Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 Hey Angel and anyone else who is looking for tasty pizza that is renal friendly...here's the recipe I use to make pizzas for my family. My in-laws love this pizza too and have said they don't notice any difference in flavor from regular pizza. Crust (makes 2 large pizzas): 2 1/2 c. Water luke warm 2 tsp or 1 package active dry yeast pinch of sugar about 6 cups unbleached flour 2 Tbs. olive oil Soften yeast in warm water with sugar added. Stir in 3 cups of the flour and briskly stir for 100 strokes. Let sit for 5 minutes. Add olive oil, stir. Continue adding flour until you have a kneadable dough. Knead for about 8 minutes until soft and springy. Place dough in oiled bowl and let rise until it's about double. Punch down and roll or toss into pizza shaped circles. Top with favorite sauce and toppings. Bake on lowest rack in oven at 500 degrees Fahrenheit for about 12-15 minutes. Ovens vary so Keep checking and pull when cheese begins to bubble and slightly brown. This pizza dough can be made the night before and stored in the refrigerator for use the following night. Or it can be frozen in a large freezer bag, take out the night before baking to thaw in the fridge. Sauce...this is our favorite and covers about 8 large pizzas. I make a batch and use enough for 2 right away, then I freeze the rest in 2 pizza portions in the freezer for later use. 1 large 29oz can tomato puree (low salt) or no salt tomato sauce 3/4 c. water 4 TBS sugar 4 tsp. olive oil 1 tsp. lemon juice 1 tsp. basil 1 tsp. thyme 1 tsp. garlic powder 1 tsp. onion powder or 2 tsp. dried chopped onion 1 tsp. oregano Stick all ingredients in a large pot and simmer on low for about 20 minutes. Can use hot directly on pizza dough or can be frozen for up to 6 months for use later. natti Almond Mozzarella Style cheese alternative 1-8oz block per pizza: 7g protein per serving, 190mg sodium per serving Available at Wild Oats, Whole Foods, most health food stores, and some supermarkets like King Soopers/Kroger Foods Plain cheese pizza made this way does take some time but it has about 10g of protein per slice and only 190mg sodium per slice! That will vary depending on what other toppings you put on. I'm not sure what the potassium or phosphorus values are for the Almond Cheese as they aren't available on the governments website and the company doesn't have a site listing it. I may give them a call and find out what the potassium and phosphorus amounts are per serving. Even on my restricted protein and sodium diet I can have 2 slices for dinner. ) Enjoy! Amy Re: A little advice.. Amy, Thank you soo much. I'm not cutting protein at all. I have the opposite problem. Cade has automatically cut protien and I am trying to find ways to get enough in him because I know he needs it. Your email was very helpful. I truly appreciate the time and thought you put into it. You all must be on low sodium too? This is an area all new to me too. Is there any advice or literature you can point me to? I know that pizza is bad and this is rough because he loves pizza I did buy an American Heart Association Low Sodium cookbook. Now I need to find a good cook! LOL..just joking...I'm not that pathetic...yet..... I am really stressing about his diet. Thanks again, Angel To edit your settings for the group, go to our Yahoo Group home page: http://groups.yahoo.com/group/iga-nephropathy/ To unsubcribe via email, iga-nephropathy-unsubscribe Visit our companion website at www.igan.ca. The site is entirely supported by donations. If you would like to help, go to: http://www.igan.ca/id62.htm Thank you Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2004 Report Share Posted August 3, 2004 Hi Amy, That sounds like a great recipe. I am going to give it a try. I just love pizza. Thanks for sharing it. In a message dated 8/2/2004 4:58:48 PM Pacific Daylight Time, purr-fect@... writes: > Hey Angel and anyone else who is looking for tasty pizza that is renal > friendly...here's the recipe I use to make pizzas for my family. My in-laws love > this pizza too and have said they don't notice any difference in flavor from > regular pizza. > > Crust (makes 2 large pizzas): > 2 1/2 c. Water luke warm > 2 tsp or 1 package active dry yeast > pinch of sugar > about 6 cups unbleached flour > 2 Tbs. olive oil > > Soften yeast in warm water with sugar added. Stir in 3 cups of the flour > and briskly stir for 100 strokes. Let sit for 5 minutes. Add olive oil, stir. > Continue adding flour until you have a kneadable dough. Knead for about 8 > minutes until soft and springy. Place dough in oiled bowl and let rise until > it's about double. Punch down and roll or toss into pizza shaped circles. > Top with favorite sauce and toppings. Bake on lowest rack in oven at 500 > degrees Fahrenheit for about 12-15 minutes. Ovens vary so Keep checking and > pull when cheese begins to bubble and slightly brown. > > This pizza dough can be made the night before and stored in the refrigerator > for use the following night. Or it can be frozen in a large freezer bag, > take out the night before baking to thaw in the fridge. > > Sauce...this is our favorite and covers about 8 large pizzas. I make a > batch and use enough for 2 right away, then I freeze the rest in 2 pizza portions > in the freezer for later use. > 1 large 29oz can tomato puree (low salt) or no salt tomato sauce > 3/4 c. water > 4 TBS sugar > 4 tsp. olive oil > 1 tsp. lemon juice > 1 tsp. basil > 1 tsp. thyme > 1 tsp. garlic powder > 1 tsp. onion powder or 2 tsp. dried chopped onion > 1 tsp. oregano > > Stick all ingredients in a large pot and simmer on low for about 20 minutes. > Can use hot directly on pizza dough or can be frozen for up to 6 months for > use later. > > natti Almond Mozzarella Style cheese alternative 1-8oz block per pizza: > 7g protein per serving, 190mg sodium per serving > Available at Wild Oats, Whole Foods, most health food stores, and some > supermarkets like King Soopers/Kroger Foods > > Plain cheese pizza made this way does take some time but it has about 10g of > protein per slice and only 190mg sodium per slice! That will vary depending > on what other toppings you put on. I'm not sure what the potassium or > phosphorus values are for the Almond Cheese as they aren't available on the > governments website and the company doesn't have a site listing it. I may give > them a call and find out what the potassium and phosphorus amounts are per > serving. Even on my restricted protein and sodium diet I can have 2 slices for > dinner. ) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2004 Report Share Posted August 3, 2004 The main problem with pizza for kidney failure patients, pre and post dialysis, is (a) the sodium, ( the potassium and ©, the phosphorus. If you can lower or eliminate a or b, that's certainly a good thing. The biggest problem in the long run is the phosphorus from the cheese. I'm not sure that many cheese replacement products aren't just as high in phosphorus. Still, I have a slice or two of regular pizza now and then with no problem. One time, I visited an Italian family from Sicily. They served a terrific pizza that had no cheese on it at all, and only a very small amount of tomato sauce, but, boy, was it ever flavorful! By the way, I'm allowed a bit more cheese than most kidney patients, based on my blood work results, but, I find that when I do eat more (or anything with lots of phosphorus), I just don't feel well, and my eyes tend to get red and itchy. Pierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2004 Report Share Posted August 3, 2004 I put a call in to the company that makes the Almond Mozzarella and the guy I need to talk to about nutritional info is on vacation until next Monday. I hope I'll be able to get the potassium and phosphorus levels per serving for everyone here. :-) He is supposed to give me a call when he gets back. Amy Re: Angel-Low sodium pizza The main problem with pizza for kidney failure patients, pre and post dialysis, is (a) the sodium, ( the potassium and ©, the phosphorus. If you can lower or eliminate a or b, that's certainly a good thing. The biggest problem in the long run is the phosphorus from the cheese. I'm not sure that many cheese replacement products aren't just as high in phosphorus. Still, I have a slice or two of regular pizza now and then with no problem. One time, I visited an Italian family from Sicily. They served a terrific pizza that had no cheese on it at all, and only a very small amount of tomato sauce, but, boy, was it ever flavorful! By the way, I'm allowed a bit more cheese than most kidney patients, based on my blood work results, but, I find that when I do eat more (or anything with lots of phosphorus), I just don't feel well, and my eyes tend to get red and itchy. Pierre Quote Link to comment Share on other sites More sharing options...
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