Re: Grain free, low carb pizza base

[Guest guest]

Oh my, this does look interesting. I will have to try it. Here's my

crust-less pizza recipe. Well, it's not really MY recipe, I got it off

a low-carb site. It's good my family loves it.

1 lb ground round (mine is grass-fed)

1 egg

spices ( i use basil, oregano, garlic and chopped onion)

Mix altogether and flatten into a pizza pan. Leave an edge like a

pizza. Bake 10 min at 400 degres

Top with sauce, toppings and raw cheese. Put back in the oven until

cheese melts.

Make your own sauce or use a jar sauce. Can use Picante sauce.

Enjoy!

Del

> I came across this recipe for grain free batter bread on

> paleofoods.com yesterday and thought I'd give it a go:

>

> Batter Bread (a thin soft bread suitable for toppings or sandwiches)

>

> · 1 C pecan nut meal

> · 1/4 C arrowroot

> · 6 T oil

> · 1 t raw honey (optional)

> · 3 eggs

>

> Combine all and pour on to a greased cookie sheet (approximately

> 12x8x1/2 inch). Bake at 325 for about 15 minutes. Cut in to desired

> size.

>

> Of course, i;m totally incapable of making anything by the recipe

> and besides I didn't have pecan meal, so here's what i did:

> - used freshly ground sesame meal instead of the pecan meal

> - used melted palm oil as the oil

> - didn't use honey, and did add some dried herbs

>

> It had a slightly bitter aftertaste which i can't pinpoint - haven't

> used palm oil before, so that maybe. Or too much sesame? Better

> mixed with something else?

>

> Anyway, it was fine with toppings, and it seemed to me that poured

> into a pizza tray that had been lined with baking paper, it would

> make a good pizza base. Depending on the size of your tray, you

> might not need all the batter - it was about 1/4 inch thick, maybe a

> bit less.

>

> I'd cook it for ten mins till firm-ish, then put toppings on and

> cook maybe another 10 mins.

>

> --------------------------------

>

> OK, now about the sesame meal. I've been using it in my gluten free

> bread trials as Sally didn;t seem to soak it in her recipes. Just

> done some research and it seems that all (or at least most of?) the

> phytates and oxalates are in the hull, so as long as you get hulled

> seeds (the usual milky white kind), they don't need soaking.

>

> Sally does say to balance sesame oil with a bit of flaxseed oil, to

> get a better EFA balance. In my bread recipes I've been using both

> ground up, but don;t know how it would be for pizza.

>

> deb

[Guest guest]

I forgot that I wanted to question mixing the flax oil in with a

recipe that is going to be cooked! It would totally destroy the

nutritive value of it, don't you think?

Del

> I came across this recipe for grain free batter bread on

> paleofoods.com yesterday and thought I'd give it a go:

>

> Batter Bread (a thin soft bread suitable for toppings or sandwiches)

>

> · 1 C pecan nut meal

> · 1/4 C arrowroot

> · 6 T oil

> · 1 t raw honey (optional)

> · 3 eggs

>

> Combine all and pour on to a greased cookie sheet (approximately

> 12x8x1/2 inch). Bake at 325 for about 15 minutes. Cut in to desired

> size.

>

> Of course, i;m totally incapable of making anything by the recipe

> and besides I didn't have pecan meal, so here's what i did:

> - used freshly ground sesame meal instead of the pecan meal

> - used melted palm oil as the oil

> - didn't use honey, and did add some dried herbs

>

> It had a slightly bitter aftertaste which i can't pinpoint - haven't

> used palm oil before, so that maybe. Or too much sesame? Better

> mixed with something else?

>

> Anyway, it was fine with toppings, and it seemed to me that poured

> into a pizza tray that had been lined with baking paper, it would

> make a good pizza base. Depending on the size of your tray, you

> might not need all the batter - it was about 1/4 inch thick, maybe a

> bit less.

>

> I'd cook it for ten mins till firm-ish, then put toppings on and

> cook maybe another 10 mins.

>

> --------------------------------

>

> OK, now about the sesame meal. I've been using it in my gluten free

> bread trials as Sally didn;t seem to soak it in her recipes. Just

> done some research and it seems that all (or at least most of?) the

> phytates and oxalates are in the hull, so as long as you get hulled

> seeds (the usual milky white kind), they don't need soaking.

>

> Sally does say to balance sesame oil with a bit of flaxseed oil, to

> get a better EFA balance. In my bread recipes I've been using both

> ground up, but don;t know how it would be for pizza.

>

> deb

[Guest guest]

I forgot that I wanted to question mixing the flax oil in with a

recipe that is going to be cooked! It would totally destroy the

nutritive value of it, don't you think?

Del

--------------------------

Flax should be eaten raw. The oil is very heat sensitive and goes rancid

quickly unless refrigerated too. I suppose a dehydrator could be used for

the pizza crust though. Thanks for sharing it Deb.

Deanna

[Guest guest]

I didn't explain that very well.

It's only the flaxseed oil that can't be cooked apparently. Ground

flaxseed is fine. That's what i;ve been using in my bread.

deb

> I forgot that I wanted to question mixing the flax oil in with a

> recipe that is going to be cooked! It would totally destroy the

> nutritive value of it, don't you think?

> Del

> --------------------------

>

> Flax should be eaten raw. The oil is very heat sensitive and goes

rancid

> quickly unless refrigerated too.

[Guest guest]

That's more better!

Del

> > I forgot that I wanted to question mixing the flax oil in with a

> > recipe that is going to be cooked! It would totally destroy the

> > nutritive value of it, don't you think?

> > Del

> > --------------------------

> >

> > Flax should be eaten raw. The oil is very heat sensitive and goes

> rancid

> > quickly unless refrigerated too.