1 ¼ cup
dry red lentils 3 ½ cups water 1 tsp dried oregano 1 tsp dried basil Salt and pepper 2 tsp coarse / whole grain mustard 1 – 1 ¼ cups cheddar cheese, grated 1 egg 1 garlic clove, minced Pinch of cayenne (optional) Any pizza toppings you like! I topped mine with some homemade herb pizza sauce! Instructions Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner. In a large pot, bring water and lentils to a boil. Cover, reduce heat, and cook for 7-10 minutes, or until softened. Drain really well (through a sieve preferably) and move to a large mixing bowl. Stir in cheese, garlic, mustard, spices, and cayenne if desired. Allow to cool slightly before mixing in the egg so it does not scramble. Measure out ½ cup portions onto your baking sheet and gently use your hands to flatten (and shape) the mini pizzas into desired thickness. You can also make one large pizza crust! Pop into the oven and bake for 15 minutes (larger crust may need a bit more time.) In the last 5 minutes, make sure to add your desired pizza toppings so they can cook in the oven! Allow to cool slightly before serving. *Note: Too many toppings or sauce can lead to inability to pick up the slices. Plain crusts hold up perfectly and are great for dipping into sauce! 3.5.3208
Make as many crusts as you need for pizza and use the rest, if you’d like, for crackers. After soaking the walnuts, rinse well and place in a food processor with the sprouted lentils, carrots, celery, Nama Shoyu and lemon juice
I have a friend here in Seattle who used to make pizza for us when I was in high school. Kosta went on to open his own restaurant and happens to still make very delicious pizza and many other dishes at Varlamos pizzeria
Some days I just need a slice of pizza…. And sometimes…pizza. And in this case…pizza. I can completely rationalize with my inner food devil that I have not only “earned” this slice of pizza (I so have not) but it will make me feel soooo much better (it so will not)
Bake the crusts a day or two before you need them, let them cool completely (on their baking sheet or pizza pan), then wrap in plastic wrap until you need them
I have tried many different pizzacrusts from different cookbooks and in restaurants…all trying to be the best paleo crust ever and all they ever tasted like were burnt nuts, and soggy at that
Undviker du kolhydrater eller annars bara vill testa olika pizzabotten är detta ett recept för dig. Klart att det inte är som vanligt pizzabotten med jäst och mjöl, men ett bra substitut i alla fall
Jag hittade ett intressant recept på pizzabotten här, gjord på blötlagd quinoa. Jag var såklart tvungen att testa bottnat själv och är mycket nöjd med smaken och konsistensen på pizzabottnet
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Divide the dough into 16 pieces, wrap each around a cube of mozzarella and place around the outside of a large baking pan
Line a baking sheet or pizza pan with parchment paper. Preheat the oven to 425 degrees F. Combine the shredded mozzarella and cubed cream cheese in a large bowl
Toss red peppers, cherry tomatoes, and zucchini with olive oil to coat and put them in a roasting pan and place the veggies in the oven with pizza crust
Pizza was the perfect vessel, and the grill was calling to me (minus the spider episode, this time. Ever since I used pepper jack on pizza a while ago, it's been hard to not crave that extra depth of flavor it provides
I've had a lot of grain-free pizzacrusts and this is definitely my favorite so far. When I made this pizza, I was really just looking for something that would make me feel full and I honestly wasn't expecting much
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