Dear friend and fellow blogger as I post this today (13 May), along with many of you I am still having problems with leaving comments on so many blogs. Many of you have kindly suggested ways in which this situation may be fixed but alas not for me (and I suspect many others), it is very frustrating, and I do hope that blogger will sort it out soon, refer to this post here
In the meantime I hope you will enjoy todays post …
The Louis XIII Pizza is certainly the most expensive pizza globally, and the amount of time required to make this masterpiece partly explains why it is so costly. It takes about three days to make a perfect Louis XIII Pizza. Another factor that results in the high cost is the list of ingredients used to make this wonder happen.
The dough itself is made using Arabian fur, which is mixed with pink salt dust and thus the crust has to be made 72 hours before adding toppings. Different types of caviar, organic buffalo mozzarella, different types of cheese, prawns from Cilento, mantis shrimp, and lobster from Norway are used as toppings. No wonder an entire Louis XIII Pizza comes at a whopping price of about $12000, although one has the option of purchasing half of it at $6000.
11g net carbs per serving
225 ml (125 g) coconut flour
3 tbsp. (25 g) ground psyllium husk powder
½ tsp (2.5 g) baking powder
1½ tsp salt
1 tsp ground black pepper
4 tbsp. olive oil or coconut oil
475 ml water, hot but not boiling
275 g fresh mozzarella cheese
175 g cherry tomatoes
2 tbsp. fresh basil
2 tbsp. olive oil
1 pinch salt
1 pinch ground black pepper
The absorbency of coconut flour and psyllium husk changes a lot depending on what brand you use. This means that it’s best to add the hot water little by little, until you reach the desired consistency. Start with 3/4 cup and add more as you go, if needed.
If you added too much water and the dough is sticky, just add some more coconut flour to absorb the liquid. If the dough is not sticky enough, add more water.
Recipe instructions are here
Low Carb Flours
If you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.
More about Low Carb Flours can be seen here
Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.