Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Pizza for A-Nonnies?
Users Browsing Forum
Baidu Spider and 3 Guests

Pizza for A-Nonnies?  This thread currently has 587 views. Print Print Thread
1 Pages 1 Recommend Thread
scout
Saturday, August 4, 2007, 10:12pm Report to Moderator Report to Moderator
Guest User
I saw a company online selling spelt pizza crusts (can't remember the name). They were partially baked and about four dollars each + s&h.

Has anyone come up with a great pizza crust substitute or recipe?  

I LOVE pizza but have never made a crust, much less with A-Nonnie compliant grains--that grain list comfuses me with all the wheat products--some okay-some avoids  

Thanks so much!
Logged
E-mail E-mail
C_Sharp
Saturday, August 4, 2007, 10:33pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,490
Gender: Male
Location: Indiana
Age: 54
I make a crust from rice or use a zuccini crusted pizza recipe:

http://www.post-gazette.com/pg/07207/804454-107.stm


I omit the parmesan cheese and
substitute ground flax seed or a compliant
flour for the wheat flour.


MIfHI                            I follow a SWAMI diet.

Revision History (1 edits)
C_sharp  -  Saturday, August 4, 2007, 10:34pm
Logged
Private Message Private message Reply: 1 - 11
Lola
Saturday, August 4, 2007, 10:34pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,297
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
any flat bread recipe will work.....using a compliant grain.
good luck!
check recibase for ideas.


''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!
Logged
Private Message Private message YIM YIM Reply: 2 - 11
Brighid45
Saturday, August 4, 2007, 11:32pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
You could try a basic pizza crust recipe with spelt flour substituted for wheat. Adding in a little ground or whole flaxseed will help make it hold together better. I've also had good luck with using the big whole portobello mushroom caps as a pizza base. Just broil the caps for about 5 minutes, then top as desired and run back under the broiler for a few minutes until the toppings are done. These make really nice individual pizzas. You can have everyone top theirs the way they like and put them on a cookie sheet to broil in one batch. We do this sometimes on Sunday night as a nice snack supper, when the chief cook doesn't feel like hanging over a hot stove

Also if you're interested, a good substitute for tomato sauce is Jillthepilllady's No-Tomato Tomato Sauce. It's listed in Typebase under the 'beets' entry in Vegetables. I've used it with good results. We keep a couple of containers in the freezer to use for pizza or vegetable lasagna.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 3 - 11
geminisue
Sunday, August 5, 2007, 12:33am Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
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.
Enjoy
Your Eating A Healthy Tasty Pizza!
Logged Offline
Private Message Private message Reply: 4 - 11
SusieD
Sunday, August 5, 2007, 1:29am Report to Moderator Report to Moderator

Warrior Rh + INFP
Autumn: Harvest, success.
Posts: 120
Gender: Female
Location: Norman,Oklahoma
Age: 60
yes, i have! i really missed pizza, but didn't like most of the recipes i tried substituiting spelt flour for wheat, so i experimented. found a copy-cat recipe on-line for pizza hut pizza, my personal favorite. the real deal is full of avoids. here is my compliant version-
1 cup warm water
1 pkg dry yeast
1 t salt
1 T honey
1 cup white spelt flour
Mix these and let sit for 30 minutes. (spelt flour is softer than wheat and i've found that this method helps spelt dough hold together better)
add:
1/4 cup plain soymilk
2 T olive oil
3 cups white spelt flour
mix well. i use a bread maker for mixing and leave it on "dough" setting for 15 minutes, the dough will be very stiff with this much flour. let rise, covered. for 1 hour. punch down dough.
preheat oven to 475 degrees. for the sauce mix:
1-8 0z can tomato sauce, i use del monte organic
1 t oregano
1/2 t marjoram
1 t basil
1/2 t garlic salt
now comes the tricky part. the best of the pizza for me is the crust and lots of olive oil is the secret. can't eat this every day, but can't eat regular pizza at all...
on clean,spelt flour-coated area pat and stretch the dough into shape of pan, i use a 12"x 17"x 1" pan. can also use 2- 12" round pizza pans.
pour:
1/4 cup olive into pan being very careful to spread it to only 1" of edges (divide oil for 2 pans)
place dough in center of pan, flip over and then stretch to edges of pan forming a thicker crust at edges. the dough may keep shrinking, but you are smarter than it so persevere and wrestle it into the pan shape. cover and let rise for 15-20 minutes thin crust or 30-45 minutes for deep dish. uncover and spread sauce on dough, it will be thin, try not to deflate the air bubbles in dough, back of spoon is my method.
mix:
1 cup grated mozzerella cheese
1 cup grated romano pecorino cheese made with sheep's milk
can use feta instead of romano, got to have the salty cheese flavor
put 1/2 the cheese mix on sauced dough. scatter your topping choices and finish with rest of cheese. bake for 12- 15 minutes or until crust edge is golden brown and cheese is melted, bubbly.
have also made this crust as foccacio, just bake the crust with no sauce or cheese, then top with pesto made with home-grown basil and garlic.


Non-secretors have to work twice as hard to get half as far...SusieD
Logged Offline
Private Message Private message Reply: 5 - 11
scout
Sunday, August 5, 2007, 4:21am Report to Moderator Report to Moderator
Guest User
Wow!  I love this place.  

Thank you all!  I have yet to find any spelt but I'm on it!

And, a co-worker gave me 2 med sized zucchini he grew in his garden!  Who'd have thought to use for a pizza crust?  

Yay!  
Logged
E-mail E-mail Reply: 6 - 11
logan
Sunday, August 5, 2007, 12:41pm Report to Moderator Report to Moderator

Explorer; Rh-
Summer: Realization, expansion.
Posts: 83
For a really quick pizza crust I use Ezekiel tortillas. They work great as a thin crust pizza base.
Logged Offline
Private Message Private message Reply: 7 - 11
scout
Sunday, August 5, 2007, 4:50pm Report to Moderator Report to Moderator
Guest User
Thanks, Logan, I'll look for them at my HFS  
Logged
E-mail E-mail Reply: 8 - 11
geminisue
Sunday, August 5, 2007, 5:27pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
Scout, you can also use zucchini for mock pineapple, if you have an abundance of it.
    You just fill a pan with ground, or chopped zucchini, cover with pineapple juice, and a little lemon juice and boil about 20 minutes, remove zucchini, cool taste, see if it picked up flavor, if not cook another ten minutes.  You can can this, or store in covered jars or container in frig.
Logged Offline
Private Message Private message Reply: 9 - 11
Lola
Monday, August 6, 2007, 12:26am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,297
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
here s a compliant tortilla recipe...just substitute accordingly

Quoted Text
Quinoa Tortillas.
add a bit of sweet rice flour to this to make it a bit more
pliable, like 1/4 cup of the flour.
1 1/4 cup quinoa flour,
1/4 cup sweet rice flour,
1/2 tsp salt
3/4 cup -1 cup water (usually on the 3/4 side of the range),
stir it together with a fork, knead it until no longer sticky (adding flour as
needed) and let it rest an hour. Then shape it into tortillas. This dough is a bit
softer than wheat dough, but very workable, given enough extra sweet rice
flour. cook on griddle until bubbles start to puff up.


''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!

Revision History (1 edits)
C_sharp  -  Monday, August 6, 2007, 12:27am
Logged
Private Message Private message YIM YIM Reply: 10 - 11
scout
Tuesday, August 7, 2007, 12:33am Report to Moderator Report to Moderator
Guest User
Thanks!  Interesting idea on the pineapple!

Lola--thanks to you, too!  I've yet to delve too far into the grain aspects of the plan.  I think I may eat too much!
Logged
E-mail E-mail Reply: 11 - 11
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Pizza for A-Nonnies?

Thread Rating
There is currently no rating for this thread