Garlic Onion Puffs, Pizza And Sauce

Hello! Glad you found my pizza and bread page. These recipes helped me get over the need for store-bought bread and pizza!


Whole batch.

Garlic Onion Puffs cut into strips for dipping. You can also lightly cook them in olive oil for a different flavor!


These are a delicious replacement for bread. I also use this recipe for pizza dough! See picture above. One is with Pizza Sauce (recipe below) and the other is plain. Lots of possibilities for this dough!

These can be made with non-organic ingredients.

3 cups All Purpose Flour, Organic

2 tablespoons Almond Flour

3 teaspoons Baking Powder

3 teaspoons Onion Powder

3 teaspoons Garlic Powder

2 teaspoons Himalayan Salt

1 1/2 cups Greek Yogurt, plain

2 teaspoons Garlic Honey (recipe below)

2 tablespoons Olive Oil, light or dark

2 to 4 tablespoons Water, distilled or filtered

1 egg, whisked for a light wash over shaped dough

Directions: Mix all the dry ingredients in a large bowl. Add in wet ingredients and stir until it is crumbly. Then knead into a ball. This won’t take more than a minute or two.

Use flour dusted hands to shape dough into balls for small puffs or into larger balls for pizza dough or cheese puffs. I lightly flour parchment paper and put dough ball between two sheets of parchment paper to roll out with a rolling pin. Sometimes I just shape them with my hands alone.

When you have the desired shape and thickness, dampen the top with whisked egg. I use a silicone brush for this. This egg wash helps keep the puffs moist on the inside and gives them a pretty shine. So professional!

Bake at 375° F on parchment lined pan for about 15 to 20 minutes, until lightly golden.

Store leftovers in freezer or fridge.


Bacon and Cheese Variation: Add 1/2 cup lightly cooked and crumbled Bacon and 1/4 cup Grated Cheese! Or you can sprinkle these on top of dough. Now we’re talkin’.

So many possibilities!


Pizza Dough: Use recipe as above but just cook for 8-10 minutes. Then put lightly cooked dough is freezer for an hour or two.
Now you can put on cold sauce and toppings. Put in freezer-safe bags with heating directions of: Bake at 400° F for about 20-30 minutes. The time depends on the size and amount of toppings.

Ready for the freezer or to be cooked!


Frozen and ready when you need it!

Cooked and ready to eat! It was really hard not to eat two but I’m glad I went with one.

Change the toppings for a nice variety!




Garlic separated from honey. No worries!

Freshly stirred and ready to use!


This is a good one. I put it in anything I’d put garlic in. Plus, it has many healing properties. I spoon out a teaspoon and eat it any day I don’t feel right and my hubby does it daily.

1/2 cup Fresh Garlic, chopped or pressed with garlic press

3/4 cup Honey, raw and unfiltered

Let chopped garlic rest for 10 minutes and then mix with honey. Store in glass jar in fridge. Ready to eat in 24 hours.

The honey will mellow the garlic beautifully.

Both honey and garlic are edible.

Lasts for months in fridge.





This sauce is pictured above and on the left Garlic Onion Puff at the top of the page.

I use this healthy sauce on pizza and in spaghetti.

4 cups Red Sauce (recipe below)

1/2 cup Almond Flour or All Purpose Flour

1  teaspoon Garlic Powder

1 teaspoon Salt, Himalayan

1 teaspoon Pepper

Directions: In a blender, pulse both ingredients into a paste.

Store in fridge for around a week.

It can also be frozen in baggies or silicone molds and used when needed.





This is a healthy sauce that can be used in many ways. I use it as a dip, on pasta, and on Garlic Onion Puffs (recipe is above). The list of uses goes on and on.

3 cups Onions, chopped

3 cups Red Bell Peppers, chopped

3 cups Tomatoes, chopped

2 cups Carrots, chopped

1/8 to 1/2 cup Jalapeno Peppers, chopped (Or other peppers you like.)

1 tablespoon Ginger, fresh peeled and chopped

3-4 Cloves Garlic (These are the little ones you break off the whole garlic bulb.) Or you can use 1 tablespoon powdered garlic

1/4 cup White Vinegar or other vinegar you like

1 tablespoon Salt, Himalayan or unrefined

Directions: In a large pot, simmer all of the vegetables for about 50 minutes, until tender.

Take off heat then add vinegar and salt. Stir.

Let cool for 10 to 20 minutes and then process or blend to desired consistency.

Storage: I store mine in wide mouth glass jars with plastic lids in the refrigerator.
It can also be frozen in freezer bags, ice cube trays, or silicone molds!

Mine usually doesn’t last long. It should keep for several weeks in the refrigerator.

Tip: You can make it milder by leaving out the Jalapeno Peppers.
Something else I like to do is use a combination of Red, Yellow, and Orange Bell Peppers that total 3 cups.