Gone Crazy and Pizza Crust Too!

I must be out of my mind. Yep, I've gone nuts, lost it, am ready for a straight jacket and the padded room. Me, fat girl extraordinaire has been working out, not once but twice a day! Never in my wildest dreams would I have ever thought of doing this, but it's true. Don't get me wrong, I love working out, just not twice a day.

I go to the gym every other day. I am doing 25 minutes of a cardio workout on a stationary bicyle and 30 minutes of weight training, THEN on Monday and Wednesday evening I go to water aerobics at the YMCA, and at this very moment as I'm typing this blog, my effin' body is SORE! It hurts from my neck all the way down to my toes!

And the best part is... I have lost a total of 43 lbs!!

My underwear is getting big, I mean uncomfortably loose. I'm wearing my pants gangsta style, as in the crotch and ass hang below the natural crotch and ass line! Oh yeah, real sexy. Maybe the young boys who hang out at the skateboard park at the end of the street will ask me to hang with them! Ha, joke. I made a funny, not this old broad!

But what I really wanted to tell you is that I created a low carb crust for pizza, and I apologize to anyone who created this before me, but I play around with recipes and I came up with one for crust without using flour. As I learned in Entrepreneur class recipes cannot be subjected to trademark and/or patent regulations, so they're free to plaguerize (sp?) or re-create, but I will always give credit where credit is due.

The recipe is as follows:

1 cup of chick pea (garbanzo) bean flour
1 cup of water
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. baking powder
1 tbsp. oil
1 tsp. Italian seasoning (optional)
a 9x12 cookie sheet with sides (or a size pan close to 9x12)

Combine chick pea flour, salt, pepper, seasoning and baking soda in a bowl, add water and stir. Mixture will be the consistency of thin pancake batter. Let the batter sit for about a half hour. Preheat oven to 400 degrees. Pour mixture onto the cookie sheet, spread if necessary to cover the entire bottom of sheet (remember, it will be like a thin batter), then bake for about 8 to 12 minutes. Crust is done when it looks like it's pulling away from the sides and top is firm to touch.

Remove from oven, spread about a tablespoon of olive oil (this is optional), then spread your favorite sauce and add shredded cheese. I also added some turkey pepperoni. Lower the oven to 350 degrees and place pizza back into the oven and bake until cheese is melted and bubbly.

I used reduced fat mozzarella and it didn't brown, now I know why low carb people use full fat everything! I finished it by placing the pizza under a broiler for a minute or so until it was brown all over.

I get about 4 slices but you can cut them as big or small as you want. The only problem is it's not crispy like some pizza dough, but I'm cool with that. The crust is kind of soft and a little bready; it reminds me of the pizza slices my mother used to buy from the Italian bread bakeries that once inhabited the North End in Boston.

It's yummy, low carb and good for us!!

Okay, I'm exhausted from a day of gym and water aerobics and am going to bed. Nite nite everyone!

A la prossima!