Grain-Free Pizza Crust

I love this guilt-free pizza made with baked veggie toppings and a sprinkle of fresh local greens!

1/2 cup of blanched almond flour
3/4 cup of arrowroot starch
6 tbsp of flax meal
1 tsp of Italian herb blend ( basil, oregano, rosemary, thyme)
A pinch of pink sea salt
1 fresh clove of minced garlic
1 tbsp of raw apple cider vinegar
1/3 cup of cold pressed, extra virgin olive oil
1/2 tsp of onion powder
1 egg
1/3 cup of water

An assortment of your favorite veggies. I chose, mushrooms, homemade tomato sauce and mixed greens.


1 .Preheat your oven to 450 degrees. Next line a baking sheet with parchment paper.

2. Mix almond flour, arrowroot starch, flax meal, spices and seasonings into a large bowl.

3. In a separate container, mix egg, water, apple cider vinegar and olive oil until combined. Then pour the mixture into the bowl with the mixed dry ingredients. Stir until dough forms. You might need a pinch more arrowroot starch if its too wet or more water if it’s too dry.

4. Sprinkle extra arrowroot flour on the parchment paper lined baking sheet to prevent sticking. Form the dough into a circle or if you go the non - traditional route you can make a hear like me! I made mine into roughly 10 inches.

5. Bake for 12 minutes. Then add your toppings and bake again for another 10 minutes or a little extra depending on the toppings and how crispy you like your pizza!


Cute Grain-Free Bread

Cute Grain-Free Bread

This yummy grain-free bread is rich in fiber, protein and beautiful fats.I love filling my home with the smell of fresh baked bread! I enjoy mine with melted ghee and cinnamon or as an avocado toast with watermelon radishes and sprouts!

Make It 
1 1/2 cups blanched almond flour
2 tablespoons coconut flour
2 dates (optional) 
1/4 cup golden flaxseed meal
1/4 teaspoon pink sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 teaspoon of Ceylon cinnamon 
1 tablespoon apple cider vinegar

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse the ingredients together.
2. Add in eggs, oil and dates, vinegar and pulse.
3. Pour batter into a greased non-stick loaf pan.
4. Bake at 350° F for about 40 minutes.
5. Cool, slice and serve!

# eatcute #paleobread

Homemade Strawberry Cashew Mylk

3/4 cup raw unsalted cashews
3-4 cups filtered water, plus more for soaking cashews
A few drops of monk fruit extract
1/2 tsp vanilla extract (optional)
4 organic ripe strawberries 


Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender and mix. 

Use 3 cups of water to 3/4 cup cashews. Add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain. Add monk fruit sweetener, vanilla and strawberries. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free. I usually strain the milk into a quart mason jar, which works perfectly with the 3 cup to 3/4 cup ratio of water to cashews.

If using a mesh strainer, you will need to move around the solids a bit to let all the milk drip through.  Gently stir and move the solids around to make room for the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through. Store in a glass jar for up to 5 days and enjoy!