Roasted Tomato, Pesto & Pepperoni Pizza - Low Carb Cheese Head Crust

This evening I made my pizza with my Cheese Head Pizza Crust. I had a large container of multicolored grape and cherry tomatoes that I picked up at Costco this past weekend (by Mucci Farms). I also had that large jar of Costco's Kirkland brand fresh basil pesto that I opened last night to brush on my wild salmon before roasting. So, those two ingredients were what I based my pizza off of this evening and it turned out AMAZING! I sliced and halved about one to two cups of cherry/grape tomatoes and tossed them in olive oil and placed them on a parchment lined baking pan, cut side up. I roasted them for about 30 to 35 minutes at 375 degrees and then turned up the temperature to 425 degrees to bake my pizza crust. I removed the tomatoes as soon as my oven hit 425 degrees and then set them aside to cool off.

I made my pizza crust without seasoning (omitting the salt, garlic powder and Italian seasoning) since I was going to use pesto on my pizza which is infused with loads of herbaceous flavor. I spread the dough out on a large parchment lined baking sheet and baked it for about 12 minutes until lightly golden. I removed the crust from the oven and then brushed and spread it with a few heaping tablespoons of the pesto; scattered it with shredded mozzarella cheese, topped it with Boars Head sandwich pepperoni (that I quartered) and then scattered with the roasted tomatoes. I reduced the oven temperature to 375 and popped the pizza back in the oven and baked for about 8 to 10 minutes, then turned my broiler on low and ran it under it for about 2 to 3 minutes until the cheese began to bubble, but not burn. I removed it from the oven and let it sit for about 5 to 7 minutes to cool and allow the crust to crisp up, which it does VERY nicely, making it easy to pick up and eat by the slice (no forks required). The pesto mellows out so nicely when baked on the crust and is so delicious. Like I've said before I'm not a big pesto fan but if you can find a way to cook it for a bit on whatever you are using it in, it has such a delicate and flavorful herb flavor in a not-in-your-face kind of way. I snapped some photos below. You can find the recipe for my crust here: Cheese Head Pizza Crust. Enjoy!

          

Easy Deep Dish Pizza - Low Carb, Grain Free, Gluten Free

This evening I created ANOTHER pizza crust (as if I don't have enough versions already). I wondered if I could make one that combined my Cheese Head Pizza Crust with my Chicago Style Deep Dish Pizza Crust. Well, it turned out DELICIOUS! It created a thick and lighter more "bready" crust like traditional deep dish pizza yet still formed a nice crispy edged crust. This crust recipe was very good and I will definitely be making it again. With it being a thick crust pizza, I could only eat one piece. I used my 10-inch Calphalon Unison non-stick pan (oven safe) and it yielded 6 nice sized pieces. A cast iron skillet would also work nicely for this crust. The process for making the crust is almost identical to my Cheese Head Pizza Crust but has additional ingredients to create the "breadiness" more along the lines of my Chicago Style Crust (it adds a little ground golden flaxseed which I reduced significantly for this crust, baking powder, baking soda and a little buttermilk so the acidity can react with the baking powder and soda to create a bit of rise). If you don't have buttermilk, simply add about 1/4 to 1/3 teaspoon lemon juice or white vinegar to 1/4 cup milk, half-n-half or cream (or almond milk) and let it sit for a few minutes. It works just as well to add some acidity to help with the rise. I topped my pizza with sauce, Sargento's shredded Mozzarella & Provolone blend cheese and sliced red bell peppers and Vidalia onions. It was absolutely delicious!  Check out the photos and recipe below. You will be amazed that this pizza was made without regular flour. Enjoy!

Deep Dish Pizza - Low Carb, Grain Free, Gluten Free, LCHF, Keto - AWESOME!

How deep is your love...for DEEP DISH Pizza?  I really need to know...

Deep Dish Pizza Crust - Low Carb

Ingredients:

For the Crust

2 cups shredded mozzarella cheese

3 ounces "brick-style" cream cheese

3/4 cup blanched almond flour

1/4 cup golden ground flaxseed

1/4 cup finely grated Parmesan cheese

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 - 1 teaspoon Italian seasoning or dried basil

1/4 teaspoon sea salt, or to taste

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1 large egg, lightly beaten

1/4 cup buttermilk

2 tablespoons olive oil 

For the Toppings, Etc.

3/4 to 1 cup pizza sauce, or to taste

1-1/2 to 2 cups shredded mozzarella cheese

Olive oil for greasing pan

Toppings, as desired (pepperoni, cooked sausage, peppers, onions, cooked mushrooms, etc.) 

Directions:

Preheat oven to 400 degrees F.  In a medium sized bowl, place mozzarella cheese and cream cheese. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, combine next 9 dry ingredients together in a medium bowl and stir with a whisk to help break up any lumps. In a separate small bowl, combine egg, buttermilk, and olive oil.  When cheese is melted, add flour mixture to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed. Add egg, buttermilk and olive oil mixture, folding with a rubber spatula until combined and a sticky dough has formed (make sure the cheese mixture is hot before adding flour and egg mixture).   

Generously grease a 10 to 12-inch cast iron skillet or oven proof skillet with olive oil. Using a rubber spatula sprayed lightly with oil, place the dough in the center of the baking pan and begin working your way pressing the dough out toward the edges, about 3/4 to 1-inch thick spreading the dough up the sides of the pan about 1-inch high.

Bake for 20-25 minutes, or until golden brown. Remove from oven and add sauce, mozzarella, and desired toppings. Reduce oven temp to 375 degrees F. Bake an additional 8 to 10 minutes or until the cheese is melted. If additional browning is desired, run under broiler for a few minutes until bubbly and cheese is lightly browned. Carefully remove from oven and let sit about 5 to 10 minutes for cheese to set. Cut into wedges and serve. If using a nonstick ovenproof skillet, adjust baking time as necessary (it will heat more quickly than cast iron), then slide finished pizza onto a cutting board before slicing so you don't damage your pan.

           

White Pizza Topped w/ Spicy Chicken, Spinach, Roasted Tomatoes & Crispy Vidalia Onion Rings

This evening I made the best pizza ever using my Cheese Head Pizza Crust. After baking the crust, I topped it with Paesana's White NY Style Pizza Sauce, sautéed diced boneless chicken breast (seasoned with salt, black pepper and a bit of cayenne), wilted baby spinach, roasted halved grape tomatoes and thinly sliced Vidalia onion tossed in olive oil, spread out on a baking sheet and roasted until caramelized and crispy. The combination was amazing. Even hubby said he thought it was the best pizza he ever ate in his life. The combination of flavors was delicious. Roasting the tomatoes intensified their flavor, roasting the Vidalia onions intensified their sweetness and the spiced chicken breast and spinach along with the white cheese sauce gave it a chicken alfredo like flavor. I snapped a number of photos and included the recipe for the crust below. I roasted the tomatoes and the onions at 400-425 degrees after tossing them with olive oil and cooking them (stirring a couple times) until they were the consistency I wanted. I used my large USA Pizza Pan for tonight's pizza, but a large sheet pan lined with parchment paper works fine as well. Enjoy!

CHEESE HEAD PIZZA 

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup blanched almond flour

1/4 cup finely grated Parmesan (powdery style)

1/8 teaspoon salt, optional

Dash garlic powder

1/2 teaspoon dried Italian seasoning

1 large egg

1 tablespoon olive oil (to press out dough with hands or rubber spatula)

Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)

DIRECTIONS:

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet. Press dough out with oiled hands or pour the 1 tablespoon of olive oil on top of dough to help press and smooth dough out using the rubber spatula into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Reduce oven temp to 400 degrees F and bake an additional 5 to 7 minutes or until cheese is melted and heated through. 

          

Cheese Head Pizza Night - To Each His Own

This evening we were in the mood for pizza. I usually make one large rectangular pizza using my Cheese Head Pizza Crust recipe. If hubby and I are in the mood for different toppings, I usually just make a half and half pizza with "his and hers" toppings. This evening I decided to cut the ball of dough in half and make us totally separate pizzas. I made a rectangular one for me and a round one for him. They turned out great and both of us have plenty left over for a couple of meals. Mine was topped with thinly sliced Boars Head sandwich style pepperoni, sautéed fresh baby spinach, red bell pepper rings and thinly sliced Vidalia onions (along with the usual pizza sauce and shredded mozzarella base). Hubby had the same thinly sliced pepperoni, sautéed baby spinach and chopped Kalamata black olives. I cooked the 2 pizzas side by side on the same large sheet pan. I snapped a few photos below. You can find the recipe for this crust here:  Cheese Head Pizza Crust. Enjoy!

CHEESE HEAD PIZZA 

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup blanched almond flour

1/4 cup finely grated Parmesan (powdery style)

1/8 teaspoon salt, optional

Dash garlic powder

1/2 teaspoon dried Italian seasoning

1 large egg

1 tablespoon olive oil (to press out dough with hands or rubber spatula)

Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)

DIRECTIONS:

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet. Press dough out with oiled hands or pour the 1 tablespoon of olive oil on top of dough to help press and smooth dough out using the rubber spatula into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Reduce oven temp to 400 degrees F and bake an additional 5 to 7 minutes or until cheese is melted and heated through.