One of my favorite jobs as a nutritional therapist is to lead small groups through the RESTART program. This is a 5-week class where individuals practice lifestyle change as a group while gaining invaluable education to better understand their body’s nutritional needs.
In Alfred last week, I just graduated 5 individuals from the Restart class. What a dynamic time! They dove into the challenge with great creativity in the kitchen—trying so many new recipes! Here is one they tried and shared with me. I am always looking for a simple yummy pizza recipe—and this one is a keeper!
Tip: They topped it with Sunny Cove Farm’s grass-fed organic ring bologna
3 Tbsp coconut flour
3 Tbsp almond flour
1 tsp baking powder
2 egg whites
3 tsp Italian seasoning (use 1 tsp. basil, 1 tsp.oregano, and ½ tsp. thyme in place of Italian seasoning)
garlic and onion powder- optional
1 Tbsp butter
Your favorite cheese and toppings
In a large mixing bowl, whisk the eggs/egg whites until opaque. Sift in the coconut flour or almond flour and whisk very well until clumps are removed. Add the spices and continue to whisk until completely combined.
Greece a 15” frying pan very well with the Tbsp. of butter then heat on medium- low.
Once frying pan is hot, pour the batter in the pan and ensure it is fully coated. Cover the pan with a lid/tray for 3-4 minutes or until bubbles start to appear on top. Flip onto a cookie sheet then back into frying pan, cook for an extra 2 minutes and remove from pan. Place back onto cookie sheet and add sauce and toppings per taste.
Bake for 5-7 minutes at 350 F or until topping are warm and cheese is melted.
Crafted by Meghan and John Snyder