Not sweet at all / if you add too much parm it could be salty especially if you use salty meats on top.  We used mozzarella, fontina and white sharp cheddar and then mozzarella, asiago and Romano for topping.  I found myself nibbling at the crispy edges and eating the toppings the 2nd day / reheated in toaster oven to keep from getting soggy in the middle.  Used 1/2 cup of Rao's homemade marinara for the entire pizza. / think like 3 carbs total for sauce.

PS - what's your favorite type of oil for frying?

Fwd:  Yet another Pizza Crust...
« on: April 29, 2013, 11:48:13 AM »

I know there are multiple Pizza Crust recipes (including Umpas Spinach Bread/Crust), but ran across this one and gave it a try last night. Had a nice Foccacia Bread texture. Will definitely use again for pizza and other "bready" things...

2/3 c. Almond Flour
3c. grated Cheese (your choice, I used Mozzarella , Jack, and Parm)
2 Eggs
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Italian Seasoning (or a few shakes each of Basil, Oregano, Thyme)

Combine all ingredients well. Line cookie sheet or jelly roll (11"x15") with parchment, spray with non-stick spray. Spread mixture out to 1/2-3/4" thickness.

Bake at 400deg until it puffs up, about 10 minutes (you'll smell it). Flip out on to another parchment, then slide back into hot pan. Finish in oven for another 10 minutes or so, again you're nose will let you know when it's done. (sorry I don't cook by times much, more by looks and smells!)

Top with fav pizza toppings and broil pizza until topping are hot and cheese (if used as topping) is bubbly and starting to brown.

Ate some avocado today for the first time in forever because I was brainwashed to avoid fat and exercise at least 5 days a week!  Crazy, isn't it?  My friends think I'm nuts when we went to dinner and I asked for butter with my broccoli - sweet success

I wanted to thank you for your advice.  I started paying more attention to my fat to protein ratio.  Today I snacked on a couple pepperoni. "Chips" to get by until dinner.  So far making that change is the only thing I can think of that's helping so mu ch !  I'm just do new and looking everything I up without going up to 5000 calories. . Ii don't have enough consistent days to say I've got a handle on this do if you have any ideas for me I'm all ears!  Thanks!!!

I'll volunteer to be one who benefits from your questions and over analyzing .

We tried these and they melted flat on our cookie sheet. We still munched in them and the flavor was perfect.  I'm wondering if they should be frozen after breading and before baking?

Just curios if Zero can be substituted for any sweetener called for in various recipes or if I should supplement with the stevia tabs or any other products?  Feedback?  Product suggestions?