Seed Crust Pizza (Grain and nut free)
We are back from vacation at the beach! We had a great time with lots of sand and sun! The kids had a blast in the ocean! We left early this morning with the goal of getting the girls back in time for an afternoon nap. Two days without a nap for two year olds who usually take a 2 1/2 to 3 hour nap are about all they could take. They were happy to see their cribs and slept for 3 1/2 hours…AWESOME!!!! It gave me time to unload, prepare the boys’ lunches for tomorrow and dinner for tonight and tomorrow.
Tonight we enjoyed some amazing NC shrimp! And a seed crust pizza with sardines, anchovies, broccoli and a bit of raw cheddar cheese. This is the same crust I served on the day before vacation. I made enough crust for two nights and froze one for today.
The recipe was inspired by a post from Jessica Drummond on July, 9 2016. I changed the almond flour to sunflower seeds and pumpkin seeds, changed olive oil to coconut oil and added another egg.
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
2 Tbsp flax seeds
2/3 cup arrowroot flour
6 Tbsp coconut flour
1 tsp real salt
3 Tbsp coconut oil, melted
2 Tbsp apple cider vinegar
PUTTING IT TOGETHER
Preheat the oven to 425 and line two cookie sheets with parchment paper. Melt 4 Tbsp coconut oil in the microwave and set aside. Using your high speed blender, grind the sunflower seeds and flax seeds into a fine meal and pour into a large bowl. Next, grind the pumpkin seeds into a meal and pour into the same large bowl. Add the arrowroot, coconut flour and salt. Beat 3 eggs along with the apple cider vinegar. Add to the dry ingredients and slowly mix in the coconut oil. Stir until well combined and separate into two balls. Roll them out between two sheets of parchment paper. Bake about 10 minutes.
I used Crown Prince Naturals Bristling Sardines and Anchovies, some fresh broccoli and a can of organic tomato sauce. I topped it with some raw cheddar cheese and baked the topped pizza for 10 minutes at 400 degrees.
I served the pizza with the steamed fresh NC coast shrimp and my sauerkraut with caraway seeds. It was a big hit!
Look for my next post on what we ate on vacation!! Enjoy!