Wheat-free Pizza


After Christmas I picked up the new Wheat Belly Cookbook by William Davis. Several of the recipes looked intriguing, and today I made individual wheat-free pizza crusts.

In a small bowl, whisk together 3/4 cup warm water and 1-1/4 tsp yeast. Let stand 10 minutes.

In a medium bowl, whisk together 1 cup almond flour, 1 cup chickpea flour, 1/2 cup ground golden flaxseeds (I used brown ground flaxseeds), and 1 tsp sea salt. Add 2 tbsp olive oil and the yeast mixture, stir 5 minutes until a loose ball of dough forms. Cover with plastic wrap and let stand in a warm place for 1 hour.

You can now make one large crust or divide it into individual crusts. The recipe says it makes 6, but I made 4.

Line baking sheets with parchment paper. Preheat oven to 350F. Flatten the dough between parchment paper using your hands or a rolling pin. Remove top layer of parchment paper. Bake for 20 miniutes, or until lightly browned. Remove from oven and top as desired. Bake for 10 minutes or until heated through.

This crust is high in protein and fibre.


My kids, predictably, did not eat this crust, but that’s okay. Kane and I both enjoyed our pizzas and found them quite filling. One individual pizza was more than enough! This is definitely something I will be making again.


Jump Start Granola

I have always liked granola, so I had been looking forward to trying one of the several clean granola recipes within the pages of my Clean Eating cookbooks. I settled on this particular recipe, because it seemed the simplest and I had the necessary ingredients. As the granola was baking in the oven, wonderfully delicious smells wafted through the house. I could not wait to try it, and I was not disappointed. It is delicious by itself, with some plain low-fat yogurt, or with some skim milk. The recipe makes 12 half cup servings, but I foresee that I will need to either double the recipe or make more frequently.


  • 3 cups old-fashioned rolled oats
  • 1 cup roughly chopped unsalted almonds
  • 1/4 cup roughly chopped unsalted cashews
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seed kernels
  • 2 tbsp flaxseed
  • 1/4 cup unsweetened coconut flakes
  • 1 heaping tbsp natural brown sugar
  • 1/4 cup raw honey
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/4 tsp Celtic sea salt
  • 1 cup of your favourite unsweetened dried fruit, such as raisins, currants, cranberries, cherries or blueberries (I used cranberries and blueberries)
  1. Preheat oven to 250F. In a large bowl, mix together oats, nuts and seeds, coconut and brown sugar.
  2. In a small bowl, combine honey, coconut oil, vanilla and salt. Combine the two mixtures and spread out onto a large baking sheet.
  3. Bake in the oven for 75 to 90 minutes, stirring two or three times so granola browns evenly. Remove from the oven and mix in dried fruit. Let cool to room temperature before storing in an airtight container.

Per 1/2 cup serving: 324 calories; 111 calories from fat; 10g protein; 45g carbs; 13g total fat; 7g fibre