Phood Phun with Phlip... PIZZA NIGHT


     Honestly, this meal came from a mistake…
Wait, put a pin in that, we will come back to that.

     We spend a lot of time on Google looking for carb-friendly recipes and spins on things that normal people want to eat.  One that had frequently escaped us was pizza.  We were having to wait on full-on cheat days to enjoy pizza.
One day, we said “NO MORE!!!” and went out and found a recipe for pizza crust involving ingredients more friendly to people who are avoiding carbs.

To top it off, it is pretty easy to make.
First, you will need the supplies:
1/3 cup each grated Parmesan, Almond Flour and Coconut Flour.
1tbsp cream cheese
1 cup shredded white Italian cheese (really, shredded cheese of your choosing)
1 large egg


Forming the crust:
Mix together the cream cheese and shredded cheese. Microwave in 15 second intervals until all melted (this will vary by cheese). 


Once all melted, mix in the egg. It’s going to look weird but stay with me.

Now, add the dry mixture. As you stir, it will begin to get dry as the ingredients come together. 


Once you can’t stir with a fork anymore, wet your hands and pick up the “dough” and form it into a ball. 



Wetting your hands is very important. Divide the dough into equal ball (this recipe makes 3 nice ones). Wet hands as needed.  Lay ball on wax paper and press into a pizza shape.
(not pictured: the third one)

Bake for 10 minutes on 400 degrees, then flip and bake for 5 more minutes.


Now you can top them.



Topping can consist of however you should so choose to and feel free to be creative.  What you’re seeing here is the some leftover sauce from when we made spaghetti and the lottery winning chicken.  Naturally, you can be boring and use more traditional sauce/topping mixtures, but where is the fun in that?

Once topped, toss them back into the oven until cheese has melted.

Your finished product will look a bit like this, and will vary dependent upon what you chose to top with.


Variations on this could be made to make nearly anything.  Plans are in the works to use a southwestern style cheese and seasonings and make a taco-style flatbread from this, or perhaps lay them out thinner to make chips and use them for a dip of some sort.
Possibilities are quite endless, actually.

     The funny story about this is that this recipe originally did not call for coconut flour, but one night when this was the last thing for us to do on a pay week, adulthood happened (please don’t ask) and we were short a $30 bag of almond flour and had to supplement.
Mentioning that bag of almond flour, I can add that this is one of our more expensive recipes to plan for base on initial cash outlay, but bear in mind that a 5-pound bag of almond flour will go a long way when you're only using a third of a cup at a time.

Have fun with this one, you can use it to make a ton of things.
Don't tell My Mimi, but I have had thoughts of making empenadas of some sort with this base recipe sometime in the future.
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