Peggy’s Original Pizza Crust

original-pizza-crust

This is my first pizza crust recipe and this is the only one I have been willing to put my stamp of approval on.  This is the one I keep coming back to with consistent results.  My Gluten-Free crust recipe is good, don’t get me wrong, but it doesn’t get quite as crisp as this one.  I prefer a crisper crust.  The all-cheese crusts get crisp, but frankly are just to “salty” for my taste.  This one is just right in my opinion.  None of my other experiments with crusts have WOW’ed me quite like this one.  This tastes like pizza parlor “crisp crust” to me.   The inspirational recipe I tweaked to arrive at this one was Sherrielee’s Artisan Flatbread.

This crust is not acceptable until the grains rung of OWL, however.  Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it.  If you cannot do flour, you will want to use all gluten-free mix or try my Gluten-Free Pizza Crust recipe instead.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

4 oz. cream cheese, softened

2 beaten eggs

½ c. Jennifer Eloffs Gluten-Free Bake Mix

¼ c. CarbQuick bake mix (or more of the above gluten-free mix if you need gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ c. grated mozzarella cheese

Mmmmmm. WARNING! Only click if you want your mouth to water!

WARNING! Only click if you want your mouth to water!

2 T. Parmesan cheese

DIRECTIONS:  Line a 13-16″ pizza pan (mine has holes in the bottom)  with parchment paper.  Soften cream cheese and beat in the eggs.  Add the dry ingredients and cheese in the order listed above.  Stir, beating until batter is smooth.  Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout.  Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet.  Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time).  Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (not including your toppings)

147 calories, 12.3 g  fat, 3.51 g carbs, 1.73 g  fiber, 1.78 g NET CARBS, 8.94 g  protein, 244 mg sodium

Ham-Spinach Alfredo Pizza

Ham-Spinach Alfredo PizzaI’m taking a lot of shortcuts in the kitchen these days dealing with back issues that make it difficult to stand for long periods of time.  So today’s lunch, a quick and simple pizza, was made with a Joseph’s Flax-Oat Bran Pita bread, at 4 net carbs per piece.  They make pretty good pizza crusts but I’d not used one for a crust in a pretty long time.  I forget how good they are.  Of course, making one of my own pizza crusts would be a few less carbs, but like I said, I’m taking short cuts these days.    This pizza was quite tasty, with just a hint of basil.  Fresh basil doesn’t agree with my stomach, so I can’t use more than 1 leaf in anything, but it was quite good here.   This pizza isn’t suitable until you get to the grains level of the Atkins carb reintroduction ladder.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:  

1   Joseph’s Flax Meal and Oat Bran Pita bread round

1 T. cream cheese, melted

1 oz. mozzarella cheese shreds

1 T. grated Parmesan cheese

¼ c. chopped spinach leaves

1 basil leaf, chopped

½ oz. red onion, sliced as thin as possible

1 oz. cured ham (I used ½ slice of Cure 81 ham)

DIRECTIONS:  Preheat oven to 350º.  Place pita on a baking sheet lined with silicone or parchment.  With the back of a spoon, smear the melted cream cheese onto the crust.  Sprinkle with Parmesan and most of the mozzarella shreds.  Evenly spread the spinach on top.  Then add the red onion and finally, the ham.  Sprinkle basil on top.   Finally sprinkle the rest of the mozzarella on top.  Pop into 350º oven for about 15 minutes to allow all the cheeses to melt and flavors to blend.   Serve at once.

NUTRITIONAL INFO:    Makes 1 pizza which contains:

277 calories

16.6 g fat

11.1 g carbs, 4.9 g fiber, 6.8 g  NET CARBS

23 g protein

985 mg sodium

 

 

Einkorn Pizza Crust

Einkorn Pizza Crust

Today I took my Einkorn Sandwich Bun bread dough and rolled it into a pizza crust.  The flavor was great, as expected.  The texture was great.  I had to use two hands to hold it for the first couple bites of the slice but then I could hold it in one hand for the balance of the slice.  But we liked this crust enough to definitely make it again.  Tastes like real yeast pizza crust!  Smells like it cooking, too!  🙂  It browned nicely on the bottom and almost too much on the edge.  But that was my fault as I was trying my new convection oven and had it set too high on the crust pre-cook phase.  Next time I’ll use my conventional oven and it won’t brown that much.  This recipe is not suitable until you get close to goal weight and in Atkins Pre-Maintenance or Maintenance Phase.

I order my Einkorn Flour from Jovial Foods.com.  I order my NOW brand psyllium husk powder from Netrition.

NOTE:  For a lower carb crust, use my Gluten-Free Pizza Crust recipe instead

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ tsp. sugar (consumed by yeast)

¼ c. Einkorn Flour

2½ T. apple cider vinegar

3 egg whites

3/4 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork.  Add the boiling water and stir.  Add all the wet ingredients all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Roll the dough between two silicone sheets or 2 sheets of parchment paper.  I did this right on my pizza pan.  Remove top piece of silicone or parchment.  Pop into preheated oven and bake for about 10 minutes to dry off the surface of the bread and partially cook it.  Remove and top with your favorite toppings.  Place back in oven and continue baking for about 20 minutes. Cut into 8 slices.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (numbers are for crust only!)

156 calories

10.6 g  fat

13.13 g  carbs, 6.98 g  fiber, 6.15 g  NET CARBS

6.53 g  protein

193 mg sodium

 

 

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Finally a pizza crust I’m really proud of!  It’s tasty, sturdy enough to be eaten with your hands, and best of all, it has NO WHEAT FLOUR or GRAINS in it!  I am eating little wheat these days (other than a wee bit of Einkorn flour).  This recipe is VERY close to my older Carbquick pizza crust recipe, but this one has an even better texture!    I’m most pleased with this crust and think you’ll like it!  This recipe is OK once you reach Phase 2 OWL of Atkins.   It would be OK for Primal folks that eat occasional dairy, but it is not suitable for Paleo.

So many gluten-free recipes like this can be found in the popular Low Carbing Among Friends cookbooks by international author Jennifer Eloff and a host of other talented low-carb cooks.  Get your set today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper.  I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick.  Pop crust into a 350º oven and bake for about 20 minutes and remove.  Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely.  I DO NOT recommend cooking this crust on a silicone sheet.  It doesn’t brown properly on silicone.  Add sauce, cheeses and toppings of your choice.  Pop back into oven and bake an additional 20 minutes or so.

Click to enlarge (before toppings)

Before toppings are added

NUTRITIONAL INFO:   Cutting into 8 slices, each contains: (crust only)

168 calories

12.95 g  fat

3.29 g  carbs, 1.73 g  fiber, 1.73 g  NET CARBS

11.3 g  protein

214 mg sodium

70 mg potassium

13% RDA Vitamin B12, 11% calcium, 120% phosphorous, 11% selenium.

Peggy’s Original Pizza Crust

original-pizza-crust

This is my first pizza crust recipe and this is the one I have been willing to put my stamp of approval on.  This is the one I keep coming back to with consistent results.  My Gluten-Free crust recipe is good, don’t get me wrong, but it doesn’t get quite as crisp as this one.  I prefer a crisper crust.  The all-cheese crusts get crisp, but frankly are just to “salty” for my taste.  This one is just right in my opinion.  None of my other experiments with crusts have WOW’ed me quite like this one.  This tastes like pizza parlor “crisp crust” to me.   The inspirational recipe I tweaked to arrive at this one was Sherrielee’s Artisan Flatbread.

This crust is not acceptable until the grains rung of OWL, however.  Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it.  If you cannot do flour, you will want to use my Gluten-Free Pizza Crust instead.

INGREDIENTS: 

4 oz. cream cheese, softened

2 beaten eggs

½ c. Jennifer Eloffs Gluten-Free Bake Mix

¼ c. CarbQuick bake mix (or more of the above gluten-free mix if you need gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ c. grated mozzarella cheese

Mmmmmm. WARNING! Only click if you want your mouth to water!

WARNING! Only click if you want your mouth to water!

2 T. Parmesan cheese

DIRECTIONS:  Line a 13-16″ pizza pan (mine has holes in the bottom)  with parchment paper.  Soften cream cheese and beat in the eggs.  Add the dry ingredients and cheese in the order listed above.  Stir, beating until batter is smooth.  Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout.  Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet.  Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time).  Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (not including your toppings)

147 calories, 12.3 g  fat, 3.51 g carbs, 1.73 g  fiber, 1.78 g NET CARBS, 8.94 g  protein, 244 mg sodium