[rainbowsmiles]

SHiRATAKi NOODLE PEPPERONi & SAUSAGE PiZZA!!

so....keeping up my tradition of trying something new every week...
i FINALLY got up the nerve to BUY some shirataki noodles...





i thought it best to TRY the tofu version before i invested in ordering MIRACLE NOODLES....but no doubt, you could use miracle noodles or shirataki tofu noodles for this recipe


SHiRATAKi NOODLE PiZZA!



first....open and rinse your shirataki noodles...
YES....they smell fishy...rinse them well!!!



then dump them onto some clean paper towels....and blot dry


blot dry with another paper towel on top



next...dry your noodles in a DRY pan over medium heat
for about 3 mins. set aside on a plate to COOL.



get out the spices of your choice...this is what i used!



i also used egg whites, shallots and veggie shreds



add 4 tbsp egg whites into your magic bullet or other mixer



give it a quick whirrr until slightly frothy!!



add your COOLED dry shirataki noodles



add the spices of your choice...i added 1/2 - 1 tsp of just about everything
you add to your on taste
i showed in the photo!!! plus my sea salt!!



blend until all the noodles are well blended!!



add 1 bag of IP SOUTHWEST CHEESE PUFFS into a baggie



take your rolling pin and crush them fine!!



add them into your shirataki noodle mixture



mix well, batter will be thick!
just LOOK at all that SPICY GOODNESS!!!





spread out your "dough" onto your pizza pan lined with parchment paper
i made 2 pizzas!! but you could just make one big one


i used a smaller piece of parchment paper
on top to help me spread it out to about 1/8 inch thickness
peel the paper off gently and press out the other pizza



now you are ready to bake!!!
bake at 450 degrees for about 20 mins
or until crispy browned!!!



nice and crispy and brown!!



even crispy on the bottom side!!!
top as you wish!!!!

i'll be right back with my toppings!!

[rainbowsmiles]

PART 2


SHiRATAKi NOODLE PEPPERONi & SAUSAGE PiZZA!!

the veggie sauce!!



roasted garlic, roasted cauliflower, shallots and roasted red pepper and 2 TBSP tomato paste




add it all into the magic bullet hopper or your blender



add enough chicken broth to get the desired texture for spreading
i used a little over 1/2 cup as i like the sauce thick



blend until well mixed



as you can see, it is nice and thick







this is the sausage i used....i USED 2 SAUSAGES....1 for each pizza
you can add whatever toppings you like!!



i slice in half lengthwise and remove the casing



then slice and saute in a little evoo



while this is sauteing i get the pepperoni ready!!




i used hormel turkey pepperoni!!




i stack them and cut them into 4ths with my scissors!!



then add them into the pan with the sausage to saute



next...dice some onions...




and when the sausage and pepperonis are nice and browned, then
add your onion and stir just to take off the raw bite...
do not over cook or caramelize as this releases the onions sugars



spread your sauce onto your pizza crust and top with your
delicious sausage and pepperonis!!



OPTIONAL: add 1 - 2 tbsps veggie shreds mozzarella flavor... YES veggie shreds are allowed on IP
and 1 tsp parmesan cheese on each pizza...
parmesan cheese is NOT IP legal...so if you are on alternatives, use it sparingly.
if on strict IP, omit and leave off



place back in oven about 5 more mins or until cheese is melted!




WANNABiTE??????????????


WOW!!!! was this ever good!! the crust was firmer than cauliflower crust!!!

you could not even taste the shirataki noodles at all!!

the edges were CRISPY and had a nice CRUNCH!!! the middle was a bit softer....next time i think i'd
bake it directly on the oven rack AFTER adding the toppings so the bottom stays more firm!!!

the pizza is bigger than it looks!!!
the larger one is about 9.5 inches across and the smaller on is 8.5 inches across!!!!

can't wait to make this again!!!!!!!!!!!!!!

[IP43]

MMMMmmmm!!! Gonna make me some -- have everything for the crust and will just adjust my toppings. Can't wait! Thanks for sharin'.

.... What time can we come over for dinner tomorrow?....

[MaMaZu]

Rainbow, you're amazing!

[fourstubbs]

WOW delish!!!! I've got to try this, it's amazing!!!

[aimeed3]

You are amazing girlie!!!

[stargirl66]

Rainbow, you are a MIRACLE worker, and a genius to think of using the noodles this way! What a coincidence that I took a package of chicken sausage out to thaw this morning, AND, pizza is on the menu for my daughter's birthday party next week. I'm so excited I can have pizza too - wooohoooooo! Thank you GF!!!

[follyb girl]

I am making zuch chips today! and yum..I have been craving pizza! will definitely try the pizza,and may even try the pizza as my all time fav: bbq chicken with new mexico green chiles on top!

[LizRR]

I can't wait until you are in Phase 3!

[Raidensmom]

WOW! I would never be able to think of something like that! you are amazing! no wonder so many people want you to be their personal chef!

[joysh]

Rainbow, my zucchini chips are soft and not crispy. Why aren't they getting crispy?

[rainbowsmiles]

Originally Posted by joysh

Rainbow, my zucchini chips are soft and not crispy. Why aren't they getting crispy?

maybe you need to bake them a little longer?? keep them in the oven and check every few mins.

my first batch cooked in 1 hr and 50 mins.
other batches have taken up to 2 hours and 20 mins.
i guess it depends on the moisture content and how much salt you add??? and how thick or thin you slice them.
salt helps draw out the moisture.

did you turn them all over?? this helps dry them too.

maybe they are sliced thicker than mine were???

those are a few options!! hope that helps....dont give up!!! they are worth the effort to find the right temp and time to get them crunchy!!!

[joysh]

Thank you so much for responding so quickly.

I have two cookie sheets of chips. Wow, they shrink a LOT!

I threw in a few very thin slices of rutabaga.

So...one sheet got almost done and I ate those. I'm letting the other cookie sheet stay in longer. It's been 2 hours, but I think they'll be done in 15 more minutes. This is a long process.

But they are delicious!

I put a tiny bit of evoo on my finger and touched each one before they went in. Was I not supposed to do that? Maybe that sealed the moisture in and didn't let it leave. Next time I won't do that.

Yes, I turned each one over!

Thanks, again!

[joysh]

I did it! They're tiny and wonderful!

Thanks!

[rainbowsmiles]

Originally Posted by joysh

Thank you so much for responding so quickly.

I have two cookie sheets of chips. Wow, they shrink a LOT!

I threw in a few very thin slices of rutabaga.

So...one sheet got almost done and I ate those. I'm letting the other cookie sheet stay in longer. It's been 2 hours, but I think they'll be done in 15 more minutes. This is a long process.

But they are delicious!

I put a tiny bit of evoo on my finger and touched each one before they went in. Was I not supposed to do that? Maybe that sealed the moisture in and didn't let it leave. Next time I won't do that.

Yes, I turned each one over!

Thanks, again!

Originally Posted by joysh

I did it! They're tiny and wonderful!

Thanks!

i use a MISTO sprayer and spray lightly with evoo so the oil works. sometimes one zucchini might just have more moisture than another.

and yes,,,,i have said many times now...my ODE TO THE ZUCCHINI....over 2 hours to bake and under 2 mins to eat! they DO shrink!!! but oooo are they good!!!!

today....i have in a mix of yellow squash and zucchini chips...baking now.
last night i baked beet chips!!!! woohooo i need a dehydrator!!!!!!!!!!!!!