Recipe Corner - Gluten-Free Paleo Flatbread

From my pizza days . . . back when I didn't care about eating wheat.

I really enjoy pizza . . . it's a comfort food.  With my O-blood type, however, "normal" pizza is absolutely out of the question as are most "gluten-free" options on the market (they typically include potato or corn of some variety - the only brand I've found so far without wheat, corn, OR potato is California Pizza Kitchen).  Regardless, let's just say it's very difficult to satisfy my pizza craving when pretty much my only option is making my own.  Not that I don't enjoy making my own pizza.  I really do enjoy that . . . worked as a pizza delivery girl/pizza maker for a few years in college.  But it's hard to find a pizza dough recipe that I can actually eat AND tastes good.  I found one on Thrive Market (it's made with tapioca flour and tastes pretty good.)  The one I'm going to share with you today works best if you cut it in small squares rather than large pieces . . . like a flatbread.

I adapted the recipe from this one for a Chicken Alfredo Flatbread.  First, mix together 1c. almond flour, 1 egg white, and 1/8 tsp. salt.
I was pleasantly surprised at how easily it turned into a dough ball with such little liquid.

Next, roll out the dough ball between two layers of parchment paper.  You'll want to make it pretty close to paper thin so that the thick flour will bake more crisply.  This dough recipe was originally a cracker recipe - I thought the original flatbread recipe crafter was pretty ingenious for combining recipes.  Bake the crust at 325 for 8 minutes.

Third, while your crust is baking, pick your toppings!  The original recipe was a Chicken Bacon Alfredo flatbread.  Given that pretty much all commercial alfredo sauce has corn or potato of some variety, I opted for a more traditional pizza.  But I did go with some spinach, tomatoes, and chicken.  And LOTS of mozzarella cheese.  It's the best!

Fourth, add your sauce to the rolled out dough.  Note that you leave the dough on one of the two pieces of parchment paper you used to roll out the dough.  Spread out your sauce and get ready for the fun part!

Fifth, add your toppings!  This looked pretty tasty, if I do say so myself.  Once you've added all of your toppings, broil it on high for 5 minutes or until the cheese is slightly golden.

And voila!  You have a wheat-free, potato-free, corn-free flatbread pizza!  You could even make it dairy-free by substituting a dairy-free cheese or nixing the cheese altogether!

I hope you try this recipe soon!  If you do, let me know how you like it in the comments section!

Recipe Corner - Spaghetti & Meatballs with a Twist

Spaghetti and meatballs.  Such a heart-warming dish.  Takes me back to Lady & the Tramp.

When I went gluten-free, however, spaghetti & meatballs became much more difficult.  If you've ever tried to substitute rice noodles for wheat noodles, you know what I'm talking about.  So the search was on for a tasty alternative.  Skeptical at first, I've come to absolutely love turning zucchini into noodles!  And here's the first part of today's recipe corner:

Noodles with a Twist

 One of the best (and most inexpensive) purchases I ever made for my kitchen collection was this handy tool.  You twist the food through it (squash; zucchini; cucumber; etc.), and it creates extremely long noodles!  Then all you need to do is fry them up in a pan with a little olive oil, add some seasonings and your sauce, and voila!  Spaghetti!

I chopped up mushrooms to mix in with the noodles and sauce. 

Once I mixed in the sauce, it looked and smelled amazing!

And then came part two: the meatballs.

I adapted the recipe from this phenomenal recipe from Bravo for Paleo.  I substituted ground turkey for the ground pork.  I would also in the future recommend increasing the amount of spices you include.  And potentially adding in some parmesan cheese if you so desire.  Bonus: these meatballs freeze extremely well!

First, blend together the meats and the spices by hand.  This part is sticky and squishy, but it's a lot of fun!

Next, roll the mixture into small balls and place on a cookie sheet covered with tin foil.  You'll bake them at 350 for 20 minutes.

Once your meatballs are finished, add them to your spaghetti and dig in!  Next time, I'm going to make more!  It was so delicious!