So, has anyone made the Zucchini Pizza Crust yet?  i found it this morning when I searched on pizza.  It sounds good. I make a rice pasta casserole thing with all the pizza seasonings and the ingredients I can use.  It's pretty good,  but it's not crispy like pizza would be.  The Zucchini Pizza Crust sounds promising.  Does it get crispy?

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:)Since I can't have wheat I always take Ezekiel hamburger buns and mozzeralla cheese and some pizza sauce. It's a big hit with me ;)
Sweet Spirit :)

SP,
read your other post in another thead.....
is your mother here among us in the forum?
who is she?
looking forward to your posts!
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?,v=display,b=GC,m=1190414342
left you a post in this thread......

Quoted from Alia Vo

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

Ok here's a link to a low carb flax pizza crust I found when I was on Atkins but never tried. It can be easily adapted to BTD, I think. Like I said, this is a guess as I never actually tried it. But it looks close.

http://lowcarbdiets.about.com/od/breads/r/flaxpizza.htm

thanks for the recipe!

I made a zucchini based pizza crust(site book of yum) and it was not crispy but was good. I also just made the Oat Flour crust in our files and my A's loved it. We made it a white pizza. The No Tomato sauce sounds strange but is very good. We opted for a white Pizza for my A's with mozzarella and ricotta cheese,broccoli and garlic EVOO and chicken strips.

   Or for a completely grain free option beat an egg and a little salt and a pinch of baking soda.  Add in about 1 cup (more or less depending on the size of the egg) of almond flour (ground almonds) to make a sticky ball.  With wet hands pat it out on your baking sheet or stone and bake for about 10 min to firm it up.  Then add your toppings and heat until done.

Easy and good!

Debbie

you re quite a chef! thanks!

Thanks Lola!

   When you're restricted in your food choices you learn to really look around at alternatives, be creative and substitute whenever you can.

And it doesn't hurt to like to cook as well.   

Debbie, can you describe how thin you make it?  I assume that thinner would be crispier?

Maybe we'll try it tomorrow.  Do you make your own almond meal or buy it?

Hrm...I wonder what it would be like with flax meal?  

OK...

My pizza crust recipe - actually it turned out sweet...so others may not like it as a pizza crust...

1 and 1/4 cup chestnut flour - store bought so it was a fine grind (neutral for all)
2 eggs
salt
baking soda
splash of water

I baked it at 375°F for longer than 10 minutes because I was busy hehe   the edges were brown but it wasn't very thin..about 8 inches around...I'll try one day to make a thinner one.

Topped with sauce and turkey and spinach and other things and reheated for 5 minutes.

I'm thinking that one could easily make this into a chestnut flour cookie recipe with *no sweetener at all*.  Simply add spices....like fresh ginger or pumpkin pie type spices.

I make this in my bread machine on the dough setting:
1 3/4 cup unsweetened almond milk (I use Pacific brand, it has no
      avoids in it).
3 tablespoons extra light olive oil
2 tablespoons agave syrup
1 1/2 teaspoon salt
3 cups kamut flour
1 package quick rising yeast

Place in order given into the baking pan, put into the bread machine and just make dough.  It makes very good crust.

In the commercial almond milk, carrageenan and evaporated cane juice would both be avoids for non-secretors.

It is easy to make homemade almond milk with a blender.  

Quoted from Vicki

In the commercial almond milk, carrageenan and evaporated cane juice would both be avoids for non-secretors.

It is easy to make homemade almond milk with a blender.  

Vicki, what do you use to strain the milk? I'm looking for a suggestion that takes *most* of the sediment out.

Vicki,

Pat it out thin...about a quarter of an inch or less.  You're right thin is crisper.  Leave the edges a little thicker so they don't burn.  I buy my almonds already ground because I find I can't make them fine enough without turning them to paste.  I think Flax meal would gel too much and it has a really strong taste too.   For those who can have cheese, you can add some parmesan too for great flavour.

Drea, strain it several times.  Once to get the big stuff out with a big strainer.  Once with a big tea strainer.  Then use something like the cotton coffee strainer to get more out.