Tuesday, December 31, 2019


This is my BEST EVER all time favorite Pizza Crust recipe. Hands down! 

If you are searching for a HEALTHY alternative to NO GLUTEN, LOWCARBS, NON GMO, KETO FRIENDLY and minimal ingredients, you will LOVE this recipe. 


Mozzarella Cheese
Cream Cheese
Almond Flour

SUPPLIES: Wax Paper, Seasonings, Toppings

My quest for the prefect crust was something that could withstand multiple toppings and didn't require a fork to eat. 

Search no more! This crust is absolutely delicous. 


2 Cups Mazarella Cheese
2 Tablespoons of Cream Cheese
3/4 cups of Almond Flour
1 Egg (or flax seed substitute)

Preheat Mazarella Cheese/Cream Cheese in microwave/oven till melted (careful to not overcook)

Afterwards, Stir in Almond flour and seasonings of choice (I use garlic salt), and egg. 

MIX INGREDIENTS and place on Parchment WAX PAPER. 

*****It is important to place batter on wax paper and add another sheet of paper on top. With rolling pin, carefully roll pizza crust to either med, or thin crust. (the wax paper is important as you don't want your crust to stick)

Carefully remove top sheet of wax paper and set aside.

In this photo, I have used Flax Seed Substitute for my egg. 

BAKE crust in oven at 350 till brown.

Remove pizza crust from oven. Use the same wax paper that was set aside to cover top crust, and place on top, and flip pizza crust over (I use a flat sheet pan to slide under wax paper/crust and place hand on top of wax paper/crust to aid in flipping over)

After crust has been flipped over RETURN TO OVEN and bake for a few minutes.

Remove from oven:

I lightly brush on plain TOMATO SAUCE, and sprinke Parmeson Cheese and Italian Seasonings.

Depending on what I have available, I try to use fresh ingredients: Tomatoes, Bell Peppers, Onions, Mushrooms, Spinach, etc.

For meat toppings: Ground Beef, Pepperoni, etc.

 Top ingredients on pizza, and sprinke Mazarella.  I don't usually overload with cheese as the crust itself is already packed with cheese.  RETURN TO OVEN and BAKE till meat/cheese is brown to your preference.

Of all the LOW CARB recipes I have tried for Pizza (Cauliflour, Gluten free flour, etc.) this is absolutely my all time favorite. Not only is this recipe quick and easy to make, but you will feel satisfied with how filling and delicous this recipe is, not to mention, it is so easy to make, and guilt free. After all, you're eating pizza that is good for you!

Wednesday, October 23, 2019

FLAXSEED EGG SUBSTITUTE - Mom's Pioneer Living Handbook

                                       Mentioned in, Mom's Pioneer Living Handbook 

 The main reason I'm interested in Flaxseed is due to HOW EASY and CONVENIENT it is as an egg replacement for my emergency food supplies.

The important properties that this seed brings to the table are the mucilage gel that resembles egg whites. Not to mention, the health benefits.

1 tablespoon of Flaxseed + 3 tablespoons of water = 1 egg

Ground flaxseed with a mortar and pestle. 
After added water, it sits and thickens within 15-30 min. 

For a long shelf life, purchase these seeds raw in whole form. The oil from pre-ground seeds will go rancid if left in storage. 

BEST IF USED BY expiration date on my recently purchased bag of Bob's Red Mill brand, is 2 years from today. Once bag is opened, I would store the seeds in an airtight mason jar and these handy little seeds will keep us going for a long long time. 

I tried the flaxseed substitute on my homemade corn tortillas recipe, and I must confess, they tasted better than real eggs.  In fact, I doubt I will ever use eggs again for these tortillas. 

This website had a lot of good information on using Flaxseed. 
Especially good to know in case you're planning to substitute for cakes, etc. 

Tuesday, October 22, 2019



Craving something sweet and not sure what to make? Or is there a box of Saltine crackers going
stale in your cabinet? 

Grandma's Saltine Cracker cookies will be sure to please!

Grandma's Saltine Cracker Cookies

Saltine Crackers
1 cup of butter
1 cup of brown sugar
12oz package of chocolate chips
1 cup of nuts

Line an 11" by 17" cookie sheet with foil, and oil the foil.
Place approximately 45 Saltine crackes on the foil, lined up. (fill any spaces with cracker pieces)

Bring to rolling boil: 1 cup of butter (not margarine) and 1 cup of brown sugar
Boil for 3 mintues then pour onto crackers and bake in oven at 350 for about 5 minutes.

Remove from oven. Crackers may have risen, if so, press down and then sprinkle over top - chocolate chips, spreading evenly as it melts. Sprinkle on top walnuts or pecan. Cool and break into pieces.

For half the recipe, I used 1 stick of butter and 1/2 cup of brown sugar and a small baking pan.

The combination of butter and brown sugar carmelizes as it boils. 

After the quick boil, I poured mixture over the crackers and baked from a toaster convection oven.

As soon as the crackers are removed from oven, spread over the chocolate chips and sprinkle the nuts. This will need to sit for a bit to cool down and for the chocolate to harden. 

I prefer freezing mine to get a head start. 

If you love the combination of salt and chocolate, you will love LOVE these cookies!