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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches
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To: LindyBill who wrote (29265)2/23/2015 8:52:45 PM
From: GuinnessGuy3 Recommendations

Recommended By
Blasher
Judi Simpson
KobaltBlauw

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I eat pizza almost every night. But with a catch.

Instead of a starchy carb(i.e. - bread based crust) I use a thinly sliced real fermented(read: high vitamin K2 containing) pre-sliced hard salami as the base. I throw on a preliminary coating of shredded cheese directly on top of the salami and throw it into the microwave for between 1-2 minutes. That melds together the 9 or so salami slices that I used as the base as well as bringing out the terrific aroma you get with cooking salami.

From there I just throw on the pasta sauce and add whatever ingredients I like. Normally that includes mushroom, onion, pepperoni slices and then it with a lot of shredded cheese. Next I nuke it until the cheese is melted(3-4 minutes). To finish things off, I like to top the pseudo-pizza with sliced Spanish olives, but each to his/her own on what ingredients float their culinary boats. I'm eager to try sweet Italian ground sausage in place of the pepperoni, which itself is a type of hard salami and so a bit redundant.

So in the end I've got a wheat free, grain free, and even starchy carb free near-pizza experience.

GG
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