This little winner arose after my seeking another way of using the chicken meat from all the stock and broth that I have been making for my GAPS diet.  Chicken and veg were starting to wear thin for the family!

So low and behold we have a gluten free, grain free, dairy free, egg free, paleo friendly chicken leek pie!  

INGREDIENTS:

• PASTRY
• 3 cups of buckwheat flour
• 1/2 cup macadamia oil or olive oil
• 2 tsp salt
• 3/4 cup water (or broth)

FILLING

• 2 tbsp olive oil or 2 tbsp ghee
• 1 leek chopped
• 1 cup of chopped green leafies such as silver beet, chard, spinach
• 1-2 rashers bacon chopped (optional)
• 3 cups of chopped chicken meat
• 1 1/2 cups of stock or broth (chicken)
• 2 tbsp arrowroot flour to thicken
• sprinkle of garam masala (optional)

​METHOD:
PASTRY

1. Combine flour and salt.
2. If using a TM or food processor with dough function, sift flour and salt and then add in oil and combine until crumbs form.  
3. While still on dough function, add in up to 3/4 water (until combined but not too sticky).
4. Transfer dough to bench or board and add a little oil to your hands while you separate into two balls (base and lid).
5. Roll out the base and place in a pie dish.  
6. Bake at 180 degrees for 15 minutes (I place pie weights on top to keep base flat).
7. While the base is cooking, roll out the lid.
8. Remove the base from oven; it's ready to fill!

FILLING
I make this while the base is cooking.

1. Heat oil or fat in pan and add leek and bacon.  Cook until leek softened and bacon cooked.
2. Add all other ingredients and stir for 5 minutes until combined and the liquid has reduced.  
3. It is now ready to add to the base!
4. Place the lid on the pie once filling has been added and bake in the oven at 180 degrees for 30 miutes.

Serve either as is (my kids take it to school in their lunchbox), or with a salad and a splash of fermented veg.  

​

​Hear me out on this one..  Yes you may think I've gone too far making "broth pizza"... but in my quest to get some broth in to a slightly "particular" eater, I thought I'd give this a go and it was a huge winner.  Garlic broth pizza made with arrowroot and coconut flour!  

What are the benefits of broth and why would I consider putting it in pizza?  
Bone broth is a nutrient dense natural multivitamin containing protein already broken down for us into amino acids and minerals all easily absorbable by our digestive system.  As humans all around the globe, we have consumed broths and bone broths for centuries (a chef at Rosslyn Bay Resort commented on many pots of broth on stove tops across Asia that had been brewing for over 90 years - a family tradition).  Over the past few generations though we have lost this cultural base of our diet which were even supports as babies first foods.  

We have a 2 out of 3 strike rate of kids happily and knowingly consuming broth as a straight drink with some cinnamon but in order to make that 3 out of 3 we need to be a little more creative!  When sharing the message of how to consume more broth with clients, I say to use it wherever you use water when cooking.  So while making a grain free pizza base yesterday with broth instead of water, I decided to give it a go sprinkling dehydrated chicken broth by Broth of Life (can also be found in our shop www.eatand3veg.com.au) with the garlic topping.  What a hit!!!  Strike rate 3 out of 3 instantly!

So if you are wanting to give this a go, here is the recipe:

PIZZA BASE
modified from Jodie Day's Thermomix Paleo Pizza Base

• 125 g arrowroot flour
• 50 g coconut flour
• 100 g olive oil
• 100 g of liquid bone broth (or water)
• 3-4 tbsp additional coconut flour 
• 1 egg
• 1 tbsp chopped rosemary (if available)
• 1 teaspoon natural salt (we use Tassie salt)

TOPPING

• 2 tbsp olive oil (can also use tallow or brellow)
• 2 chopped garlic cloves
• 1-2 tbsp dehydrated bone broth powder

​

1. Preheat oven 220 degreeC.
2. Combine arrowroot, 50g coconut flour, olive oil, bone broth, egg, rosemary and salt either in a bowl or in TM (spd 5, 10sec).
3. While stirring, add additional coconut flour until the dough is firm.
4. Spread on a baking tray and bake for 5 mins.  
5. Remove and spread topping.
6. Bake for further 5-10mins.
7. Enjoy!!

​This little gem is a school friendly recipe containing no nuts, no eggs and for those extra dietary requirements is also dairy and grain free.

Ingredients for the base:

• 1/2 cup of ground pepitas
• 1/2 cup of ground sunflower seeds
• 4 tbsp coconut flour
• 1 cup of banana flour
• 2 cups of water
• 1/3 cup chia seeds (optional)
• big pinch of salt

Mix all ingredients in a food processor or blender and scoop onto a sandwich press (we love using the press to make these) or into a medium heat pan with coconut oil.  Cook until firm on both sides.

​Toppings shown here (not nut free) - you can use any of your own toppings for school.
Green pesto as the "sauce base"- 

• 1 cup basil leaves
• 1 cup macadamia nuts
• 2 garlic cloves
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Throw all into a food processor and spread on the pizza.  Keep any leftover as a dip with fresh veggie sticks.   

Other toppings shown are roast capsicum and sundried tomato mash, chopped red and green capsicum, red onion and spinach leaves.