2-3 hours until the chicken is falling off the bones.
  4. Remove the vegetables and meat, strain the broth.

You can use the vegetables and meat to make soup, chicken salad or just have the meat and vegetables with some butter slathered on top.

I have personally experienced quite a number of changes to the way my body feels I feel by making sure to drink broth on a regular basis. When I fall out of the routine of drinking broth, I always end up feeling various aches and pains which vanish once within a few days of consuming broth daily.

As my sister said to me recently, “Making broth is one more task but any bother is negated by living pain-free.” I have gotten into the habit of making broth each weekend and then make sure to have one cup each day. I might have it by itself, or in soup, or just poured over vegetables.

What about you? Do you drink broth regularly? What is your favorite broth? Have you done the GAPS Diet? I would love to hear from you in the comments.

Do I Drink Bone Broth on the GAPS Diet?
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Easy chicken meat stock recipe, suitable for Gut and Psychology Syndrome Diet.
Ingredients
  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed
Instructions
  1. Put everything into a pot that is large enough to hold all the ingedients.
  2. Bring to a boil, then reduce heat until the liquid simmers gently.
  3. Cook for 2-3 hours until the chicken is falling off the bones.
  4. Remove the vegetables and meat, strain the broth.

 

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chard Asparagus Cauliflower Pizza Crust

Easiest Cauliflower Pizza Crust (Streamlined No Steaming Required!)

Chard Asparagus Cauliflower Pizza Crust

One of the most popular posts here at GAPS Diet Journey is the Cauliflower Crust Pizza post. However, I have some exciting news to report. Some time ago I learned that it's not necessary to steam the cauliflower! My husband is the one that figured this out and I was so happy because the original recipe was a time-consuming process. Having to steam the cauliflower, then the added step of having to wring the moisture out of the cauliflower, and the burning of the hands.

It was definitely worth the extra work but now that I know different I thought I would share with you my brand new updated, streamlined recipe.

Before we get started, I have a few things to mention:

  1. You must have parchment paper or a silicone pizza mat for this recipe.
  2. Do not attempt to use parchment paper a second time. Well, you could if you were desperate but just know that the parchment paper will get really soggy and your crust may stick to it the second time around.
  3. You do not have to use Swiss Chard, you could substitute spinach or similar leafy green or you could omit it altogether.
  4. Feel free to omit the asparagus. This recipe works perfectly fine with only cauliflower, but I thought I would “adult” it up a little.

Chard Asparagus Cauliflower Crust

  1. Preheat oven to 350°F.
  2. Place parchment paper on a pizza pan. Lightly grease with butter or bacon grease.
  3. Remove the outer leaves from the cauliflower, then wash.
  4. Shred the cauliflower. I find it is easiest to do this using a food processor. Break the head into small pieces for ease into feeding through the shoot.
  5. Remove the stems from the Swiss chard, cut into small pieces.
  6. Cut two inches of the top of a bunch of asparagus, then cut into 1/2″ pieces.
  7. Add these ingredients to a large bowl for mixing.
  8. In a smaller bowl, add the four eggs.
  9. Whisk, then add the pepper, garlic and salt.
  10. Pour over the cauliflower mixture.
  11. Mix together.
  12. Remove half the ingredients to the pizza pan.
  13. Press and form the vegetables into a flat, round shape.
  14. Be sure to press firmly so that the crust holds together.
  15. Place in the oven to bake for 30 minutes.
  16. Remove and flip the crust to the other side.
  17. Bake 25-30 minutes longer.

The crust should hold together perfectly.

Add your favorite ingredients to the top. My favorite sauce is my Italian Sausage Hamburger Pizza Sauce (no Italian sausage required).

We usually don't use cheese, but remember there are a few kinds of cheese you can use if you're doing the GAPS Diet and those are: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Romano, Stilton, and Swiss.

Here is a picture of the ingredients mixed together, before adding the egg.

Cauliflower Crust Pizza

Here is a photo of the crust before it was baked, notice how it is pressed together firmly and holding its shape.

Cauliflower Crust Pizza

Easiest Cauliflower Pizza Crust (Streamlined No Steaming Required!)
Author: 
 
Ingredients
  • 1 head of cauliflower (mine weight 2 pounds 3 ounces with the leaves intact)
  • 4 ounces Swiss chard or similar leafy green, optional
  • 2 ounces asparagus tips, optional
  • 4 eggs
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated garlic
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350°F.
  2. Place parchment paper on a pizza pan. Lightly grease with butter or bacon grease.
  3. Remove the outer leaves from the cauliflower, then wash.
  4. Shred the cauliflower. I find it is easiest to do this using a food processor. Break the head into small pieces for ease into feeding through the shoot.
  5. Remove the stems from the Swiss chard, cut into small pieces.
  6. Cut two inches of the top of a bunch of asparagus, then cut into ½" pieces.
  7. Add these ingredients to a large bowl for mixing.
  8. In a smaller bowl, add the four eggs.
  9. Whisk, then add the pepper, garlic and salt.
  10. Pour over the cauliflower mixture.
  11. Mix together.
  12. Remove half the ingredients to the pizza pan.
  13. Press and form the vegetables into a flat, round shape.
  14. Be sure to press firmly so that the crust holds together.
  15. Place in the oven to bake for 30 minutes.
  16. Remove and flip the crust to the other side.
  17. Bake 25-30 minutes longer.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.