Ever since I found out I had an allergy to wheat
I’ve missed my pizza
In particular, my Nonna’s homemade pizza!
The stringy, buttery Gran Milano Cheese (probably wasn’t Gran Milano but it sounds good, right?)
Melting in my mouth
Accompanied with a red peppery tomato flavour
And the crunchy sound as I would bite into the crispy, thin base!
But because I now FEEL so much better by not eating the thing I’m allergic to.
* My energy levels have increased (I no longer need 10 coffees to get me through my day)
* My skin is pretty clear now (I literally tried everything. Liz Earl this, Liz Earl that…little did I know food would play such a role)
* My hunger levels are more under control (I eat a bit of bread or any wheat and I literally couldn’t stop…)
* Plus, no more headaches and slumps after eating (sleepy in the afternoon, wide awake at night << that was me)
I don’t actually miss things like bread and pasta.
I’ll admit, I do miss it.
Mainly because of that tomatoey, cheesey texture and taste!
Which is why I’m willing to give anything a try to get my fix (WOW. That sounded a bit ‘addiction’ like. I don’t crave it that bad. Honest.)
Even these ‘cloud’ pizzas
Which Fit For Life Body Transformation member, Lotte, mentioned to me about last week.
^^^ Well, she mentioned about Cloud bread but I though if I can make bread, why not make pizza (sums my love of cheese up, right there!)
So here’s what happened:
My ‘Not Quite Nonna’s Pizza’ recipe (Great for parties):
* 6 eggs
* 6 tbsp cream cheese
* 1/2 tsp of cream of tartar
* Salt, pepper, garlic granules, and Italian herb seasoning
* 500 g passata for the sauce
* Cheese for the topping (I used Gloucester because..that’s all we had in the fridge)
* 1 kcal fry spray for the pan
1) Separate the egg yolks from the whites into different bowls
2) Add the cream of tartar to the egg whites and whisk using an electric hand whisk until you get a fluffy, meringue like consistency
3) Add the cream cheese, herbs, salt, and pepper to the egg yolks and whisk with a fork (to burn more calories)
4) Slowly (tbsp by tbsp) fold the egg yolk mixture into the egg white mixtures
5) Oil a cupcake tray, add the mixture in so they look like little clouds and cook in the oven at 140C for 20-25 mins
6) Meanwhile, make a passata based tomato sauce with garlic, salt, pepper and Italian herb seasoning
7) Top the clouds with the tomato sauce and cheese and place back in the oven for about 10 mins!
Enjoy and serve with sweet potato chips and some greens…
Just like I did here!
PS. Tomorrow, I’m going to show you how you can remain in fat burning mode for LONGER…