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Grilled Squash Pizza with Flax Crust

Grilled Squash Pizza with Flax Crust

Occasionally, I crave pizza. It doesn’t happen often, thank goodness, because nothing has a more negative effect on my blood sugar than restaurant pizza. I once mentioned this to my doctor. Her response? “Yeah, but pizza is soooo good.” I took that as permission to indulge once in a while.

When I do get a craving, I usually make pizza at home instead of ordering take-out and I load it up with veggies. When King Arthur Flour and Red Star Yeast offered me and my Virtual Potluck friends some baking products and asked us to develop recipes, I knew exactly what I wanted to make. The fact that KAF sent flax meal, flax seed and Hi-Maize® for an extra boost of fiber, only sweetened the deal. (Figuratively.) You’ll have the opportunity to win some of these goodies too. See below for details. You may also want to check out Cookistry for links to all of the other recipes the creative VP gang developed. Some of us received flax and some received sourdough starter, so there should be a wide variety of recipes and all of us are featuring giveaways. Visit all of the blogs for more chances to win.

King Arthur Flour
My stepdaughter (affectionately known as “Special K”) lives only a few miles from the KAF facility in Norwich, Vermont. No visit to see her is complete without a side trip to KAF, a baking wonderland filled with gadgets, pans, ingredients, friendly people and a classroom. Special K took a pie baking class at KAF. And, let me tell you, her apple pie was a huge hit at Thanksgiving. Family members liked it so much, they requested it again for Christmas. These folks know a thing or two about baking. You may want to request a copy of their Baker’s Catalogue and/or sign up for their e-newsletter. (Be warned, though, you will probably be tempted to make all kinds of sweet things you really shouldn’t eat.) KAF is also giving away a Vermont Dream Getaway. You can find KAF on Facebook, Twitter, Google+ and Pinterest.

Red Star Yeast Are you new to baking? Red Star has a baking steps guide and some how-to-bake videos for hand-kneading, stand mixer and bread machine methods you may want to check out. You can find Red Star on Facebook, Twitter and Pinterest.

 

Now about the pizza … I made the crust with KAF’s all-purpose flour, whole flax meal, whole flax seeds and Hi-Maize® Natural Fiber. It was crisp and the flax seeds gave it additional texture. The tomato sauce couldn’t be easier to make – just put a can (or carton) of tomatoes and some garlic into a skillet and cook until no longer watery. Just the tomato sauce, cheese and oregano would have been tasty enough, but I added grilled yellow squash and zucchini too. You really only need one squash quantity-wise, but I wanted both the yellow and green colors so I grilled one of each and used leftovers on sandwiches the next day. Feel free to use your imagination and come up with your own healthy toppings.

I’m going to be experimenting more with flax and yeast later this week. Check back to see what I do next!

Giveaway

Enter to win A Baker’s Dream Giveaway! One lucky winner will receive from King Arthur Flour one (1) dough whisk, one (1) coupon for a bag of flour in the supermarket, one (1) box of whole flax seed, one (1) box of whole flax meal and one (1) box of Hi-Maize® Natural Fiber. But that’s not all! Red Star Yeast is adding three (3) strips of yeast, one (1) bread loaf pan, one (1) apron, and one (1) bread knife to this baking package! To enter, leave a comment and tell me what you’d make with a bag of KAF flour and a package of Red Star yeast. The contest will run through Saturday, June 9, 2012. The winner will be chosen at random on Sunday, June 10, 2012. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winner will be notified by email and must respond within 24 hours or another winner will be selected. (Please make sure email from info@diabeticfoodie.com doesn’t end up in your spam folder.)

Disclaimer: I received the following free products from King Arthur Flour: dough whisk, dough scraper, four signature flours (all-purpose, bread, whole wheat and white whole wheat), a yeast measuring spoon, whole flax meal, whole flax seed and Hi-Maize® Natural Fiber. I received the following free products from Red Star Yeast: a jar of yeast, two bread pans, an apron and a bread knife. King Arthur Flour and Red Star Yeast also provided all products included in the giveaway.

Grilled Squash Pizza with Flax Crust

Adapted from Hazan Family Favorites by Giuliano Hazan

Grilled Squash Pizza with Flax Crust
1/4 cup lukewarm water (105-115°F)
2-1/4 teaspoons (1 package) Red Star active dry yeast
1 teaspoon sugar
3-3/4 cups KAF all-purpose flour
1/4 cup KAF Hi-Maize® Natural Fiber
1/4 cup KAF whole flax meal
1 tablespoon KAF whole flax seed
1 cup plus 2 tablespoons cool water
1 tablespoon salt
2 tablespoons extra-virgin olive oil
cornmeal
Chunky Tomato Sauce (see below)
8 ounces part-skim mozzarella, cut into thin slices
Grilled Squash (see below)
1 teaspoon dried oregano

Measure lukewarm water in measuring cup. Add yeast and sugar. Let the mixture rest for 10 minutes. (If it doesn’t get foamy, your yeast is no good.)

Put the flour, Hi-Maize® Natural Fiber, flax meal, flax seed, cool water, salt and olive oil in a stand mixer fitted with a dough hook. Add the yeast mixture and mix at medium-low speed until dough wraps around the hook and pulls away from the sides of the bowl. Remove the dough from the bowl and knead on a flat surface dusted with flour for about 5 minutes. Shape into a ball.

Coat the inside of a glass bowl with cooking spray (preferably olive oil flavored). Place dough in bowl, move it around and turn it over to coat all sides with the oil. Cover with a towel and let it rise for 8 to 12 hours. (You can let the dough rise for 8 hours, then refrigerate it for up to 24 hours. Let it come to room temperature before using it.)

Preheat oven to 500°F. Divide the dough into two portions; use one and save or freeze the other for later use. (I refrigerated mine and made calzones the next day.)

If you have a pizza stone, dust it lightly with cornmeal. Roll out the dough about 1/4-inch thick right on top of the stone.

If you don’t have a pizza stone, sprinkle your counter with flour and roll out the dough there. Brush a baking sheet lightly with olive oil and transfer the dough to it.

Top with Chunky Tomato Sauce, mozzarella and Grilled Squash. Sprinkle with oregano and bake until edges of the crust begin to brown, about 15 minutes. Cut into pieces and serve hot.

Chunky Tomato Sauce

Chunky Tomato Sauce

1 clove garlic, minced
1 (14-15 ounce) canned or packaged diced tomatoes (try to find a brand where the only ingredient is tomatoes)

Place garlic and tomatoes (with their juice) in skillet over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until the tomatoes are no longer watery. Remove from heat.

Grilled Squash

Grilled Squash

1 small yellow squash
1 small zucchini
1 tablespoon extra-virgin olive oil
freshly ground black pepper

Thinly slice both squashes on the diagonal (use a mandolin if you have one). Brush both sides with olive oil and sprinkle with pepper. Lightly brush grill pan with remaining olive oil. Grill 3 to 5 minutes on each side, until squash is soft. (You may not need all of the squash for your pizza. Use leftovers on sandwiches.)

Makes 4 servings (half of the dough, all of the tomato sauce and half of the squash)
Per serving: 375 calories, 12g fat (5g sat), 20mg cholesterol, 1130mg sodium, 56g carb, 8g fiber, 6g sugar, 16g protein

Nutritional Analysis: This pizza is a splurge food, not something I’d eat every day or even once a week. When you compare it to a slice of restaurant pizza, it stacks up pretty well nutritionally. It is a good source of Vitamin A, Vitamin C, Calcium, Iron and Potassium.

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