“Record Pizza” has been made by our family for years, using Leksands large, round rye crispbread round “records” as a delicious, and easy-to-make pizza crust.
We grew up enjoying “Famous Pizza,” made authentically by Greek men outside Boston. It was a special treat to watch them throw dough high in the air, spinning it around to make their crusts. These men invested their lives making pizza and took great pride in it. They loved being the center of attention as they cooked and they loved feeding people.
Fast forward a few decades, to white dough conditioners combined with highly processed and hybridized wheat, which turns most pizza crusts into doughy white glue tasting a lot like cardboard. White pizza crust sits in my small intestines like an indigestible lump of lead and gives me a stomach ache. With the increasing digestive sensitivity to lectins and gluten intolerance, it’s better to avoid wheat entirely these days, unless it’s organic.
If I go to a pizza parlor today, unless they have spelt crust, I usually opt for just a bowl of topping – I ask for broccoli, sauteed in olive oil, with garlic, oregano, basil and parmesan cheese. I skip the crust entirely and feel much happier after the meal!
Rye, while still containing lectins and gluten, is found to be much easier to digest than wheat. It’s also very high in fiber.
So at home, Record Pizza makes a delectable, mouth-watering and wonderfully hearty occasional meal. We’ve used canned salmon or chicken to top our pizza, but most usually I just make it with lots of vegetables and of course don’t forget our family’s favorite topping, anchovies! Vegetarians can skip these salty little fish…
This recipe takes about 30-40 minutes to assemble, bake and serve.
Here are the ingredients you need:
Leksands Rye Crispbread Rounds – they come with six or eight rounds to a package. A portion for an adult is usually ¼ to ½ a pizza round, depending on your appetite and size.
Leksands crackers come from Sweden, where they’ve been made since the 1920’s!
A jar or can of Organic tomato paste (tomatoes are genetically modified today, so buy the organic to avoid GM tomatoes)
A few cloves Garlic
Dried Oregano, Basil, Rosemary, Dill Weed, Chili Powder – whatever combination of herbs you have on hand
1 large organic carrot
A few stalks of Bok Choy. Baby Bok Choy works well, too
1 medium onion, sliced very thin – although I show thick slices in the photo
If you don’t care for onion, skip it. Add in finely sliced green or red peppers, broccoli and feta cheese, sun-dried tomato, or whatever topping you like may be substituted or added.
8-16 oz. Imported Havarti Cheese and some imported Parmesan or Romano – I use Havarti because it melts the best, but a combination of cheeses works fine. I’ve used Cheddar before. I like imported cheese because Europe doesn’t allow BGH (Bovine Growth Hormone) in their milk. Wisconsin Cheeses are now selling without BGH but some of them taste metallic to me. I like sheep milk cheeses a lot.
Plain Havarti Cheese is delicious, but this time I chose to use Havarti with Horseradish and Havarti with Dill:
A can flat Anchovies – my 1/8th Italian blood has to be celebrated. People either love or hate these salty little fish!