So... I am diabetic but I keep my blood sugar under tight control so my A1C is actually better than most non-diabetics. Part of that is controlling sugar and carb intakes. As such I have been eating this diabetic friendly pizza.
https://www.youtube.com/watch?v=iSxfabgK8OY&list=WL&index=4&t=0s
Short version:
2.5 cups of moz cheese
1 cup almond flour
2 eggs
2 tsp of baking powder
1 tsp of xanthan gum
Melt cheese, mix in the rest, roll it out and bake in over for about 13 minutes on 425.
I then top with Newman's Own Spaghetti sauce (they don't add sugar and I don't have raw ingredients to make my own during lockdown), pepperoni and some shredded parm cheese.
Overall it's decent. Not like a NY thin crust but palatable.
So my question is what can I do to make this better, more pizza-y?
Last night I tried frying it in a pan after it was baked to give it a crustier (less soggy) feel. Lesson learned. Only do that in a non-stick pan.
What would you do to up this diabetic pizza dough's game. Im open to all suggestions.
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