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BTD Forums  /  Cook Right 4 Your Type  /  O nonnie pizza crust anyone?
Posted by: 119 (Guest), Thursday, August 30, 2007, 3:19pm
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.(clap)(dance)(sunny)
Posted by: Lola, Thursday, August 30, 2007, 3:24pm; Reply: 1
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.
Posted by: 1206 (Guest), Thursday, August 30, 2007, 3:35pm; Reply: 2
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.
Posted by: Lola, Thursday, August 30, 2007, 3:49pm; Reply: 3
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.
Posted by: geminisue, Thursday, August 30, 2007, 4:22pm; Reply: 4
Have you checked out the zuchinni crust in typebase I put it there, not to long ago
Posted by: Brighid45, Thursday, August 30, 2007, 6:03pm; Reply: 5
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!
Posted by: ISA-MANUELA (Guest), Thursday, August 30, 2007, 6:07pm; Reply: 6
got a new O-nonnie today ;) ;D :D....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 ;) ;D :K) :D (Debraaaaa);D.....
Posted by: Debra+, Friday, August 31, 2007, 2:41am; Reply: 7
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. ;) :K)

Debra :)
Posted by: 119 (Guest), Sunday, September 2, 2007, 3:57am; Reply: 8
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.
Posted by: Brighid45, Sunday, September 2, 2007, 10:22pm; Reply: 9
You're welcome Cynthia. It's the way I like pizza now. Much better than a grain crust!  :)
Posted by: italybound, Sunday, September 2, 2007, 10:56pm; Reply: 10
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 :-)

Posted by: 119 (Guest), Monday, September 3, 2007, 7:14pm; Reply: 11
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.
Posted by: Alia Vo, Monday, September 3, 2007, 8:43pm; Reply: 12
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
Posted by: 119 (Guest), Tuesday, September 4, 2007, 2:59am; Reply: 13
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.
Posted by: paul clucas, Tuesday, September 4, 2007, 4:25am; Reply: 14
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.
Posted by: Lola, Tuesday, September 4, 2007, 4:29am; Reply: 15
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!
Posted by: logan, Tuesday, September 4, 2007, 12:31pm; Reply: 16
For a quick pizza crust I use Ezekiel tortilla's. They make a great thin crust for pizza toppings.
Posted by: 119 (Guest), Tuesday, September 4, 2007, 5:59pm; Reply: 17
Oh yeah!  I remember Ezekiel tortillas.  It's been a long time.  I hope my store still sells them.
Posted by: 119 (Guest), Tuesday, September 4, 2007, 6:01pm; Reply: 18
Paul, got a recipe?  Sounds like something I'd like to try.
Posted by: italybound, Tuesday, September 4, 2007, 6:06pm; Reply: 19
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!!!  ;D
Posted by: Vicki, Tuesday, September 4, 2007, 6:13pm; Reply: 20
Lecithin granules melt like american cheese :-)  Not that American cheese has a great texture or anything...

Posted by: 119 (Guest), Tuesday, September 4, 2007, 11:17pm; Reply: 21
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?
Posted by: Lola, Wednesday, September 5, 2007, 1:42am; Reply: 22
perhaps mixing lecithin and nutritional yeast would make it taste better and more cheesy.
Posted by: 119 (Guest), Wednesday, September 5, 2007, 8:20pm; Reply: 23
Sounds interesting.
Posted by: Alia Vo, Wednesday, September 5, 2007, 11:39pm; Reply: 24
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

Posted by: cindyt, Saturday, September 29, 2007, 7:00pm; Reply: 25
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?
Posted by: 635 (Guest), Saturday, September 29, 2007, 10:52pm; Reply: 26
[color=purple][/color]
:)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 :)
Posted by: Lola, Sunday, September 30, 2007, 12:59am; Reply: 27
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......
Posted by: 1594 (Guest), Wednesday, November 14, 2007, 11:29am; Reply: 28
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
Posted by: Lola, Wednesday, November 14, 2007, 9:06pm; Reply: 29
thanks for the recipe! :)
Posted by: drgnwng1, Wednesday, November 14, 2007, 9:06pm; Reply: 30
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.
Posted by: Debbie53, Thursday, November 15, 2007, 12:22am; Reply: 31
   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
Posted by: Lola, Thursday, November 15, 2007, 4:31am; Reply: 32
you re quite a chef! thanks! ;)
Posted by: Debbie53, Friday, November 16, 2007, 12:56am; Reply: 33
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. ;D  
Posted by: Lola, Friday, November 16, 2007, 7:05am; Reply: 34
;)
Posted by: Vicki, Friday, November 16, 2007, 7:25am; Reply: 35
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?  
Posted by: Vicki, Monday, November 19, 2007, 1:17am; Reply: 36
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 375F 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.

Posted by: 119 (Guest), Monday, November 19, 2007, 3:26am; Reply: 37
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.
Posted by: Vicki, Monday, November 19, 2007, 4:03am; Reply: 38
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.  

Posted by: Drea, Monday, November 19, 2007, 6:43pm; Reply: 39
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.
Posted by: Debbie53, Tuesday, November 20, 2007, 12:17am; Reply: 40
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. :P  For those who can have cheese, you can add some parmesan too for great flavour.
Posted by: Vicki, Tuesday, November 20, 2007, 3:13pm; Reply: 41
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.  
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