#3: Pizza (Egg Free Base)

We have a rule in our house – no meat/eggs/alcohol for 2 days a week, Tuesdays and Fridays.

Was not really a problem in my carb eating days, but without carbs it was going to be a struggle.  I had heard of fathead pizza, but that needed an egg, so was a non-starter for me.  Once again, it was the 2ketodudes to the rescue, episode 25 if you are interested.

Credit goes to Carl Franklin for this recipe.

This is my version… I do differ quite a bit from Carl in my method, and of course, all my toppings are veggie.  I could do a meat pizza, but during non-veggie days I eat meat and eggs, so why bother, I just save this treat for the veggie days.  Co-incidentally, we are soon to have a 9 or 10 day stretch where it will be all veggie in our house so I might try an n=1 where I just eat pizza, with different veggie toppings each day and see how that effects my weight and mood. – Veggie toppings ideas most welcome !!

Ingredients – Base (this is a good size individual portion, about 25cm / 10″ wide)

  • 76g Grated Mozzarella Cheese
  • 12g Cream Cheese (I use Philadelphia)
  • 36g Almond Flour
  • Seasoning – I use chilli flakes, dried oregano, cumin seeds, carom seeds and a pinch of salt

Ingredients -Tomato Sauce (I make my own, this recipe makes 3 portions)

  • 192g Baby Plum Tomatoes
  • 35g Tomato Puree
  • 15g Fresh Garlic
  • 1 Green Chilli
  • 10g Butter
  • Seasoning –  dried oregano, pink salt, pepper

Ingredients – Coriander and Chilli Pesto (usually have this as an accompaniment, but can also be used as a “sauce” in its own right )

  • 60g Fresh Coriander
  • 10g Fresh Garlic
  • 2 Green Chillis
  • Seasoning –  salt and lemon juice to taste

Ingredients – Toppings (your choice, these are my last 3 as I prep for my n=1 in Oct)

  • Toppings Pizza #1
    • 15g Red Chilli Peppers
    • 59g Green Bell Peppers
    • 54g Spring Onions
    • 31g Red Bell Peppers
    • 44g Onions
    • 63g Yellow Bell Peppers
    • 100g Grated Mature Cheddar Cheese
  • Toppings Pizza #2
    • 130g Mushrooms
    • 20g Spinach
    • 10g Rocket
    • 100g Grated Mature Cheddar Cheese
  • Toppings Pizza #3
    • 68g Spring Onions
    • 40g Rocket
    • 20g Red Chilli Pepper
    • 27g Green  Olives
    • 100g Grated Mature Cheddar Cheese

 

Macros (taken from Cronometer)

Pizza Base

Pizza Base Macros

Tomato Sauce

Pizza Sauce Macros

Coriander and Chilli Pesto

Coriander Chilli Pesto Macros

Pizza Toppings

Pizza Toppings Macros

Method

Prepare your Almond flour and seasoning in a bowl.

2018-08-21-15-00-10.jpg

Put the Mozzarella and Cream Cheese in a different bowl and microwave for 15-30 seconds.

2018-08-21-16-04-54.jpg

Give it a good stir, it should come together like the pic below, you may need to pop it back in the microwave for a further 10-20 seconds, but do keep an eye on it every 5 seconds.

2018-08-21-16-05-28.jpg

Once you have a sticky paste, add the almond flour mix and stir until combined and then knead for about a minute until it all comes together into a nice ball.

2018-08-21 16.08.25-1

Roll it out between 2 pieces of baking paper.  I received one of those adjustable rolling pins as a gift last week, so set it to 3mm and began rolling. It looked a bit too thick to me, so I went for 2mm and that looked better.  Once rolled out, dock the dough with a fork (9 times out of 10 I forget to do this).

2018-08-21-16-12-00.jpg

Before cooking the dough, you need to get your sauce ready.

For the tomato sauce, place the baby plum tomatoes and garlic bulbs into a tray, drizzle with a little olive oil, salt and pepper and bake at 180°C until you can see the skin crinkling, about 20-30 mins.  Take out and let cool, remove the skin and discard.  Blend the tomatoes, garlic, the chilli and the seasoning together, then add the butter and tomato puree and blend again.  Adjust seasoning to taste and you should end up with around 250g of sauce.  I use a third per pizza and freeze the rest.

20180828_150035.jpg

The Pesto is much easier, just blend the whole lot until you get it smooth(ish).

20180828_150152.jpg

Needless to say, have your topping ready too.

Back to the dough..

Rather than use a pizza stone and the oven like in Carl’s recipe, I find using a frying pan much easier.  Add a few drops of olive oil to the pan and spread it around, then put your rolled out dough into the pan on a low heat setting, you want to cook and brown the base slowly.

2018-08-21 16.29.16

Resist the urge to check the base for at least 5-7 minutes, better still, wait for the edges to go brown, then flip it.  Oh, if like me you forgot to dock the dough, you will soon remember once it starts bubbling up 🙂

2018-08-21-16-30-49-1.jpg

Let the other side cook to a similar state.   I have since left it cooking a bit longer to get the base more crispy – it all depends on how you like your pizza.

Once the other side is cooked, pick a side and apply your sauce and add toppings. I then place the pan under the grill for about 5-10 minutes (or until I cannot wait any more and just want to get stuck in)

These are my last 3 attempts (Toppings #1, #2 and #3)

20180821_164120.jpg

20180828_163132.jpg

20180904_161315.jpg

Hope you enjoy these as much as I do, and if you have any ideas for veggie toppings (and sauces) for my 10 day challenge, please drop me a comment below, send me a tweet or instagram / facebook message.

One thought on “#3: Pizza (Egg Free Base)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s