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BTD Forums  /  Cook Right 4 Your Type  /  Pizza for Type O
Posted by: Trixy, Sunday, November 5, 2006, 5:18pm
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!)

Posted by: Lola, Sunday, November 5, 2006, 5:46pm; Reply: 1
thanks for sharing!
Posted by: jayney-O (Guest), Sunday, November 5, 2006, 8:15pm; Reply: 2
If you don't try to compete in a pizza contest, it actually sounds great!!
Posted by: geminisue, Sunday, November 5, 2006, 9:22pm; Reply: 3
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.
Posted by: Lola, Sunday, November 5, 2006, 10:31pm; Reply: 4
great idea! ) thanks!
Posted by: Brighid45, Sunday, November 5, 2006, 11:46pm; Reply: 5
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!
Posted by: eh, Sunday, November 5, 2006, 11:57pm; Reply: 6
Magic mushroom recipe, Brighid! :D

Posted by: Brighid45, Monday, November 6, 2006, 12:04am; Reply: 7
LOL 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 :)
Posted by: eh, Monday, November 6, 2006, 12:13am; Reply: 8
Right. Sold. I'm making it tonight. :D
Posted by: cindyt, Monday, November 6, 2006, 12:37am; Reply: 9
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.
Posted by: Melissa_J, Monday, November 6, 2006, 1:15am; Reply: 10
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!
Posted by: 671 (Guest), Monday, November 6, 2006, 1:17am; Reply: 11
geminisue, do you rinse the zucchini after you salt it?
Posted by: Alia Vo, Monday, November 6, 2006, 4:06pm; Reply: 12
An unique sounding pizza recipe concoction, glittergal.

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

Posted by: Peppermint Twist, Monday, November 6, 2006, 4:35pm; Reply: 13
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.
Posted by: Lola, Monday, November 6, 2006, 10:43pm; Reply: 14
try paper thin round slices of jicama bean for crusts!)
Posted by: Melissa_J, Monday, November 6, 2006, 11:02pm; Reply: 15
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.
Posted by: Peppermint Twist, Tuesday, November 7, 2006, 1:18pm; Reply: 16
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*.
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