Yes, its that time of year...its time for tball. This past Sat. morning we spent our time at our son's opening day of tball. It really is cute to see them all dressed in their uniform, practicing a lil and of course show their team spirit.
In honor of this I made tball pizzas. The crust is based on a recipe from Danielle Walker's Against all Grain 1st cookbook. Its a good source for great paleo, gluten, grain and dairy free recipes.
Here is the crust recipe with a few of my variations:
Ingredients:
1/4 c. cashews
3 tbsp almond meal
1/4 c. coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
2 tbsp almond milk
1/2 tsp apple cider vinegar
2 tbsp coconut oil, softened
1 tbsp cold water
1/2 tsp chopped parsley
1 fresh basil leaf
Preheat oven to 350 degrees
Place the cashews, almond meal, coconut flour in a food processor and pulse until a fine flour is formed, about 15-20 seconds.
Add the baking soda, salt, eggs, almond milk, vinegar, coconut oil, and water and process for 1 min. Scrap down the sides and process again until dough is smooth. Add the parsely and basil and pulse again until all mixed in.
All the dough to rest for a few min to let the coconut flour absorb some of the liquid.
Put a lil almond meal on a piece of parchment paper. Put dough on top and then a another piece of parchment paper over the dough. Roll the dough out between the sheets of parchment paper until a circle is about 1/4in thick.
Remove the top piece of parchment and carefully slide the dough onto a pizza stone (the best for this kind of baking).
Bake for 12 min or until top has puffed up and is a lil golden on edges.
You can then top with your fav toppings. I went for simple tomato and basil sauce, quattro formaggio blend (Trader Joes) and sundried tomatoes formed as the lines of a baseball. Bake for another 10 min.
Enjoy!
In honor of this I made tball pizzas. The crust is based on a recipe from Danielle Walker's Against all Grain 1st cookbook. Its a good source for great paleo, gluten, grain and dairy free recipes.
Here is the crust recipe with a few of my variations:
Ingredients:
1/4 c. cashews3 tbsp almond meal
1/4 c. coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
2 tbsp almond milk
1/2 tsp apple cider vinegar
2 tbsp coconut oil, softened
1 tbsp cold water
1/2 tsp chopped parsley
1 fresh basil leaf
Preheat oven to 350 degrees
Place the cashews, almond meal, coconut flour in a food processor and pulse until a fine flour is formed, about 15-20 seconds.
Add the baking soda, salt, eggs, almond milk, vinegar, coconut oil, and water and process for 1 min. Scrap down the sides and process again until dough is smooth. Add the parsely and basil and pulse again until all mixed in.
All the dough to rest for a few min to let the coconut flour absorb some of the liquid.
Put a lil almond meal on a piece of parchment paper. Put dough on top and then a another piece of parchment paper over the dough. Roll the dough out between the sheets of parchment paper until a circle is about 1/4in thick.
Remove the top piece of parchment and carefully slide the dough onto a pizza stone (the best for this kind of baking).
Bake for 12 min or until top has puffed up and is a lil golden on edges.
You can then top with your fav toppings. I went for simple tomato and basil sauce, quattro formaggio blend (Trader Joes) and sundried tomatoes formed as the lines of a baseball. Bake for another 10 min.
Enjoy!
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