Monday, June 1, 2015

Throw It On the Grill

So, I told you last week that I am trying to clean up my diet.
I am trying to learn portion control.
I am trying to eat more veggies.
I am trying to limit boxes and cans (yes, I will use some cans in the recipe below)

It is going well - 
the first week was rough ...
last week, better.
There is always a learning curve.

Last week we discovered a new favorite.
A flatbread pizza with grilled veggies.

You could use premade flatbread and sauce - 
the great part is the grilled veggies.

Flat Bread (found here)
I doubled the recipe for 2 of us - one recipe makes 3 small flatbreads
  • ½ cup Blanched Almond Flour
  • ½ cup Tapioca Starch
  • ½ cup Water, preferably filtered
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon White Pepper

Preheat oven to 350 degrees F
Line a cookie sheet with parchment paper
In a jar (with lid) combine all ingredients and shake well to make a thin batter
Heat your seasoned cast iron skillet over medium
Add a little healthy cooking fat to your hot pan
Pour your batter into your skillet (approximately ¼ cup) -
 move your skillet around to spread the batter out thinner if desired
Cook for 1-2 minutes per side, just until it's getting a few brown spots.. 
your breads will be firm on the outside but uncooked in the center
Transfer your bread to your parchment lined cookie sheet
Repeat until your batter is all used up and all breads are on your cookie sheet
Bake your flat breads at 350 for up to 20 minutes
Remove from the oven and cool slightly

Pizza Sauce
see my favorite recipe here

Grilled Veggies
hubby took green peppers, onions, and mushrooms
and "sauteed" on a piece of aluminum foil using olive oil and a garlic and salt blend

I removed the flatbread about 5 minutes before they finished,
and added sauce, mozzarella, and a large pile of veggies.
Return to oven for 5 minutes.

This week's menu:
Sunday: Quinoa and Bean Stuffed Peppers
Monday:  Chicken Kabobs at Zoes Kitchen
Tuesday:  Burritos
Wednesday: Turkey
Thursday:  Chicken, Brocolli, and Penne
Friday:  Grilled Vegetable Flat Bread Pizza
Saturday: Acorn Squash, Rice, and mushrooms


  1. Tried the flat bread today and it was delicious! Have you made it without the onion powder and garlic powder? Do you make a bunch and freeze them or just make them when you need them? I'm going to share the recipe with a few friends at church that are GF.

    1. Have only made them with the seasoning - it seems to go well with everything we have chosen - we make a bunch, but they dissappear - usually I make a triple batch (1 1/2 c of each flour) - they do well for a few days - haven't tried to freeze them, but imagine it would do ok - so far they are a hit at our church!