Saturday, November 22, 2014

Deep Dish Pizza - Low Carb & Grain Free

This evening I made my Chicago Style Deep Dish Pizza for dinner. I added Del Grosso pizza sauce, shredded mozzarella, Fiorucci nitrite free pepperoni on the entire pizza and then put Kalamata olives on hubby's half and roasted red peppers and onions on my half. Because the crust is so thick (about 1-inch thick), it's very filling and hubby and I only ate 1 slice each (we cut each of our halves into 3 slices) so we each have a couple slices left for tomorrow. It was delicious and the perfect Saturday night meal.

This afternoon I made the cranberry sauce for Thanksgiving; I made a huge batch so I would have enough to enjoy beforehand, too. I used 2 pounds of fresh cranberries (about 8 cups) which makes a quadruple batch of my Cranberry Orange Sauce. If you plan to make it this year, I recommend you either use confectioners style Swerve sweetener or powder whatever granular type sweetener you use. Most granular sweeteners can be a bit crunchy or gritty when used in a dish that is chilled/refrigerated. Powdering the sweetener eliminates that problem. I always add some unsweetened coconut to my cranberry sauce as it's simmering. It gives a nice coconutty texture and crunch to the sauce that I love. I've even stirred in toasted walnuts or pecans before, which make it really tasty and very much like a cranberry relish/salad that is excellent dolloped on top of either Greek yogurt or as the berry topping for a cheesecake. I snapped a few photos of our deep dish pizza below. You can find the recipe here: Chicago Style Deep Dish Pizza. Enjoy!

Crust fresh out of the oven; ready to be topped

This is a beautiful thing...
The beginning of my cranberry sauce...
10 minutes later, fresh Cranberry Orange Sauce


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