Growing up a “fat kid,” I’ve tried to consciously be healthy since I can remember. I have always been in a dance class, workout class, sport or training for a marathon or half marathon. I even became a devoted vegetarian 11 years ago (primary for animal rights reasons, but also for health). It wasn’t until January of 2010 when my then fiancé, now husband, and I wanted to shed some unwanted pounds and get healthier for our June wedding. From the recommendation of my husband’s best friend, we decided to check out Mark Sisson’s book, “The Primal Blueprint.” For us, it has truly been life changing.
We are very fortunate that living here in San Diego already lends itself to a healthier lifestyle. But going to the farmer’s market every week, and buying local vegetables, grass-fed, free-range meats (for my husband) and cheeses has made a huge impact on my ability to really see what we’re doing to our bodies. All the refined sugars, HFCS, processed foods and “diet foods” were things my body cannot process. So, thanks to Todd Jones (my hubby’s BFF) and “The Primal Blueprint,” we’re eating caveman style (with a KitchenAid and Cuisinart, of course). My husband is eating grass-fed meats, wild-caught fish and shellfish, and we are eating locally-made cheeses, organic vegetables, cage-free organic eggs and organic coconut butter or oil. We are using healthy, natural fats as our energy source instead of processed simple carbohydrates and grains.
We do, however, live in reality. There are times that we stray. Like the bi-weekly egg, cheese, and guacamole burrito splurge or the sinfully delicious Salted Caramel Mochas from Starbucks. But I’m committed to embracing a simpler, back-to-basics way of eating. That being said, I always find it fun to find new recipes that are Primal and Vegetarian (not easy, by the way) that “mimic” things that my hubby and I used to enjoy. So, with football season in full swing, I tried my hand at making a Primal Pizza. Normally filled with bleached white flour and gluten, this version is made from an almond meal based pizza crust and topped with tons of yummy farm fresh organic veggies and cheese.
It looked amazing and tasted even better. Hope you all try it out the recipe and enjoy!
– Megan, Graphic and Web Designer, SJ Creations
Gluten Free, Organic Pizza
2 Cups Almond Meal/Flour
2 Tsp Organic Coconut Oil
1/2 Tsp of Basil
1/2 Tsp of Garlic Powder
1 Tsp sea salt
1 Can Organic Tomato sauce
1 Tsp Dried Oregano
1 Tsp Chopped Garlic
1/2 Tsp Onion Powder
1/2 Tsp Pepper
Whatever you want!
But I love Organic Mozzarella, fresh organic spinach, tomatoes, red onions, mushrooms, sundried tomatoes and goat cheese… Holy Toledo it’s yummy!
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.
1. In a saucepan, combine all ingredients. Use water to desired thickness. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.
Veggies can go on fresh and raw. Then top with sun dried tomatoes and goat cheese. It melts perfectly and tastes great!
Put it all together:
1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!
Share your pizza stories in a blog comment and you’ll be entered to win a $25 gift card to SJ Creations as part of our September blog comment contest. Good luck!