Pizza Balls with Marinara

2 teaspoons basil

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon rosemary

I use herbs fresh from my garden and use the Ninja to blend all of the ingredients together, so they get broken down quite well. You can also use dried spices.

1/4 teaspoon baking soda

1/4 cup coconut flour

1 Tablespoon nutritional yeast

1 teaspoon sea salt

1/4 cup tapioca starch

1 Tablespoon gelatin

1/4 cup gluten free flour, (or cassava flour for paleo, AIP dieters)

Place all of the ingredients into a food processor or Ninja bowl. Process/pulverize until pieces are small and combined well.

Add 

1 egg (or 1 mashed plantain (looks like a banana) for paleo, AIP dieters)

2 Tablespoons olive oil

Combine until well blended. Roll into golf ball sized balls. (You can also roll out and use this to make mini pizzas) Place on cookie sheet in a 350° oven. Bake 10-15 minutes. Serve with your favorite sweetener-free healthy spaghetti sauce. Feel free to make your own or use mine:

6 tomatoes, skinned (remove this ingredient for AIP)

4 stalks of celery

5 leaves fresh basil

1 beet, diced small

4 carrots, diced small

2 cloves garlic

1 Tablespoon chopped fresh oregano

1 Tablespoon chopped fresh parsley

1 teaspoon sea salt

2 Tablespoons olive oil

1 cup water

1/4 cup chopped kalamata olives

In the olive oil, sauté the onion, olives, garlic, beet, carrot and celery until tender. Add basil, oregano, parsley, sea salt, optional tomatoes, and water. Low simmer. The longer the better, at least 40 minutes. I prefer to transfer mine to a crockpot and simmer on low all day. The veggies break down the longer the cooking, but you can also puree them in a ninja blender as well. *For AIP you do not use the tomatoes.