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BTD Forums  /  Cook Right 4 Your Type  /  Pizza Crust for type O
Posted by: spachick, Sunday, May 26, 2013, 4:07am
Can't have wheat, oats, grains. I'm a Type O who gets woooozy when I eat those items. Any ideas for a crust for a pizza that tastes like a crust and not a zucchini?
Thnks.
Posted by: Lola, Sunday, May 26, 2013, 4:27am; Reply: 1
http://www.dadamo.com/typebase4/csvsearch7x.pl?search=+crust&Category=&mytemplate=tp1&method=all&order_by=Name&order=abc&header=on

look under crust
Posted by: ABJoe, Sunday, May 26, 2013, 4:28am; Reply: 2
This is the crust my A daughter uses...  Check the ingredients per your food list to be certain of compliancy for you...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1480
Posted by: C_Sharp, Sunday, May 26, 2013, 4:45am; Reply: 3
If you truly cannot have any grain than you are going to have a hard time coming up with anything that is truly like a crust.
There are grains that are allowed for O, but since you say cannot have them, I will not consider alternates like rice flour.

To create a crust that does not resemble a vegetable we would need to have a flour made from a root, bean, nut, or seed.

Preheat oven at 500 F

Tapioca:

1 1/2 cups tapioca starch or flour
1/4 water
4 tbsp Ghee
1/2 tsp salt
1 egg, beaten
1/4 tsp dried oregano
1/2 cup grated compliant cheese (mozzarella?)

In a saucepan, combine the water, ghee, and salt and bring to a simmer on med/low heat. You want to get it to the point that it’s starting to bubble, but do not allow it to boil.

When the ghee/water mixture is heated,
add it to the starch and stir it all together. It is going to clump together, but that is fine.

Let the mixture cool for five minutes.

As it cools, preheat your oven to 500 degrees.

Add the beaten egg to the mixture, and knead together with your hands. Add the cheese, and oregano, and mix together until it’s dough-like.

This should be enough dough for two small pizzas.

place the dough in cast iron skillet or pizza pan
and stretch the dough as thin as possible without tearing.

Bake the dough with out sauce or toppings in the oven for 7 minutes

Remove the precooked crust (reduce oven temperature to 400F or so), add sauce and other toppings.

return to oven and cook like a regular pizza.





Flax seed Pizza crust:

    1 and 1/2 C ground flax seeds
    2 tspss baking powder
    1 tsp salt
    1 tsp oregano
    1 tbsp compliant sweetener if desired
    3 tbsp Ghee
    3 eggs
    1/2 C water

Preparation:
Preheat oven to 425 F.

    Mix dry ingredients together.
    Add wet ingredients, and mix very well.
    Let sit for about 5 minutes to thicken.
    Spread on pan.
    Bake for 15-18 minutes until cooked through,

    Then add toppings
    Return to oven and cook like a regular pizza.



Bean crust:

1 can (16 oz ) compliant beans, rinsed well and drained (about 2 cups/480 ml)
1/2 sweet potato mashed
1/4 cup (60 ml) extra virgin olive oil, preferably organic,
(Plus about 1 Tbsp (15 ml) for greasing hands ...)
1/4 cup (120 ml) unsweetened plain almond milk
4 tsp lime juice
5 Tbsp (30 ml) whole chia seeds, ground to a meal in a coffee grinder

1/4 cup (60 ml) buckwheat flour
1/2 tsp (2.5 ml) baking soda
3/4 tsp (7.5 ml) baking powder
1/8 tsp (.5 ml) fine sea salt
1 tsp (5 ml) dried basil


Preheat oven to 375F. Line a large pizza pan with parchment, or spray with nonstick spray.

Process the 1/2 sweet potato in food processor to mash.
In the bowl of a food processor, process the beans until you have a chunky paste.

Add the remaining ingredients (except for 1 Tbsp of oil) and process again until the mixture comes together in a ball.

Avoid temptation to overprocess.

Take the ball of dough and, using your hands,

Form chunks about the size of a fist.

Distribute chunks evenly over the pizza pan.

Use the final 1 Tbsp of oil to grease your palms and fingertips; then press the dough evenly in the pan until all the chunks come together in a single crust.

Keep greasing your hands as necessary to avoid sticking. If desired, make a slight rim all around the edge of the dough.

Bake crust in a preheated oven 30-35 minutes, until the crust is lightly browned on the edges and bottom.

Top with desired toppings, then return to the oven (only 375F) for another 30-35 minutes, until heated throughout and toppings are cooked.

Slice and serve.
Posted by: Possum, Sunday, May 26, 2013, 4:48am; Reply: 4
This makes a thin, cracker-style crust that is best used for a small number of toppings.
Ingredients:

    9 ounces ground raw almonds
    3 eggs
    2 Tablespoons olive oil
    1 Tablespoon rice OR nut milk OR water
    1/2 teaspoon baking soda
    1 teaspoon lemon juice


How to make it:

    Preheat oven to 350.
    Beat eggs with olive oil, vinegar and rice milk.
    Add in almond meal and baking soda.
    Line 9x9 inch square baking pan with parchment paper (essential, or it will stick!).
    Press dough into the pan.
    Bake for 15 minutes.
    Top as you like and run under the broiler 5 minutes if you're using cheese and want it to melt.
Posted by: spachick, Sunday, May 26, 2013, 9:10am; Reply: 5
Thanks so much everyone. I do appreciate  it. :)
Posted by: honeybee, Sunday, May 26, 2013, 9:18am; Reply: 6
Tried cauliflower pizza crust? I have heard it is good.
Posted by: ruthiegirl, Sunday, May 26, 2013, 6:58pm; Reply: 7
Cauliflower is an avoid for Os.

Another option is to make a "pizza quiche" instead of a traditional pizza with a crust. Mix together eggs and "pizza toppings" and bake in an oiled pie plate. No crust needed.
Posted by: Henriette Bsec, Sunday, May 26, 2013, 7:07pm; Reply: 8
Quoted from honeybee
Tried cauliflower pizza crust? I have heard it is good.


But is very good for B´s :)

I make a bean crust from white beans, olive oil, herbs and egg it is pretty good and filling.

I also like almonds crusts.

Good idea about making it crustless
Posted by: prunella, Sunday, May 26, 2013, 9:07pm; Reply: 9
Could arrowroot be substituted for tapioca?
Tapioca works great, but is an avoid for me.
Posted by: C_Sharp, Sunday, May 26, 2013, 9:57pm; Reply: 10
Quoted from prunella
Could arrowroot be substituted for tapioca?
Tapioca works great, but is an avoid for me.


Yes.

If the dough is too stiff, you can add a little more water.

Posted by: Peppermint Twist, Tuesday, May 28, 2013, 1:17pm; Reply: 11
Quoted from spachick
Can't have wheat, oats, grains. I'm a Type O who gets woooozy when I eat those items. Any ideas for a crust for a pizza that tastes like a crust and not a zucchini?
Thnks.

To be honest, this is like the holy grail of the Type O quest, finding a really good pizza crust alternative to wheat.  Good luck, my friend.  May the lectin-free force be with you!
Posted by: Brighid45, Tuesday, May 28, 2013, 7:41pm; Reply: 12
I have the same problem spachick. I've made a pretty good pizza with the flaxseed foccaccia as a base. Here's the recipe:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1215

You can cut back on the number of eggs to 2 or 3 and use olive oil for the 1/3 cup of oil, to give the crust a bit more chewiness and flavor; I usually leave out the baking powder too. Bake the focaccia first as directed by the recipe, then add your desired toppings and bake until cheese is bubbly or toppings are heated through. The result is pretty tasty.

I've also made the tapioca flour crust and it was delicious, but it caused some problems with bloating and slowed down my digestion, so I'm staying with the flaxseed foccacia. Hope this is helpful to you :)
Posted by: SquarePeg, Wednesday, May 29, 2013, 6:38pm; Reply: 13
Quoted from ruthiegirl
Cauliflower is an avoid for Os.

Another option is to make a "pizza quiche" instead of a traditional pizza with a crust. Mix together eggs and "pizza toppings" and bake in an oiled pie plate. No crust needed.
That's what I do for breakfast!  Except I put the toppings on top of the egg.  I have a picture and detailed instructions here:
http://square--peg.blogspot.com/2013/01/another-paleo-style-breakfast.html

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