These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Sunday Night is Pizza Night...(Low Carb, of course)
This evening we were in the mood for pizza. I used the delicious pizza recipe that makes the low carb crust (made with flax meal instead of flour) that I made recently. This time, I made the same sized pizza in circumference but only made 2/3 of the original pizza crust recipe to make a thinner crust. It was awesome! I actually have always preferred a thinner crust. It made a 14" round pizza. I topped it with Rao's pizza sauce, shredded mozzarella, sauteed red bell pepper, onion, and mushrooms. The crust recipe is so quick to put together and you pre-bake it for 15 minutes before topping it and returning to the oven for a few minutes (I also run it under the broiler at the end to brown slightly). The full crust recipe would probably actually cover most, if not all of, a cookie sheet. It has been a month since I've had any wheat and I honestly have to say that so far, I don't miss it at all. I feel so much better...and hey, I got to have both spaghetti and pizza for dinner this weekend and enjoyed every single bite! The key is finding the right recipes to use so you don't feel deprived of the typical foods that use wheat. I snapped a pic for you to see below as well as a link to the pizza crust recipe that was posted in a previous post. Enjoy!