fbpx
  • wellness
More

    Medicinal Pizza

    medicinal mushroom pizza

    I was determined to find a pizza recipe that did not depend on grains, nuts, yeast, eggs, or tomatoes and still tasted good. After exactly two full days and 16 attempts, I found it. Made with herbal pesto and a medicinal mushroom topping, the recipe is paleo and autoimmune protocol compliant, which means you can enjoy it even if you have a nightshade sensitivity (it is tomato free). Both toppings are loaded with liver-supporting herbs.

    I cut parchment paper into a 10-inch circle to guide me on how much to spread the crust dough. To save time, buy cashew meal or grind the nuts or seeds in larger quantities and freeze them for future use. — Magdalena Wszelaki

    For the crust:

    1 c raw sunflower seeds or raw cashew nuts
    ½ c filtered room temperature water
    2 Tbsp whole psyllium husk
    1½ Tbsp extra virgin olive oil
    ¼ tsp sea salt

    1. Preheat oven to 400°.

    2. Pulse the sunflower seeds or cashews in a blender until they are the consistency of flour.

    3. In a large bowl, combine the pulsed seeds (or nuts) with the water, psyllium husk, olive oil, and salt; knead with your hands. The dough will be runny.

    4. Line a baking tray with parchment paper. Place the dough on the parchment paper and spread it using your fingertips to form a round 10-inch crust. If the dough sticks to your fingers, dip them in water and continue.

    5. Bake 10 minutes. Remove from the oven and spread on the topping.

    For the topping:

    2 Tbsp herbal pesto (you can easily improvise with detoxifying herbs such as basil, cilantro, and parsley; dandelion leaves; walnuts; olive oil; and lemon or lime zest and juice)
    ¾ c sliced shiitake mushrooms
    ¾ c sliced maitake or oyster mushrooms
    ½ c thinly sliced leeks (white part only)
    1½ tsp dried tarragon
    2 Tbsp coconut aminos
    1 Tbsp extra virgin olive oil
    2 tsp rice vinegar or apple cider vinegar

    1. In a circular motion, spread the pesto onto the crust.

    2. In a medium bowl, add all of the remaining ingredients and toss to combine. Spread the mixture evenly over the crust.

    3. Bake 15-20 minutes and serve right away.

    Thanks to The Fine Line for their original story.

    -Advertisement-
    3,260FansLike
    10,059FollowersFollow
    2,787FollowersFollow

    More Stories

    Hiroshi Fujiwara, 55: Men’s Style Icon

    The realm of what is acceptable and what is possible in everything to do with people our age needs some radical expanding. What does...

    Ann-Sophie “Fred” Lakso, 56: Love and Sex Addiction Therapist

    People call you Fred — where did that come from? My real name, Ann-Sofie, always ended up as either Sofie or Ann. One time somebody...

    AGEIST Arts and Culture Roundtable Dinner

    From time to time we like to assemble some of the leading minds in the AGEIST network for dinner and discussion around a specific...

    Quick and Easy Raw Coconut Protein Balls Recipe

    This Keto Coconut Recipe Is Sure to Make Your Sweet Cravings Disappear By Ingrid De La O. All photos by TUSOL Wellness.These are so fast...

    Fully Alive at the Modern Elder Academy 

    Waking to the sound of Pacific waves breaking had become a welcome change to the usual morning symphony of traffic and sirens in our...

    LATEST Profiles

    Ann-Sophie “Fred” Lakso, 56: Love and Sex Addiction Therapist

    People call you Fred — where did that come from? My real name, Ann-Sofie, always ended up as either Sofie or Ann. One time somebody...

    David Turns 61: The most creative and productive year of his life.

    Today is my 61st birthday. It feels different from 60, weightier. But really, the whole idea of being anywhere near this age is a...

    Wesley Rowell, 59: The Accidental Preacher

    At the age of 59, Wesley Rowell became a preacher. This was not something he had ever imagined doing.“I turned 59 on Sep 21...
    X