LowCarbDirect.net Issue 03

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26 | LowcarbDirect Directory - Issue 3 - October 2016 Low Carb Pizza & Pasta Guilt free living T here is absolutely no reason for anyone following a low carb lifestyle to feel deprived of their favourite dishes. On the contrary, conventional pizza and pasta looks quite boring now! A Big shout out to our generous contributors for sharing their delicious recipes with us.
By Jeanette Auret Perfect PizzaBase Ingredients • 3 cups grated mozzarella • 3 eggs • 6 tablespoons almond flour • Pinch of salt Directions Heat oven to 220 ̊C. Using baking paper, line the bases of two spring form pans roughly 22cm in diameter. Spray with cooking spray. Beat the eggs with the salt and add the almond flour. Add the grated mozzarella and stir to combine. Divide the mixture between the two pan bases. Use your hands to flatten and spread out the mixture to reach the edges of the pan. Bake for 10 minutes. Remove from the oven. (Keep an eye on it as ovens vary. Just bake until it starts to turn golden) Loosen the pizza base from the baking paper with a spatula. Flip it over and place directly onto the pan base. Bake for another 5 minutes on the second side. Yields two x 22cm round bases Toppings Spread a layer of your favourite tomato and Basil sauce over the base. Next, add any pizza toppings you like. I use salami or bacon to start with, followed by chopped onion, peppers, mushrooms, creamed spinach and feta, olives and sundried tomatoes. The choice is up to you. Top with more grated cheese and bake until the cheese has melted. Use a pizza slicer to cut into wedges. This pizza holds its shape nicely and can be picked up in your hand to eat. Acknowledgement: Source credit photographs by Jeanette Auret
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