Sunday, October 24, 2010
Chicken Pizza on a Nutty Crust
Do you miss biting into a thin crispy pizza? My college kids got pizza today, but that crust is against the low carb rules for us! It didn't take too long to put together this nut crust, which is thin and crunchy. All home made and yummy.
I used one of my ground chicken patties for the meat topping, spiced up with a bit of Italian seasoning--heavy on basil and garlic. It is also topped with thinly sliced tomatoes. No sauce to make it too soft. Another sprinkle of herbs and a generous helping of shredded cheese. This one happens to be sharp cheddar. So much flavor!
Nutty Pizza Crust
2 c. nut flour (almond, hazelnut or a blend of any mixed nuts)
2 t. coconut oil or olive oil
1 t. salt
Melt the oil, let cool slightly. Beat the eggs, add in the coconut oil and salt. (You don’t want it to be boiling hot or it will curdle the eggs; if you don’t melt it, it’s hard to mix in evenly.) Then stir in the nut flour; mix thoroughly.
Form it into a ball, and then pat it out on a greased pan or cookie sheet. Bake at 350 degrees for about twenty minutes until browned. Then add the toppings – sauce, vegetables, and cheese. Bake another 10 – 15 minutes until it looks ready.
I will be working on some autumn recipes this week. Hopefully, I will have enough success to share. You certainly don't want the recipe for one of the recipes I worked on last week. They don't always turn out as winners!