I came across this recipe the other day for making a GAPS/SCD Pepperoni at Provident Living and Me
By switching out the sugar for honey, I was able to make this GAPS/SCD approved Pepperoni without nitrates or any other additives. This is so good and you can add it to salads, cut off a chunk for snacks, or add it to your GAPS pizza crust. It is so easy the kids can do it! But it is time intensive so I recommend making several pounds at a time and freezing it.
If you miss pizza, it really isn’t all that hard to make a GAPS pizza. My daughter often treats us with pizza on Saturday and I have asked her to share her recipe with us.
She puts all of this into the food processor:
4 eggs, 1 clove of crushed garlic, 1 cup of milk,1/2 cup of coconut flour, 1/2 tsp of baking soda, 1/2 tsp salt
She mixes this all up in the food processor until it looks like a thick wet paste.
She then puts a sheet of parchment paper on our pizza stone (but you can use a cookie sheet). She oils the parchment paper, and then she scoops out the dough and spreads it out evenly with a rubber spatula, then she pads it out with her hands to make it all even.
She bakes it in a preheated 375 degree oven for about 15-20 minutes or until the outer edges begin to turn slightly brown. (or you can stick a knife in the center to see if it comes out clean) Then you put another piece of parchment paper one top of it and then flip it over. (Or if you are using a cookie sheet, you can just put another cookie sheet on the top and flip it over.)
At this point you put all of your toppings on it. It is important that all of your toppings be thoroughly cooked. We usually make a sauce and include all of the ingredients that need cooking in the sauce. Spread this sauce on top of the pizza, adding the things like black olives, pepperoni and cheese. It gets popped back into the oven until the cheese is melted. (About 5-10 minutes)