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.

Full GAPS or Intro?

Which Should I Do First? Introduction or Full GAPS

Full GAPS or Intro?

This is a question asked by many when they consider embarking on the GAPS Diet. I believe that for most of us it is going to be a huge adjustment to begin with full GAPS.

If you are eating a “SAD” (Standard American Diet) or even a “traditional foods” diet, this is going to mean a significant change in what you eat.

These diets include a lot of grains (“whole” and “soaked” if you're eating traditional): wheat, corn, rice, etc. and this can make up the bulk of what you eat on a regular basis. I loved these high carbohydrate foods with a passion. My husband loved to cook them for our family and it was a huge adjustment for not only me, but for him as the main cook to have to stop making homemade baked macaroni and cheese, rice, homemade noodles, homemade bread, etc.

Beginning full GAPS means you will be removing most commercially prepared foods which will allow you to easily avoid “illegal” items like food coloring, artificial flavoring, sugar and all its form, corn which is in almost everything, etc.

Tip: It's easier to focus on what you CAN eat, rather than what you cannot.

I felt like full GAPS was a huge learning curve and I was familiar with cooking from scratch and making broth. It can be very difficult for people who are accustomed to eating on the go who don't cook much. When I was active on the Yahoo GAPS Group I would suggest to newcomers that they start with full GAPS but I always felt a little bit uncomfortable doing that since on Dr. Natasha's site she makes this plea:

However, please do not be tempted to skip the Introduction Diet and go straight into the Full GAPS Diet, because the Introduction Diet will give your patient the best chance to optimize the healing process in the gut and the rest of the body. I see cases where skipping the Introduction Diet leads to long-term lingering problems, difficult to deal with.

So even though doing full GAPS first and then Introduction after four months had worked for me, I thought I had better submit a question and make sure it was okay! Here from Dr. Natasha's FAQ page:

Question: I know you say we should not skip introduction, but can you clarify for us if it is OK to do the Full GAPS Diet first and then do Intro after a few weeks of transitioning the body to lower carbohydrates, lower fiber, higher fats and the addition of probiotics?

Dr. Natasha's answer: Absolutely! Some people start from the Full GAPS Diet, and then later on, if there is a need, they do the Introduction Diet. Some people, particularly those without severe digestive symptoms, never do the Introduction Diet; they get well with the Full GAPS Diet alone. It is very individual. Generally, the Introduction Diet should be followed if there is diarrhea, other serious digestive problems and food intolerances. Children and adults with severe learning disabilities do well on the Introduction Diet. But if we have an adult without much digestive trouble, and who finds it difficult to change their diet at all, they often start from the Full GAPS Diet. An adult with chronic persistent constipation usually does well starting from the Full GAPS Diet; later on many of them find it very useful to do the Introduction Diet, when they are mentally ready for it.

Whew, I was really glad for her confirmation that there are specific situations where one should start with Introduction first, but for the rest of us we can begin with full GAPS.

If you've been on full GAPS for awhile and looking for help with the Introduction Diet, my friend and affiliate partner Cara from Health, Home and Happiness has a very helpful guide which will take you through 30 days of Introduction. You can click here to read my review or click here to buy it: What Can I Eat Now? 30 Days on GAPS Intro

Have you started GAPS? Did you begin with Introduction or Full GAPS?

 

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.

What Kinds of Cheese Can I Eat on the GAPS Diet?

cheddar cheese

I have always loved cheese. Milk, not so much. I know cheese is made from milk but I have never liked the taste of milk.

During my pregnancy with my second son I discovered that my body actually didn't tolerate dairy very well. My doula recommended that I remove all dairy products from my diet 30 days prior to my due date. She explained that infants – whose mothers did not consume dairy products during this time – were much less likely to require suctioning after being born so I decided to take her recommendation.

After my son was born, of course I resumed eating cheese and dairy products. That was when I discovered that dairy produces a thick phlegm in my throat. After eating dairy on a regular basis I no longer notice the sensation but due to this experience, I had a pretty good idea that dairy was a problem for me.

That is why when I embarked on the GAPS diet, I decided to remove all dairy products (even butter). I hoped removing dairy products would help me get off of the two asthma medications I'd been on for several years. After a while, I added butter back in but I stayed off of dairy products for several years.

At close to the one year mark on GAPS I was able to completely taper off asthma medication and now go for months at a time without having to use even my inhaler. Two or three times since 2010 I have caught a cold that kicks up my asthma but other than that I have no problems breathing. I do find I am able to tolerate a limited amount of dairy products but know it's time to back off because I begin to have uncomfortably congested sinuses.

For those with digestive woes due to lactose intolerance it's pretty easy to determine if you have a sensitivity to dairy products but even if you don't think you have a problem you may want to avoid them for a month just to see how your body responds.

For those of you who already know that you and dairy get along just fine, there are several cheeses that are allowed on the GAPS diet. I'll get to those in a minute.

When on GAPS, Dr. Natasha states we should remove any unfermented dairy products from our diet. That means you'll be avoiding fresh cheeses (cream cheese, mozzarella, feta, ricotta), milk and fresh cream.

Lactose, a disaccharide, is the main reason we must avoid certain dairy products while on the GAPS Diet. Regular milk as you probably know, definitely contains lactose so it definitely must be removed from the diet.

Dairy is allowed and tolerated by many after fermentation. Specific bacteria “eat” the lactose and make dairy tolerable to most.

Avoid These Cheeses

  • All processed cheeses (sliced American, etc.)
  • Cottage cheese
  • Cream cheese (also Neufchatel)
  • Feta Cheese
  • Gjetost cheese
  • Mozzarella cheese
  • Ricotta cheese
  • Tofutti cheese

Eat These Cheeses

Yogurt (fermented for 24-hours to remove as much lactose as possible), kefir and fermented cheeses are allowed.

  • Asiago
  • Blue
  • Brick
  • Brie
  • Camembert
  • Cheddar
  • Colby
  • Edam
  • Gorgonzola
  • Gouda
  • Havarti
  • Limburger
  • Monterey Jack
  • Muenster
  • Parmesan
  • Port du Salut
  • Roquefort
  • Romano
  • Stilton
  • Swiss
  • Uncreamed cottage cheese (dry curd)

If you've been sensitive to cheese or dairy in the past you may want to introduce them into your diet slowly just to reduce the chance of discomfort from negative side effects.

I'd love to hear your thoughts about cheese and dairy in the comments. What is your favorite cheese? 

 

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!

Baker's Dozen 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

Click here to visit my sales site to get your copy of Baker's Dozen Sweet Quick Breads

Baker's Dozen Sweet Quick Breads

 

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.