I am in the midst of a lot of change right now. Like too many changes to keep up with. With flux in every aspect of my life, I turn to creating in the kitchen for a kind of mediation. It’s an exercise in mindfulness. I can practice being present. In the moment. A bit of touch, and let go. Touch the seed of my emotion. Touch the seed of stress, frustration and breathe them out.
A while back I bought the smoked sea salt, and ever since I have been wondering how to use it. So when I was craving some old fashioned comfort food, the two world collided.
The nomatoe sauce is my take on the various recipes floating around out there. A sweet and smoky blend of flavours that is almost like a cross between a tomato and BBQ sauce. I can see it being a versatile addition to my autoimmune paleo repertoire.
The crust is chewy and holds together well. Although this pizza isn’t loaded with cheese, the crust has a “cheesy” type flavour from the nutritional yeast.
After a lot of unknowns, and making some changes to my life, the one thing that is still true is that comfort food, is still really comforting.
- 2 large green tipped plantains
- ¼c nutritional yeast
- ½ c tapioca
- ¼c avocado oil
- 1 tbsp gelatin
- ¼ tsp sea salt
- 1 c cooked beets
- 1 c cooked carrots
- ½ c canned pineapple
- ½ c pineapple juice
- 1 tsp herbamare
- ½ tsp smoked sea salt
- To make crust:
- Preheat oven to 375 deg
- In the bowl of a food processor, peel and chop plantains.
- pulse until small pieces.
- Add nutritional yeast, tapioca, avocado oil, gelatin and sea salt.
- Blend 2 min. Dough will be thick and ball up.
- Line a pan with either tin foil or parchment paper. Spread dough smoothly on pan until ¼ inch thick.
- Bake for 15 min. Let sit
- While crust is baking, make nomatoe sauce.
- In cleaned out bowl of food processor, add the rest of the ingredients.
- Blend for 2 minutes.
- Spread evenly over crust.
- top with cooked ham, black olives, chopped pineapple.
- place back in the oven for another 15 min.
- Let cool for 5 min before slicing.
*this post is shared on AIP Recipe Roundtable at Phoenix Helix
Allergy free Wednesday at Tessa the Domestic Diva
Real Food Friday at Cook It Up Paleo