I gave a new recipe a try this week, and I have to say I loved it. I am sure everyone can
agree that there is very little that can compare to wonderful ooey gooey goodness that is pizza. I mean sometimes you just crave and need that hot, melty, rich flavor that only comes from biting into a slice of Italian pie.
However our life changed awhile back when my wife developed Celiac disease. For those who do not know, this is an extreme allergy to Gluten. Gluten is a substance found in cereal grains, especially wheat that is responsible for the elastic texture of dough.
Essentially it is a mixture of two proteins and is what causes illness in people with celiac disease. Think extreme abdominal pain due to swelling intestines that prevent proper absorption of food. It also causes severe rash breakouts along with other fun things. So needless to say all bread products, regular pasta, anything with MSG, etc. have been off limits.

In addition I have adopted a Keto style diet as I am trying to get in better shape (43 lbs down so far and still going!) So this has meant a no to pizza. Yes we have cried 
Well my wife has been craving pineapple and ham pizza. I know you haters are going to hate, however she enjoys it and quite honestly so do I. I mean if you haven’t tried it, you need to, i mean look at it:

So anyway, I set about on creating a pizza she and I could both enjoy. I have attempted various things as a substitute crust, cauliflower crusts, gluten free tortillas, and so far nothing really gave that awesome, comfort giving pop of flavor in the mouth that comes from real, honest to goodness pizza.

However, that all changed this week. I found a gluten free and Keto approved (depending on your choice of toppings)
The crust I made used a Fathead dough recipe (which is below). I refrigerated the dough for about 10 minutes before rolling it out. Place Saran Wrap over it to roll it out, I didn’t lol. It wasn’t difficult to get the parts off the rolling pin, but I am sure the plastic wrap would make it go smoother.
While the crust was in the oven I sliced some fresh pineapple
and put it out on the gas grill. Nothing on the pineapple, and just sprayed the grill.
The pizza sauce was a homemade marinara that I had made previously (I will post recipe late and insert link so check back J)
When the 13 minutes was up on the crust I took it out and let it cool a bit while I finished
the pineapple. From there it was simple. I spread the sauce on the crust. I then sliced some ham and placed on the pizza. I used a nitrate free ham sandwich meat ( I used Natural Choice).
I chopped several slices of the pineapple and covered the ham with it. On top of that I grated mozzarella cheese and placed it back in the oven (be sure to lower temp to 350 from 425 temp used with crust) and waited for the cheese to melt.
It was great! Though the crust tastes amazing, it is a slight different texture than standard bread crust, but it was defiantly pizza.

I actually had leftover pineapple slices so I melted some butter and coconut sugar in a skillet with just a splash of water and glazed the remainder pineapple as a dessert for everyone else.
This was a big hit and will definitely be a repeat at our house. I did however learn a few things. I had covered my pizza pan with aluminum foil because I was afraid the dough might slip through the holes in the pan. This would not have been a problem and since I forgot to spray the aluminum foil, it caused some minor sticking issues. Next time I will not use the foil and will probably use my pampered chef stoneware (my wife reminded me about this after the fact, where was she with the great ideas when I started cooking? LOL). She was quiet pleased to have her pizza fix.
I hope you enjoy. You can obviously substitute any toppings you want on this crust.
Fat Head Dough Recipe
Ingredients:
- 4 oz. cream cheese
- 1 ½ cup shredded mozzarella
- 2 eggs
- ½ tsp garlic powder (or to taste, I add a bit more because I LOVE garlic)
- 2/3 cup almond flour
- ¼ cup parmesan cheese
Instructions:
Preheat oven 425
In a double boiler melt the mozzarella and cream cheese. I do not own a microwave (long story for another time) but you could use a microwave for this step. I would suggest about 15-25 seconds at a time and stir.
Add remaining ingredients to the melted cheese.
Mix it well. This will take a bit of stirring as melted mozzarella is interesting to work with. I would have to unstring it from my spoon, but it worked out without too much effort. Next time I will try the dough attachment on my Ninja mixer.
Grease a pizza pan, or use stone ware. Spread dough out in a circle to about ½ “thickness.
Bake 13-15 minutes or until golden brown.
Pile it up with your favorite toppings. If you have not tried it I suggest pineapple and ham. Jalapenos and bacon are another favorite around here.
Nutrition facts :
Serving size, cut pizza in 8 slices and serving size is two slices… because no one eats just one slice of pizza. But if you do, (yeah right) just divide this by 2.
Calories 302
Fat(g) 26.1
Carbs 5
Fiber 1.4
Protein 15.7
As Julia Child would say,

When I performed a keyword search on the Bible Gateway website, I found the phrase “One Thing” was used 11 to 18 different times in Scripture depending on the English translation.
intimacy with the Father, sought His heart and desired to be made in God’s image over everything else he could want or desire. When He was confronted with his sin and mistakes, unlike Saul who wanted to be honored in front of the people, David was concerned with not losing the presence of God. Something interesting to point out, when David wrote this, the Temple had not been built yet. It seems David had a glimpse of the Temple not made by human hands where he could dwell with God forever. This is the one thing he sought.
The Rich young ruler only lacked one thing. He could not part with his possessions and wealth. There are many reasons this could be, maybe he lacked faith for God’s provision. Maybe it was the fear of losing everything, losing the status his position and wealth brought him. He may have considered, “what might everyone else think?”

We see the story of a man that was born blind. The religious leaders are stuck on being offended by Jesus healing on the Sabbath and not on the miracle. As they question the man, he doesn’t try to convince them of anything or have a well prepared apologetics response. It is O.K. to tell people I don’t know. He tells them what he knows. I was blind, and now I see. To all the questions He had one focus. Revelation 12 tells us that they [the saints] overcame by the blood of the Lamb and the word of their testimony. There is no greater apologetics or reply that we can give to anyone besides the truth, especially when that truth is the power of God working in our life. We should focus on what God has done in our lives.
Paul did not let his past determine his future. He had a goal and he went after it with a singular purpose. Nothing was going to keep him from his goal.
family with whom I lived. Usually she would bring over what she called Pakistani Chicken. It was a whole chicken in a pot of vegetables with a very yellow color and smelled amazing. The taste was even better.
Green curry paste
Yellow curry





2 Timothy 3:16 states, “All scripture is inspired by God, and is profitable for teaching, for rebuking, for correcting, for training in righteousness.”
scripture. This idea is reinforced by Peter in his letter to the churches in Asia. 2 Peter 1:20-21, Peter writes, “First of all you should know this: no prophecy of scripture comes from one’s own interpretation, because no prophecy ever came by the will of man; instead men spoke from God as they were moved by the Holy Spirit.”
Jay Adams sums up what is meant by “inspired” or “God-Breathed” when he writes, ” When God says that He breathed out His Word, He means that what is written is as much His Word as if He had spoken it audibly by means of breath.”



I did not develop this acronym. This acronym and information mainly comes from CRI (the Christian research Institute). They are a great resource. This information was in an article by Hank Hanegraaf from April, 2009.You may know him from the Bible Answer Man radio broadcasts.





I started by putting vegetable oil on a cotton rag and rubbing the entire inside of the pit. After this was done it was time to light a fire. I built the fire in the fire box and let it go. I let the temperature stay around 250 ( most air vent s were closed) and let it go that way for an hour or more. I then opened all the vents and let the temperature rise. My intent was just to get to 45oand let it stay there for a bit before raising the temp. Well it is a new pit and some trial and error ensued with the temp quickly climbing to 500. This is perfectly okay. Some tutorials actually say just set it above 400 and let it go for 30-45 minutes. I am a firm believer in low temp and longer cooking times and well some of that idea flows over into the way I season my pits. It didn’t take much closing to get the temp back down.
I want to point out, depending on how the paint quality , the heat will cause some flaking on the outside of the grill, especially on the fire box if it has an off set firebox. This is okay. If it bugs you, you can always purchase high temperature grill paint and touch it up. It should go with out needing to be said, but obviously wait for it to completely cool before attempting to repaint. Also wait for it to dry before grilling again.
Time to cook some meat.I fired up the main area with charcoal and waited for the coals to completely ignite and become ready. I then started off the initial cooking with grilling one of my favorite burger recipes (recipe below).
was a successful maiden trip with the new pit. All the food possessed excellent flavors. The friends and family all enjoyed themselves, so mission accomplished and I am confident that this pit’s future is indeed very bright as age will only improve the seasoning.
Fire, arguably man’s most useful primitive skill, is still one of the most important bush craft or outdoorsman skills. From starting grills, warming up a house with a fireplace, burning off trash and garbage, the productive uses of fire are numerous. In a survival situation, the presence of a fire is a game changer. With benefits that include its’ ability to help regulate core body temperature, water purification, cooking, and the sheer psychological boost that just having a fire brings, fire craft is a skill ev
ery individual needs.
Back in Boy Scouts, we would have one-match competitions as p
ou should never be caught with just one match. Heck you should never be caught out with just one way to start a fire. A common motto in the survival and bush craft world states :”two is one, one is none.”

h natural and man-made. Natural tinder would include dry grass or leaves, wood shavings, feather sticks, Cattail fluff, lighter wood,etc.
ves useful especially when everything is damp. Wet tinder will not light.
This is what keeps the fire burning nice and hot and for as long as you keep giving it fuel. This does not have to be giant logs, think about the size of your forearm or wrist. Remember, the larger the log, the longer it will take to start burning. When building a fire you are always going from smaller pieces to larger.


Depending on the type of source and tinder, you may need to gently blow on your ember as you add the kindling to this in order to coax the flame. As the flame grows, slowly add more kindling and ultimately fuel wood creating a larger and larger fire until you reached the desired size based on your needs. It is important to not go too fast when adding wood. Let the the kindling have time to ignite and have create a good base with a decent amount of kindling burning before moving up to the fuel wood. The fuel wood will take longer to ignite and therefore the kindling must keep the flame going during this time.