You Won’t Believe it’s Cauliflower Pizza Crust

June 5, 2008 - Leave a Response

Cleochatra comes up with another winner here!

You Won’t Believe it’s Cauliflower Pizza Crust

 

 

 

 

 

 

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese

 

Delicious and easy.

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

 

 


You can hold it in your hand.
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

 

 

 

Make the Super Veggie Supreme a Hit in Your House, too!

My Super Veggie Supreme:

 Sun-Dried Tomato Alfredo
a little mozzarella
chopped, fresh tomato
sliced, fresh mushrooms
purple onion, chopped
jarred artichoke hearts, chopped
frozen spinach, thawed
green olives, sliced
chopped red bell pepper
a little more mozzarella
pine nuts

Reheats nicely and can still be held in the hand, even the next day.

Pizza crusts can be frozen after the initial baking and used later.

Makes 4, 1-slice servings. Can be doubled for a larger pizza (double nutritional information).

 

 
Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

 

 

 

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

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LC Chocolate Chips!

May 15, 2008 - Leave a Response
In honor of National LC Chocolate Chip Day,
I just have to share my very favorite find from CarbSmart.com:
 
Dana Carpender created a couple of special chocolate chip cookies recipes
for CarbSmart using these chocolate chips! 
and here are bunch more wonderful chocolate chip recipes from the LCRB: 
Enjoy!
   

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Totally Chipotle Day

May 5, 2008 - Leave a Response

I don’t think it’s any coincidence that Totally Chipotle Day falls on Cinco de Mayo, do you?

 from TexasCooking.com

The tradition of smoking a jalapeño thereby turning it into a chipotle pepper has been a part of Texas cuisine since it was passed down to us by the Aztecs. The Aztecs smoked the chilies similar to the way they smoked their meats. This would allow the peppers to be stored and used when they were ready to add some fire to whatever they were cooking. Jalapeños are prone to rot quickly so by drying the chilies the Aztecs, from what is now Northern Mexico City, were able to store them for a considerably long period of time.

So, in honor of Totally Chipotle Day and Cinco de Mayo, here are some Chipotle recipes from the LCRB:

 

Happy Low Carb Totally Chipotle Day!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Enjoy! 

 

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Low Carb Stew Recipes

April 26, 2008 - Leave a Response

On another low carb mailing list that I am on, someone requested some low carb stew recipe ideas, so I pulled a few together from the LCRB to share.  I thought you all might also benefit from this list, so here it is:

 
 
 
 
 
 
 
 
 
 
 
 
 
 

Catfish Stew

 
 

Polish Hunter’s Stew

 
 
 

Sherrie’s Veal Stew

Roman Lamb Stew

 
 

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Another Variation of Nancy’s Low Carb Pizza!

April 18, 2008 - Leave a Response

Here is another variation of Nancy’s Low Carb Pizza!

Thank you for sharing, Nancy!

 

I added an extra egg to make a slightly chewier crust. This is like a traditional, hand tossed pizza!

Ingredients for crust~

4 Eggs
3 Cups Shredded Mozzerella
1 Cup Shredded Cheddar/Jack Combo
1/4 tsp Garlic Powder
1/4 tsp Basil

Mix all this in a bowl until all the cheese is coated with egg. I do it by hand, like when you make a meatloaf

The extra egg makes a traditional, substantial crust.

Your cheese egg combo will feel wet, but just pat, pat, pat it out onto your pam sprayed pan.

Bake at 450 for 10-15 minutes

Now, add your toppings
 
 
I used

1/4 cup marinara sauce

1 cup shredded mozzarella

1/4 cup shredded cheddar/jack

12 Italian Meatballs sliced into quarters

1 onion sautéed

 
Top the pizza and run it under the broiler at 500 until cheese is melted.

This yields a slightly thicker, chewy crust with crispy edges.
 
It makes a huge 16 inch pizza.
 
It yields 12 to 16 slices with a very low carb count depending on toppings.

If you like a classic, chewy crust, this one is for YOU!
 
Is this what we call food porn?

http://chilledwhitewhine.blogspot.com/2008/04/low-carb-food-porn-do-you-have-eggs.html
 

 

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Nancy’s Thin and Crispy Pizza Crust

April 12, 2008 - Leave a Response

Thin and Crispy Pizza Crust

 

Heat oven to 450 degrees

 

In a bowl thoroughly combine

 

3 eggs

 

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

 

1 tsp garlic powder

 

1 tsp basil

 

press evenly into Pam sprayed pizza pan or cookie sheet

 

(this makes one 16 inch pizza crust)

 

Bake at 450 degrees until golden brown

add toppings of your choice

 

I added

 

1/4 cup low carb marinara

 

1 cup Mozzarella cheese

 

2 links Italian sausage (browned and crumbled)

 

1/4 cup sliced back olives

 

After adding toppings, run the pizza under the broiler until cheese is melted
and toppings are bubbly

 

Yes, you can hold it in your hand!

 

 

 

 

 

 

This was super easy to make! The veggie crusts are much healthier, I’m
sure! However, this is a very quick and easy alternative, especially if
you want a crisper crust!

http://chilledwhitewhine.blogspot.com/2008/04/lowest-carb-thin-crispy-pizza-crust.html

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Avocado

April 7, 2008 - Leave a Response

DID YOU KNOW? Food Trivia
Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce

April 2, 2008 - Leave a Response

Stir-Fry with Pork and Broccoli

from Kalyn’s Kitchen: Pork and Broccoli Stir-Fry Recipe with Ginger and Hoisin Sauce

Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce(Makes about 3-4 servings, recipe slightly adapted from The Sugar Solution Cookbook.)

1 lb. pork tenderloin (2 boneless pork loin chops were perfect)
2 T soy sauce
1 T dry sherry
1 T cornstarch (or arrowroot starch)
4 cups broccoli flowerets, cut into same size pieces
1-2 T peanut oil (depending on your pan)
4-5 slices fresh ginger root
4-5 sliced garlic cloves

sauce:
2 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
2 tsp. garlic puree (also called ground garlic, or use finely minced garlic cloves)
1/4 cup chicken stock
1 T Hoisin sauce
pinch of red pepper flakes or a few shakes or Sriracha sauce

Trim all visible fat from pork chops and cut into strips about 1/2 inch thick and 2-3 inches long. Combine soy sauce, dry sherry, and cornstarch in bowl and add the pork strips. Stir to coat pork and let marinate while you prep the other ingredients.

Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces. If using ginger and garlic puree, combine with chicken stock, Hoisin sauce, and hot sauce or pepper flakes. (If using freshly minced ginger and garlic, keep them out of the sauce so they can have a minute or so of extra cooking time.)

Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.

Heat wok over high flame or hot burner about 1 minute, until it feels hot if you put your hand over the wok. Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook 30 seconds to one minute, just until you start to smell the garlic and ginger. Be careful to remove every bit of ginger and garlic or it will make the oil taste bitter.

Add broccoli and stir-fry, stirring often, for about 3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate. Add a bit more oil if needed, heat about 30 seconds, then add pork and marinating liquid. Stir-fry pork about 3-4 minutes, until it’s firm and slightly browned. (If using freshly minced garlic and ginger, add now and cook about 1 minute.) Add sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. (There will not be a huge amount of sauce.) Serve hot.

South Beach Diet and Low-Glycemic Suggestions:

South Beach dieters may be suspicious of this recipe which contains cornstarch and Hoisin sauce (which is high in sugar) but I greatly reduced the amount of Hoisin and divided among four servings, you’re not eating a large amount of either of these ingredients. You can replace the cornstarch with arrowroot starch if you want, but I prefer cornstarch for a recipe like this. For phase two, I’d eat this as a main course, with something like Asian Cabbage Salad on the side. For phase three, you could serve it over Uncle Ben’s Converted Rice.

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Low Carb Very Berry Coconutty Smoothie

March 31, 2008 - Leave a Response

Recipe: Low Carb Very Berry Coconutty Smoothie

Smoothies are a quick, easy way to make a tasty low carb drink. Depending on my schedule, I sometimes use them as a quick meal replacer. With the weather finally starting to warm up, I find myself making them more often. One of my recent favorites uses a coconut milk base. Along with the great taste, coconut milk contains Lauric Acid, which is a proven antiviral and antibacterial agent. The great berry flavor comes from frozen strawberries and some raspberry sugar-free syrup.Very Berry Coconutty Smoothie
1 can coconut milk
6 large frozen strawberries
6 ice cubes
2 Tbsp Da Vinci Raspberry Syrup*
1 Tbsp Lemon Juice
Optional: Scoop of whey protein

Place all ingredients in to a blender and liquify. Pour in to an insulated mug and enjoy.

The entire pitcher contains approximately 16 grams of carbs…closer to 19 if you add the protein powder. While this recipe is not for those on Atkins induction, it is just fine for maintenance or Barry Groves fans. (His plan allows up to 60g of carbs per day.)

* If not available, use whatever sugar replacer you prefer. 2 packets of Splenda and 2 packets of Equal works well.

 

 

http://wifezillasway.blogspot.com/2008/03/recipe-low-carb-very-berry-coconutty.html

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Twice Baked Cauliflower

March 25, 2008 - Leave a Response

Twice-Baked Cauliflowerfrom Kalyn’s Kitchen: Recipe Favorites: Twice-Baked Cauliflower

 Twice Baked Cauliflower
(6 servings, recipe adapted slightly from The Low Carb gourmet.)

1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1 T butter (optional, original recipe called for 2 T and next time I would leave out the butter)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Preheat oven to 350 F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter (if using), sour cream, green onion, Parmesan, and 3/4 of the bacon.

Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

South Beach and Low Glycemic Suggestions:

Even with less fat due to low fat cheese, cream cheese, and sour cream, less bacon, and no butter, this recipe should be a “once-in-a-while” treat for the South Beach Diet since all the fat is saturated fat. Serve it with lower fat dishes such as Grilled Tuna with Cherry Tomato Salsa. Cauliflower is very low on the glycemic index, and should be a good choice for any low-glycemic eating plan.

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