Uncle Enrico wrote:
> I debated with myself many days about whether to rush
> this recipe out into the public, but I have this sense of
> mission--that there are folks, particularly Type II's who
> are harming themselves with traditional pizzas and they
> need help quickly. Of course, these folks are likely to
> be "palate spoiled" and accustomed to only the most
> flavorful pizza crusts. Those who stand to benefit most,
> the heaviest indulgers in pizza will probably find my low
> carb pizza not worth their salivary effort, but I am
> hopeful that some will benefit and satisfy their need
> for pizza and avoid running high numbers. In fact, this
> pizza crust doesn't change my numbers one bit. The other
> nice thing is you can make the whole pizza in a covered
> non-stick pan on the stove top and not heat up the house
> during the summer.
>
> Ingredients for one, no frills, speedy personal pizza:
> (feel free to jazz this up)
>
> 3 heaping tbsps. soy flour
> 3 heaping tbsps. ground flax (buy seed at Whole Foods
> type market and grind in coffee grinder)
> 1 heaping tbsp. buckwheat flour
> 1 heaping tbsp. Vital Wheat Gluten (Whole Foods Mkt.)
> (somewhat pricey)
>
> (You will note that the only flour with any substantial
> carb is the buckwheat flour and that is low compared
> with most wheat-based flours.)
>
> Spice for flour:
> curry powder-- half tsp. I suspect. Maybe a little more.
> Salt (you be the judge)
> Splenda (1 packet)
>
> Enough water to form the flour and spices into a dough
> ball.
>
> Cheese and tomato sauce topping.
>
> Directions:
>
> Using a board and rolling pin well floured with the same
> flour mix that is in the dough ball, roll out a thin,
> round pizza shell making sure that you keep adding dry
> flour to prevent sticking. This pizza shell tends to
> stick very easily so be careful. You may have to re-roll
> the ball to get this right if it should break apart. It
> doesn't have to be perfectly formed to be good.
>
> Carefully place the pizza shell in an uncovered non-stick
> pan on medium heat and sear one side and then the other.
> (note: this crust is amazing...I haven't burned one yet .)
>
> When the the crust is sufficiently firm and heat-cured,
> add grated cheese topping and cover to melt on low heat.
>
> When the cheese melts, top with a low carb pizza sauce,
> or just some tomato sauce with seasonings like garlic,
> basil and ground red pepper, for example. Cover and keep
> heating on low heat. I often add black olives.
>
> Sometimes, I will put the pizza in a microwave for the
> last heating...say about 1 minute.
>
> Comments:
>
> The shell is quite thin and very firm. It has a nice
> flavor with no objectionable hint of what most of us
> normally dislike in soy and flax concoctions. The
> texture of the crust is somewhere between a cracker and a
> pizza crust.
>
> If anyone dares to try this, please let me know what you
> think. I get absolutely no blood sugar rise from these
> personal pizzas and I enjoy them a lot. I just hope I
> don't gain any weight.

Sounds like time to hit the "test kitchen" this afternoon.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org