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Pizza for Type O  This thread currently has 777 views. Print Print Thread
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Trixy
Sunday, November 5, 2006, 5:18pm Report to Moderator Report to Moderator

Gatherer
Autumn: Harvest, success.
Posts: 111
Gender: Female
Location: Indianapolis, IN
After lots of experimenting, I've come up with a unique pizza crust for type O's. You'll want to use a seasoned cast iron pan for this - it's great!

Prepare crust as follows:
Crust Ingredients:
2 medium sized sweet potatos
2 frozen bags of cut spinach (thawed)
1 rice boil-in bag (to save time)
1 / 4 cup melted ghee (I make my own)
4 eggs

Place your cast iron pan in the oven and preheat to 425 degrees.

Peel, chop and steam the sweet potatoes until tender; mash in a large mixing bowl.  Add the drained, cooked rice.  Squeeze out as much liquid as possible from the spinach using cheesecloth and add to the rice and sweet potato mixture.   Finally, add ghee and beaten eggs; mix well.

Cooking instructions:
Generously oil the preheated cast iron pan with ghee.  Using a fork, spread the dough to the edges of the pan, keeping it to about 1/4" thickness.  Bake until the edges are brown (approx. twenty minutes). Then add toppings.

Topping suggestion: saute chopped onions, green peppers and mushrooms in olive oil; add ground beef and brown.

Spoon organic pasta sauce onto the crust; add toppings and bake for  15 minutes or to your liking.

[Secretors: top pizza with whole milk mozzarella cheese and bake until cheese begins to brown.]

I'd love to hear if anyone makes any modifications to this recipe.

Crust alternatives:
spinach and sweet potato
spinach and rice
spinach, sweet potato and rice (my favorite!)


Enjoy!


Bea
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Lola
Sunday, November 5, 2006, 5:46pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
nice!
thanks for sharing!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jayney-O
Sunday, November 5, 2006, 8:15pm Report to Moderator Report to Moderator
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If you don't try to compete in a pizza contest, it actually sounds great!!
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geminisue
Sunday, November 5, 2006, 9:22pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
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Here another:Grate zucchini salt it and set it aside for about 30 minutes-1 hour.
Squeeze zucchini out tightly, there will be liquid to squeeze out.
You will need 3-4 cups of grated zacchini per crust.
Add 3 eggs (or 6 egg whites)
Add 1/2 cup of mozzarella
Add spices you like on pizza in this crust mixture.
maybe basil, oregano,cumin, garlic powder.
Put this mixture in a 9 X 12 pan, or on a pizza stone in oven
that has been preheated to 350 Degrees F. for 20 minutes
Remove from oven, turn broiler on and broil about 5 minutes till brown.Than remove from broiler, turn oven back to 350 and add the pizza sauce, and other toppings you enjoy on pizza, cook for another 20 minutes. May than add cheese and cook until it melts (can use no tomato sauce recipe I previously gave recipe for.
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Lola
Sunday, November 5, 2006, 10:31pm Report to Moderator Report to Moderator

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Sa Bon Nim
Admin & Columnist
Posts: 51,197
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
great idea! ) thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Sunday, November 5, 2006, 11:46pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Age: 55
You can also use portobello (crimini) mushroom caps--the really big ones make a great 'crust', sort of the ultimate mushroom pizza! Just bake the caps at hot/220C/425F/Gas Mark 7 for 7 minutes. Then drain them if needed, pat them dry, and top as desired. Run under the broiler till the cheese is bubbly, or toppings are heated through. I really love these mini-pizzas, they're great and grain-free!


Everyone is entitled to his or her informed opinion. --H. Ellison
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eh
Sunday, November 5, 2006, 11:57pm Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Magic mushroom recipe, Brighid!
eh



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Brighid45
Monday, November 6, 2006, 12:04am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Posts: 5,192
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Location: southeastern Pennsylvania
Age: 55
eh! No comment.

The caps do get a little juicy when first baked, but afterwards they are firm and meaty. I love mushrooms on my pizza, so this is a perfect solution for me--plus no dough to make! I like mine made with any of the following: fresh mozzarella slices, fresh basil, thinly-sliced roast beef, turkey sausage or bacon, lamb sausage, pineapple . . . delicious!

Glittergal, I'm going to try your crust as well, it sounds yummy! Thanks for posting it. The more recipes the better


Everyone is entitled to his or her informed opinion. --H. Ellison

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Brighid45  -  Monday, November 6, 2006, 12:07am
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eh
Monday, November 6, 2006, 12:13am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Right. Sold. I'm making it tonight.
eh


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cindyt
Monday, November 6, 2006, 12:37am Report to Moderator Report to Moderator

67% Hunter
Ee Dan
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Location: Arizona, USA
This sounds good.  I will try it next time I get the pizza craving.  Tonight I'm making my adapted version of the rice pizza recipe posted long ago on the old board.  It's more like a casserole now the way I make it.

Revision History (1 edits)
Brighid45  -  Monday, November 6, 2006, 3:49am
typo
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Melissa_J
Monday, November 6, 2006, 1:15am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Location: Utah, USA
Age: 39
If you miss cheese, slice up a roma tomato on top (before cooking), the moisture it adds is reminiscent of cheese, then sprinkle with herbs and nutritional yeast...I don't miss cheese anymore!


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.

Revision History (1 edits)
Brighid45  -  Monday, November 6, 2006, 1:17am
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Mare eo
Monday, November 6, 2006, 1:17am Report to Moderator Report to Moderator
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geminisue, do you rinse the zucchini after you salt it?
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Alia Vo
Monday, November 6, 2006, 4:06pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
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Location: Minneapolis, Minnesota
Age: 43
An unique sounding pizza recipe concoction, glittergal.

You may want to add it to the Recipe Index for others to view for future reference.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Peppermint Twist
Monday, November 6, 2006, 4:35pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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You guys!  Every single recipe/idea in this thread is a gem and a keeper!  I strongly urge youzz pups to post your recipes in the Typebase4 under whichever ingredient(s) in the recipe you wish to post it under.  Fabulous, simply fabulous.  The creativity in this community is off the charts.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page
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Lola
Monday, November 6, 2006, 10:43pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,197
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
try paper thin round slices of jicama bean for crusts!)


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Melissa_J
Monday, November 6, 2006, 11:02pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Age: 39
I tried a recipe from Grain-Free Gourmet, but substituted nutritional yeast and flax meal for the parmesan cheese.  It was too wet, so then I added some sweet rice flour (no longer grain free)

It turned out nice, but a little too crunchy with the tiny bits of almonds in it.  Maybe with a finer almond flour it would work better.   But I think I'll try one of these ideas next time.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Peppermint Twist
Tuesday, November 7, 2006, 1:18pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,032
Gender: Female
Location: Florida
Age: 53
Melissa, fyi, nutritional yeast really should not be cooked.  I mean, you certainly can cook it but it loses all its lovely B vitamins and active stuffaroo that way.  However, that said, if it is a nice taste and texture replacement for the parmasan, go for it...not everything has to pack a nutrient-dense whallop, sometimes it is just about good taste and compliancy equalling a well-rounded, variety-laden diet.  So many foods in my BTD are so nutrient dense that I tend to forget that it is okay to eat something for the sake of taste and gustatory delight alone sometimes *lol*.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page
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