PIZZA LOW CARB FLOUR TORTILLA CRUST

Since I am still trying to abide by my New Years Resolution, that being to strive for better eating habits, this recipe developed.

This is great for dieting, or for those diabetics attempting to reduce carbs and sugar intake.  This could be for those that just want to eat lighter.  There is no need to pass on many peoples favorite.  That glorious pizza!

For the most part pizza ingredients are fairly healthy.  That is if you can reduce the heavy filled feeling and bloating from chowing down on too much crust.  This recipe uses an 8 inch Whole Wheat Low Carb tortilla.  I find them at Costco but they are available at many places.

Further I take a standard 24 oz size jar of meatless spaghetti sauce and doctor it up.  First to make it go further, reducing the sugars it contains per serving, and secondly to add some added nutrients.

Once the sauce has cooked down to thicken and remove excess water, I build a pizza with any of the favorite ingredients.  This can vary greatly as will the resulting carbs, sugar, and fat content.  Peppers, onions, mushrooms, olives, and sliced tomatoes (Roma preferably) can be heaped on with little negative effect.  If you are watching your weight or blood sugar levels skimp on cheese and meats.  But just getting rid of a thick crust, or even thin crust made with traditional pizza dough, will drastically cut down on calories, sugars, carbs, etc.

Limit yourself to one or less.  Serve with a salad and an iced tea.  It just doesn’t get much better.

The SAUCE

24 oz            Spaghetti Sauce (A quality meatless choice)

1 Cup           Fresh Spinach Leaves (Coarsely chopped)

1 Cup           Fresh Kale Leaves (Coarsely chopped)

1 Tbsp.         Garlic (Fresh minced)

Salt & Pepper to taste

In a sauce pan add all the ingredients.  Simmer until the spinach and kale are tender.  Continue to simmer until any excess water in the sauce has been cooked away.

Preheat Oven to 375°F.

Cover a cookie sheet with foil.  Spray the foil with PAM.  Sprinkle with a little corn meal.  Arrange a couple of tortilla’s on the cookie sheet.

Start building your pizza.

Spread a thin brushing of olive oil on the surface of the tortilla that is facing up.

Spread a thin layer of your prepared sauce.

Sprinkle the sauce with grated Parmesan spaghetti cheese.

Arrange whole fresh basil leaves on top of the sauce.

Layer your favorite toppings such as pepper slices, sliced fresh tomatoes, olives, mushrooms, pepperoni.

Bake for 12-15 minutes.  Top with shredded Mozzarella Cheese.  Return to the oven just long enough to melt the Mozzarella.  These are delicious and really assists on helping to cut down on some of the bad stuff.  But still enjoying life.

 2,995 total views,  2 views today

PIZZA WARM UP WITH CAST IRON

I find leftover pizza is sometimes better than fresh baked.  As with many tomato and herb based foods.  Aging seems to increase the flavor.  Especially if it is homemade.

How many of you enjoy cold left over pizza for breakfast?  I certainly do.  How about the re-heated version?

My favorite technique for re-heating leftovers is to use a cast iron skillet.  You can’t be in a hurry.  If you are in a big rush just throw it in the microwave.  If you really want something better than just baked, try using cast iron.

I put my cast iron on a burner set at its lowest setting.  I always use gas stoves.  If you cook with electric you may have to experiment.  As soon as the Cast Iron is warm to the touch (a minute or two) I wipe it with a very thin layer of Crisco vegetable shortening.  I place the pizza on the Cast Iron and cover it with a lid or tent of aluminum foil.

I kept the heat as low as possible and allow the pizza to warm slowly until the top cheese is warm and melted.  Serve at this point.  You will be rewarded with a delightfully crispy bottom crust, and aged sauce that has brought out even more flavor.

My favorite for pizza re-heating is my square vintage BSR (Birmingham Stove & Range) Breakfast Griddle.

 3,129 total views