Powerful Pizza

A pizza that is Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, all natural, organic, healthy, and packed full of healthy protein. And for my food friend who is fighting liver cancer....it contains very low Sodium! Yippee!

Topping Ingredients 

3 pounds of ground turkey

Olive oil

1 Red Pepper

1 Yellow Pepper

1/2 Jar of Organic and Allergy Free Marinara Sauce

3 heaping tsp. Minced Garlic

1 Tbsp. Onion Powder

1 Cup Fresh Spinach

Crust Ingredients

1 Cup Dairy-Free Milk (I used Coconut Milk)

1 1/4 Cup Quinoa Flour (or your grain of choice

8 Tbsp. Tapioca Starch (or your starch of choice)

1 tsp. Guar Gum

1 tsp. Sea Salt

1 tsp. Baking Soda

4 Tbsp. Grapeseed Oil

1 Tbsp. Apple Cider Vinegar 

Directions

1. Preheat Oven 350 F

2. Mix all crust ingredients on low for about 5 minuets.

3. While crust is mixing, start browning Ground Turkey on low in a frying pan.

4. While turkey is browning, flatten dough onto a greased pizza pan.

5. Bake Pizza Crust for 18 to 20 minuets. 

6. While Crust is Baking add Onion Powder, Garlic, and Spinach to Turkey. Toss in some Olive Oil to keep it moist. 

7. Wash and Chop Peppers and add them to the frying pan.

8. Pull out crust, flip it, and then spread sauce evenly over the entire thing.

9. Add all toppings from the frying pan. Drizzle more olive oil over the top of Pizza. 

10. Bake for another 20 minuets. 

11. When fully cooked, slice into even peices and Enjoy!

Gluten-Free Vegan Baked Risotto

Who said an amazing Italian dish had to be full of Carbs and Cheese. Your world is about to get rocked by this flavorful Italian wonder. 

Ingredients

4 Tbsp. Olive Oil

1 Diced Red Pepper

1 Peeled and Cubed Spaghetti Squash

1 tsp. Onion Powder

1 tsp. Sea Salt

1 Tbsp. Minced Garlic

1 Handful of Fresh Parsley

1 1/2 Cups Quinoa

2 Cups of Water

2 Cups of Gluten-Free Chicken Stock

2 Cups Spinach

1/4 Cup Coconut Yogurt

1 Cup Cherry Tomatoes 

1/4 Cup Kirkland Marinara Sauce *Costco brand is the most allergy-friendly*

Directions

1. Preheat Oven to 425 F

2. In a Medium saucepan on medium heat, add the first 7 ingredients, plus 1 Cup of Spinach and stir well. Saute for approximately 4 minuets

3. Add Quinoa to saucepan and mix well. Let cook for another 4 minuets

4. Pour 2 Cups of Chicken Stock, plus 2 cups of water to saucepan. Mix well and bring to a boil. Once boiling, turn heat to Medium Low and let simmer for 20 minuets, or until liquid is absorbed

5. Grease a Large Baking Dish with Coconut oil. Pour Cherry Tomatoes into dish and spread evenly to cover the pan.

6. Use a Chopper, or a can of beans if you don't own a chopper. Smash all tomatoes until they are popped open.

7. Mix Coconut Yogurt into Tomato

8. Once Quinoa and Veggies are fully cooked, pour entire saucepan into Baking Dish

9. Use a Potato Masher and Press firmly over the entire Pan

10. Bake at 425 F for 20 Minuets

11. Once Baked, Pour Marinara Sauce over the Pan evenly.

12. Next spread 1 Cup of Spinach on top layer of Pan

13. Bake at 425 F for another 15 minuets

Your are Done!!!!

Let this masterpiece cool down and cut into even squares. Serve warm and ENJOY!