Saturday, July 30, 2011

Atkins Friendly Pizza Crust and Toppings Courtesy of Valorie

Well, today, I am taking off from visiting the NH and running multiple errands. Instead, I'm going to catch up on things that I've promised for a while! This pizza recipe was contributed by Valorie a few days ago, and I've been remiss on getting it up here. But, now that it's here, it does sound like a pizza lover's dream. Again, as with Arlene's pizza, you can top as you like and make it your own!

Valorie's Pizza

These amounts make a huge pizza, you can divide it up to make smaller amounts but my son said it was just as good heated up the next day so it can be a quick lunch the next day.

3 servings flax seed (6 tbsp) (Valorie used the golden roasted milled flaxseed, but I imagine any kind would do- I do hear a lot of people saying they prefer the golden flax, though.)
3 servings coconut flour (6 tbsp)
1 1/2 servings baking powder (1 1/2 tsp)
3 large egg
3 cups shredded mozzarella


Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet. Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed.

Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

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