Last night I persevered and stuck with my diet, watching everyone else eat pizza and cake at our older boys’ end-of-season party and award ceremony (they both received the Varsity award!) for their high school hockey team, while I snacked on a bag of plantain chips… Tonight I finally took the time to try another new “pizza” recipe (from one of my new favorite cookbooks) for myself with all sorts of interesting toppings: arugula, figs, grapes and prosciutto. It turned out amazing!
- 1/2 cup arrowroot starch
- 1/4 cup plus 2 tablespoons coconut flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup warm water
Ingredients:
- 1 Thin Pre-Baked Pizza Crust
- 1 tablespoon extra virgin olive oil
- 6 slices prosciutto, chopped (I used Columbus, not sure if it’s 100% AIP)
- 1/2 cup chopped dried Turkish figs
- 1/2 cup halved red grapes
- 5 ounces arugula
- 1/2 teaspoon garlic powder
Heat the olive oil in a large skillet over medium-high heat. Add the chopped prosciutto, figs, and grapes to the pan and cook for 2 to 3 minutes, until the prosciutto is crispy. Add the arugula and stir continuously until completely wilted, about 2 minutes. Top the pizza crust with the mixture and bake at 350 degrees for 5 to 7 minutes, until the top layer is golden and crispy.
- 1 Thin Pre-Baked Pizza Crust
- 1 tablespoon extra-virgin olive oil
- 2/3 cup thinly sliced yellow onions
- 3 cloves garlic, minced
- 1 cup diced pineapple (canned or fresh – I used frozen tidbits from Trader Joe’s)
- 1 cup shredded spinach (I used chopped, frozen from Trader Joe’s)
- 6 oz uncured ham or Canadian Bacon, diced
- 1 1/2 teaspoons fresh thyme leaves (I used 1/2 teaspoon dried thyme)






































































































































