My profound conclusion after eating grain-free for three weeks is this:
No matter who we are, we could all stand to eat fewer grains. But no one should have to give up pizza.
Pizza is what I’ve missed the most, which is funny since I don’t typically eat much pizza anyway. I’ve given up on trying to figure this out.
I haven’t been very interested in finding lots of substitutes for many grain based foods and have instead focused on eating many meals that are naturally grain free (like egg and veggie scrambles, roast with veggies, grilled chicken with veggies, or loaded chef salads). That type of meal is very simple, so working three times as hard to make a grain free pizza crust didn’t appeal to me at all. But I did really want some pizza.
What’s a girl to do?
Aha! I have a Crustless Pizza Pie recipe right here on my site that is so easy my 11-year old can make it without help. But of course.
With that “problem” solved, I then had to figure out how to avoid heating up the house. Could I make this Crustless Pizza without turning on the oven on a super hot day? But of course.
Cast Iron Skillet to the rescue. (I have one like this that I use daily. You never know how long sale prices will last, but this one.
I began by “baking” the cream cheese layer over low heat on my stove-top. I almost got distracted and let it get too hot, but caught it just in time before it scorched. Phew.
In the meantime, I browned hamburger meat in a small pan. I kept the pizza pie veggie-less this time, knowing we would be eating salad and veggies on the side.
After cooking the cream cheese layer for about 10 minutes, I topped it with sauce and meat, then covered it for a few minutes to heat through.
Then I piled on the cheese, covered it for about 2 minutes so it would melt, then we dug in. It completely met my need for pizza. Who even needs crust?? Especially when there is cream cheese involved.
Easy Crustless Skillet Pizza
- 8 ounces cream cheese, softened
- 2 eggs
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ cup grated parmesan cheese
- 1 cup pizza sauce
- 1½ cups shredded mozzarella, cheddar, or colby jack cheese
- Any meat or veggie toppings you like
- In a medium-sized bowl mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until creamy.
- Spread mixture into a 10-12 inch cast iron skillet.
- Cover and cook over low heat on the stove-top for about 10 minutes, checking every few minutes to be sure it isn't scorching.
- In the meantime, prepare pizza toppings.
- Spread pizza sauce over hot cream cheese layer.
- Top with any meat, veggies, and cheese you like.
- Cover and cook over low heat for 5-10 more minutes or until heated through and cheese is melted.
No matter if you are a grain-free eater or not, I encourage you to make this easy skillet pizza! This was a great meal for our entire family and easy to serve with a tossed salad, fresh fruit, and raw veggies.
My Grain-Free Journey Update
The latest visit with my doctor assures me that I’m on the road to great health and will not have to eat grain-free forever!!! In the meantime, I’m learning that eating grain-free allows a person to eat loads of vegetables and other nutrient packed foods. So even when I add the grains back in, I’m going to continue on with many of the new habits I’m learning because they are so nourishing.
I’m heading to church camp next week (packing a lot of my own food), and afterward hope to find time to share some great new (to me) nourishing food tips I’m learning!
Sandra says
Do you have a good pizza sauce recipe to share, or a favorite healthy brand you recommend? :)
Laura says
I usually use Muir Glen organic pizza sauce, even though it isn’t hard to make it homemade. ;)
Tera says
Have you tired any of the veggie crust alternatives (like cauliflower or zucchini)? They’re really good. And…did you know…if you pound a chicken breast really, really thin, and put pizza toppings on it, and bake until chicken is cooked through and cheese is melted…it tastes *just like* pizza with a traditional crust. So good!
Laura says
Wow, I really love the chicken breast idea. What a great way to make a hearty pizza!
Tera says
Here’s the “recipe”. I don’t even precook the chicken anymore–just load it up with toppings and bake til cooked through.
http://bluefield5.blogspot.com/2014/11/chicken-crust-pizza.html
Rachel Dawson says
Okay, please forgive me, but I can think of at least 50 reason why freshly ground whole grains are good and nutritious for people to eat. I’m really struggling with the reasons your doctor has taken you off of them. Maybe it’s too personal to elaborate on in such a public forum but I would appreciate some insight. It seems like most of the comments on your grain free posts have been other avid grain-free people. It has been my personal experience that whole grains have been very healing in my body and in several others that I know. I know your doctor says this is only temporary, but still, what’s the wisdom in cutting out an entire food group that God created? I would sincerely like to understand.
Thanks, Rachel
Tera says
Rachel, I don’t know about Laura, but I’ve found grains, especially refined grains, to be inflammatory in my body–I experience joint pain, stiffness, and swelling. When all is in balance, whole grains don’t cause it, but when I get out of whack, eliminating all grains, even whole grains, helps.
Laura says
YESsssssss!!! I am so with you on this, and have always been the “eat real food (including grains) in balance” girl. I’m not at all convinced that grain free is a great forever lifestyle choice for most of us. BUT, our grains have changed from what they used to be and probably more importantly, most of our guts are messed up and have a harder time digesting. I believe that once our digestive systems (well, and all the systems) are cleansed and healthy, most of us should be able to process all foods in a healthy way.
So for me, I’ve been on a 4-year body overhaul with my doctor. Our bodies cleanse one layer at a time. As one organ or system becomes healthy, another one can begin to cleanse. (This is very much the lame Laura version of what I’m learning from my doctor!) I am hopefully now finally toward the end of this grueling journey, and am now supporting my body as it cleanses old bacteria in my head. (Seems I cleansed bottom to top, which I think is normal.)
As that old bacteria is pulled out and works it’s way out of my body, I’m finding that sugar and carbs (grains that turn to sugar in my system) are not reacting well together with the bacteria that is trying to clear out. It causes me to feel terrible and miserable and my body has to work pretty hard during this to detox. So, avoiding sugar and grains is helpful right now so my body doesn’t have to fight against itself while it cleanses.
Because I’ve been at this for 4 years, my body is responding well to this and I really should be able to add grains back in very soon. In fact, I’m already beginning to add in a very few. YAY!
Hopefully that makes a little bit of sense. Obviously, there’s way more to this (like 4 years worth!) than I shared here. I don’t understand all of it, but I do trust my doctor and have experienced amazing results during this. It certainly hasn’t always been fun or easy, but I am so thankful that my body should be very capable of fighting and staying healthy once the process is complete. Then I can do maintenance, which is all the normal healthy lifestyle choices we all know about (eat well in balance, exercise, drink water, etc.)!
Sarah says
I know how you feel, Rachel. Why would God give us wheat if we weren’t meant to eat it? The problem is exactly what Laura touched on — grains have been modified, hybridized, etc and are no longer anywhere near their original form. I think this is why so many are having issues with grain today…along with the fact that the SAD includes WAY too much of it!
I have had success with Einkorn flour, which is supposedly still in the same form as when Jesus walked the earth. :) I usually get a 10 lb. bag here:
https://jovialfoods.com/einkorn/
I find it doesn’t hurt our tummies. :)
Sarah
Harriet Glassco says
Hi Laura! Love this idea. So much for my earlier meatloaf plans for tonight, LOL.
Lindsey R says
I had to go gluten free a couple of years ago and found a recipe for a cauliflower “crust”. I think I had to high of expectations for it to be like the real thing. It was very much not like the real thing :) but it was very tasty. I still do other grains but probably the hardest part has been making something gluten free and trying not to compare it to it’s non gluten free counterpart. Biscuits are always a disappointment :)
Liz says
If I don’t have a cast iron skillet *gasp* what other type of skillet would you recommend?
Laura says
I guess stainless steel, but I really don’t know if it would work well in that! I keep eyeing this one because the price keeps going down and down! https://www.amazon.com/gp/product/B00X4WQMAS?ie=UTF8&tag=wwwheavenlyho-20&camp=1789&linkCode=xm2&creativeASIN=B00X4WQMAS
Julie says
Laura for President! A truly gluten-free pizza that is truly low-carb? You’re my hero! Thanks for the recipe!
PS – Sunflower flour makes a lot of wonderful grain-free goodies that are also nut-free! A little lemon juice keeps the green out.
Leiann says
I needed a quick dinner tonight and went straight for this recipe. This was delicious, plus Imhad all the ingredients on hand. I took grains and sugar out of our diet and dropped 15 pounds in a month. Weight I have not been able to get rid of by any other means. I love bread so this was a tough one for me. My husband and I both feel so much better. But back to the recipe, this will be a regular for us as pizza has always been a favorite of ours. Thanks for the stove top method. I too hate to turn on the oven in the hot summer.