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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  O nonnie pizza crust anyone?
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O nonnie pizza crust anyone?  This thread currently has 2,233 views. Print Print Thread
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Cynthia
Thursday, August 30, 2007, 3:19pm Report to Moderator Report to Moderator
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Does anyone have a good pizza crust for type O nonnies?

I made the sweet potatoe brownies yesterday and they were very good, but crumbly. I'll have to work on them.  However, they did take care of my brownie hunger.
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Lola
Thursday, August 30, 2007, 3:24pm Report to Moderator Report to Moderator

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seems to me you have no trouble with grains and carbs at all!
lucky you!
I ve learned to think outside the carb box.
my cravings are now more veggie, protein oriented.....
there are a few crust recipes on recibase.....
try kamut for grain, a search will take you to it, for sure.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Dewdrop
Thursday, August 30, 2007, 3:35pm Report to Moderator Report to Moderator
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Lola, you mentioned in another thread that you make a vegi or sprout flour...would that work for a cracker type crust? Would you mind sharing how you make that flour and crackers? Thank you.
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Lola
Thursday, August 30, 2007, 3:49pm Report to Moderator Report to Moderator

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you sprout the grains and dehydrate them, then grind into flour.
take a basic batter recipe, like a tortilla one, and make a crust out of that, using the flour, water and salt.


''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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geminisue
Thursday, August 30, 2007, 4:22pm Report to Moderator Report to Moderator

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Have you checked out the zuchinni crust in typebase I put it there, not to long ago
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Brighid45
Thursday, August 30, 2007, 6:03pm Report to Moderator Report to Moderator

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Just a note: if you have questions about recipes or cooking ideas, you might want to post them in the Cook Right forum.

If you want a totally grain-free crust, why not use a portobello mushroom cap? The big ones make nice personal pizzas. Just run them under the broiler for a few minutes until they soften a bit and start to release their juices, then top them with whatever you like and run them under the broiler until the cheese melts or the toppings are done. They are delicious!


Everyone is entitled to his or her informed opinion. --H. Ellison
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ISA-MANUELA
Thursday, August 30, 2007, 6:07pm Report to Moderator Report to Moderator
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got a new O-nonnie today ....and I've told her...not really true, the Vegtester told her that rice
flour was ok for her ....na-na-naaa-naa-naa-na  (aa) @ roostersis' address (Debraaaaa).....
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Debra+
Friday, August 31, 2007, 2:41am Report to Moderator Report to Moderator

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Like Lola...I am learning to just eat mostly veggies and protein.  And...the very beneficial fruits like bananas (the best), mangos, blueberries and cherries.  Not too much of those though.

Pssst Isa roostersis...you told me rice flour was okay for me too.  Remember individuality.  Only her blood will tell for sure.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Cynthia
Sunday, September 2, 2007, 3:57am Report to Moderator Report to Moderator
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Brighid 45, that mushroom idea sounds pretty good.  I love mushrooms.  I used sliced portobelos to make lasagna once instead of noodles.  I was really good.  Don't know why I didn't think of it for pizza crust.  Thanx.
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Brighid45
Sunday, September 2, 2007, 10:22pm Report to Moderator Report to Moderator

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You're welcome Cynthia. It's the way I like pizza now. Much better than a grain crust!  


Everyone is entitled to his or her informed opinion. --H. Ellison
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italybound
Sunday, September 2, 2007, 10:56pm Report to Moderator Report to Moderator

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Quoted from geminisue
Have you checked out the zuchinni crust in typebase I put it there, not to long ago


do you remember what you titled it? Usually when I search I get a big long page of things totally unrelated. Takes eons to go thru  

Quoted from Brighid45
If you want a totally grain-free crust, why not use a portobello mushroom cap?

oh gosh Brig that sounds awesome. I love portobellos. thanks


Quoted from Cynthia_Siemon
BI used sliced portobelos to make lasagna once instead of noodles.


this sounds great as well!!  Ya oughta post your recipe on the recipe database




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Cynthia
Monday, September 3, 2007, 7:14pm Report to Moderator Report to Moderator
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Back when I made lasagna I used the acceptable cheeses for a secretor.  Now I'm going to have to figure out how to make it without cheese.
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Alia Vo
Monday, September 3, 2007, 8:43pm Report to Moderator Report to Moderator

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Cynthia,

I do not have a specifc recipe, but perhaps you could try experimenting with a mixture of flaxseed/flaxseed meal and water for a pizza crust.  I have seen flaxseed crackers sold in hfs's, Whole Foods, and on websites that contain just flaxseed and water, albeit this mixture is usually 'cooked' in a food dehydrator.  Perhaps cooking this mixture on a very low setting in the oven would work.

Other options might include combining a nut flour or nut meal, such as almond meal.  Add filtered water, sea salt, and spices for a pizza crust and prebake before you add your vegetables, protein source, and other toppings.  

Alia


Alia A. Vo
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Cynthia
Tuesday, September 4, 2007, 2:59am Report to Moderator Report to Moderator
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Sounds interesting.  The flax cracker sounds like it might taste good.  I was wondering about rolling Ezekiel bread out flat and using it for a crust, but I'm not sure if my system likes Ezekiel bread.
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paul clucas
Tuesday, September 4, 2007, 4:25am Report to Moderator Report to Moderator

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I have seen flax crackers with a cris-cross weave in most HFS, but not one big enough for more than a snack.

But getting back to the cheese issue ....   My last discussion, with a friend who is a professional chief, determined that a rue made of yeast and ghee would work well.

His cheese-less lasagna was the best pasta dish that I have ever tasted!

Get that genie back in the bottle  -  I dream of (compliant) Pizza.


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Lola
Tuesday, September 4, 2007, 4:29am Report to Moderator Report to Moderator

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you mean a roux?

yes it works with most compliant flours and ghee......

Quoted Text
cheese-less lasagna


got the recipe or something close?

for cheese less, people here sprinkle nutritional yeast on stuff and it works nicely........besides loads of vitamin B!


''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)
lola  -  Tuesday, September 4, 2007, 4:32am
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logan
Tuesday, September 4, 2007, 12:31pm Report to Moderator Report to Moderator

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For a quick pizza crust I use Ezekiel tortilla's. They make a great thin crust for pizza toppings.
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Cynthia
Tuesday, September 4, 2007, 5:59pm Report to Moderator Report to Moderator
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Oh yeah!  I remember Ezekiel tortillas.  It's been a long time.  I hope my store still sells them.
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Cynthia
Tuesday, September 4, 2007, 6:01pm Report to Moderator Report to Moderator
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Paul, got a recipe?  Sounds like something I'd like to try.
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italybound
Tuesday, September 4, 2007, 6:06pm Report to Moderator Report to Moderator

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Quoted from Cynthia_Siemon
Paul, got a recipe?  Sounds like something I'd like to try.


If you're talkin' 'bout this:
Posted by paul clucas "His cheese-less lasagna was the best pasta dish that I have ever tasted!"

Then, me too!!!  



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Vicki
Tuesday, September 4, 2007, 6:13pm Report to Moderator Report to Moderator

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Lecithin granules melt like american cheese  Not that American cheese has a great texture or anything...

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Cynthia
Tuesday, September 4, 2007, 11:17pm Report to Moderator Report to Moderator
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Yes Italy, that's the one I'm talking about.

Vicki, lethicin doesn't have any flavor, just kind of a funny taste.  Have you ever used to replace cheese?
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Lola
Wednesday, September 5, 2007, 1:42am Report to Moderator Report to Moderator

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Sa Bon Nim
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perhaps mixing lecithin and nutritional yeast would make it taste better and more cheesy.


''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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Cynthia
Wednesday, September 5, 2007, 8:20pm Report to Moderator Report to Moderator
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Sounds interesting.
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Alia Vo
Wednesday, September 5, 2007, 11:39pm Report to Moderator Report to Moderator

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Nutritional yeast sprinkled on the pizza during the latter stage of pizza baking or right when it comes out from the oven would provide a nice 'cheesy' flavor if you decide to have a san dairy pizza.  

Instead of using Ezekiel bread because of possible digestive challenges, utilizing manna bread might be an alternative option.  Manna bread can be rolled out very thinly with a wooden rolling pin on some parchment paper.

Alia



Alia A. Vo
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