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I am seriously so excited about these pizza bases. They taste insanely delicious and even better, hold well, so you can treat them like a traditional Italian pizza and fold it up to eat it.  If you haven’t been to Italy then you probably don’t know what I am talking about, but oh, em gee, what a dream. Let me explain why I called them Silly-Nana Pizzas. They are made with only psyllium husks and green banana flour, so what better name than Silly-Nana to confuse anyone who is yet to know what is in them!  PS: I PROMISE green banana flour doesn’t taste like bananas, so don’t even let that be a concern! 

At the bottom of this page there is some inspiration on what you can top yours with. Now you CAN go back to those lazy pizza Friday nights and continue feeling fresh! 

INGREDIENTS

  • 1 cup green banana flour
  • 2 tbsp psyllium husk powder
  • 2 cups of water
  • Your choice of fat: 1-2 tbsp olive oil, ghee, coconut oil or butter

Optional additions: 1 tsp salt, a few cracks of pepper, 2 tsp garlic powder, 2 tsp Italian herbs or a combination of oregano, thyme and rosemary. You can slip in some more medicinal herbs like ashwaghanda, which I enjoy of a night time most nights. 

Sheridan's Grain-Free Pizza


METHOD

  1. Preheat your oven to 140 degrees celcius. We are doing a low temperature so we can keep the resistant starch properties intact, just in case! 
  2. Combine all of the dry ingredients in a bowl. 
  3. Add in the water, slowly mixing it through, giving the mix a little time to absorb the water so it eventually forms a dough. 
  4. Pick the dough up and massage it through one more time just to ensure all the mix is well combined. If the dough is still too sticky then it may be that too much water was added, so just add 1/2 to 1 tablespoon more of green banana flour and mix through.
  5. Break off handfuls of the dough, roll into a ball, and place on baking paper that you can create your pizzas on. 
  6. You can use your hands or a rolling pin to flatten out the pizzas till they are quite thin, or as thin as you would like them, anyway! If the dough is sticking to the rolling pin, then use another sheet of baking paper over the pizza dough and then continue rolling on top.
  7. Once your desired shape and thickness has been reached, lightly coat the bases in your choice of melted fat.  You can just use your hands for this. I use olive oil as we are cooking it at a low temperature and it tastes delicious. 
  8. Bake in the oven for 30 minutes, top with your chosen ingredients, and then place back in the oven for another 10 minutes or until the toppings are warmed through or your cheese has melted.  
  9. Topping ideas: here I used my cultured cashew cheese as the base and topped with sliced red onion, olives, a sprinkle of smoked paprika, Italian dried herbs, leftover organic chicken and fresh rocket (arugula) once it was out of the oven. It was seriously to die for. 

Sheridan's Grain Free Pizza recipe

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Sheridan JoySheridan Joy Austin
Practicing Nutritionist at Changing Habits

Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. 

Website:  http://www.sheridanjoy.com
Instagram: https://www.instagram.com/sheridanjoyaustin/
Facebook: http://www.facebook.com




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