No. Your eyes aren't deceiving you.
I am posting the same recipe twice today.
Because I am playing with my new RECIPAGE. See my new link on the right hand side of the site navigation bar (up top).
It will take me some time to get all my old recipes populated. But hopefully this makes it easier to read my recipes and print them out. And search for some of the oldies.
Technology can be great fun when it works.
So here is my awesome new pizza crust recipe. Again. Its kind of fitting since we have had this for dinner two days in a row. Hubby loves it and its pretty simple so why not. Enjoy
Insanely Good Spaghetti Squash Pizza Crust with Coconut Flour
Prep Time: 10 minutes plus roasting squas
Cook Time: 35 minutes in oven
Keywords: bake entree candida-diet friendly gluten-free low-carb sugar-free paleo spaghetti squash coconut flour
Ingredients (1 - 12 inch pizza)
- 2 cups previously roasted spaghetti squash, about half of a medium sized squash
- 1 clove fresh garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/4 cup ground golden flax seed
- 2 Tbsp organic coconut flour
- 1 Tbsp Italian seasoning
- 1 cup mozza cheese, shredded (loosely packed)
- 1/3 cup liquid free-run egg whites
To roast your squash. Cut it in half lengthwise. Remove the seeds. Place cut side down on a baking dish. Bake for 1 hour at 350 degrees.
Preheat oven to 400 degrees. Line a pizza baking pan with parchment paper.
Strain your squash in a colander or sieve squeezing out as much of the water as you can. Place in a bowl and add egg and mozza cheese. Combine.
Combine all the dry ingredients. Add dry ingredients to wet and mix thoroughly.
Let stand at least 15 minutes to let the coconut flour absorb some of the liquids.
Using the back of a spoon, spread the mixture on the parchment paper. Mine was about 1/4 inch thick and made a 12 inch pizza.
Bake for approximately 30 minutes. Keep an eye on it to make sure the bottom is not browning to quickly. Adjust temperature and time as needed based on your oven and baking sheet. The centre should seem "dry" when its cooked enough and the bottom will be browned.
Add pizza toppings and bake for another 15 minutes.
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I have been on a low carb diet 2x in my life very successfully. I am preparing to do it again. The first 2 times, I had no idea about the versatility of spaghetti squash. I just made ths recipe in my NuWave Oven, and surprise, I didn't change a thing. It is positively excellent. I threw on some pizza sauce, mushrooms, cheeese, and oregano and baked for the additional 15 minutes.I cut a small piece hot as I was running out the door and couldn't believe how good it was, and just came back and cut myself a cold slice-even better. Picked it up with my hands and ate it like a real pizza!! Finally, a real, solid, real, did I say solid, pizza crust substitute that really is a crust and a mighty tasty one at that. I love it. Thank you so very much!ReplyDelete
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Hello my family member! I want to say that this article is awesome, great written and include almost all important infos. I would like to see more posts like this.ReplyDelete
Regards: Eve Hunt
I just made this recipe almost to a T. I added scorpion pepper sauce to the spicy miso paste for some serious heat. It’s fabulous! The notes for the recipe are right on the money! The egg was perfect (I’ve never made a soft boiled egg but I love them so much)! I also used dried mushrooms and low sodium veggie stock. I live in Japan and this was better than any I’ve had here. I’m hooked.ReplyDelete
Regards: Eve Hunt
You can also cut your squash in half, and put it in a casserole dish in the microwave to cut down on time. Put the squash in the dish face down, and add about an inch of water to the dish. It will only take about 10-15mins depending on microwave strength. Love this recipe, can’t wait to try.ReplyDelete
Absolutely adore cheese. Any kind is ok with me. Would love to win the package.ReplyDelete