Grainless Pie Crust, Pizza dough or crackers
Many of you know about my families affinity for healthy eating. Not to say we have a ton of self control and eat perfect but we try really hard to eat the foods God put on the earth for us. Foods that will make our bodies work in the way God designed. So here is a recipe for a healthy pie crust, pizza dough or crackers. It's pretty versatile!
"And God said, "Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in it's fruit. You shall have them for food. And to every beast of the earth and every bird of the heavens and to everything that creeps on the earth, everything that has breath of life, I have given every green plant for food." And it was so."
Genesis 1:29-30
Dry Ingredients for all three:
1 tbsp Dry active Gluten free yeast
1 cup almond flour
1 cup Garbanzo and Fava Bean Flour
2 tbsp dry milk (optional)
2 tsp Xanthan Gum
1 tsp sea salt
1 tsp unflavored gelatin powder (optional)
Wet Pie Crust and crackers Ingredients:
1 stick cold organic butter (salted or unsalted) cut into cubes
3 tbsp cold water
1 tsp apple cider vinegar
1/4 cup xylitol
*Seasoning for crackers- sea salt, garlic & onion powder and Spikes salt free seasoning or nutritional yeast*
Wet Pizza crust Ingredients:
3/4 cup warm water
1 tsp apple cider vinegar
1 tbsp Italian Herb seasoning
1 tbsp olive oil
Directions for Pie Crust and Crackers:
Combine all dry ingredients (excluding the seasoning at end of wet list) and pulse in food processor until combined. Add butter and process until combined and starting to clump together. Add vinegar and water. Process until a ball forms. Sprinkle flat surface with bean flour, dump dough on to floured surface. Sprinkle dough with flour, roll out careful not to make too thin, about a 1/4 inch thick. Once you have rolled the ball completely into 1/4" everywhere. Begin to carefully remove from counter by rolling up onto the rolling bin until it's completely rolled. Carefully unroll on top of pie crust. When you unroll the crust expect it will fall apart in areas. NOT a problem, just take pieces and mold make in to the empty spots. It molds well. Once you've completely covered your pie pan, fill with pie ingredients and bake as your pie calls for. You can bake before filling at 425 for no more than 10 mins. Cooking before will make crust dark brown on edges.
Crackers:
Take left over dough and roll onto a large flat pan. Sprinkle with sea salt, onion & garlic powder and Spikes no salt seasoning and/or nutritional yeast. Bake at 425 until golden brown. Take out and let cool a few minutes then cut into whatever shape you desire. Will not be super crispy unless you cook longer for darker brown color.
Pizza Dough Directions:
Combine all dry ingredients ADD 1/2 extra almond flour. Mix with electric mixer. Add wet ingredients and mix well. Coat a 9X13 or larger flat pan with grapeseed oil and turn ball of dough out onto pan. Roll out to edges, making it approx 1/4 thick. Crust will be thin. After you roll out sprinkle with garlic and sea salt. Bake at 425 for 10 mins. Take out and top with pizza ingredients and make for 15-20 mins more until cheese is golden brown. Be sure to take sauce out to the edges, or else you will have burnt edges.
Obviously this isn't going to taste just like regular grain rich doughs and crackers but it is a wonderful alternative and SO yummy!
