Tonight I was in the mood for pizza and since I had some of the brisket and veggies for lunch this afternoon leftover from last night, I didn't want another big meal this evening too. I love making this flax and Parmesan pizza crust -- it is so fast and easy and if you make it thin, it gets nice and crispy -- definitely one you can hold with your hands -- the secret is not adding too much pizza sauce -- just a thin layer and then no forks and knives required! I still have lots of the mini tri-color peppers that I need to use up and they are really good on pizza because they are thin walled, unlike regular bell peppers, so they don't produce a lot of juice to make your pizza soggy. I just saute them briefly, about 5 minutes or so while the pizza crust bakes and they are ready to place on top of the crust, sauce and cheese when it's done. When it came back out of the oven, I sprinkled on some fresh shredded basil from my back yard that is still growing like crazy. This is the second time I've used these little peppers on pizza and I also made an omelet with them over the weekend. I wish hubby would help me eat them, but he wants the same thing always on his pizza -- Kalamata olives, pepperoni and artichokes -- with no variation! I snapped a few quick photos below and a link to the pizza crust recipe too. This recipe makes one 10-inch thin crust (pizza for one) and I always eat half one night and then enjoy the other half for lunch the next day. Enjoy!
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| Voila! |
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| Fresh pizza in 30 minutes or less! |
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| Here's a closer look |
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| BOOM! |
Here is the link for the pizza crust recipe: Low Carb Flax & Parmesan Pizza Crust (for one)
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