So my latest craze has been thin crust pizza. My son works at Little Caesar's, and they now have that, so he brings me home a special one he invented just for me. The only problem with it is the crust is still flour. But the pizza he makes is outstanding. It's got finely ground bacon on top of the sauce, then cheese over that. So I've been unventing my own version of it at home, flour free.
I buy high quality SHREDDED parmesan cheese, and bake it in rounds on my silicone baking sheet. Next, I let it cool for 4 minutes, then spoon on spaghetti sauce. I am nuts right now about Prego's Bacon Provolone sauce. Then I top that with mozzarella cheese and bacon. Add your own fave toppings, but those are my current faves. Re-bake those. I bake the original parmesan "crust" at 375 degrees, then when I put the "pizza" back in, I turn the oven off. Heat it just until the mozzarella melts.
Now here is the trick: LET IT COOL before spatulating it off the baking sheet, or you'll end up with mush. It only has to cool for about 5 minutes. Then you can get it off intact.
I find that the thin crust it produces is very excellent, and it's almost all protein. I make mine no more than 5 inches across, and I keep them quite thin.
I buy high quality SHREDDED parmesan cheese, and bake it in rounds on my silicone baking sheet. Next, I let it cool for 4 minutes, then spoon on spaghetti sauce. I am nuts right now about Prego's Bacon Provolone sauce. Then I top that with mozzarella cheese and bacon. Add your own fave toppings, but those are my current faves. Re-bake those. I bake the original parmesan "crust" at 375 degrees, then when I put the "pizza" back in, I turn the oven off. Heat it just until the mozzarella melts.
Now here is the trick: LET IT COOL before spatulating it off the baking sheet, or you'll end up with mush. It only has to cool for about 5 minutes. Then you can get it off intact.
I find that the thin crust it produces is very excellent, and it's almost all protein. I make mine no more than 5 inches across, and I keep them quite thin.