Tri-Color Mini Pepper Pizza (Low Carb)

Tonight is pizza night, so I decided to make a low carb "Tri-Color Mini Pepper Pizza" with some of the beautiful little peppers I picked up at Costco this morning.  They are small thinner-walled peppers than regular sized peppers.  They are brilliant red, yellow and orange and they are sweet (not hot).  I also added a few sliced mushrooms as well as a little sauteed onion too.  I used my low carb flax pizza crust (for one) and topped it with some DelGrosso pizza sauce and 6-cheese Italian shredded cheese, then the mushrooms, onions and sliced mini peppers.  I sauteed the veggies in a little olive oil since they don't cook very long on top of the pizza; this also helps eliminate a lot of the moisture in the veggies that would otherwise cook out on top of your pizza and make it soggy.  I must say that this combination of ingredients is definitely one of my favorites and it is pretty too.  I snapped a couple photos below as well as the recipe for the low carb flax pizza crust (for one).  Enjoy!

Voila!

It's as delicious as it is beautiful

BOOM!

Low Carb Pizza (for one)

Ingredients:

1/2 cup flax seed meal (I used organic golden flax which has a milder taste)

2/3 teaspoon baking powder (aluminum free)

1/2 teaspoon dried oregano (or Italian seasoning)

Pinch of salt, more or less to taste

2 tablespoons Parmesan cheese, shredded

1 egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil

2 tablespoons PLUS 2 teaspoons water

Directions:

Preheat oven to 425 degrees.  Mix dry ingredients together; add wet ingredients and mix well.

Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled large round pizza pan or on a cookie sheet with greased parchment paper (I used Reynolds non-stick foil, lightly brushed with olive oil and pressed the dough out with a rubber spatula so it wouldn't stick).  Bake for 15-20 minutes or until cooked through (check it after 15 minutes and take out if it looks and feels done).  Add sauce, cheese, pre-cooked toppings and place back into the oven for 5-10 minutes to melt the cheese.  If desired, run under the broiler for a few minutes to lightly brown the toppings and cheese (be careful not to burn it).