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!
This evening I decided to make my Low Carb Pizza recipe (made with flax meal); but instead of making the full recipe, I made 1/3 of it "for one". It is still more pizza than I can eat at one sitting, but I get to have leftovers for lunch for a day or two...which is a good thing. I reduced my recipe to make it on a smaller scale (it makes one 10" pizza). I decided that last night's mini Caprese salads were so good that I would stick with that theme for my pizza tonight. So, I made myself a "Mini Caprese Pizza". I put a very thin layer of sauce on my baked crust, added fresh diced cherry tomatoes, diced fresh mozzarella and then drizzled a little extra virgin olive oil on top and popped it back in the oven to heat up and melt the cheese for about 6-7 minutes. When it came out of the oven, I sprinkled freshly torn basil on top....and "Voila"...Caprese Pizza! Check out a few photos as well as the reduced size crust recipe below. Enjoy!
Low Carb Pizza (for one)
1/2 cup flax seed meal (I used organic golden flax which has a milder taste)
2/3 teaspoon baking powder (aluminum
1/2 teaspoon dried oregano (or Italian seasoning)
Pinch ofsalt, more or less to taste
2 tablespoons Parmesan cheese, shredded
1 egg (or 1/4 cup egg substitute such as
1 tablespoon olive oil
2 tablespoons PLUS 2 teaspoons water
Preheat oven to 425 degrees. Mix dry ingredients together; add wet
ingredients and mix well.
Let the dough sit for about 5
minutes to thicken. Spread dough on a lightly oiled large round pizza pan or
on a cookie sheet with greased parchment paper (I used Reynolds non-stick foil,
lightly brushed with olive oil and pressed the dough out with a rubber spatula so it wouldn't stick). Bake for 15-20 minutes or until cooked through (check it after
15 minutes and take out if it looks and feels done).
Add sauce, cheese, pre-cooked toppings and place back into the oven for 5-10 minutes to melt the
cheese. If desired, run under the broiler for a few minutes to lightly brown the toppings and cheese (be careful not to burn it).
Here is a link to the original crust recipe -- it makes either two 14" pizzas or one huge/large cookie sheet sized crust. Just press the dough out to your desired thickness.