I realized something about myself the other day.
We were having a family night out at Downtown Disney, eating dinner at the Italian restaurant, Naples. As I ate my arugula and grilled salmon salad (which I highly recommend if you ever eat there), B and I got nostalgic as we pointed out the table where we had our first official date over 12 years ago.
After we finished eating a balloon artist came over to make balloon animals for the kids — their favorite part of eating at Naples. A few children from other tables came over to join in on the fun. One little girl, who had to be about 2, toddled over to us, her unstable chubby baby legs working overtime. She looked up and gave us the most delicious, melt-your-heart gummy smile with these twinkly little baby eyes. She was so darn cute, all I could think about was having another baby.
Never mind that I already have 2 school aged children — a boy and a girl. Never mind that I gave away all my baby stuff ages ago. I just wanted one.
And in that moment I realized that, to me, babies are just like pizza. Every time I see one I want one.
Never mind the gluten. Never mind the dairy. I just want one.
Now, at 32, I’ve learned I can’t have everything that I want exactly when I want it. Thankfully, with some creativity, I’m able to healthfully get my pizza fix with this amazing gluten and grain free crust.
Anytime that I see a scrumptious, gourmet pizza that I can’t live without, I make it at home — minus the grains, gluten and dairy.
This Grilled Zucchini Pizza originally called for hummus, but since legumes are on my don’t-eat list I came up with this fun Bean-Free Hummus using roasted cauliflower.
The garlic roasted zucchini slices are the star of this dish, and would be just as delightful served alone as a side dish or over a salad.
As for getting my baby fix…haven’t yet figured out a way to bake a gluten and grain free baby–lol! I’m pretty sure that this blog is my third child
1 head cauliflower, cut into small pieces
2 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon Garlic, crushed
2 teaspoons ground cumin
¼ teaspoon sea salt
dash of black pepper
½ cup tahini
Juice from 1 Lemon
1 teaspoon Garlic, crushed
2 tablespoons olive oil
dash of sea salt
dash of black pepper
1 Green Zucchini, sliced into thin rounds
1 Yellow Zucchini, sliced into thin rounds
1 tablespoon raw honey
1 packet (2 tsp) active dry yeast
¼ cup warm water
¾ tablespoon blanched almond flour
3 tablespoons coconut flour
½ cup arrowroot starch
¼ teaspoon sea salt
1 egg
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet.
In a large bowl combine the cauliflower pieces, olive oil, sesame seed oil, garlic, cumin, salt, pepper and tahini. Evenly spread over the prepared baking sheet and roast in preheated oven for 25 minutes.
Combine the roasted cauliflower, tahini and lemon juice in a food processor until smooth. Season with more salt and pepper to taste.
Lightly grease a grill pan with olive oil and place over medium-high heat.
In a medium bowl combine the garlic, oil, salt and pepper. Toss with the zucchini slices.
Arrange the zucchini slices in a single layer on the preheated grill pan. Grill for 3-5 minutes each side, until tender and seared.
Preheat oven to 425 degrees F. Lightly grease a baking sheet with olive oil.
In a small bowl combine the honey, yeast and warm water. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
In a medium bowl combine the almond flour, coconut flour, arrowroot starch and salt. Work out the lumps with a fork. Add the egg, olive oil and vinegar to the yeast mixture and mix to combine.
Add the wet ingredients to the dry ones. Mix well and form a ball of dough. Work the dough for about 30 seconds with your hands, smoothing out any lumps.
Place the dough ball in the middle of your prepared pan. Dip your fingers in olive oil, then use them to flatten the dough into a big circle. Place the dough in preheated oven for 10-12 minutes until golden.
Spread an even layer of Bean-Free Hummus over the crust and top with Grilled Zucchini. Sprinkle with a little more hummus. Return to the oven for 5 minutes.
Serve and enjoy!
Calories: 215
Fat: 15g
Carbohydrates: 15g
Sodium: 106mg
Fiber: 4g
Protein: 5g
Sugar: 1g