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Low carb PIZZA recipe!!

Low carb pizza

Low Carb Pizza

Seriously.  This is so, so good and satisfies that craving for pizza.  The dough is different, for sure, but it is deliciously different!

I will say that the mozzarella cheese I use isn’t organic and the baking powder isn’t aluminum free.  One step at a time… :)

Ingredients:

2 cups whole milk organic (raw is preferable) mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons organic coconut flour
1/2 teaspoon aluminum free baking powder
Preparation:
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper to line two baking sheets.
Mix cheese, eggs, flax meal, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper. I usually cover it with another piece of parchment, once I have it shaped into a circle, and roll it out with a rolling pin a bit more, because it will “rise” a little while cooking, and I want it to cover as much surface area as possible, and remain thin like a pizza crust.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by lifting it from the baking sheet, flipping it over onto the second parchment lined baking sheet and peeling the old paper off. This is easier than it sounds. Return to oven to finish baking for the remaining 15 minutes.

Remove from oven, and flip over again (onto a cooling rack) for cooling. Once crust is cooled, top with Maximized toppings (we used some cold diced organic chicken and tiny broccoli florets) and, yes, more cheese. (I have also used home madebruschetta topped with the cheese, and it was wonderful.)

Place crust with toppings under the broiler, about 4 to 6 inches from heating element, on high heat, for a minute or two until cheese is melted and bubbly. I do this on yet another piece of parchment paper, but watch it carefully because the broiler will burn the parchment paper if you leave it too long. My parchment paper has been brown, but not burnt, by the time I remove the pizza from under the broiler.

I got this recipe from goodfood-lin.blogspot.com who took it from a Tropical Traditions so it seems this recipe is making its rounds.  And well it should… it’s quite tasty!

I strongly urge you to give this recipe a try.  It’s something the whole family will love!

Josh Nekrep is a Winnipeg REALTOR currently on his own journey toward health and fitness.

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