Saturday, August 1, 2015

Low Carb Pizza w/ Herbed Grain Free Crust

This evening we had pizza for dinner. I made my grain free Herbed Pizza Crust. I was actually in the mood for pizza last night but we had so many errands to run and didn't get home until close to 10:00 so I just had Greek yogurt for dinner.

I topped this evening's pizza with pizza sauce, mozzarella, diced red bell pepper, thinly sliced Vidalia onion, wilted baby spinach and turkey pepperoni. I scattered some diced fresh Campari tomatoes on top after pulling it out of the oven. It was delicious! My pizza crusts are nice and crisp enough to pick up and eat with your hands just like traditional pizza crusts made with wheat. The crust recipe I made this evening uses both almond flour and ground golden flax and is one of my favorites. I also love my grain free pizza crust that uses almond flour and ground chia; it's hard to pick which is my favorite. This evening I mixed about 1/4 cup of shredded mozzarella into the dough before pressing it out. Here is the link to this evening's crust recipe: Herbed Grain Free Pizza Crust. Enjoy! 

P.S. - Stay tuned for tomorrow's new dessert recipe; includes CHOCOLATE! 

Here's the baked crust; notice the browned bits of mozzarella in it.
This is what I'm talking about...a crust that can be picked up with your hands!



Barb said...

Hello Ayla! It's been fun reading about your Alaskan adventure. With the mozzarella mixed into this crust, are you substituting for the Parmesan, or is that still in there as well?
Also looking forward to peach cobbler this week after my in-laws delivered some of their peach bounty this evening ;)
Love your recipes, as usual!!

Gourmet Girl Cooks said...

Hi Barb,

No, I didn't substitute it for the Parmesan, I added it in addition to the Parmesan. It turned out really good. I hope you enjoy the peach cobbler...and lucky you receiving fresh peaches!

So happy you are enjoying the recipes. :-)