If I can reveal a little bit about myself I’d have to say that my biggest weakness for any food in the world, is pizza. I LOVE pizza. And wine. And pizza with wine. And although I’m in my fifth week in the Cruise Phase, I have not faltered once. With pizza anyway. The wine cravings haven’t been so easy to ignore. But let’s get back to pizza.
Today is a Pure Protein day so I can’t have tomatoes. But that doesn’t mean I can’t have pizza. I’ve been working on a flourless pizza crust now for a couple of weeks and I think I have one that even the pickiest of pizza lovers will like.
OAT BRAN WHITE PIZZA RECIPE
1 packet of rapid rise active yeast
1/4 cup warm water
1/4 cup of oat bran, ground in a coffee grinder to flour consistency
a pinch of salt
1/2 t olive oil
2 T lowfat ricotta cheese
1/2 cup skim milk mozarella, shredded
2 T finely grated parmesan cheese
2 T chopped basil, parsley, jalapeno or other favorite fresh herbs
salt and pepper
olive oil spray
Activate the yeast in the warm water. In a double boiler over simmering water, add yeast to the flour, salt and olive oil, slowly, until a very sticky ball of dough forms. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.
Sprinkle some oat bran on a cutting board and roll out the dough until it’s cracker-thin (should be about a 7-inch circle). Place on a pizza stone or cookie sheet and bake at 425 for five minutes. Remove the crust and turn the temperature up to 450. Spray each side of the crust with a small amount of olive oil spray and season with salt and pepper. Spread the ricotta cheese on the crust, follow with the mozzarella and the parmesan. Bake 10 minutes and remove from oven. Sprinkle with red pepper flakes or fresh herbs.