Monday, December 16, 2013
Pizza Crust -- Wheat-free & Low Carb...& Delicious!
This evening I decided to make pizza for dinner...why on a Monday night you ask (since Friday's are my favorite pizza night)? This week we are having a "Holiday Pizza Party" at work for lunch. I am the one responsible for ordering the pizza for the gathering so I wanted to make a grain-free pizza crust for myself so I could join in and participate, too. So this evening I went ahead and made a double batch of pizza crust dough -- one for tonight's dinner (and a couple of lunches this week) and another one to enjoy with my coworkers at our Wednesday get together. I pre-baked the crust so all I need to do right before the rest of the pizza arrives is top it and pop it in the oven to heat for about 10-15 minutes. I will have a piping hot fresh pizza -- probably hotter than the ones we are ordering for everyone else! I didn't do anything fancy for tonight's pizza. I had ground sirloin in the fridge that needed to be cooked so I browned it along with diced onion and seasoned it generously with sea salt and black pepper and then added about 8 ounces of fresh baby spinach to the meat and onion mixture and cooked it until everything was done. I topped tonight's pizza with sauce, my beef/onion/spinach mixture and then topped it with fresh mozzarella cheese and Parmigiana Reggiano and red pepper flakes. It turned out good and was so filling I only ate one piece (1/4 of the pizza). If you haven't tried my pizza crust yet, it is one worth trying (and not just because it's mine) -- you can pick it up like a "regular pizza"...it tastes great and you won't miss eating regular pizza any more! It's quick and easy to mix together and the crust can be made and baked in advance, then wrapped and used fresh within a few days or frozen and used later. I snapped a quick photo below. Here is the link to the recipe and the step-by-step photos -------> Pizza Crust. Enjoy!