In March, I started following the Trim Healthy Mama way of eating. The general idea is to not have too many fat and carbohydrates in one meal, but to have either a Satisfying (S) meal, which is higher in fat and low in carbohydrates (no more than 10 grams), or an Energizing (E) meal, which is low in fat (5 grams or less) and higher in carbohydrates. There are also Fuel Pulls (FP) which are low amount meals or snack that are lower in both fat and carbohydrates. These are not to be eaten on a regular basis, though, as your body NEEDS fuel. I won’t give away too much about the book, though, you just need to buy and see for yourself how awesome it is. I am down to my goal weight after 2 months, so I lost those last stubborn 10 pounds, finally!
Since my food allergy diagnoses, one of the things I miss the most is real pizza. That’s not to say I’ve not had any, but my skin really breaks out when I do because I am allergic to wheat, dairy, and tomatoes. I’m also allergic to chocolate, but that’s neither here nor there. Most gluten-free alternatives are pretty high in carbohydrates (think rice flour, potato and tapioca starch, etc), so I put on a bit of weight once I started eating mainstream gluten-free recipes. Not cool, dude.
The Trim Healthy Mama book has a recipe called Fooled Ya Pizza Crust. I’m not posting the actual recipe, these are my tweaks. Notice the sauce is made with roasted red peppers. No, it doesn’t taste exactly like regular pizza sauce, but it’s very tasty. The garlic and Italian seasoning are what makes it.
Make sauce below.
For the sauce:
2 oz roasted red peppers
1 garlic clove
½ tsp salt
1 ½ tsp Italian Seasoning
Spread on crust. Top with desired toppings. I used 1/2 cup almond cheese and 6 pepperoni slices. Broil for a few minutes until cheese is melted and pepperonis are a little crispy. My oven heats a little unevenly, so one edge burned a little. I’m famous for burning things, though, so it’s all good.
Trim Healthy Mama Fooled Ya Pizza
- For the crust:
- 2 cups cauliflower-steamed and as much water drained as possible
- 2 flax eggs (2 tbs flax meal and 6 tbs water)
- ½ cup almond cheese, shredded
- 1 tsp nutritional yeast, I like Bragg’s
- 1 tsp onion powder
- 1 tsp garlic salt or powder
- 1 tsp salt to taste
- 1 tsp Italian seasoning
- For the sauce:
- 2 oz roasted red peppers
- 1 garlic clove
- ½ tsp salt
- 1 ½ tsp Italian Seasoning
- Process ingredients in food processor until smooth. Lightly grease a foil-lined cookie sheet, and spread crust as evenly as possible. Or spread it into a lightly greased 10 inch cake pan. Bake at 450 for 15 minutes. Flip the crust over and bake another 5 minutes. I baked mine in the cake pan and transferred it to a cookie sheet to crisp up. You can also broil the crust after the initial baking if you want it even crispier.
- For the sauce: Process until desired consistency. Spread on crust. Top with desired toppings. I used 1/2 cup almond cheese and 6 pepperoni slices. Broil for a few minutes until cheese is melted and pepperonis are a little crispy.