Friday, June 03, 2016

Pizza For Wheat Bellies!

Wow!  This "Wheat Belly" friendly pizza is fantastic!

I didn't use a cast iron skillet like Wheat-Free Market Foods did in cooking their recipe, but whether you use a skillet and have ticket crust, or you use a flat pizza pan and thin crust, it's going to be delicious!
I followed the directions as outlined on the package of "Wheat Belly Pizza Crust Mix" in making the crust, but I added toppings that were more keeping with the online version, except I used Canadian Bacon instead of sausage.  Mine was a thin-crust, but I didn't have enough mixture to completely spread on the entire pizza pan.  However, what I made was outstanding!  It tasted so good, and filled that part of me that wanted to taste pizza.
Whether you follow the packing directions, or the ones below from the THIS LINK, you, and your "Wheat Belly" will be satisfied.

Serves 4

2 teaspoons olive oil for pan
1 cup
Wheat-Free Market Wheat Belly Pizza Crust Mix
2 tablespoons grated parmesan cheese
¼ teaspoon sea salt
1 tablespoon dried Italian Seasoning
¼ cup salted butter, melted
2 large eggs
2 tablespoons milk
4 oz. mozzarella or sharp cheddar cheese, shredded


½ lb. Italian bulk sausage (I substituted Canadian Bacon)
½ small onion, chopped
½ bell pepper, chopped
¼ cup favorite sugar-free pizza sauce (optional - the lowest sugar content I could find was 2g, but I'll keep looking for sugar-free)
Other topping suggestions: Pepperoni, bacon crumbles and sliced olives (I added diced jalapeños)
4 oz. mozzarella cheese, shredded

Preheat oven to
400 degrees F. Oil the bottom and sides of a large cast iron skillet (approximately 10-11 inches) or the bottom of a pizza pan with olive oil.

In a medium bowl combine the pizza mix, parmesan cheese, salt and Italian seasonings. Then stir in the butter, eggs, milk and 4 oz. of cheese until a thick dough forms.
Using a spatula and wet hands, press the dough evenly into the prepared pan, going at least 1 inch up the sides. Note: If using a pizza pan, just press the mixture out into a 12 inch diameter circle. [I put my mixture between two sheets of wax paper and pressed it out for thin crust.]
Bake for 22-25 minutes or until golden brown. While dough is cooking, prepare the toppings.

Brown the sausage in a medium frying pan, being sure to break it into smaller pieces. Approximately halfway through cooking the sausage, add the onion and bell pepper and cook until the sausage is done.

Once the crust and sausage mixture are done, turn oven to broil and top the crust with the sausage mixture followed by the pizza sauce and cheese. Place pizza under the broiler until cheese has melted and slightly browned.


1 comment:

FHB said...

Nice roller. Fancy.

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