Wheat Belly Pizza Crust . . . You Can Hold In Your Hands!

Here’s a recipe for pizza crust that you can actually hold in your hands.  I was skeptical, so I had to try this one!

This is my take on the recipe on page 232 in the "Wheat Belly Cookbook" - Pizza Crust 1.

This recipe yields a pizza crust sturdy enough to hold in your hands.  As written, it will make a 12-inch round pizza crust.

Ingredients:

• 2 cups ground almonds
• 4 tablespoons garbanzo bean flour
• 1 cup shredded mozzarella cheese
• 4 tablespoons ground flaxseed
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Dash of sea salt
• 2 large eggs
• 4 tablespoons extra-virgin olive oil
• 1/2 cup water

Preheat oven to 350 degrees F.

In food processor or food chopper (actually, I just used a fork, but I'm sure the cruse would have been made of finer grain nuts had I used a processor), pulse or chop mozzarella cheese until becomes granular size.

In large bowl, mix ground almonds, garbanzo bean flour, mozzarella cheese, flaxseed, onion powder, garlic powder, and salt.

Stir in eggs, olive oil, and water and mix thoroughly.

Spread large sheet of parchment paper over a cookie sheet.  We actually use our stoneware round pizza sheet.  It worked fine.

Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.

Remove top layer of parchment paper carefully. Use spatula to form crust edge.

Bake for 20 minutes.

Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.  (We used Canadian bacon, 2 strips of bacon, orange bell pepper, onion, pepperoni, jalapenos, Ms. Dash, some provolone, besides mozzarella.  We probably went overboard with the carbs, but I needed to get rid of some of the vegetables in my refrigerator!  However, I did chose a low carb beverage!)  

It was wonderful!

No, you aren't eating real pizza dough, but you are losing weight, getting off your meds, and still enjoying the taste of real pizza that you can hold in your hand!

Pork Chop With Cauliflower Mashed Potatoes - Wheat Belly Style!

The "mashed potatoes" in this post were made from CAULIFLOWER!  Dr. Davis explains that while potatoes contain none of the "evil grain", they do cause extreme blood sugar rises.  However, follow this recipe from his book (Page 201, in the "Wheat Belly Cookbook"), and you too will agree that it makes cauliflower "taters" taste better than potatoes; seriously!

NEEDED:

1 Large head of cauliflower (cut into florets)

2 Ounces of cream cheese

2 Tablespoons real butter (we use Omish)

1/4 Teaspoons sea salt (I think we added a touch more - but taste before the final mix)

PREPARATION:

Place a steamer basket in a large pot with 2" of water.  (We simplified this by boiling the cauliflower in a small amount of water while covered.  Make sure it's tender!)  When tender, we took it off the heat and added the other ingredients and began mixing.  Mix until "mashed potato smooth".

Dr. Davis calls for a food processor to do the blending, but ours isn't the best in the world, but believe me our method works!

We served ourselves with a thick pork chop, the cauliflower, I mean potatoes, and some green beans.

If you're counting, this has152 calories, 5g protein, and 11g of carbs.

You'll never go back to plain ol' potatoes!

Sandwich Bread - Wheat Belly Friendly!

This is my attempt at "sandwich bread" making, as described on page 20 of Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook"!

-Yield 1 loaf - Active Time 20 minutes Total Time 1 1/2 hours-

Ingredients

• 3 cups Wheat Belly All Purpose Baking Mix
• 1 tsp. aluminum free baking powder
• 1/2 tsp. sea salt
• 5 eggs, separated
• 1/4 cup butter or coconut oil, melted
• 1 tbsp. buttermilk or coconut milk (canned or carton variety)

Preparation

Preheat oven to 350 degrees.

Grease an 8 1/2" X 4 1/2 " loaf pan.

In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended.

In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form.

Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

Mine either didn't rise enough, or the pan was too large, BUT, it tasted great!

We tried it as an open face sandwich with some "Wheat Belly" friendly egg-salad my wife made.  It was all topped out with two strips of BACON!  Wonderful!

The next night we had "slow-cooker" pinto beans, and this was like eating cornbread!  Try some tonight...you know you're missing CORNBREAD (Wheat Belly style)!

Pecan-Pineapple Bites - Wheat Belly Friendly!

Pecan-Pineapple Bites

(makes 30 bites or about 12 muffin size)

Our take on Dr. Davis' recipe on page 223 of the 30-minute Or Less cookbook.

Prep Time: 15 minutes

Total Time: 15 minutes + chilling time

You’ll Need:

• 1 cup ground pecans
• 3 tablespoons butter, melted
• Stevia or Truvia*, equivalent to ¼ cup sugar
• 1 can (8 ounces) crushed pineapple, drained
• 8 ounces cream cheese, at room temperature
• 30 pecan halves

How to make it:

1. On a baking sheet or large plate, arrange 30 mini paper liners (in our case we only had cupcake liners, so we had about half as many "bites").

2. In a medium bowl, combine the ground pecans, butter, and sweetener. Mix thoroughly. Spoon evenly into the liners, pressing down with your fingers or a spoon. Set aside.

3. In another bowl, combine the pineapple and cream cheese. Stir until well blended.

4. Spoon evenly over the pecan crusts. Place 1 pecan half on top of each. Chill for at least 30 minutes.

These little fellers are delicious and satisfy your need for something sweet!

Per 1 Bite: 77 calories, 8 g total fat, 1 g protein, 2 g carbs, 1 g fiber

*Liquid sweetener works better for baking...less grit unless well melted!

Golden Fried Wheat Belly Chicken And Broccoli-Cheese Casserole

Tonight's "Wheat Belly" effort was a grand slam success!  We both wanted "fried chicken", so, I bought some organic Chicken Tenders, dredged them in egg and some All-Purpose Baking Mix (see page 19 in the "Wheat Belly 30 Minute (or less) Cookbook") with a little added salt, pepper, and a dash of flaxseed-meal, and fried as normal.

This concoction, for the most part, was my own creation, but you can do most anything you want "breaded" with the mix!  Guess that's why Dr. Davis calls it "all-purpose"!

While I was preparing to fry my "breaded" chicken in coconut oil, Judy made the Broccoli-Cheese Casserole on page 191 of the "Wheat Belly 30 Minute (or less) Cookbook". 

The recipe is as follows:

• 1 bag (12 oz.) fresh broccoli (we used frozen)
• 1/2 cup water
• 2 eggs
• 1 cup shredded sharp Cheddar Cheese (divided)
• 1/2 cup heavy cream
• 1/3 cup almond meal/flour (we were out, so we used coconut flour)
• 1/2 teaspoon mustard powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• Dash of red pepper (we used two dashes)

Preheat the oven to 400F.  Grease an 8X8 baking dish.

In a microwaveable bowl, place the broccoli florets and water, cover, and microwave on high for 3 minutes, or until the broccoli is bright green and softened (or in our case thawed).  Drain and place in baking dish.

In a medium bowl, combine the eggs, 1/2 cup of cheese, the cream, almond meal/flour, mustard, onion powder, salt, and red pepper.  Pour over the broccoli.  Top with the remaining cheese.

Bake for 20 minutes, or until a knife inserted in the corner comes out clean.  For us it took 30 minutes.

As this cooked, I dipped the chicken tenders in beaten egg, rolled it in the baking mix, then put it back in the egg, and rolled it the second time.  In about 15 to 20 minutes (depending on the thickness of the pieces) the chicken is done and ready to eat.

Now plate the "fried chicken"  with the broccoli-cheese casserole and serve.  It was wonderful!

My Typical "Wheat Belly" Breakfast

This is my typical "Wheat Belly" breakfast, although I change the protein often; usually black forest ham or bacon. On the side is a piece of the Herbed Focaccia Flatbread I made a few days ago.

I like the eggs runny; there are two here. Underneath, I sometimes put a piece of cheese.  You don't have to worry about "fat" on this program so much, so bacon fat stays on and I cook the eggs in coconut oil.

The orange spots are hot sauce! 

I find this breakfast can often last me all day; unless I'm digging a ditch!