Almond-coconut flours PIZZA Crust
OK so may I say how good this was for my lunch today; crust; 1/2 c almond flour, 2 tb coconut flour, 1 egg, 1/2 c shredded cheese, red pepper, garlic, italian spices and water to make it the right consistency.
Bake crust at 350 for 20 min until golden.
Then I used Hummus instead of sauce,
a thinly sliced small tomato, turkey pepperonis, top with mozzarella cheese and jalapenos of course.
put under broiler for a few minutes then ENJOY!! 5-sugars - 29 carbs
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Zucchini Crust Pizza
Take 1 Zucchini and shred in your food processor or do with a hand shredder
Put in a bowl
Add in 1/2 cup of shredded cheese - a combination of what ever cheeses you have on hand.
1 egg
Add in 1/2 cup of shredded cheese - a combination of what ever cheeses you have on hand.
1 egg
some fresh garlic or powder
red cayenne pepper
Italian seasoning
I like mine spicy and I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.
mix together and bake in oven on bottom shelf at 415 degrees on Parchment paper on a pan this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and put some sauce,
(use pasta sauce on my fave products tab, or some alfredo sauce is great too)
then cheese and what ever toppings you want. I like turkey pepperoni.
put back in oven on top shelf for 5 more minutes. Enjoy!
then cheese and what ever toppings you want. I like turkey pepperoni.
put back in oven on top shelf for 5 more minutes. Enjoy!
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SIDE NOTE 1: For today, I had no oregano or garlic powder, so I used Paula Deen's Italian seasoning AND her House seasoning. About a Tbsp of each, and it's delicious!
SIDE NOTE 2: Remember this recipe for the crust is for ONE pan. I just happened to double it today to make 2 batches.
NOTES:
Jorge's recipe |
Finished product. OOH - OOH - OOH - this was good! This is supposed to serve 2 |
Or you can make it into 4 small ones and eat 2 |
Serves 2
1 cup almond flour
1 egg
2 tsp. extra-virgin olive oil
1/2 cup almond flour
1 tablespoons coconut flour
1/2 cup shredded cheese
2 tablespoons ground flaxseed
1 tablespoons coconut flour
1/2 cup shredded cheese
2 tablespoons ground flaxseed
1 large egg
1 tablespoons extra-virgin olive oil
1 tablespoons extra-virgin olive oil
add in some spices:
a bit teaspoon onion powder
a bit teaspoon garlic powder
a bit of red cheyene pepper
a bit of Italian seasoninga bit teaspoon garlic powder
a bit of red cheyene pepper
a bit water - only if needed
Toppings:
½ cup Seeds of Change-Romagna 3 cheese pasta sauce
½ cup shredded mozzarella cheese
turkey pepperoni slices
mushrooms - jalapenos
mushrooms - jalapenos
1. Pre-heat oven to 350°.
Mix all the crust ingredients in a large mixing bowl.
Form into a ball. Use water on your hands to form the dough.
Mix all the crust ingredients in a large mixing bowl.
Form into a ball. Use water on your hands to form the dough.
2. Press dough onto a non-stick baking sheet or non-stick foil evenly (about 1/4 inch in the middle and 1/2 inch at the edges).
Bake crust in oven for 15 minutes until golden brown.
Bake crust in oven for 15 minutes until golden brown.
3. Remove crust from oven and top with sauce and mozzarella. and pepperoni.
then broil for a few more minutes until toppings are cooked.
Remove from oven and let cool. Slice and serve.
Remove from oven and let cool. Slice and serve.
I buy my almond flour in bulk at Sprouts for only $4.99 a lb.
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Sweet and Savory Gorgonzola Pizza
Jorge's recipe
S/C Value = 5/2
Servings: 2
Pizza:
1/2 lb. acorn squash
2 Tbsp. Nature's Hollow Maple Sugar-Free Syrup
1 tsp. red pepper flakes
1 cup mozzarella, shredded
1/2 cup Gorgonzola, crumbled
1 cup arugula
4 oz. pre-made pizza dough
Extra-virgin olive oil
Salt and pepper, to taste
Fresh Mushroom and Parsley Salad:
1/2 lb. large button mushrooms, sliced
1/4 cup fresh lemon juice
1/3 cup fresh parsley, chopped
Parmesan cheese, for serving
Salt and pepper, to taste
Extra-virgin olive oil
1. For pizza: Preheat the oven to 375°.
Warm pizza stone in oven for 20 minutes.
Slice squash in half from top to bottom. Scoop out the seeds. Chop squash into 1/2 and 3/4-inch wide half moons, and place in a medium bowl.
Toss squash with syrup, 1 tablespoon olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4
teaspoon pepper.
Place the squash on a parchment-lined baking sheet. Bake squash until tender and golden, about 20 to 25 minutes. Turn oven to 425°.
Roll 4 oz. ball of pre-made dough flat and very thin on a lightly floured surface.
Sprinkle cornmeal on pizza peel and place dough onto peel.
Slide dough onto pizza stone in oven and pre-cook for 3 minutes.
Remove pizza from oven with peel.
Sprinkle on mozzarella cheese and Gorgonzola.
Cook for desired crispness (about 20 minutes).
Peel skin off squash. Remove pizza from oven with peel and top with squash and arugula. Add salt and pepper to taste.
2. For salad: Whisk together 1/4 cup olive oil and lemon juice until smooth.
Season with salt and pepper, to taste.
Add mushrooms and parsley and toss to coat. Top with Parmesan cheese.
3. Serve two slices of pizza with a side of salad.
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Cauliflower Crust Pizza
from Amber: http://www.meandjorge.com/
Take 1 head of cauliflower and place it in cold water and set it to boil and let it boil for a few minutes - so that it is about 1/2 way cooked but not mushey.
Drain water and rinse and let cool.
then shredded in the food processor.
You use 1 cup of shredded cauliflower (1cup has 2 sugars and 6 grams of carbs)
(try using shredded zucchini or chopped baby spinach as another option too)
1/2 cup mozzarella cheese ( I usually just use a little over 1/2 cup total of cheese)
1/2 cup of Parmesan cheese - or a combination of what ever cheeses you have on hand.
1 egg
some fresh garlic or powder
red cayenne pepper
Italian seasoning
1 tbsp of coconut flour
I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.
mix together and bake in oven at 410 on a Silpat or Parchment paper this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and transfer to foil and put some sauce,
(I use seeds of change - romagna three cheese pasta sauce, or some alfredo sauce is great too)
then cheese and what ever toppings you want.
put back in oven under broil for 5 more minutes. Enjoy!
*******************************************************
Zucchini Pizza
rub both sides with EVOO and I put in toaster oven under the broiler on non-stick foil
Broil both sides slightly brown
Take out and put sauce on top (I used Seeds of Change Romagna 3 cheese pasta sauce)
then mozzarella cheese and turkey pepperoni
put back in and broil until done.
It was very moist and good.
Zucchini pizza made with different toppings. and this was SOOO delicious!
I put olive oil on the zucchini that I sliced into 3 parts.
grilled both sides in the toaster oven on broil.
then I put; ricotta cheese, pesto sauce, mozzarella cheese, some turkey sausage crumbles, some onions and mushrooms that I sauted ahead in olive oil, then a bit more cheese.
I put back into the toaster oven under broil until it got brown and melty.
********************************************************
Sweet and Savory Gorgonzola Pizza
Jorge's recipe
S/C Value = 5/2
Servings: 2
Pizza:
1/2 lb. acorn squash
2 Tbsp. Nature's Hollow Maple Sugar-Free Syrup
1 tsp. red pepper flakes
1 cup mozzarella, shredded
1/2 cup Gorgonzola, crumbled
1 cup arugula
4 oz. pre-made pizza dough
Extra-virgin olive oil
Salt and pepper, to taste
Fresh Mushroom and Parsley Salad:
1/2 lb. large button mushrooms, sliced
1/4 cup fresh lemon juice
1/3 cup fresh parsley, chopped
Parmesan cheese, for serving
Salt and pepper, to taste
Extra-virgin olive oil
1. For pizza: Preheat the oven to 375°.
Warm pizza stone in oven for 20 minutes.
Slice squash in half from top to bottom. Scoop out the seeds. Chop squash into 1/2 and 3/4-inch wide half moons, and place in a medium bowl.
Toss squash with syrup, 1 tablespoon olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4
teaspoon pepper.
Place the squash on a parchment-lined baking sheet. Bake squash until tender and golden, about 20 to 25 minutes. Turn oven to 425°.
Roll 4 oz. ball of pre-made dough flat and very thin on a lightly floured surface.
Sprinkle cornmeal on pizza peel and place dough onto peel.
Slide dough onto pizza stone in oven and pre-cook for 3 minutes.
Remove pizza from oven with peel.
Sprinkle on mozzarella cheese and Gorgonzola.
Cook for desired crispness (about 20 minutes).
Peel skin off squash. Remove pizza from oven with peel and top with squash and arugula. Add salt and pepper to taste.
2. For salad: Whisk together 1/4 cup olive oil and lemon juice until smooth.
Season with salt and pepper, to taste.
Add mushrooms and parsley and toss to coat. Top with Parmesan cheese.
3. Serve two slices of pizza with a side of salad.
********************************************
Cauliflower Crust Pizza
from Amber: http://www.meandjorge.com/
Take 1 head of cauliflower and place it in cold water and set it to boil and let it boil for a few minutes - so that it is about 1/2 way cooked but not mushey.
Drain water and rinse and let cool.
then shredded in the food processor.
You use 1 cup of shredded cauliflower (1cup has 2 sugars and 6 grams of carbs)
(try using shredded zucchini or chopped baby spinach as another option too)
1/2 cup mozzarella cheese ( I usually just use a little over 1/2 cup total of cheese)
1/2 cup of Parmesan cheese - or a combination of what ever cheeses you have on hand.
1 egg
some fresh garlic or powder
red cayenne pepper
Italian seasoning
1 tbsp of coconut flour
I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.
mix together and bake in oven at 410 on a Silpat or Parchment paper this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and transfer to foil and put some sauce,
(I use seeds of change - romagna three cheese pasta sauce, or some alfredo sauce is great too)
then cheese and what ever toppings you want.
put back in oven under broil for 5 more minutes. Enjoy!
from Amber: http://www.meandjorge.com/
Take 1 head of cauliflower and place it in cold water and set it to boil and let it boil for a few minutes - so that it is about 1/2 way cooked but not mushey.
Drain water and rinse and let cool.
then shredded in the food processor.
Drain water and rinse and let cool.
then shredded in the food processor.
(try using shredded zucchini or chopped baby spinach as another option too)
1/2 cup mozzarella cheese ( I usually just use a little over 1/2 cup total of cheese)
1/2 cup of Parmesan cheese - or a combination of what ever cheeses you have on hand.
1 egg
some fresh garlic or powder
red cayenne pepper
Italian seasoning
1 tbsp of coconut flour
I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.
mix together and bake in oven at 410 on a Silpat or Parchment paper this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and transfer to foil and put some sauce,
then cheese and what ever toppings you want.
put back in oven under broil for 5 more minutes. Enjoy!
*******************************************************
Zucchini Pizza
rub both sides with EVOO and I put in toaster oven under the broiler on non-stick foil
Broil both sides slightly brown
Take out and put sauce on top (I used Seeds of Change Romagna 3 cheese pasta sauce)
then mozzarella cheese and turkey pepperoni
put back in and broil until done.
It was very moist and good.
Zucchini pizza made with different toppings. and this was SOOO delicious!
I put olive oil on the zucchini that I sliced into 3 parts.
grilled both sides in the toaster oven on broil.
then I put; ricotta cheese, pesto sauce, mozzarella cheese, some turkey sausage crumbles, some onions and mushrooms that I sauted ahead in olive oil, then a bit more cheese.
I put back into the toaster oven under broil until it got brown and melty.