So tonight we used the pizza yeast to make our 0mg sodium pizza crust. It appeared to be fine before we put it in the oven (I was worried since we had to use the salt substitute). Clay is the pizza guy so I let him do all the pizza making. He dressed the crust and popped it in the oven. Once it came out we weren’t too sure how the crust cooked. It seemed like it might be a little doughy and we like really crispy crust, but it turned out to be just fine. It was a really thick crust so it was real filling.
Since we made our own crust and sauce and used fresh produce for toppings we really cut back on the sodium content of the pizza. Most of the sodium comes from the mozzarella cheese. The total count for the entire pizza (8 slices) came out to be 1200mg, which is a total of 150mg per slice! And it tastes good too, I mean it’s no Domino’s, but it’ll do.
We both decided that the next time we’re going to pre cook the crust for a few minutes to get it crispier. We also think that we should add some garlic powder, oregano, and basil to mix into the crust to give it some extra flavor.
Tomorrow morning I plan on sleeping in and waking up and making those mocha muffins I have been talking about in almost every blog post.
Oh and we also recently converted our home office into a home gym. As you may remember the doc gave Clay order to exercised on a regular basis and it’s been ridiculously hot here in Arkansas for that past few months, so we decided that since we weren’t using our spare bedroom we’d just make that the office and make the office our gym. It looks pretty good and I hope to be able to post the before and after video sometime this weekend.
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