Most people think you must eat fruits and veggies to get all your nutrients in for the day, but a hidden food that has A TON of nutrients are spices! Oregano is used in this recipe and is one of the top foods for Vitamin K! Vitamin K is essential for bone growth and can decrease bruising.
Oregano is a proven super "functional food". It has an excellent nutritional profile; just 100 g of oregano herb provides:
Dietary fiber- 107% (Percent of RDA)
Folate- 69%
Pyridoxine- 93%
Vitamin-C- 83%
Vitamin-A-230%
Vitamin-K- 518%
Iron- 550%
Manganese-203%
Carotene-ß- 4112 mcg
BENEFITS OF OREGANO:
1. Anti-Bacterial: The oils in oregano include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus. Oregano to be more effective against Giardia than the commonly used prescription drug.
2. Anti-Oxidant: Oregano contains tons of phytonutrients; including thymol and rosmarinic acid. They are potent antioxidants that can prevent oxygen-based free-radical damage to cells. On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.
3. PAIN RELIEVER: Concentrated amounts of oregano can help calm stomach upsets and painful menstruation.
4. IBS: Oregano increases the motility of the gastro-intestinal tract as well as increase digestion by increasing gastro-intestinal secretions.
5. DIABETES/CANCER/CHOLESTEROL: Oregano is a rich source of fiber, which helps stabilize blood sugar levels. Fiber works in the body to bind to bile salts and cancer-causing toxins in the colon and remove them from the body. This forces the body to break down cholesterol to make more bile salts. These are just some of the reasons that diets high in fiber have been shown to lower high cholesterol levels and reduce the risk of colon cancer.
1 1/4 cup cottage cheese
5 eggs
1/2 cup coconut flour
1 tsp baking powder
1 tsp Celtic sea salt
PIZZA HUT SPICE MIX:
4 TBS Parmesan cheese
3 TBS garlic powder
1 TBS onion powder
1 TBS oregano
TOPPINGS:
Low-Sugar Marinara (Mario Batali = no soybean oil and no sugar)
Bolinski's chicken sausage
Mushrooms
Peppers
Fresh Mozzarella Cheese
Preheat oven to 400 degrees F. Grease a large cake pan or lasagna pan with with coconut oil spray (click HERE to find).
In a food processor (click HERE to find the one I love for less than $30!) or large bowl, mix the cottage cheese, coconut flour, baking powder, eggs, salt and 1/2 of the Pizza Hut seasoning until very smooth.
Place dough into a large greased round cake pan (or lasagna pan), scatter with the remaining spice mix, and bake for 30-35 minutes, or until set, risen, and golden brown. Remove from oven and place your sauce, toppings and cheese on the crust. Place back in the oven for 5-10 minutes or until cheese is melted. Makes 9 servings.
NUTRITIONAL COMPARISON (per serving of CRUST only)
Traditional Deep Dish Pizza = 304 calories, 14 g fat, 45 g carbs, 1.2 g fiber (43.8 g effective carbs), 10 g protein
"Healthified" Pizza = 109 calories, 4.6 g fat, 5.2 carbs, 2.2 g fiber (3 effective carbs), 9.6 g protein
Oregano is a proven super "functional food". It has an excellent nutritional profile; just 100 g of oregano herb provides:
Dietary fiber- 107% (Percent of RDA)
Folate- 69%
Pyridoxine- 93%
Vitamin-C- 83%
Vitamin-A-230%
Vitamin-K- 518%
Iron- 550%
Manganese-203%
Carotene-ß- 4112 mcg
BENEFITS OF OREGANO:
1. Anti-Bacterial: The oils in oregano include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus. Oregano to be more effective against Giardia than the commonly used prescription drug.
2. Anti-Oxidant: Oregano contains tons of phytonutrients; including thymol and rosmarinic acid. They are potent antioxidants that can prevent oxygen-based free-radical damage to cells. On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.
3. PAIN RELIEVER: Concentrated amounts of oregano can help calm stomach upsets and painful menstruation.
4. IBS: Oregano increases the motility of the gastro-intestinal tract as well as increase digestion by increasing gastro-intestinal secretions.
5. DIABETES/CANCER/CHOLESTEROL: Oregano is a rich source of fiber, which helps stabilize blood sugar levels. Fiber works in the body to bind to bile salts and cancer-causing toxins in the colon and remove them from the body. This forces the body to break down cholesterol to make more bile salts. These are just some of the reasons that diets high in fiber have been shown to lower high cholesterol levels and reduce the risk of colon cancer.
1 1/4 cup cottage cheese
5 eggs
1/2 cup coconut flour
1 tsp baking powder
1 tsp Celtic sea salt
PIZZA HUT SPICE MIX:
4 TBS Parmesan cheese
3 TBS garlic powder
1 TBS onion powder
1 TBS oregano
TOPPINGS:
Low-Sugar Marinara (Mario Batali = no soybean oil and no sugar)
Bolinski's chicken sausage
Mushrooms
Peppers
Fresh Mozzarella Cheese
Preheat oven to 400 degrees F. Grease a large cake pan or lasagna pan with with coconut oil spray (click HERE to find).
In a food processor (click HERE to find the one I love for less than $30!) or large bowl, mix the cottage cheese, coconut flour, baking powder, eggs, salt and 1/2 of the Pizza Hut seasoning until very smooth.
Place dough into a large greased round cake pan (or lasagna pan), scatter with the remaining spice mix, and bake for 30-35 minutes, or until set, risen, and golden brown. Remove from oven and place your sauce, toppings and cheese on the crust. Place back in the oven for 5-10 minutes or until cheese is melted. Makes 9 servings.
NUTRITIONAL COMPARISON (per serving of CRUST only)
Traditional Deep Dish Pizza = 304 calories, 14 g fat, 45 g carbs, 1.2 g fiber (43.8 g effective carbs), 10 g protein
"Healthified" Pizza = 109 calories, 4.6 g fat, 5.2 carbs, 2.2 g fiber (3 effective carbs), 9.6 g protein
Can't wait to try this one! I made your other deep dish pizza crust (from the cookbook) last night and it was fantastic! My whole family loved it.
ReplyDeleteThanks for your kind words Kelly!
ReplyDeleteLet me know what you think!;)))
Lovely, Maria. I enjoyed the preamble - the talk about oregano. Interesting - you are such a powerhouse of knowledge.
ReplyDeleteThanks Jennifer!
ReplyDeleteSooo many people mistakenly think they need to eat fruit to stay up on their nutrients...not so!
Would this recipe come out the same using whole wheat or white flour?
ReplyDeleteNo sorry, white flour won't work.
ReplyDeleteThis looks awesome. I have to try it! But coolest of all was learning that *coconut oil spray* existed! I had no idea, but I just linked there from your blog and ordered some. Can't wait.
ReplyDeleteOh! I love my coconut oil spray ;)))
ReplyDeleteThank you for your support!!!
Just had this for dinner tonight. Doubled the recipe, froze a crust for later. Also since some ONE ate my extra carton of cottage cheese I had to sub 1/2 the c. Cheese with sour cream. Still turned out great and left overs will be a great breakfast. Thanks Maria.
ReplyDeleteWay to plan for success Jen! I often make double batches once I find a recipe I like.
ReplyDeleteThanks for writing!
Made this last night. Hubby (and me) loved it! So filling. Thanks, again, for all your hard work Maria!
ReplyDeleteYeah Kathy!
ReplyDeleteI'm soooo happy you liked it!!!
how would I substitute almond flour for the coconut flour? I don't like the taste of coconut :-(
ReplyDeleteThis might help...
ReplyDeleteAll flours are not created equal. If you have coconut flour in the house and the recipe calls for almond flour, your finished product will not turn out.
If you are trying to replace almond flour with a recipe using white flour, it requires more eggs to provide more structure. If you are trying to replace coconut flour with the white flour, you will need to add A LOT of eggs to the mixture!
Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours, for example you only need a 1/2 cup coconut flour for about 6 eggs in a muffin recipe; therefore you end up with a high protein muffin rather than a high carb starch bomb.
So here is an example of how different the recipes look to make MOCHA FUDGE CAKE with the different flours.
USING ALMOND FLOUR
1 1/2 cups Just Like Brown Sugar
4 TBS butter or coconut oil
3 eggs
3 oz unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups blanched almond flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt
USING COCONUT FLOUR
1 1/2 cups Just Like Brown Sugar
4 TBS butter or coconut oil
6 eggs
3 oz unsweetened chocolate, melted
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt
Hi Maria,
ReplyDeleteI've enjoyed all the recipes I have tried so far. I do have to ask though....could you have meant Onion Powder instead of Onion Salt in this recipe? I used 1 TBS of Onion Salt and it is so salty I can't eat it. Otherwise delicious.
Maria - thank you thank you thank you for the flour comparison above. I keep making your recipes and each time I make one with coconut flour, my husband can taste it and does not like it. So I've wondered how to convert the recipes to almond flour. This will be so hopeful. I will continue to make some of your recipes though with coconut flour. Otherwise, he eats up all my healthy treats and I never get any!
ReplyDeleteSo appreciate your information!
Mearced
You are right! Onion powder! I fixed it:) Thanks for all your help:)))
ReplyDeleteLOVED this! I was ready to give up on my healthy quest until I found your site :) Thank you!
ReplyDeleteThank you! You totally made my day!!!
DeleteI have a variation of this in the oven right now. Basically the same stuff but with some cauliflower (in addtion to most of the other stuff). I cant wait to top it with chicken and mozz.
ReplyDeleteI love your ideas!
Yeah:) I'm so glad you liked it Valleryy911!
ReplyDeleteThanks, Maria! I'm addicted to your blog & excited to try most of these recipes! I was wondering if you've ever attempted to grill the pizza crust as I try to do a lot on my grill! ;)
ReplyDeleteThanks for your great ideas!!
-Amy
Thanks Amy! You totally made my morning!
ReplyDeleteLooks and sounds terrific, Pizza is one thing I miss a lot on LC - this will be on my table Soon!!
ReplyDeleteMaria, another great recipe!! The crust is so light and delicious. If you could rate this pizza it would be a 5star!
ReplyDeleteThank you!
DeleteTried this tonight - absolutely delicious!! Can't wait to try it with mozzarella and chicken (saw in the comments). Maria, your site has made my new "health kick" not just endurable, but exciting and fun, thank you!
ReplyDeleteStephanie L
Thanks! Glad you liked it. :)
DeleteMaria- What size pan do you use?
ReplyDeleteI usually use an 8"X13" lasagna pan. :)
DeleteAlso do you think you could sub the cottage cheese with cream cheese?
DeleteHmm, that might work. Give it a try and let me know how it comes out. I would soften the cream cheese before incorporating it. :)
DeleteHi!
DeleteI just made this with the cream cheese substitution. It was awesome!
Awesome! Thank you! :)
DeleteThe best pizza crust I've tried that will please everyone. It doesn't taste like coconut, it's not too crispy, it's not paper thin. It holds up. Love it! My whole family doesn't like the magical ingredient (cottage cheese) so I'll be making this in secret. Thanks Maria- love your recipes!
ReplyDeleteThanks! Glad you liked it. :)
DeleteI've been sharing your recipe with link of course, all day. Any recommendation on how this could make for those that can't tolerate eggs? I was thinking flax seed, since my bag says it will replace an egg. Would that work? My kids came home and devoured the pizza after school. So excited to have real pizza back.
ReplyDeleteAnother commenter wrote "Flax "eggs" (1 tbsp of flax meal and 3 tbsp of water, whisked and allowed to gel for about 15 minutes) work well in baking." You could give that a try. :)
Deletemade this recipe this weekend - tasty but very fragile. made in a glass 9*13 pan.
ReplyDeletealmost every recipe using coconut flour that i make is so fragile. any suggestions? thanks
You could try baking the crust a little longer. :)
DeleteHi Maria
ReplyDeleteI have made a lot of your recipes and my family, including my 11 year old twins can't wait for dinner every night. Before cooking your recipes my children didn't want to eat what my husband and I ate and you have made dinner time a pure joy in my home. I am grateful for no longer being a short order cook!
In the video tutorial you are preparing a deep dish pizza and are only using egg white, cream cheese and protein powder.
In this recipe you mention eggs, not egg whites. Since the ingredients are different than the video, could you please clarify if you use just egg whites and if they are whipped or just whole eggs combined with everything in a food processor and mixed?
Kindest Regards,
Sharyn Kelley
Thank you! Oops, that video wasn't supposed to be on this recipe. Sorry. The ingredients listed are correct. :)
DeleteThanks Maria!
DeleteI'm going to Barnes and Noble tomorrow to pick up your Healthy Metabolism cookbook.
Kindest Regards,
Sharyn Kelley
Thanks for your continued efforts to share your knowledge about healthier choices. I made this today - looks just like the picture. The taste of the crust however was a bit too eggy for me. I will experiment with more egg whites and less yolks, and increase other types of seasoning. Eg - I had shredded parmesan rather than 'parmesan in a can'/powdered parmesan which may have meant the taste was a bit more subtle. R
ReplyDeleteThanks! You could try my new crust recipe too. :)
Deletehttp://mariahealth.blogspot.com/2012/12/amazing-pizza.html
Had another crack at this one today. Two whole eggs plus six whites, and used 3 TBS of powdered parmesan rather than shredded. Also added extra TBS of garlic power and onion powder into the base. The base was nice and fluffy, with no obvious eggs taste. The base firms up well when cool. New recipe looks great, I have seen variations of it on the internet as a 'paleo' crust. I like this recipe as it has quite a bit of dairy in it. I also get to use my dough blade on my new food processor, which is never a bad thing :-) Go Sunbeam! R
ReplyDeleteAwesome! Thanks! :)
Deleteanother one i tried over the weekend...my family loved it...i actually doubled the recipe so made 2 9x13 pans of it...we saved the 2nd pan for leftovers on sunday and i almost liked it better cold then right out of the oven!!! my one daughter did NOT like it the first night, but ate 2 pieces after it had been in the fridge...go figure!!!
ReplyDeleteThank you! Kids can be that way. Just need to let their tastes buds do the talking! Kai will often act like he doesn't want something based on its looks, but we always make him try at least one bite. When he tastes it, then he wants more! :)
Delete