|
Post by istersay on Jul 1, 2016 20:34:52 GMT
Pizza Dough Optionsprobably any of these can be baked, waffled, or grilled BisquickBoboli Crust these are really good Puff PastryPillsbury - Grands or Crescent or they have pizza crusts too - Classic, Artisan/Whole Grain, Thin Crust, and Gluten Free this is for the grill, but it shows how to roll out their dough thinly- some other guy on youtube lumped the whole thing, make sure to roll it out
|
|
|
Post by istersay on Jul 1, 2016 21:10:08 GMT
|
|
|
Post by istersay on Jul 1, 2016 21:22:08 GMT
Carrot Crust joandsue.blogspot.ca/2013/03/carrot-crust-pizza.htmlCarrot Crust Pizza Ingredients Crust 3 medium carrots 1 clove garlic, minced 1/4 cup mozza cheese, shredded 1 egg Toppings 2 Tbsp pizza sauce 2 Tbsp onion, finely chopped 2 slices bacon, cooked & diced 2 Tbsp green pepper, diced 2 Tbsp Parmesan cheese, shredded Directions Preheat oven to 400. Line a pizza pan with parchment paper. Set aside. In a food processor, blend carrots until very finely chopped. Take the processed carrot and, using a cheesecloth or clean piece of material (like an old shirt or tea towel), strain as much water (carrot juice) out of the carrots as you can. Place the strained carrots into a bowl - you should have about 1 cup of carrot. Stir in garlic, Mozza cheese, and egg until well blended. Using a spatula, spread out carrot mixture onto prepared cookie sheet to about an 8 inch circle. Bake at 400 for 10 - 12 minutes, until just starting to brown around the outside and top appears dry. Top as desired. I spread on the pizza sauce, sprinkled with the onion, bacon, and green pepper, then sprinkled the Parmesan cheese on top. Place back in the oven for another 5 minutes. Turn oven to broil and broil for an addition 1 or 2 minutes to brown/crisp things up - keep an eye on it that it doesn't get too brown. Remove from oven and let sit for a minute or two. Use the parchment paper to slide off pizza tray. Cut and serve. Using Fitday, the nutritional info is: CRUST ONLY - 237 Calories, 10.8 Fat, 19.8 Carbs, 16.5 Protein. CRUST AND TOPPINGS - 394 Calories, 20.7 Fat, 26 Carbs, 27 Protein. That is for the ENTIRE pizza. It is a single serving.
|
|
|
Post by istersay on Jul 1, 2016 21:26:02 GMT
Wrap dough Pizzadashingdish.com/recipe/mini-deep-dish-pizzas/Ingredients 3-4 Whole wheat wraps[1] 1(15 oz) Can pizza sauce 1/4 cup Parmesan cheese 1 tsp Basil/oregano mix or Italian seasoning 1/2 tsp Garlic powder 3/4 cup Shredded mozzarella cheese 48 Mini turkey pepperonis (or 12 whole turkey pepperonis each cut into 4 even pieces) *Note*Put your own spin on these by adding anything that you would normally like on a pizza just before popping them in the oven!Method
The estimated total time to make this recipe is 20 Minutes. 1 Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
2 Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.
3 Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
4 Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.
5 Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
6 Divide mozzarella cheese evenly over each mini pizza.
7 Place 4 mini pepperonis on top of each pizza.
8 Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
9 Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease!
10 Serve warm and enjoy!
|
|
|
Post by istersay on Jul 1, 2016 21:33:29 GMT
|
|
|
Post by istersay on Jul 1, 2016 21:38:07 GMT
|
|
|
Post by istersay on Jul 1, 2016 21:44:26 GMT
|
|
|
Post by istersay on Jul 1, 2016 21:49:46 GMT
Mini Zucchini Pizzawww.foodnetwork.ca/everyday-cooking/blog/mini-zucchini-pizzas-with-pepperoni/34966/they cut these across to make mini ones, but you probably could cut them lengthwise to make long pizzas out of them Mini Zucchini Pizzas with Pepperoni
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Serves: 1-4
Ingredients:
Zucchini slices Pizza sauce Shredded cheese Pepperoni Tomato (seeds removed) Red onion BasilDirections:
1. Cut your zucchini slices about half an inch thick. 2. To remove moisture, generously salt both sides and allow to rest in a colander for 10 to 15 minutes. 3. Preheat oven to 400F°. 4. After the zucchini has rested, wipe off salt and squeeze between paper towel to remove any excess moisture. 5. Place zucchini on baking sheet. 6. Spread a spoonful of pizza sauce on each slice, followed by some shredded cheese (I used cheddar), a slice or two of pepperoni, some tomato slices with seeds removed, and some slices of red onion. 7. Bake for 10 to 15 minutes until cheese is melted and the top of the zucchini pizzas start to brown. 8. Garnish with fresh basil and serve!
|
|
|
Post by istersay on Jul 1, 2016 22:16:44 GMT
|
|
|
Post by istersay on Jul 1, 2016 22:50:01 GMT
Potato pizza crustthat's layered taters, here is a recipe for mashed whatdoyoueatthen.wordpress.com/2012/11/24/potato-pizza-crust/Mashed potato pizza dough: 2 cups mashed potatoes/sweet potatoes (or you could do all regular or all sweet) 2 cups flour (I used a mix of half amaranth flour and half brown rice flour, any would work though) 2 tsp baking powder Good sprinkle of garlic powder And dill Method: Boil your potatoes until tender. Drain and mash with a couple of tablespoons of coconut oil (or oil of choice) add garlic and dill. Mix flours and baking soda together. Add the mash and mix with your hands until it forms a nice ball. 20121124-221341.jpg Grease your pan and roll out your beautiful dough.
|
|
|
Post by istersay on Jul 21, 2016 19:07:21 GMT
|
|