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It's no longer a Pizza if you take away the dough crust. You might as well call it a crepe or flatbread. If you're worried about health, eat what you love but control your portions.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by vision33r
It's no longer a Pizza if you take away the dough crust. You might as well call it a crepe or flatbread. If you're worried about health, eat what you love but control your portions.
No can do. I have no willpower.
That's why, in the title, I put "pizza" in quotes. But I'll call it a "pseudo-almost-pizza-like thingy on a tortilla" from now on.
I purchase balls of pre-made dough from my local neighborhood pizza shop, or the grocery store sometimes on occasion. I roll it very, very thin and use tomato sauce imported from Italy using San Marzano tomatoes and zero sugar. It's a little more expensive than regular pasta sauce but worth it. I then take buffala mozzarella and break it into small pieces with my hands and scatter it on the pie. I am a big advocate of using buffala as opposed to block mozzarella. The quality is much better. I cut fresh basil and top it with that and extra virgin olive oil. I bake it in the oven on a pizza stone as hot as I can possibly get the oven. It's really, really good. The only thing I've tried better is that from a coal-fired oven, but obviously that isn't realistic at home. And it isn't that high in carbs as the crust is paper thin and there's zero sugar in the sauce. The thought of using a tortilla would be like a crime against humanity IMO.
We do healthy handmade pizza a lot, light cheese and all vegetarian options.
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