Friday Night Pizza Night… it’s a thing, right? Of course it is, for so many families. Well, who would have thought you could lose weight AND keep the tradition alive? Tonight we did Pizza and Wings. It was amazing.
Thanks to the amazing invention of Fathead Pizza Crust pizza can stay! And honestly, it is delicious!
1 1/2 cups shredded mozzarella
2 tbs cream cheese (cubed into about four pieces)
3/4 cup almond flour
In the microwave melt the mozzarella and the cream cheese together for 60 seconds, take out and stir with a fork. Put back in for 30 more seconds and then stir again and add egg and almond flour, stir. It will become a dough at this point.
To handle it, get your hands wet then mix it with your hands to distribute the flour evenly throughout. Place on parchment paper on a baking sheet. Spread with your hands or place another sheet of parchment on top and roll it out. For us, the thinner the better we have discovered.
Sprinkle a little garlic salt on top and poke with a fork all over (to prevent too many bubbles as it cooks).
Place in a preheated oven (425) for about 5 minutes.
Remove, place your toppings on, place back in until the toppings are sufficiently melted (about 10 minutes or so).
Tonight we made Pepperoni. We used my marinara sauce, the recipe is as follows:
1 small can tomato sauce
1 tbs dried oregano
1 tbs dried basil
1/2 to 1 tbs garlic salt (start small, add to taste for your preferences)
2 tbs extra virgin olive oil
2 minced cloves garlic
Mix it all together, spread it on. This heats great for meatballs, etc.
If you like less sauce on your pizza this easily can be split and used for two.
We add pepperoni (covering the entire pizza) next, then coat with more mozzarella on top.
Our pizza makes ten slices.
Garlic Parmesan Wings
And now for the wings. Oh my goodness the wings. I told my husband there is no need to go out for them anymore. This is how I feel about steak now. No one can cook a steak that holds a candle to his, so why spend the money going out. I now feel this way about wings too.
We love crispy wings. To get crispy wings they have to be double fried. Tonight’s wings were done using one of my husband’s favorite kitchen gadgets, our deep fryer.
We did 14 wings tonight. He does flats for me, drums for him. We are perfect wing partners. Though, our (almost) three year old didn’t discriminate and had a few off each of our plates. The one year old ate every bite of chicken I peeled off for him as well.
Heat the oil (we use canola – we buy the huge containers at the warehouse stores).
Cook them at 300 for 8 minutes.
Take them out – increase the oil temperature to 375.
Place wings back in the oil.
Cook at 375 until they float (roughly 4 minutes).
Remove and place in a mixing bowl.
While they are cooking, mix the butter sauce.
6 tbs butter, melted,
1 tsp garlic salt
1 tbs garlic powder
1/2 tsp oregano
1/2 tsp basil
1 minced clove garlic
Once the wings are in the mixing bowl, pour the butter sauce over them and mix. Sprinkle with grated parmesan cheese as you’re mixing. That’s it!
Eat and enjoy!!!