Eat Happy: Ultimate Low Carb Pizza Crust

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Admittedly the Ultimate Low Carb Pizza crush from Eat Happy is a recipe that I’ve made countless times before. So when I made it for this blog post, it was not my first time around.  🙂

It’s just incredibly easy and honestly – making a pizza this way tastes better than the ‘real thing’ to me. I’d hands down – choose this pizza crust over any other. Why? It’s light and delicious. It doesn’t make me feel bloated. I know it’s not doing any damage to my body. AND – it’s grain and sugar free which allows me to stay within my WOE which is the biggest perk because I finish eating it and still feel good and happy about my choice of a meal.

So that’s the raw dough ball and then the ball flattened out. I just used my fingers to push it into that shape. It should be pretty thin, and it always comes off the parchment paper beautifully with no sticking. I do always end up cooking mine the suggested full time of about 15 minutes. I take it out around the 10 minute mark to punch some air holes in it.

Doesn’t that just look so yummy??? Picture on the left is the bare crust straight out of the oven. Picture on the right is the crust with melted mozzarella cheese. I decided to make this crust into some cheesy bread.

I just cut my giant cheesy bread into slices and dipped it in some homemade marinara sauce. So so so good you guys.

 


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Roasted Red Pepper Hummus

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Cheese Ball

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So first time for everything? I had to skip the Hummus that was actually scheduled for this week. Why? Because I waited til last minute and couldn’t find tahini anywhere. Don’t worry – I’m circling back and doing it next week! 🙂

Any who… to the cheese ball!

I feel like we say this every time, but this was super easy to make. The hardest part was the little bit of arm muscle that was required for mixing it all up with a spatula.

Because I was doing this last minute – I was a little concerned when I read that the ball needed to rest and set in the fridge for three house. I didn’t have that kind of time. Soo, like any battle worn procrastinator would do – I came up with an alternative and effective solution. I wrapped that bad boy in parchment paper and put it in the freezer for an hour (ish).

Some things I changed? I used red pepper flakes instead of cayenne powder. I also got to this point of chopping my onion –

And was lamenting the fact that I’d have to chop it up so finely when I suddenly remembered how much I hate raw onion. So – I substituted with onion powder. 🙂

I also partly burnt my almond silvers shortly after taking this picture. They weren’t a total loss and still very usable. Why did I burn them? Kids man. Kids. They called me away to do something…and I came back to partially burnt almonds. But really – let’s be honest: I probably still would have burnt them without a kid interruption.

I was really pleased with the end product. It tasted amazing and looked half decent. I cut off a chunk and plopped it on top of my bowl of roast that I was eating for dinner….and it was soooooo yummy. But obviously you could spread this on some veggies or almond meal pita chips or pork rinds – but if you have some roast handy…consider trying that combination. 🙂

Thank you guys so much for reading along! And as with all the recipes in Eat Happy – this one is grain and sugar free. Good in your mouth and good for your body!


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Introduction to Eat Happy Cook Thru Series

Hey there! And happy Tuesday! We are incredibly glad to see you here at our happy place…this little corner of the internet that we call home. What are we doing around here today? Well, today we are introducing a new series that is going to be a regular Tuesday thing for….well…for a long time. Why? Well, we are cooking through one of our FAVORITE cook books…that has like 200 recipes…sooo dats a lot of Tuesdays! It’s going to be fun though!

Eat Happy is the cookbook in question. It was written by Anna Vocino and published in October of 2016. We know who Anna is because we both follow a way of eating called NSNG (no sugars no grains). Anna is close friends with and co hosts a podcast with the man who coined the phrase NSNG and started the revolution that is this way of eating, Vinnie Tortorich.

We could both literally write several blog posts detailing exactly what NSNG is, how we follow it on a daily basis, the million ways it has changed our lives and health for the better, BUT for now we’re going to give you the quick and short version. 😉 I mean, if you want to hear more please leave us a comment or drop an email or tune in to our Wine Wednesday Live Chats on our Facebook page…because NSNG has been a hot topic over there lately!

In short, eating NSNG means that you cut out all sugars and grains from your diet. The grain part is pretty easy for most people to understand and comprehend. Grains are obviously present in bread products and also things like rice. “Grains are peasant food.” – to quote a mutual friend of ours. They are filler foods that are not necessary to your survival and honestly don’t do anything to make you feel or function better on a daily basis. Wheat Belly is a great book to read if you are curious about the negative impact grains have on you. Sugars though? Most of us are running around as little sugar addicts and we are completely unaware.  And yes, obviously we are talking about cutting out sweets. Clearly, eating several cookies is not going to be good for you because there is obviously sugar involved in the process of making them. However, there are sugars hiding out in almost every form of processed food. We are talking SAVORY processed foods. Do you put prepared season packets in your food? There’s typically sugar added to those. Do you have a favorite salad dressing from the grocery store that you love to slather all over your leafy green salad? There’s likely sugar in that dressing. Do you crave a ready to go red sauce that is conveniently sold in a jar at your local supermarket? There’s added sugar in that. We could literally go on and on and on. Added and UNNECESSARY sugar is just sprinkled and dumped into processed foods like it’s the answer to everlasting life. But it isn’t. Sugar is an addictive killer. And all those sugar substitutes? The ones that companies use in order to put that “sugar free” label on their product. They’re still sugar. They taste like sugar. They act like sugar. The affect your body like sugar. And they will hurt you … just like ANY form of sugar will.

What does eating this way do for you? What has it done for us? We both feel so much better. We have more energy. We are able to ward of sickness more often than not. We don’t suffer from brain fog. We can control things like frequent migraines or headaches. We are able to truly taste things and appreciate the flavor of “just real food”. Our digestive systems function so much better than before. We’ve both lost a ton of weight. We are more happy with ourselves. We are no longer slaves to food. We can eat delicious food … as much of it as we like… without negative side effects.

Eat Happy has been an amazing resource for us to find new meals to prepare – and every single recipe in Eat Happy is void of sugars and grains. We just love it. We’ve cooked so many things from it. However, there are still a ton of recipes that we haven’t gotten to try yet! So, we thought a fun project would be to spend some time cooking all the way through the book…and to share that experience with you guys!

We are going to start with the very first recipe and plow through each one while alternating between the two of us. We won’t be sharing or posting the actual recipe on the blog, because we believe that you should purchase the book…but what we are going to share is our experience while making the meal – and introduce you to some meals that are super healthy and incredibly delicious!