ingredients:
2 cups cream
4 cloves garlic - chopped
5 oz parmesan - grated
2 cups mozzarella - grated
4 slices bacon
2 chicken breasts or 3 chicken thighs
1 bag baby spinach - chopped
2 cups mushrooms - sliced
1 tsp crushed red pepper
3 tbsp butter
1 egg
1 tbsp fast acting yeast
1 cup vital wheat gluten
1 cup soy protein
1 tsp garlic salt
3 tsp italian seasoning
1.5 granulated splenda
1 tsp baking powder
0.5 cup water
salt & pepper
- preheat oven to 400F.
- start with the dough. follow this same recipe but instead of olive oil use butter and only a half cup of water and garlic salt instead of regular salt and add the italian seasoning to it. thats a lot of ands. the reason why we use butter is because once i had a pizza that was advertised "butter crust" and it was extra good. here the butter didn't really seem to make much of a difference so if you want stick with the olive oil. the italian seasoning with give it italian flavoring. instead of letting the dough rise two hours, cover it and put it aside for at least a half hour.
- while dough is rising, prepare toppings. i buy this organic nitrate free bacon that has no carbs in it. pay attention to bacon labels because there's all sorts of nasty junk added that're bad for your longevity and carb counts. fry the bacon over medium high heat. if you don't know how to fry bacon then we can't be friends. put it on a paper bag or whatever to drain off the grease. chop it up and put it aside
- salt and pepper your chicken on both sides. i'm a freak about chicken. its so full of antibiotics and nastiness, i'll only buy organic. this was a quick and hasty buying session and i accidentally got thighs instead of breasts. it all worked tho. anyway, fry the chicken breasts in the bacon grease. this makes extra delicious chicken. also put this chicken on a paper bag to drain off the grease. then chop it up
- salt and pepper mushrooms and stir around in frying pan with bacon grease. they'll soak it up almost instantly. cover the pan with a lid and the mushrooms will sweat a quarter cup or so of liquid. remove lid and add spinach to the pan. salt and pepper spinach and stir it through the mushrooms until wilted and bright green. place spinach and mushrooms aside.
- at this point at least a half hour should have passed and your dough should have risen a little bit. divide your dough in half and roll each half out to the size of your pizza pans. i used two nine inch cake pans. spread your dough through to the edges of your greased pizza pans. this is a little bit tricky keeping it up on the edges, but keep at it and it'll all work out. spread one cup of mozzarella over the bottom of each pizza crust and place in the oven for ~10 minutes until cheese is melted like so
- evenly distribute your toppings in the pizzas
- the sauce is similar to the sauce used in the eggplant, except this time heat the remaining tablespoon of butter in a pan and add garlic. cook until edges are just a little bit golden and then add cream. when cream reaches a boil, add all of the parmesan in small increments and keep stirring until all the cheese is melted. sauce should be pretty thick. evenly distribute between two pies
- place pies in the oven. check at 15 minutes to see if they're golden and bubbly. keep checking at five minute intervals until they are. dough will cook really fast and burn if you're not careful with this. let pizzas sit at least 15 minutes when you get them out of the oven, or else you'll just have pizza soup.
so these guys turned out pretty good. its not star pizza nor gino's east, but its pretty good for something that has less than six carbs per slice. i mean, you could have like nine slices of this in a day and nothing else and still be in ketosis. at least there's *some* pizza right?
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