Saturday, January 17, 2015
Sunday, January 11, 2015
3-Noodle Veggie Stir Fry
In order to make veggie noodles, you need to have a certain type of kitchen gadget called a spiralizer. It's so fun to be able to make noodles out of pretty much any type of vegetable!! Carrots and zucchini are my favorite to work with because their shape is the most fitting for the appliance.
Cooking time: 15 minutes
Serving size: 2-3 people
Ingredients:
1/2 lb glass noodles
1 cup chopped onion
1 cup spiralized carrot noodles [1 large carrot]
1 cup spiralized zucchini noodles [1 zucchini]
1 handful of chopped kale
1 handful of snow peas
1/2 red pepper sliced
3 tabelspoons of vegetable oil
3 tablespoons of soy sauce
3 tablespoons of sweet chili sauce
Directions:
1. Boil water for the glass noodles and cook according to directions.
2. Using a spiralizer, make noodles out of the zucchini and carrot.
3. During the few minutes that you're noodles are boiling chop onion, red pepper, kale.
4. Combine all the ingredients + prepared glass noodles in a large bowl with the veg oil, and stir.
5. Once the veggies and noodles have been coated with oil, sauté them on medium-high heat for 5 minutes in a skillet.
6. Add the soy and sweet chili sauce to the skillet and stir, continue to cook for about 5-10 more minutes, then serve.
Saturday, December 20, 2014
Deep Fried Macaroni & Cheeseburger Buns
Makes two hamburger buns [enough for one burger].
This was honestly so fun to make. I can't really eat a whole lot right now, let alone open my jaw because I just had to get my dry sockets from my wisdom teeth taken care of yesterday. But I woke up feeling super creative and in the mood to cook something really cool. A few days ago I was thinking of making a ramen burger, but then decided to go with the latest trend of the "deep fried mac and cheese" burger bun.
I made the macaroni and cheese a few nights ago and put the leftovers in two bowls in the fridge, and forgot about them for a couple of days. So as I was ravaging through my fridge like a maniac this morning I ran into them and got really excited.
My brother and I love to deep fry together, we made all sorts of stuff today; deep fried chicken, and deep fried blueberry waffles [which was actually SO COOL, because it was like a waffle coated with a pancake].
I like deep frying with pancake batter better than breadcrumbs because it sticks so much better to whatever you are deep frying. You'll notice the batter really sticks together and doesn't separate or fall apart once you drop it in the hot oil!
Ingredients:
Day 1:
1 1/2 cups of elbow noodles
3 slices of american cheese
2 Tablespoons of butter
Day 2:
1 batch of pancake mix [3/4 cups milk, 1 egg, 1 T canola oil]
4 cups of canola oil
Directions:
1. Boil the elbow noodles according to package directions. While waiting, whisk and egg in a small bowl and set aside.
2. Once the pasta is drained add in butter, cheese, and milk. Stir until well mixed and cheesy.
3. Stir the macaroni and cheese in with the whisked egg.
4. Take two bowls, size them up with how big you want your buns to be. Spray the bowls with PAM just to be safe that your macaroni won't stick. Fill the bowl up about a quarter of the way with your macaroni, you can make your bun as thick as you want, but if it's too thin it might break when you try and remove it from the bowl. Press the macaroni and cheese down into the bowl with a piece of wax paper until you have an even looking bun. Leave the wax paper onto of the macaroni and cheese, and then place some sort of weight onto of each one. [I used a circle paperweight that I found in my office.]
5. Let sit in fridge overnight.
6. Fill a small pot [big enough to fit your macaroni bun] with all of the canola oil. And turn flame on to low-medium.
7. Prepare the pancake batter according to box, if you would like you can add in some garlic or seasoned salt for a less sweet taste.
8. Remove the macaroni and cheese patties from the bowl, be really gentle! You are going to deep fry each mac and cheese patty individually. Cover the entire mac and cheese patty with pancake batter.
9. Quickly move the coated mac and cheese over the hot oil, and gently drop it in. I suggest using a large fork, or even two large forks to move the patty into the oil.
10. Keep your eye on the batter and make sure it doesn't burn. Watch it for about 2-5 minutes and take it out when it looks really golden brown. Place the bun on a paper towel in order to absorb excess oil.
10. Let them chill, and then use them exactly as you would use plain old boring hamburger buns!! ;)
Makes two hamburger buns [enough for one burger].
This was honestly so fun to make. I can't really eat a whole lot right now, let alone open my jaw because I just had to get my dry sockets from my wisdom teeth taken care of yesterday. But I woke up feeling super creative and in the mood to cook something really cool. A few days ago I was thinking of making a ramen burger, but then decided to go with the latest trend of the "deep fried mac and cheese" burger bun.
I made the macaroni and cheese a few nights ago and put the leftovers in two bowls in the fridge, and forgot about them for a couple of days. So as I was ravaging through my fridge like a maniac this morning I ran into them and got really excited.
My brother and I love to deep fry together, we made all sorts of stuff today; deep fried chicken, and deep fried blueberry waffles [which was actually SO COOL, because it was like a waffle coated with a pancake].
I like deep frying with pancake batter better than breadcrumbs because it sticks so much better to whatever you are deep frying. You'll notice the batter really sticks together and doesn't separate or fall apart once you drop it in the hot oil!
Day 1:
1 1/2 cups of elbow noodles
3 slices of american cheese
2 Tablespoons of butter
Day 2:
1 batch of pancake mix [3/4 cups milk, 1 egg, 1 T canola oil]
4 cups of canola oil
Directions:
1. Boil the elbow noodles according to package directions. While waiting, whisk and egg in a small bowl and set aside.
2. Once the pasta is drained add in butter, cheese, and milk. Stir until well mixed and cheesy.
3. Stir the macaroni and cheese in with the whisked egg.
4. Take two bowls, size them up with how big you want your buns to be. Spray the bowls with PAM just to be safe that your macaroni won't stick. Fill the bowl up about a quarter of the way with your macaroni, you can make your bun as thick as you want, but if it's too thin it might break when you try and remove it from the bowl. Press the macaroni and cheese down into the bowl with a piece of wax paper until you have an even looking bun. Leave the wax paper onto of the macaroni and cheese, and then place some sort of weight onto of each one. [I used a circle paperweight that I found in my office.]
5. Let sit in fridge overnight.
6. Fill a small pot [big enough to fit your macaroni bun] with all of the canola oil. And turn flame on to low-medium.
7. Prepare the pancake batter according to box, if you would like you can add in some garlic or seasoned salt for a less sweet taste.
8. Remove the macaroni and cheese patties from the bowl, be really gentle! You are going to deep fry each mac and cheese patty individually. Cover the entire mac and cheese patty with pancake batter.
9. Quickly move the coated mac and cheese over the hot oil, and gently drop it in. I suggest using a large fork, or even two large forks to move the patty into the oil.
10. Keep your eye on the batter and make sure it doesn't burn. Watch it for about 2-5 minutes and take it out when it looks really golden brown. Place the bun on a paper towel in order to absorb excess oil.
10. Let them chill, and then use them exactly as you would use plain old boring hamburger buns!! ;)
Tuesday, December 2, 2014
Chorizo & Slaw Tacos [Cauliflower Tortilla]
Prep Time: 20 min
Cooking time: 10 minutes
Serving Size: Makes 5 small tacos
These are amazing and a whole lot healthier than a regular flour tortilla. If you like fried eggs I would suggest adding one. I ate these for dinner but they would also be awesome to have at brunch too! I love the spicy sausage with creamy coleslaw.
Ingredients:
[Cauliflower tortilla]
3.5 cups grated cauliflower
2 large eggs
[Taco Contents]
1/2 lb chorizo sausage
1 cup coleslaw
1 cup cheese
Directions:
1. Preheat oven to 375 degrees.
2. Process chopped cauliflower in food processor until texture is finer than rice.
3. Heat the cauliflower by either steaming for 5 minutes or microwaving for 5 minutes then let it cool down. I used the microwave because I was feeling impatient.
4. Place the cauliflower on a kitchen towel and press in order to absorb all of the water out of the cauliflower, this will prevent your tortilla from being soggy, so make sure to dry it out as much as you possibly can!
5. Mix the eggs and shredded cauliflower in a bowl. Roll the dough into 5-6 balls and then flatten them out into tortilla shapes on greased parchment paper. I made my tortillas super thin, just make sure that you check your tortillas to make sure they wont rip when you try to fold them, you may have to keep them in the oven for a few extra minutes if your tortillas are thicker.
6. Cook for 10 minutes, flip, then cook for 6 more minutes. While the tortillas are baking in the oven you should cook your chorizo in a skillet [about 10 minutes or until the meat isn't pink].
7. Once your tortillas are cooked you can cover them with whatever cheese you decide to use, and then place a few scoopfuls of chorizo on top of each tortilla.
8. Put back into the oven for 10 minutes and let the cheese melt. Next you can add the coleslaw and I would also recommend a fried egg. I also topped mine with fresh cilantro!
Cooking time: 10 minutes
Serving Size: Makes 5 small tacos
These are amazing and a whole lot healthier than a regular flour tortilla. If you like fried eggs I would suggest adding one. I ate these for dinner but they would also be awesome to have at brunch too! I love the spicy sausage with creamy coleslaw.
Ingredients:
[Cauliflower tortilla]
3.5 cups grated cauliflower
2 large eggs
[Taco Contents]
1/2 lb chorizo sausage
1 cup coleslaw
1 cup cheese
Directions:
1. Preheat oven to 375 degrees.
2. Process chopped cauliflower in food processor until texture is finer than rice.
3. Heat the cauliflower by either steaming for 5 minutes or microwaving for 5 minutes then let it cool down. I used the microwave because I was feeling impatient.
4. Place the cauliflower on a kitchen towel and press in order to absorb all of the water out of the cauliflower, this will prevent your tortilla from being soggy, so make sure to dry it out as much as you possibly can!
5. Mix the eggs and shredded cauliflower in a bowl. Roll the dough into 5-6 balls and then flatten them out into tortilla shapes on greased parchment paper. I made my tortillas super thin, just make sure that you check your tortillas to make sure they wont rip when you try to fold them, you may have to keep them in the oven for a few extra minutes if your tortillas are thicker.
6. Cook for 10 minutes, flip, then cook for 6 more minutes. While the tortillas are baking in the oven you should cook your chorizo in a skillet [about 10 minutes or until the meat isn't pink].
7. Once your tortillas are cooked you can cover them with whatever cheese you decide to use, and then place a few scoopfuls of chorizo on top of each tortilla.
8. Put back into the oven for 10 minutes and let the cheese melt. Next you can add the coleslaw and I would also recommend a fried egg. I also topped mine with fresh cilantro!
Thursday, November 20, 2014
Low-Carb Butternut Squash Soup
Serving size: 5-6 bowls
Cooking time: 1-1.5 hours
So this Cleveland weather is already bad and it's only November. You know that feeling when you walk outside and it literally burns your face or any part of skin that exposed? That's a feeling that only a warm blanket, a cozy fire, and some hot soup can fix. I've never made butternut squash soup, this recipe is my first crack at it. It turned out so good. I looked at a recipe I found on the Atkins diet website and based my soup recipe off of that.
Just a little warning- the squash is really hard to peel. I suggest using a hand held peeler other than an simple apple peeler. All I had at my house was a flimsy peeler and it took me a very long time to get the thick skin off of the squash. Also, for dicing, after peeling your squash I would recommend cutting it in half hamburger style, aka separate the body from the neck. Then, slice the neck part of the squash into circles and dice from there. Cut the body of the squash in half, this will expose the seeds and make it easy for you to scoop everything out. After you get rid of the seeds it's easy to chop it right up.
When you are roasting the squash in the oven be sure to check on it every 5 minutes to make sure it's not burning. You will have to flip them over a the halfway point to ensure they are cooking all the way through.
1 butternut squash; skinned & diced into 1" cubes
2 tablespoons of extra virgin olive oil- keep tablespoon separate
3/4 teaspoon of salt
1/2 teaspoon of pepper
1 garlic clove
1/4 cup of sliced onion
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/8 teaspoon of allspice
1 tablespoon of tomato paste
4 cups chicken broth
1/2 cup heavy cream
1 pinch of parsley
1 pinch of cheese [feta, parm, or goat]
Directions:
1. Preheat oven to 425 degrees. Skin and dice squash into 1 and 1/2 inch cubes.
2. Toss the squash in a ziplock bag with a little salt and one tablespoon of the extra virgin olive oil. Then place on baking sheet and let roast in the oven for about 15 minutes. [I like to put a layer of lightly greased parchment paper or tinfoil on top of the baking sheet to avoid more cleanup time when finished using.] Be sure to flip the squash over after the first 7 minutes.
3. Peel and slice onion, toss onion in the other tablespoon of olive oil, add the the roasting squash and continue to roast the mixture for another 20 minutes.
4. In a large skillet, combine all of the spices and tomato paste. Spread out the tomato paste on the lining of the skillet and turn the heat on low-medium. Quickly add the chicken broth, roasted onions, and squash. Add in the garlic clove. Let simmer for 15-20 minutes.
5. After the mixture has boiled, add the heavy cream and turn off the flame.
6. Pour the contents of the skillet into a blender or immersion blender. This will puree the soup and give it that thick soupy texture.
7. Pour your soup into individual bowls and serve hot. You can add a scoop of greek yogurt, some feta or parm cheese, and parsley to the top when you are done! Don't forget the salt and pepper too.
Wednesday, November 19, 2014
Twice Baked Spaghetti Squash!
Cooking time: 1.5 hours
Serving size: about 5-6 people
This has to be one of the coolest things I've ever made. I usually enjoy spaghetti squash with just some butter or marinara on top + some veggies but this recipe is a game changer. It's basically the same idea as a twice baked potato. Once you cook the squash you mix up the insides with whatever your favorite sauce is, stuff it all back in, cover with cheese, and broil! It's pretty simple, the skin of the squash acts as a bowl and holds the saucy noodles + melted cheese.
Be sure to be careful and keep a close eye on your "noodle bowls" as they are under the broiler because broiling things tends to increase the chances that you could burn your food. If you take your attention off of the squash for even two minutes you might come back to notice that your cheese topping has turned completely dark brown or black! It's alright if it does happen though, it actually happened to me on my first try today! I just scraped the burnt cheese off the top and started over with a fresh layer of cheese. Probably best to set your broiler to "low" and place your squash halves on the lower rack of the oven.
Even though the spaghetti squash might seem small, it packs a lot, seriously, a lot of "spaghetti" inside. I made one spaghetti squash (two halves) for my family and there is plenty leftover.
Ingredients:
1 spaghetti squash
1/2 cup of your favorite sauce [if you are doing two sauces you should use 1/4 cup of each sauce per half squash]
1/2 cup of mozzarella cheese
Salt and pepper to taste
1-2 pinches of parsley
Directions:
1. Preheat oven to 375 degrees.
2. Poke a few tiny slits in the spaghetti squash so that it can vent while cooking in the oven. It will need to cook for 45-60 minutes depending on wether or not the squash is large or small. The sizes vary.
3. Once the spaghetti squash is done baking you might want to let it cool for a few minutes. Slice it in half longways so that you have two long oval halves.
4. Carefully scrape out all of the seeds and gooey pumpkin-looking insides. Be sure to leave the thicker outline of the squash because once you scrape at that with a fork you will see the noodles start to appear.
5. Once your squash is full of noodles you can mix in your sauce and stir it around. Cover the top with cheese and any seasonings you might want. [I used granulated garlic + salt and pepper for both halves.]
6. Turn on the broiler. Sprinkle the cheese topping with some parsley and place the halves of the spaghetti squash inside and watch carefully until the cheese on the top is completely melted and starts to bubble. This step will probably take 10 minutes, it should look exactly like the top of a pizza by the time it's done.
7. Let cool and eat up! I like to eat it with a fork right out of the squash but you can slice it up if you are sharing :).
Serving size: about 5-6 people
This has to be one of the coolest things I've ever made. I usually enjoy spaghetti squash with just some butter or marinara on top + some veggies but this recipe is a game changer. It's basically the same idea as a twice baked potato. Once you cook the squash you mix up the insides with whatever your favorite sauce is, stuff it all back in, cover with cheese, and broil! It's pretty simple, the skin of the squash acts as a bowl and holds the saucy noodles + melted cheese.
Be sure to be careful and keep a close eye on your "noodle bowls" as they are under the broiler because broiling things tends to increase the chances that you could burn your food. If you take your attention off of the squash for even two minutes you might come back to notice that your cheese topping has turned completely dark brown or black! It's alright if it does happen though, it actually happened to me on my first try today! I just scraped the burnt cheese off the top and started over with a fresh layer of cheese. Probably best to set your broiler to "low" and place your squash halves on the lower rack of the oven.
Even though the spaghetti squash might seem small, it packs a lot, seriously, a lot of "spaghetti" inside. I made one spaghetti squash (two halves) for my family and there is plenty leftover.
Ingredients:
1 spaghetti squash
1/2 cup of your favorite sauce [if you are doing two sauces you should use 1/4 cup of each sauce per half squash]
1/2 cup of mozzarella cheese
Salt and pepper to taste
1-2 pinches of parsley
Directions:
1. Preheat oven to 375 degrees.
2. Poke a few tiny slits in the spaghetti squash so that it can vent while cooking in the oven. It will need to cook for 45-60 minutes depending on wether or not the squash is large or small. The sizes vary.
3. Once the spaghetti squash is done baking you might want to let it cool for a few minutes. Slice it in half longways so that you have two long oval halves.
4. Carefully scrape out all of the seeds and gooey pumpkin-looking insides. Be sure to leave the thicker outline of the squash because once you scrape at that with a fork you will see the noodles start to appear.
5. Once your squash is full of noodles you can mix in your sauce and stir it around. Cover the top with cheese and any seasonings you might want. [I used granulated garlic + salt and pepper for both halves.]
6. Turn on the broiler. Sprinkle the cheese topping with some parsley and place the halves of the spaghetti squash inside and watch carefully until the cheese on the top is completely melted and starts to bubble. This step will probably take 10 minutes, it should look exactly like the top of a pizza by the time it's done.
7. Let cool and eat up! I like to eat it with a fork right out of the squash but you can slice it up if you are sharing :).
Tuesday, November 18, 2014
Low-Carb Cauliflower Crust Pizza
Serving size: makes one medium pizza
Prep time: 25 minutes
Cooking time: 20 minutes
This pizza is amazing. I really don't think I will be going back to making regular pizza dough any time soon after trying this + learning of it's healthier nutritional value. Anyone who likes cauliflower with a little bit of butter and salt would love this recipe! I got the idea for this recipe from Google because the first thing I do when I'm curious about something is Google it.
When you make the cauliflower crust, you must be sure that you microwave and heat the shredded cauliflower enough so that there is no water at the bottom of the bowl. When the cauliflower is too moist, it is harder to stick together and to spread out across the cookie sheet. The good thing about this dough vs. traditional dough is that it can be easily molded without having it scrunch up on you. I ran a spoon around the outside of the pizza crust dough and shaped it up very nicely.
So I made two pizzas, because I wanted to try one with white sauce and one with traditional tomato sauce. First, I ended up making a tomato sauce pizza topped with pepperonis, sharp cheddar, and mozzarella cheese. This one turned out to taste so much like a regular thin crust pizza! The only difference is that since the cauliflower crust contains a lot of cheese, it is a little bit more flimsy than traditional pizza crust dough, and it's hard to transport the entire pizza without it tearing.
The white sauce (alfredo sauce) pizza was topped with mozzarella, sweet potato, mushrooms, finely chopped pancetta, crumbled feta cheese, and I also put a swirl of balsamic glaze over the entire thing. I would suggest steaming most vegetables that you are going to top with to ensure that they will be cooked all the way. It would suck to have your pizza done with veggies on top that aren't fully cooked.
The first pizza I made was obviously delicious because it was so traditional, but the second was so fun to put together. All of the different tastes going on in one bite made the second pizza really unique and flavorful. Honestly, both were great and everyone needs to be eating more cauliflower pizza crust!
One more tip would be to make sure you cook your pizza long enough. I usually am not a fan of crispy edges but it's necessary with this cauliflower crust. Like I mentioned earlier, it contains a lot of cheese which makes it more flimsy, especially in the center. You want to make sure that you cook the center of the pizza al the way through because that part takes the longest! I suggest taking it out right when the top of the cheese starts to bubble and turn golden.
Ingredients:
-Toppings of choice
-1/2 cup of tomato sauce [or white pizza sauce]
-2 1/2 cups of shredded cauliflower
-1 cup shredded mozzarella cheese
-2 tablespoons parmesan cheese
-1 egg
-1 teaspoon salt
-1 teaspoon pepper
Cooking Instructions:
1. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and grease it [I just used PAM, but you could use butter].
2. Shred the cauliflower into a large bowl, then microwave the cauliflower for 4-5 minutes, until warm and soft. Let cool. Make sure to take out any large chunks that may have fallen into the bowl. Also make sure to drain any water that has accumulated at the bottom of the bowl.
3. After the cauliflower has cooled add in the parmesan cheese, mozzarella cheese, salt &
pepper, and egg. Stir until thoroughly mixed.
4. Scoop the mixture in the bowl up into your hands and shape it into a ball. Then set it in the center of the parchment paper and spread out as you would with regular pizza dough. Make sure it is evenly spread out on the parchment paper.
5. Bake in the oven for 10-15 minutes, until a golden color. [When you notice the edges starting to turn a little brown you are ready to take out of the oven!]
6. Spread your pizza sauce onto the crust however you would like. Add your cheese and toppings.
7. Place pizza back in oven, and cook for about 15-20 minutes. The pizza should be done when the edges of the dough start to turn a golden brown.
 |
| Cauliflower pizza crust before baking. |
Prep time: 25 minutes
Cooking time: 20 minutes
This pizza is amazing. I really don't think I will be going back to making regular pizza dough any time soon after trying this + learning of it's healthier nutritional value. Anyone who likes cauliflower with a little bit of butter and salt would love this recipe! I got the idea for this recipe from Google because the first thing I do when I'm curious about something is Google it.
When you make the cauliflower crust, you must be sure that you microwave and heat the shredded cauliflower enough so that there is no water at the bottom of the bowl. When the cauliflower is too moist, it is harder to stick together and to spread out across the cookie sheet. The good thing about this dough vs. traditional dough is that it can be easily molded without having it scrunch up on you. I ran a spoon around the outside of the pizza crust dough and shaped it up very nicely.
So I made two pizzas, because I wanted to try one with white sauce and one with traditional tomato sauce. First, I ended up making a tomato sauce pizza topped with pepperonis, sharp cheddar, and mozzarella cheese. This one turned out to taste so much like a regular thin crust pizza! The only difference is that since the cauliflower crust contains a lot of cheese, it is a little bit more flimsy than traditional pizza crust dough, and it's hard to transport the entire pizza without it tearing.
 |
| Pepperoni, sharp cheddar, and mozzarella. |
The white sauce (alfredo sauce) pizza was topped with mozzarella, sweet potato, mushrooms, finely chopped pancetta, crumbled feta cheese, and I also put a swirl of balsamic glaze over the entire thing. I would suggest steaming most vegetables that you are going to top with to ensure that they will be cooked all the way. It would suck to have your pizza done with veggies on top that aren't fully cooked.
 |
| White pizza + toppings & balsamic glaze. |
The first pizza I made was obviously delicious because it was so traditional, but the second was so fun to put together. All of the different tastes going on in one bite made the second pizza really unique and flavorful. Honestly, both were great and everyone needs to be eating more cauliflower pizza crust!
One more tip would be to make sure you cook your pizza long enough. I usually am not a fan of crispy edges but it's necessary with this cauliflower crust. Like I mentioned earlier, it contains a lot of cheese which makes it more flimsy, especially in the center. You want to make sure that you cook the center of the pizza al the way through because that part takes the longest! I suggest taking it out right when the top of the cheese starts to bubble and turn golden.
Ingredients:
-Toppings of choice
-1/2 cup of tomato sauce [or white pizza sauce]
-2 1/2 cups of shredded cauliflower
-1 cup shredded mozzarella cheese
-2 tablespoons parmesan cheese
-1 egg
-1 teaspoon salt
-1 teaspoon pepper
Cooking Instructions:
1. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and grease it [I just used PAM, but you could use butter].
2. Shred the cauliflower into a large bowl, then microwave the cauliflower for 4-5 minutes, until warm and soft. Let cool. Make sure to take out any large chunks that may have fallen into the bowl. Also make sure to drain any water that has accumulated at the bottom of the bowl.
3. After the cauliflower has cooled add in the parmesan cheese, mozzarella cheese, salt &
pepper, and egg. Stir until thoroughly mixed.
4. Scoop the mixture in the bowl up into your hands and shape it into a ball. Then set it in the center of the parchment paper and spread out as you would with regular pizza dough. Make sure it is evenly spread out on the parchment paper.
5. Bake in the oven for 10-15 minutes, until a golden color. [When you notice the edges starting to turn a little brown you are ready to take out of the oven!]
6. Spread your pizza sauce onto the crust however you would like. Add your cheese and toppings.
7. Place pizza back in oven, and cook for about 15-20 minutes. The pizza should be done when the edges of the dough start to turn a golden brown.
 |
| Before baking with toppings. |
 |
| After baking with toppings. |
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