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Fathead Pizza Makes 1 12-inch pizza

transfer the bottom sheet with the dough on it to a pizza pan. Bake for 10 minutes or until crust is lightly golden. Carefully flip the crust over and bake for 3 more minutes. Remove crust from the oven. Spread the Low Carb Pizza Sauce over the crust, and sprinkle with the remaining 1½ cups of mozzarella. Arrange your choice of toppings evenly over the pizza. Bake the pizza for another 10 minutes. Remove from oven and let cool 5 minutes before slicing and serving.

HOW TO PREP: Preheat oven to 425◦F. Add 2 cups of the mozzarella and the 2

Note: If you just can’t bring yourself to eat one more bite of cauliflower, fathead pizza is another great low-carb, high-protein, gluten- free, keto pizza option you can make at home. WHAT YOU WILL NEED: 3½ cups shredded mozzarella, divided 2 tablespoons cream cheese ¾ cup almond flour 1 egg 1 teaspoon Italian seasoning 1 ⁄₃ cup Low Carb Pizza Sauce (recipe on left) Your choice of toppings

tablespoons of cream cheese to a microwave-safe bowl, and microwave for 1 minute. Stir to combine and return to microwave, cooking until cheese has melted, about 30 more seconds. Stir in the almond flour, egg and Italian seasoning and combine, mixing to form a dough. Place the dough on a large sheet of parchment paper. Top dough with a second sheet of parchment. Roll the dough out into a 12-inch circle. Remove the top piece of parchment paper, and

Slice the Carbs

Maybe you’re trying to eat fewer carbs, or maybe you’ve gone gluten free. In any case, you’ve probably heard about cauliflower “rice.” That’s simply a mix of cauliflower florets and stems, which have been shredded or chopped, that you can use like rice. We sell fresh and frozen versions at Rouses. We carry cauliflower frozen pizzas, pizza crusts and tortillas, as well as frozen chicken tenders with a cauliflower coating. We also offer a variety of Quest Thin Crust Pizzas, which are prepared with crusts that are very rich in protein. And if you’re just watching gluten intake (not watching carbs so much), Bob’s Red Mill All Purpose Gluten Free Flour, which offers a cup-to-cup ratio with regular wheat flour, is made with garbanzo bean flour, potato flour and fava bean flour for protein and body, that you can substitute for wheat flour in any recipe.

Canadian Bacon, Eh? Canadian bacon has more in common with ham than with American bacon. American bacon is fatty pork belly, typically cut into strips (butchers call these “streaks” because of the alternating layers of meat and fat). Canadian bacon is a center cut pork loin. It’s leaner and therefore has less fat and fewer calories. American bacon is cured,

then smoked, which gives it its distinctive flavor. Canadian bacon is simply cured. Just like they don’t call it a New Orleans po-boy in New Orleans, a Philly cheesesteak in Philadelphia, or a Buffalo wing in Buffalo, they don’t call it Canadian bacon in Canada. There, it’s known mostly as “back bacon.”

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