My wifey and I are on the Keto diet at the time of writing this up. It's ok. I haven't struggled with wanting Dr Pepper nearly enough as I thought I would. And I haven't been super-craving chocolate. But then, I do have a very small piece at the end of most days. Nothing to break that precious, precious carb limit, mind. Goodness, no.
I haven't been able to process gluten for three years now. Yeah. I'm one of those. I hate me, too.
Long story short; I got super sick, and during that, my body forgot how to deal with bread.
So the step down to Keto hasn't been huge. The big thing I miss is pizza. Gluten-free pizzas are pretty nice, but... you know... carbs. And price.
Some of my coworkers had told me about a pizza base that they had heard of from some sort of shaman way out west, and they were pretty convincing that it was something that I should try.
So try it I did.
I mixed up seven cups of Mozzarella and seven eggs, spread it out in about a 11" x 8" pan (maybe bigger), laying it to about 1/2" to 3/4 " thick.
Popped that in the oven for 15 minutes at 450F to bake/melt.
While that was cooking, I made some sort of tomato paste. I blended a tomato with some garlic powder, onion powder, salt and pepper, a pinch of thyme, oregano and basil. Then I drained some of the water off (which I don't fully know if that was the best thing to do, since spreading it wasn't as easy as I thought it should have been) to make it a little thicker.
I popped the base out of the oven, spread the tomato paste on top, then covered it with about a cup of mild cheddar. I'm a sharp cheddar fan, but I play it safe if wifey is partaking in the meal.
Slammed that mess back into the oven for another 10-15 minutes, until the cheddar atop was crispy and browning, threw some red pepper flakes on to of all of that and let it cool for 10 minutes or so.
I cut it while the top cheese is still melty, because I don't like that weird window of coolness that makes the whole layer come off as one big sheet of semi-melted cheese.
The base was a little floppier than I expected, but it held up pretty well.
Not too shabby. Will probably make it again. I might throw some pepperoni on there next time, too.
Who knows?
I haven't been able to process gluten for three years now. Yeah. I'm one of those. I hate me, too.
Long story short; I got super sick, and during that, my body forgot how to deal with bread.
So the step down to Keto hasn't been huge. The big thing I miss is pizza. Gluten-free pizzas are pretty nice, but... you know... carbs. And price.
Some of my coworkers had told me about a pizza base that they had heard of from some sort of shaman way out west, and they were pretty convincing that it was something that I should try.
So try it I did.
I mixed up seven cups of Mozzarella and seven eggs, spread it out in about a 11" x 8" pan (maybe bigger), laying it to about 1/2" to 3/4 " thick.
Popped that in the oven for 15 minutes at 450F to bake/melt.
While that was cooking, I made some sort of tomato paste. I blended a tomato with some garlic powder, onion powder, salt and pepper, a pinch of thyme, oregano and basil. Then I drained some of the water off (which I don't fully know if that was the best thing to do, since spreading it wasn't as easy as I thought it should have been) to make it a little thicker.
I popped the base out of the oven, spread the tomato paste on top, then covered it with about a cup of mild cheddar. I'm a sharp cheddar fan, but I play it safe if wifey is partaking in the meal.
Slammed that mess back into the oven for another 10-15 minutes, until the cheddar atop was crispy and browning, threw some red pepper flakes on to of all of that and let it cool for 10 minutes or so.
I cut it while the top cheese is still melty, because I don't like that weird window of coolness that makes the whole layer come off as one big sheet of semi-melted cheese.
The base was a little floppier than I expected, but it held up pretty well.
Not too shabby. Will probably make it again. I might throw some pepperoni on there next time, too.
Who knows?
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