The BEST pizza crust EVER. Credit for the crust to www.yourlighterside.com. I added spices into it since spice is what I do. So flavorful and awesome, I could eat just the crust! I already know how I’ll have my next pizza – Pesto sauce, sun-dried tomato’s, mozza and goat cheese! This was written day ago and then I misplaced my camera somewhere in my house… I have photo’s of the whole pizza process. All I have left is the uncooked I snapped with my iphone, that’s on here until I find the others. It’s day 8, just ate leftover pizza. Can’t pick it up anymore although DIVINE with a knife and fork!
I had the yawns again mid-morning although I’m quite sure it has nothing to do with what I’m eating. I’m tossing and turning all night due to rib pain so I think that’s the source of my yawns!
The beauty of cooking ahead yesterday is that I after Bfast I didn’t have to cook! Ronel quote of the day “I love eat grain free, the food tastes so much better”. I take this as a direct compliment to my cooking whether it was meant that way or not!
Ronel doesn’t eat much at school, he takes some nuts, fruit and beef jerky and so when he walks in the door he’s famished. My sisters son Jos came for a visit last week and he’d been in Bella Bella (west coast of BC) right before. He arrived with a box of wild canned salmon caught and prepped by traditional methods! Luckily for us he forgot it here and luckily for me my sister doesn’t read my blog, lol.
Ronel discovered this box and his after school snack was the leftover Spaghetti Squash with 1 cup of canned salmon on top. He was about to expode although said it was one of the best things he ever ate!
8am Bfast – 2 eggs over easy and half an avocado
Pistachio’s on the drive home from Costco
7pm Dinner – A rotisserie Chicken with the Eggplant Gratinee I made yesterday & a fistful of organic carrots.
Slept in – I love weekends with no morning appointments!
10:30 Bfast – Beet Greens sauteed in Butter and Epicure’s Montreal Steak Spice + a pile of sauteed mushrooms + 2 eggs over easy (surprise surprise) all topped with a dusting of Chili Garlic Salt. Served with a carrot and glass of Raw milk. It was freaking epic!
3pm – Spoon of Coconut butter/oil & Bengal tea
5pm – Carrots & Havarti while prepping supper
6:30 – Chicken Bacon Ranch Pizza
8:30 – Natural Calm Magnesium Drink
Chicken Bacon Ranch Pizza -
- 1 cup packed Mozza – I used 1/3 Grass Fed Dubliner & 2/3 cup mozza
- 1 cup packed Cooked Chicken Breast, minced small – DO NOT USE leg/thigh, it will be too oily to hold well
- 2 tsp’s Pizza Seasoning (I used Epicure’s Pizza seas for Oven Fries)
Mix. Cover cookie sheet in parchment paper. Shape loose mix into a 12″ pizza shape (or 10 if you’re putting on lots of toppings) and once you have the shape you want press it down firmly. Bake at 425 for 12 mins. I didn’t do this although WILL next time. Remove baked crust from cookie sheet and transfer to Epicure’s Crisper pan – you’ll have a crispy glorious crust. Mine held together perfectly although wasn’t crispy since the parchment held the moisture.
- 1/2 small can of tomato paste
- 1 squirt of Olive Oil (1 tsp?)
- 1 tsp Epicure’s Pizza seasoning and 1 tsp Pesto Herbs Mix
- enough water to make it a good consistency
Combine sauce ingredients and spread on cooked crust.
Add toppings and cook another 10-12 mins until cheese is melted. Let sit 5mins before cuttings. Add Ranch Dressing just before cutting.
My toppings, in order
- Red Peppers
- Sun-Dried Tomato’s
- Bacon (yes, more bacon)
- Fresh Tomatos
- Goat Cheese
- Ranch Dressing – add after the pizza is cooked.