You must have bought all the pizza crust, “currently unavailable”
Ha! I’ve noticed that they go in and out of stock all the time on Amazon. I usually get them from Natural Grocers. Not sure if that’s a huge chain though, so I tossed in the Amazon link (cheaper from there too it seems).
If “Natty Gro’s” is out of stock, I’ll sometimes get gluten-free crusts made mainly from corn meal. Not as good, but they work in a pinch.
I made my own crusts for years, mainly out of cheese and cauliflower or almond flour. The former was never a “real” pizza crust and the almond flour ones were HEAVY. Quite the calorie bombs. Lots of good pre-made options out there these days, but the Nudo is closest to the real deal.
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I like the concept of the avocado base. May have to try this with some turkey sausage (made in house) from the local BBQ joint. And maybe some bacon on there 
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I doesn’t take much center-cut bacon crumbled over the top to trigger and delight those native bacon-receptors in the brain which are definitely a real thing and not something I made up just now. 
I had the leftovers for breakfast (cold) this morning and it somehow got even better.
It kinda holds the toppings in place too! Without the avocado mush, the eggs and sausage roll right off, which is pretty funny and frustrating at the same time.
For the avocado mush it was a heaping spoon of sour cream, two avocados, salt to taste, a squeeze of lime juice, and some garlic/onion seasoning.
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Thank you for the recipe!
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Bunless Burger, Steakhouse Fries, Balsamic Onions
Who needs a bun when you have crispy potato wedges?
I used Potato Slayer seasoning on these, another great blend from Smoke & Fire Society.
Just cut these thick, add a spray of avocado oil and seasoning, then bake at 400 until they’re almost there. Then crank the heat to 450, KEEP AN EYE ON THEM, and remove when crisp. This method ensures the insides are nice and fluffy without overcooking the outside.
For the 
s, I toss them with a little avocado or coconut oil, add salt-pepper-garlic, and when they’re 80% cooked, hit them with balsamic vinegar. Bonus: You’ll get a free steam facial if you’re hovering too close to the pan.
With green beans, peas, tomatoes, and avocado, this is yet another plant-based meal. 
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Back in the day we just called this hamburger steak. 
Is the burger plant based or meat?
It’s plants… as processed and assimilated efficiently by a cow.
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My favorite kind!
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Dani’s Metabolic Brownies
This might be @Dani_Shugart’s best Metabolic Drive recipe. It’s even in the title:
Wait. Just wait. Forgot about the baked oatmeal cake:
Anyway… I’m hungry.
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@Dani_Shugart I don’t buy Splenda, have you tried making them with sugar? I’m thinking maybe 1/2 cup?
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We don’t use added sugar for anything, but have you tried monk fruit? Works pretty well. Allulose is interesting too, but I haven’t played with it much.
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Thank you! The Metabolic Drive itself may be sweet enough for me. I shall experiment and see.
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Microwave Mug Cake
Came across some pics from my mug cake phase. Might be time to try out some new variations of this favorite.
Here’s the basic recipe:
And here’s another variation:
Recipe:
Personally I use honey when I add a sweetener, and don’t use Splenda or sucralose for both health and taste reasons. As someone who would use even more of your products if you offered non-sucralose versions (I currently use Surge, Flameout, and Superfoods and really like all of them), I’ll put another gentle plug for that here. Love the recipes on this thread!
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The Overnight Pumpkin Oats look amazing. They look like they come out firm enough that you could eat by hand. Is that right?
Pretty much, like a slightly wobbly brownie.
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Okay, I made the brownies with 1/2 c sugar instead of the splenda. They are AMAZING!!!
Thank you @Dani_Shugart and @Chris_Shugart !
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Awesome! Glad it worked out!
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