Episode 008: PIZZA!

LCHF Family

LCHF Family 008: PIZZA! Released: August 3, 2017 Let's face it: most of us aren't going to stick to any way of eating if it doesn't include pizza. Luckily, there are still ways to have pizza and stay LCHF. In fact, pizza is already high fat. The flour-based crust is the only real issue, and we offer 4 options (plus a bonus in the episode)! A cauliflower crust recipe is available here or in Eat Happy. This crust is the one the family started out with. It's a delicious crust, but it does have its downsides. First of all, it is time consuming to make. You have to rice the cauliflower, steam it, then let it cool down (or burn your hands) so you can squeeze every bit of moisture out that you possibly can, and then procede with the recipe. The resulting crust almost never holds together well enough to pick it up to eat, so you have to use a knife and fork. The fat head crust is available here or in Eat Happy. (Seriously, if you haven't already bought Eat Happy, you really need to!) Anne is not a fan of this crust, and since she's the one who makes the pizza, the LCHF Family doesn't eat this one often. If you make the crust thick enough, it is possible to pick up and eat fat head crust pizza. However, when you're eating it that thick, you can really tell it's made out of almond flour. There is a certain grittiness that results. Others in the family like it, but Anne can't get past the mouth feel. The third is the egg and mozzarella option found here. This recipe from Diet Doctor is the concensus option. The flavor is fairly neutral, it can be made into a thin crust and is still liftable. It's also really quick to make: shredd the cheese, mix with egg, spread in pan. Easy-peasy. And finally, the chicken crust option, as follows. Remember, this makes 6-8 servings, so alter the recipe accordingly. This is Kai's favorite, hands down. It is pretty tasty, but it's more involved to make and more expensive, so it's not something we make every time we have pizza. It had turned out to be liftable, and it does taste good. It's also very filling, so you don't have to make a ton of pizza for the family if you opt for this crust. Chicken Crust for Pizza

For the most control, grind the chicken meat yourself in a food processor until it is finely ground. This allows you to opt for fattier dark meats for a stronger chicken flavor to the crust, or a white meat for less chicken flavor. Also, you can control how much skin is included in the grind. This is also a good way to include some organ meats like liver for additional vitamins.

• 24 oz ground chicken, raw
• 16 oz freshly shredded Parmesan cheese (Not powdered)
• 4 eggs
• freshly ground pepper

1. Preheat oven to 400F

2. In a mixing bowl, combine all the ingredients.

3. Line one large cookie sheet (18" x 12" or larger, or use several smaller pans) with parchment paper.

4. Press the dough flat in the pan, spreading it as thinly as you wish.

5. Bake for 20 minutes, until the crust beings to turn golden.

6. Remove from oven and top as you wish.

7. Return to the oven for 10 minutes, or until the cheese is melty and golden.

8. Remove from oven, cut and serve.

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