Post by zoesmom on Jul 17, 2013 8:22:24 GMT -5
Alright...bet you can't figure out what is going to be on my to do list this week/weekend 
Being a baker comes in handy...I can mix and match and find perfect combinations often enough. That being said, pizza is my biggest weakness and I KNOW dear husband will be subjecting me to the blasted dish sooner or later...probably sooner. So, I need to determine a healhier option so I can find a way to survive that hell. I found this...and I WILL be attempting it. For what it is worth, no clue on the taste. But I do know that the cauliflower crust held no appeal to me...just too soggy! So, hopefully this will work. If not, I will keep looking.
2 c. finely ground almond flour (this can be bought pre-ground, r you can ground your own almonds)
1 tsp. of oregano, parsley, thyme, and garlic powder. You add additional seasoning if you wish.
½ tsp. salt
2 eggs
1 tbs. olive oil
1/2 tsp. baking powder
¼ tsp. baking soda
Some variations of this crust call to add 1 cup of shredded cheese to the mix to give it a gooier and cheesier consistency, but it also adds a heaping pile of unnecessary calories. So, for the sake of this recipe, it will be left out. It’s also good to leave it out if you’re avoiding dairy.
Take all of the dry ingredients and mix them together in a bowl using a whisk. In a separate bowl, combine eggs and olive oil in a bowl until well mixed. Combine the two until well mixed, then form the dough into a ball.
In between two pieces of parchment paper, smooth the dough ball out until it resembles pizza crust. It’s not necessary, but for some added flavor, coat the top of the pizza with a light mix of olive oil, oregano, and garlic.
Once this is done, put it in an oven preheated to 375 and bake until golden (approximately 12-15 minutes). Once it’s baked, take it out and let it cool for a bit.
Once the pizza has cooled, add any of your necessary toppings – sauce, cheese, pepperoni, etc. and place back into the over until the cheese is melted. Once it’s done, take it out, let it cool, then enjoy!
NUTRITIONAL VALUE FOR CRUST ALONE - I split it into 6 servings:
Calories: 211
Fat: 18.9g (yeah, I know...high. but LOWER than traditional crust!)
Carbs: 7.1g
Fiber: 3.6g
Protein: 7.2g
sodium: 206.1mg
Being a baker comes in handy...I can mix and match and find perfect combinations often enough. That being said, pizza is my biggest weakness and I KNOW dear husband will be subjecting me to the blasted dish sooner or later...probably sooner. So, I need to determine a healhier option so I can find a way to survive that hell. I found this...and I WILL be attempting it. For what it is worth, no clue on the taste. But I do know that the cauliflower crust held no appeal to me...just too soggy! So, hopefully this will work. If not, I will keep looking.2 c. finely ground almond flour (this can be bought pre-ground, r you can ground your own almonds)
1 tsp. of oregano, parsley, thyme, and garlic powder. You add additional seasoning if you wish.
½ tsp. salt
2 eggs
1 tbs. olive oil
1/2 tsp. baking powder
¼ tsp. baking soda
Some variations of this crust call to add 1 cup of shredded cheese to the mix to give it a gooier and cheesier consistency, but it also adds a heaping pile of unnecessary calories. So, for the sake of this recipe, it will be left out. It’s also good to leave it out if you’re avoiding dairy.
Take all of the dry ingredients and mix them together in a bowl using a whisk. In a separate bowl, combine eggs and olive oil in a bowl until well mixed. Combine the two until well mixed, then form the dough into a ball.
In between two pieces of parchment paper, smooth the dough ball out until it resembles pizza crust. It’s not necessary, but for some added flavor, coat the top of the pizza with a light mix of olive oil, oregano, and garlic.
Once this is done, put it in an oven preheated to 375 and bake until golden (approximately 12-15 minutes). Once it’s baked, take it out and let it cool for a bit.
Once the pizza has cooled, add any of your necessary toppings – sauce, cheese, pepperoni, etc. and place back into the over until the cheese is melted. Once it’s done, take it out, let it cool, then enjoy!
NUTRITIONAL VALUE FOR CRUST ALONE - I split it into 6 servings:
Calories: 211
Fat: 18.9g (yeah, I know...high. but LOWER than traditional crust!)
Carbs: 7.1g
Fiber: 3.6g
Protein: 7.2g
sodium: 206.1mg
) and I wish you all a very Happy and HEALTHY New Year!
) I had emailed Elvis a few months ago.... she is hanging in there and promised to come back here... Piper how are you?! 