Tuesday, June 26, 2012

Oatmeal Pizzas

I'm back!! Sorry for the absence. I was enjoying some no-scale, no-internet, no-phone serenity while camping in the Great Smokey Mountains in TN with friends and my pup, Sadie. I'll post a bit more about that when I do my 5.5 week update here shortly. But first, let me share my latest cooking endeavor.

A friend of mine is a fan of cooking with oats that he grounds and uses like flour. Not "oat flour" - but actually grinding up the oats. While I will continue to stay low-carb, my nutritionist has advised a couple of times to not go NO carb since it seems to really drain my energy. So I try to include some limited carbs (under 30g a day) here and there. Anyway, I visited my friend on the way back from my camping trip and we decided to experiment with using ground oats for pizza crust.

It was a resounding success! We basically used a cooks.com recipe but substituted flour entirely for ground oats. When I packed up to leave his place, he gave me a small baggie of the oats we ground in his kitchen-aid blender thingy and I duplicated things at home to make mini pizzas in a muffin-top pan I have. Check out the recipe, photos, and enjoy! Later, gastricsleeve4me

Oatmeal-Crust Pizza
The recipe below is for the large pizza below. Keep scrolling for my notes on the mini-recipe.
2 1/2 c. ground oats (take oats and grind them in food processor, blender, etc. Should look like flour)
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Mix dry ingredients. Add oil, and start by adding 1/2 cup water. Stir. The trick here is to not get it sticky. If you have, you've added too much. It should be the consistency of slightly dry play-dough (see photo below). Add more water as needed, but just enough so that the dry ingredients hang together, and no more.

Knead on a "ground oats" surface and roll into pizza pan. Add toppings. Some considerations:
  • Pre-made pizza sauce, low-fat mozzerella, turkey pepperoni
  • Pesto, chicken, pine nuts, and slivers of goat cheese (this will be my next attempt :)
  • Refried beans, low fat cheddar cheese, and ground turkey mixed with taco seasoning
Bake at 400. It was 15-20 mins for the big pizza and 10-12 for the small. Yum!

This was my bowl for my mini-pizzas, but you can see the consistency you're aiming for.
All rolled and ready for toppings.
Good 'ol Ragu Pizza Sauce right from the jar
Light on cheese options in the fridge, we found a bit of pepper-jack to spread around
Admittedly still a little unclear on what type of ground meat this was. It was a mystery freezer package. I survived.
I was able to eat about a third :)
Once home it was my turn to try out some mini versions that wouldn't take me a month to eat with my mini-tummy. When I made my small ones, I made a quarter of the recipe above (e.g., divide everything by 4) and it worked out great. Once ingredients were mixed, I pressed them into muffin-top pan using the back of a spoon. I ate a whole one the first night but, honestly, it was too much. Learned my lesson and only ate a half the next time! Nutritional facts for the minis are at the bottom.




No comments:

Post a Comment