Pepperoni and cheddar cheese with naan style paleo pizza crust

Originally posted by me in GlutenFreeRecipes Facebook group on August 1, 2014

Prep time 5 min
Cook time 20 min

 

Ingredients:

• 1/2 cup almond or cashew meal
• 1/2 cup tapioca starch/flour
• 1 cup coconut milk
• 1/3 package of boarshead mini pepperoni
• 1/2 cube of smoked goat cheddar cheese

Crust Instructions:

• Mix the almond/cashew meal with tapioca starch/flour.
• Add spices to this mix if you want. I add toasted garlic and turmeric.
• Spice to taste.
• Add the coconut milk and mix until completely combined. This should result in a pancake like consistency. Add more tapioca starch or coconut milk in small quantities until a thick pancake mixture consistency.
• Pour onto a pizza stone and spread thin.  Note that I put a parchment paper down to reduce cleanup later.
• Place in oven. 400 for 15 min.
• Take out and if any bubbles formed pop them and flatten.

Pizza Instructions:

• Spread the shredded cheese and sliced pepperoni on the bread.
• Place back in oven for another 5-10 minutes at 425.
• Serve warm. The pepperoni is a little oily but this naan style crust was still pull apart awesome.

Spicy unfiltered apple cider vinegar

I make this every so often.   This vinegar I use for a number of things, but one of the best uses is for flavoring meals that require a spicy vinegar.

Ingredients:

• Braggs unfiltered/raw Apple Cider Vinegar
• 2 whole Ghost Peppers
• 1 small horse radish root (roughly hand sized)
• 1 piece of fresh ginger root (roughly hand sized)
• 1 piece of fresh turmeric root (roughly hand sized)

Instructions:

• Take out out 1/4 of the vinegar from the bottle, try and place as many of the ingredients as whole as possible in the bottle.   Replace vinegar until full.  Place any leftover into another closable bottle for use.
• Let sit for a few months (as much as 6 if you can wait).
• Remove the ingredients from the vinegar, should now have some good flavor and kick.

Some people believe that this is a good vinegar to add to teas to assist with removing colds.  I keep it around for that for more personal use but use it for many recipes for additional flavor kick when Apple Cider Vinegar is called for.