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Thread: Rockin' P3 Pizza

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  1. #1
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    Rockin' P3 Pizza

    I made the best low-carb pizza crust tonight. If I had known how good it was going to be I would have taken pictures! (maybe I'll make another one soon and add a pic or two to this thread)
    I tried several "low carb" pizza crusts (a couple with cauliflower and another almond flour recipe) during my P3 and they were always sub-sub-sub par. This was by FAR the best! This was actually similar to some low carb crackers I made and did like and I think this dough would make very nice crackers as well

    Pizza Crust Ingredients:
    1 C Almond Flour
    1/2 C Grated Parmesan Cheese
    1/3 C flax meal
    1/4 tsp garlic powder
    1/4 tsp baking soda
    1/3 C Sour Cream
    1 Egg

    Preheat oven to 350.
    Mix almond flour, parmesan, flax meal, garlic and baking soda with a fork to combine. Add egg and sour cream and mix together to form thick pasty "dough". Spread mixture out about 1/4" thick, (mine was rectangular shape about 9x13") on a parchment paper lined baking sheet. This is very sticky and somewhat of a challenge to get an even thin spread. But coating my hands with olive oil and patting it down worked pretty well to get most of it into the general target location, but to get a nice thin even spread I used a 2nd sheet of parchment paper and rolling pin to "roll" it out. Be sure to coat second sheet of paper lightly with oil, either by hand or with a non-stick spray.
    To prevent excess bubbling of crust, prick several small holes across the crust, then bake crust only in 350 oven for about 30 minutes, or until whole crust is golden and toasty. Remove from the oven and top with favorite P3 toppings, like no-sugar added pasta sauce, cheese, veggies and P3 suitable meats. Return pizza creation to oven and bake for an additional 10 minutes until toppings are hot, melty and delicious!

    (This is a moderate modification of the recipe I found here: http://wringingoutmysponge.blogspot....uten-free.html)
    Last edited by LadyAjax; 12-27-2012 at 08:47 PM. Reason: MAJOR change to preparation method!!!

  2. #2
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    This sounds really good and I LOVE pizza. I also tried the cauliflower and an almond flour crust...cauliflower was inedible and the almond flour recipe needed work. I will trust your taste buds and definitely give this one a try.

  3. #3
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    I'm wondering if you could substitute greek yogurt for the sourcream??

  4. #4
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    Quote Originally Posted by nancybaggot View Post
    I'm wondering if you could substitute greek yogurt for the sourcream??
    Yes, in fact I believe that the recipe that I modified even suggested switching out to yogurt if you were on the GAPS diet.

  5. #5
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    Absolutely! The flavors are similar and would work great on that pizza.

  6. #6
    howdidigethere
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    I just wanted to say that I think you are my long lost foodie twin. Pizza night and taco night were always a regular thing in my house and you have given me both of them back in a very yummy way

    This was awesome. I think I may have needed to spread it a bit thinner than I did, but it was still delish. Thanks for posting!

  7. #7
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    I made this recipe again tonight and wanted to let folks know about a major change in the preparation method.
    It's huge.
    Wait for it...
    Get this.
    You CAN roll this dough between two sheets of parchment!!!
    I know.
    Your minds are blown.
    As was mine. LOL

    When I was making this recipe again tonight I decided to try using two pieces of parchment paper and it WORKS JUST FINE!!! First I smeared it out with a spoon, and then tried the oiled hands patting method and was getting frustrated (it was sticking more to my fingers than to the sheet), so I grabbed a 2nd sheet of parchment, patted a little oil on it (you could spray it with non-stick spray) and layed it over the top, then used a rolling pin to smooth out the dough and after crossing my fingers in hopes that the stuff wouldn't be permanently stuck between two sheets of paper, I pulled it back, and guess what?! The top sheet of paper came off beautifully! SOOOOO much easier!!! NONE of the paste stuck to it! WOO HOO!!!

    (on a side note, I forgot to put in the baking powder, AND I forgot to prick the dough, LOL)

  8. #8
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    Well, crap, I don't have parchment paper... Maybe I will try it without... Hmmmmmm could be interesting...

  9. #9
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    How many servings would this be? I am guessing 4? Maybe more? I can't imagine even eating half of a 9X13 sized pizza... LOL!! Gonna try this tonight I think... Will have left overs for tomorrow!! YAY!!

  10. #10
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    Unless you have a silicone baking sheet, and even then, I would really hesitate to make this without parchment paper. The mixture is very sticky and being able to put parchment over it and roll it out then being able to pull the paper off for baking is kind of key.
    Also, to reiterate, what you're looking for is an almost cracker like "doneness" that you then cover with toppings.
    ~Jacqué. Committed to this process and attaining a healthier more active size.

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