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!
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
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.
the dough sit for about 5
minutes to thicken. Spread dough on a lightly oiled large round pizza
on a cookie sheet with greased parchment paper (I used Reynolds
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).