I'm on an apple roll these days, Fall is in the air, and my house smells like apples. I love it!! Okay, I have to admit part of that apple smell comes from a room fragrance. After my 3 jars of fermented apples were all done I made up a batch of my Fried Caramel Apples and I found a recipe on Taste of Home that I knew would be the perfect one to low carb using these apples. One problem was the crust. Hmmmm, what would make a good crust. I KNOW! I KNOW! A version of uplateanyway's stromboli crust! I've made her stromboli and it's just too good. Really! You have to try it! So for this I added a little sweetener to it.
Oh my oh my oh my! This turned out so good. I'm not kidding. It's not as much work as it appears. You do have to plan ahead for it though. It takes 3 to 5 days to lacto-ferment the apples. Then just make up a batch of the Fried Caramel Apples before you are going to do this, then all you have to do is make the crust...easy peasy, not as hard as it looks. Tonight is pizza night at our house. So I'll make my pepperoni pizza and then I'll have a slice of dessert pizza too. I feel like I'm at a pizza buffet or something!
Apple Crisp Pizza
Recipe By :Ginny Larsen
Serving Size : 12
1 1/4 cups part skim milk mozzarella cheese
1 tablespoon Pyure sweetener
4 tablespoons almond flour - Honeyville
3 tablespoons coconut flour
4 tablespoons Spectrum Organic All Vegetable Shortening, non-hydrogenated -- melted (OR butter)
Fried Caramel Apple Filling
2 tablespoons butter
2 quarts fermented apples -- *see recipe
1/4 cup Pyure Sweetener
1 teaspoon cinnamon
1/2 teaspoon blackstrap molasses
1/2 teaspoon Watkins Caramel extract
1/4 teaspoon guar gum
3/4 cup almond meal -- (place slivered almonds in food processor and process until it makes a coarse meal)
3 tablespoons Pyure sweetener
1/4 teaspoon blackstrap molasses
2 tablespoons oat bran
1 teaspoon cinnamon
1/4 cup butter -- cold, diced
1/4 cup Pyure sweetener -- powdered in coffee grinder
3 tablespoons heavy cream -- (OR as needed to get the right consistency)
Crust: Melt shortening OR butter in microwave. Set aside
Combine Pyure sweetener with shredded cheese and melt in microwave about 2 to 2 1/2 min. at 30% power.
Add almond flour, coconut flour, melted butter, and egg to melted cheese and combine. It will be really sticky and messy. Put the whole thing back in the microwave for about 10 to 30 seconds more and mix together until it is well blended together and forms into a ball.
Roll out dough on parchment paper to fit your pizza pan. Place parchment and dough onto pizza pan.
Fried Caramel Apple Filling: (Easier if you make this up ahead and have ready). In small frying pan, add butter and melt. Add apples, sweetener, cinnamon, blackstrap molasses, and caramel extract. Stir together and bring to boil.
Reduce heat and simmer, stirring, for about 10 minutes. Sprinkle guar gum (if using) over all and stir in for another minute).
Crisp Topping: In food processor, add almond meal, Pyure sweetener, blackstrap molasses, oat bran, cinnamon, and butter.
Pulse until mixture is crumbly, but don't over process or you'll get a dough instead of crumbles.
Spread apples onto unbaked crust. Top with crisp topping. Preheat oven to 400F. Bake 20 minutes. Cool completely.
Glaze: In small bowl place powdered Pyure. Add enough cream and stir until it is of drizzling consistency. Drizzle with a spoon over pizza. Serve.
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12 servings/Per Serving: (Not counting the apples, because I cannot know the carb count after they are fermented. Go by your meter) 200 Calories; 17g Fat (72.8% calories from fat); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber