Primal Chicken Pot Pie with Cauliflower Crust

The other day I happened to hit Kat’s place, and then her blog, where I saw that she did a chicken pot pie, although she used standard pastry. I was thinking how much I always loved pot pies, and wouldn’t it be great to make one. Then it dawned on me: cauliflower crust, just like…

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Another Go at Cauliflower Crust Pizza — La Reine

I gave another try at cauliflower crust pizza the other night (recipe). What I changed in the crust this go-round is that I added 1 cup of coconut flour to the doubled crust recipe. So, 2 eggs, 2 cups cauliflower and 2 cups mozzarella. To that, I added 1 cup of coconut flour. It certainly made the crust more pliable and formable. After baking the crust for about 10 minutes, it’s on with the sauce, some cheese and chopped mushrooms. Finally, about 3/4 of a pound of black forrest ham, a substitute for the jambon one gets in France, where La Reine (the Queen) is one of the most popular pizzas — one I ordered regularly in at a restaurant just a short walk from my flat on the Med. I maybe oughtn’t have put the pizza sauce on the outer crust as I did, as it scorched a bit at the finish line. In all, I’m still working on it. The coconut flour made it far easier to work with, almost like a real dough, but it was a bit too dry for my tastes. In fact, it’s actually better cold the next day, were it approximates real pizza…

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Making Cauliflower-Crust Pizza

I prepared it last night. Did it on a baking stone and it came out just fine. See for yourself. It was a 15-incher, half & half. One side was pepperoni & onion, and the other ham & mushroom. Greek Kalamata Olives par tout — with the pits, which is the only way to go on a pizza. They shrivel just a bit and the tastiest part is the meat right up next to the pit. In order to get max flavor from both the onion and the mushroom, I ran them through a cheese grater. The canned sauces at the supermarket all had dammed high fructose corn syrup (HFCS). …The hell? So, I just got a small can of tomato sauce and added pizza spice (oregano, basil, garlic) and some additional garlic powder. Also, even though there’s lots of cheese in the crust, I did put additional over the sauce in the standard pizza-making fashion. I doubled the recipe, and like Debs, didn’t spice the crust. For a 15″ stone, I first spread some bacon drippings very thinly, then used a plastic spatula to spread the dough. The stone had an edge, so I was able to build it…

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Hold Everything! Cauliflower-Crust Pizza?

Well just as I was finishing up a comment on Stephan’s latest entry (the whole “acid-base balance” thing) — ironically enough about not being so obsessed with food — I decided to go check out Debs’ fabulous food blog, as it had been a while (I’m gonna have to put that in my Other Resources roll). Holy Brassicaceae, Batman; it’s Cauliflower-Crust Pizza! I think I know what’s for dinner, tonight. And what was I saying about obsession? Seriously, I love love love pizza. It hates hates hates me. In a big way. We’re talking nuclear heartburn, virtually every time. Of course, it doesn’t ever help that because I love it so much, I tend to hugely pig on it when I eat it — or used to, anyway. I’ve probably had a total of less than a dozen slices in the last year, a slice or two at a time, at various events. That didn’t seem to bother me as much. In the old days, a dozen slices was an average pizza night. Here’s Debs’ creation, but you’ll have to head over there to get the recipe. I’ll let you know how it goes. This sounds very promising, as I’ve…

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Chicken Crust Margherita Pizza — Ketogenic or Not?

If you haven’t yet heard of the so-called Ketogenic Chicken Pizza Crust, you’ve been asleep. It’s all the rage. Is it good? Yes, and far better than any of the other alternatives I’ve tried. I’ll get to that. But let’s digress for a minute. Is it “ketogenic?” Fuck that. You know, this shit used to be…

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Meat “Crust” Pizza; It’s Meatza!

So here’s my attempt at "Meatza," which I mentioned a couple of posts ago, and where you’ll find the basic recipe. Meatza Makings I used two pounds of 80/20 ground beef I had in the freezer. I also had the idea to create an edge, to keep in toppings. See the recipe for the other…

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Almost Paleo Country “Biscuits” & Gravy

This is one I came up with concurrently while thinking of last night’s meal. I was actually a late comer to the love of country buttermilk biscuits & gravy, but fall hard I did. “Twas a time when, all the local cafes I frequented existed in a mental hierarchy based exclusively on my judgment of the quality of their country gravy. But since going toward paleo two years ago, getting closer 18 months ago, and finding my stride and expertise now, it has been a rare cheat treat that I’ve maybe fixed only 3-4 times, all right up here in…the open country. Well, I’m here to say that the gravy problem was easily solved, so, no more need of flour and starches and other nefarious ingredients. Seriously: coconut milk, country sausage, and whatever spices you like. Simmer and reduce gently. I used just a couple dashes each of chives, rosemary, parsley, and savory. I also added a quarter cup of heavy cream and 1/4 tsp of Kitchen Bouquet, just for color. Regular readers know that I do a lot of coconut milk curries (just use search to find them). In this case, fortunately, there is not a hint of coconut…

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October 2008 Recap

Even with some of the neglect that’s gone on here in the last couple of weeks — owing to a project I had to take on — things are still heading exactly in the right direction for moulding Free the Animal (FTA) into a mainstay in the area of nutrition and fitness from a strictly evolutionary perspective. It works, really benefits people, is simple and fun, and perhaps best of all: there are few completely right or wrong answers. It’s an approach, a mindset, a discipline; it’s a way of life or life-way with a lot of flexibility because nature exists on many planes in lots of varied environments from rain forests to arctic, and everything in between. And amazingly, humans, perhaps unique among all species but bacteria, have demonstrated an ability to survive and thrive almost anywhere on the face of the earth. And it’s all locked right up in your genes. It’s the Animal in you, and we’re here to help you free it. In terms of nutrition, that amounts to wide variation from a Kitavan-like diet high in starchy carbs (but with no fake-foods of civilization), to an Inuit style diet of virtually all meat and animal…

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