Saturday, October 6, 2012

Tri-Color Mini Pepper Pizza (Low Carb)

Tonight is pizza night, so I decided to make a low carb "Tri-Color Mini Pepper Pizza" with some of the beautiful little peppers I picked up at Costco this morning.  They are small thinner-walled peppers than regular sized peppers.  They are brilliant red, yellow and orange and they are sweet (not hot).  I also added a few sliced mushrooms as well as a little sauteed onion too.  I used my low carb flax pizza crust (for one) and topped it with some DelGrosso pizza sauce and 6-cheese Italian shredded cheese, then the mushrooms, onions and sliced mini peppers.  I sauteed the veggies in a little olive oil since they don't cook very long on top of the pizza; this also helps eliminate a lot of the moisture in the veggies that would otherwise cook out on top of your pizza and make it soggy.  I must say that this combination of ingredients is definitely one of my favorites and it is pretty too.  I snapped a couple photos below as well as the recipe for the low carb flax pizza crust (for one).  Enjoy!

It's as delicious as it is beautiful

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 free)
1/2 teaspoon dried oregano (or Italian seasoning)
Pinch of salt, more or less to taste
2 tablespoons Parmesan cheese, shredded
1 egg (or 1/4 cup egg substitute such as Egg Beaters)
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).


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