HOLY SHIT! I am now a believer. Pizza! I made this recipe tonight and ate the entire thing, with 1.25 lbs ground turkey and some peppers/onions on top! And a side of about a pound of green beans. My roommate, who eats nothing but chocolate muffins and fried chicken, agreed that it was damn good!
Does anybody know the macro breakdown of the crust as listed above? Also, Chris, I noticed that my toppings fell off my pizza. Is there a way to get them to stick into the crust better? And can I reduce the amount of cheese from 2 to 1 cups? Possibly downshift the cheese and upshift the flour/flax meal?
Thanks so much for this. I’m still doing a mass building plan, but this completely eliminates my need to cheat. Saturday nights were a quart of ice cream and some cookies. Now I think I’ll have an entire pizza and maybe a salad or something. Why cheat when I can eat this pizza? I mean, PIZZA! YES! [/quote]
Yep, I’ve never understood the need to “dirty bulk” when it’s easy to take in extra, clean calories.
As for the topping falling off, could be from the volume of heavy toppings. Also, play around with your layering. Try meat first, then sauce, or vice-versa if that’s what you did before. And be sure to drain your meat after browning if using ground. Ingredients might be too wet.
I don’t think the reduction in cheese would work as you wrote above, but you could try it. The cheese is the foundation of this type of crust. The almond flour crust recipe in this forum contains less cheese and more almond flour though. Same for the cauliflower crust (1 cup or so).