We Primals seem to be always looking for ways to enjoy our old favorite "conventional" foods in a healthier way, and pizza is no exception. In fact, it may be the rule entirely.
There have been a lot of recipes floating around out there that use a range of flour substitutes, from nut flours to cauliflower, and even eggplant. Most of them are really good, even if they don't have the taste or texture of "real" pizza. Depending on what ingredients I have in the house, I may make one kind or another. I stumbled across a recipe for "Oopsie Rolls" and decided to see how it would work on one of my favorite junk foods.
As I mentioned earlier this week, I have an over-abundance of eggs. The Amish have been very generous in providing me with eggs, and apparently I am one of their best customers. So I have several (as in seven) dozen eggs in my refrigerator, and may be getting another 6 dozen or so in a couple weeks. It's time to start finding ways to use up these eggs!
Because there are no flour-like substances to be found, this pizza has a perfect New York style, holdable, fold-able crust. As much as I love cauliflower crust, I could never get it to fold well, and shoot... I'm a New York girl. I like my fold-able pizza!
Oopsie Pizza
Ingredients:
Preheat oven to 300 degrees.
Add to your yolks the cream cheese (do not soften,) Parmesan cheese, garlic powder and onion powder.
When all ingredients are folded together, spread mixture evenly onto a greased pizza pan. Bake for 20-30 minutes until firm and lightly golden.
There have been a lot of recipes floating around out there that use a range of flour substitutes, from nut flours to cauliflower, and even eggplant. Most of them are really good, even if they don't have the taste or texture of "real" pizza. Depending on what ingredients I have in the house, I may make one kind or another. I stumbled across a recipe for "Oopsie Rolls" and decided to see how it would work on one of my favorite junk foods.
As I mentioned earlier this week, I have an over-abundance of eggs. The Amish have been very generous in providing me with eggs, and apparently I am one of their best customers. So I have several (as in seven) dozen eggs in my refrigerator, and may be getting another 6 dozen or so in a couple weeks. It's time to start finding ways to use up these eggs!
Because there are no flour-like substances to be found, this pizza has a perfect New York style, holdable, fold-able crust. As much as I love cauliflower crust, I could never get it to fold well, and shoot... I'm a New York girl. I like my fold-able pizza!
Oopsie Pizza
Ingredients:3 eggs, separated
3 ounces cream cheese
1/4 cup dry, grated Parmesan cheese1/2 tsp cream of tartar
1/2 tsp garlic powder
1/2 tsp onion powder
Your favorite pizza toppings.
Preheat oven to 300 degrees.
Separate your eggs into two bowls. Add to your whites the cream of tartar, and whip until stiff peaks are formed.
Add to your yolks the cream cheese (do not soften,) Parmesan cheese, garlic powder and onion powder.
Beat until thoroughly blended. Fold your yolk mixture into your whites carefully. If you're using the same mixer, whip your whites first.
Now, add your pizza sauce and toppings. Return to the oven and set to broil until all of your toppings are toasty and the cheese is melted.
This has to be one of my favorite pizza crust recipes. It works really well for personal size pizzas too! I'll admit, I was a little intimidated by getting the egg whites "just right" and worried about over-folding the yolks in, but everything went smoothly.
One brief tip I discovered is that you'll want to keep your toppings a little on the dryer side. By that I mean a thicker pizza sauce, fresh mushrooms instead of canned (who eats those anyways) and so on. This will keep the pizza from getting too soft and making a mess.
But shoot, even if it does get messy, you can always scarf it down with a fork!
This has to be one of my favorite pizza crust recipes. It works really well for personal size pizzas too! I'll admit, I was a little intimidated by getting the egg whites "just right" and worried about over-folding the yolks in, but everything went smoothly.
One brief tip I discovered is that you'll want to keep your toppings a little on the dryer side. By that I mean a thicker pizza sauce, fresh mushrooms instead of canned (who eats those anyways) and so on. This will keep the pizza from getting too soft and making a mess.
But shoot, even if it does get messy, you can always scarf it down with a fork!
This looks great. I made a zucchini crust once, which was ok, but had waaaaaaay too much cheese to bind it. Plus it was more work. I'm looking forward to trying it out. Thanks.
ReplyDeleteWow that looks GREAT!!! I even have cream cheese in the fridge from the jalapeno poppers...arg too much dairy for my tummy though! I've been craving pizza like crazy though, so maybe February will be one dairy day per week :)
ReplyDeleteooh! i am totally making this!
ReplyDeleteI made a version of this last Friday, & it really was tasty. I don't think most people would even realize there's no flour in the crust. :)
ReplyDeleteMy husband and I made this last night. We were very skeptical until the finished product came out... amazing! Pizza is my all time favorite food and I'd been craving it sooo badly :)
ReplyDeleteI made this tonight and it was AWESOME. I had to stop myself from eating it so there was some left for tomorrow. I should have cooked the crust a little bit longer (the full 30 vs stopping early)... as my crust was a little wet..but it could have been that i greased the pan with butter vs something else.
ReplyDeleteThis will now become a staple for me. Thanks Diana! I put tomato, buffalo mozz, and pesto on it...YUM.. not sure if I will eat the other half for breakfast or dinner tomorrow. (it is good cold as well!)
I'm excited I found this - will try it out this weekend.
ReplyDeleteRoseamry