Category Archives: Breads

Breads, Breakfast & Brunch, Italian Inspired Recipes, Pork, Poultry, Recipes

White Pizza for a change of pace

Every once in a while, a body wants a packed-with-goodness pizza. That’s not always easy to do when you’re watching your carbohydrates. But it’s not impossible. You can use a couple of substitutes for the pizza crust that are pretty good, like chicken, portobello mushrooms, sliced eggplant, low carb tortillas, and this one I used for this recipe, a cauliflower pizza. Now, if you don’t like cauliflower, then choose one of the other options and just follow the toppings part of the recipe.

I made a vegetable-packed white sauce pizza. In this case the white sauce is simply an Alfredo pasta sauce. I used Classico because it is pretty low in carbs, but there are others that are also good for it. Check the jar and if it is around 3 net carbs per 1/4 cup, you’re in the ballpark. The taste of this is really great and the vegetables can be pretty flexible to what you like on it. Want it completely vegetarian, leave off the chicken and bacon, but it will have cheese. I’ve listed the carb counts for the crust separate from the toppings and the total combined as well. The crust is good for any pizza you’d like to make.

White Sauce Vegetable and Chicken Pizza

For the Pizza Cauliflower Crust
2 1/2 cups Cauliflower, grated
1/2 cup Parmesan Cheese, grated
1 Egg, slightly beaten
1/2 teaspoon Ground Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Dried Basil

For the Toppings:
1/2 cup Brussels sprouts, sliced or shredded
1/2 cup Mushrooms, pieces or slices
1/2 cup Kale, chopped or torn
1/2 cup Spinach, chopped or torn
3 tablespoons Bell Peppers, chopped
1/4 cup Onions, chopped
1 1/4 cup Mozzarella Cheese, shredded
2 tablespoons Parmesan Cheese, shredded
1 cup Alfredo sauce (Classico)
1 cup Chicken Breast, cooked and sliced or shredded
2 slices Thick Bacon, cooked and crumbled

Preheat oven to 425 degrees (F.)

Crust:

Put your raw cauliflower in the food processor and pulse until it resembles rice or couscous. Or you can grate it by hand with a food grater. Put the grated cauliflower on a clean towel (flour sack towers are great for this), fold the towel over the cauliflower and squeeze to get as much water as possible out of the vegetable.

Put the dried cauliflower in a bowl and add the parmesan cheese, oregano, garlic powder, and dried basil. Mix in the egg, a dash of salt, and stir until completely blended. You can form it into ball at this point.

Put a sheet of parchment paper over a round stone or on a baking sheet. I used a baking pan lined with foil and it also works. Spray the foil with baking spray before you put the cauliflower in it. Shape the cauliflower dough into round pizza or a rectangle. Press it firmly together.

Bake for about 20 minutes until the crust is a golden brown. Pull it out and let it rest about five minutes, then add your toppings.

Vegetable Pizza

Prepare all the vegetables while the crust is cooking. Only the chicken and bacon are pre-cooked, although you can parboil the Brussels sprouts if you cut them in slices so that they aren’t too crunchy. Put them in a pan of boiling water for three minutes, then rinse in cold water and drain. OR put them in a bowl in the microwave for three minutes then drain.

Before the final cheese is spread and the pizza cooked.
Before the final cheese is spread and the pizza cooked.

Spread half of the Mozzarella cheese over the crust, then spread the Alfredo sauce over the top of that. Distribute the chicken and vegetables evenly over the crust and top with the bacon pieces. Sprinkle the rest of the mozzarella over the top and bake for 15 minutes until the cheese is melted and lightly browned.

Cut and serve. Makes 4 servings.

Nutrition Information per serving (crust and toppings):
Calories: 418 Fat: 26.2 g Net Carbs: 9.7 g Protein: 36.4 g

Nutrition Information per serving (crust only):
Calories: 92.5 Fat: 5.1 g Net Carbs: 2.5 g Protein: 8.1 g

Nutrition Information per serving (toppings only):
Calories: 325.8 Fat: 21.1 g Net Carbs: 7.2 g Protein: 28.3 g

Breads, Breakfast & Brunch, Recipes

Easy Pumpkin French Toast

You don’t have to go to a fancy pancake house to drool over pumpkin pancakes or French toast that’s out of your carb range.  You can make this delicious treat easily at home.  And it is so satisfying to know you can eat it and not feel guilty.

French toast variation and you will love it if you’re craving pumpkin. If you’re one of those that doesn’t care for pumpkin, you can make this without the pumpkin and have really great French Toast.

Pumpkin French Toast

1 Egg
1 tablespoon Coconut Oil or Vegetable Oil
2 tablespoons Pumpkin Puree
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/2 teaspoon Vanilla Extract.
1 tablespoon Sugar Substitute
Pinch of Salt
1 1/2 tablespoon Low Carb Flour  (Baking Mix or Almond Flour)
1 teaspoon Coconut Flour
1 tablespoon Vanilla Whey Protein Powder

For egg dip:
1 egg
1 tablespoon Cream
1 teaspoon Sugar Substitute
1 teaspoon Cinnamon
1/4 teaspoon Ground Cloves

1 tablespoon Butter
1 teaspoon Sugar-free Confectioner’s Sugar (optional)

In a microwaveable small bowl, prepare a magic muffin pumpkin muffin by mixing the egg and coconut oil together well until there are no white strings. Stir in the pumpkin, salt, sugar substitute, vanilla, cinnamon and cloves and mix well. Add the flours and vanilla whey powder and stir until mixed in well. Tap the bottom of the bowl to settle the mixture and release any air bubbles.

Microwave for one minute and let cool for about five minutes.

While the bread is cooling, mix one egg, cream, sugar substitute, cinnamon, and cloves in a bowl or shallow pan to make the dipping batter. Cut the muffin across the middle to make two evenly sized rounds. Put the bread in the pan and let it sit a couple of minutes to soak up the batter. Repeat on the other side.

Heat a non-stick skillet to medium heat and add 1 tablespoon of butter. Spread it around the pan as it melts. When the butter is slightly bubbly, put the soaked bread rounds into the pan and cook until they are browned on one side, about four to five minutes, then flip to cook the other side until browned. The cooking time varies with the temperature of the skillet, so watch them closely. If they are getting browned too quickly, lower the heat. You want the egg batter to cook all the way through.

Remove cooked rounds to your serving plate and sprinkle with sugar-free Confectioner’s Sugar. Serve with sugar-free maple syrup.

Makes one serving.

Nutrition information per serving:
Calories: 533.4 Fat: 43 g Net Carbs: 7.8 g Protein: 23.1 g

Breads, Breakfast & Brunch, Recipes

Apple Bread with Cinnamon

I’m continuing my celebration of the tastes of Fall with a real treat. Another staple of the fall season, although it is available year round these days, is the apple. If you’ve had an apple languishing in your kitchen for a while, it begins to get soft as it ripens and that’s the perfect time to make apple bread that tempts you with chunks of apple in the spiced dough.

You can make this with a combination of low carb flours, but don’t use all almond flour or all coconut flour as they tend to crumble. My recipe uses 1/4 coconut flour, which doubles in volume when it’s moistened,but use 1/2 cup with any other flour. I also used vanilla protein powder, which adds taste and texture, but you can substitute any other low carb flour for it.

1/2 cup Pecans or Walnuts, chopped (optional)
1 cup Apples, diced (about 1 medium)
3/4 cup Low Carb Flour
1/4 cup Coconut Flour
1/4 cup Vanilla Whey Protein Powder  (optional)
1 teaspoon Baking Soda
1 tsp Baking Powder
1/2 cup Coconut Oil
3 large Eggs
1 tablespoon Cinnamon, ground
1/2 tsp Clove, ground
1 teaspoon Vanilla Extract
1 cup Sugar Substitute

Core and chop the apple and it should yield about 1 cup. It’s not necessary to peel unless it has a tough skin. I used a Gala apple.

Preheat oven to 350 degrees F. Lightly grease or spray a small loaf pan with baking spray.

In a bowl, mix together the dry ingredients – flours, protein powder, coconut flour, baking soda and baking powder. In a separate larger bowl, mix the liquid ingredients – eggs and coconut oil – with the white sugar substitutes and the vanilla. Mix in the flour. If the batter is too thick to stir easily, add enough water to stir the ingredients. Then stir in the apples and nuts. Spoon into the prepared bread pan.

Bake for 35 to 40 minutes, then test with a toothpick inserted in the middle. The toothpick should come out clean. If not, bake another 5 minutes and retest. You want it to be moist, but not undercooked. Let cool for about 15 minutes. Run a knife around the edge of the pan, then turn out onto a cooling rack or a plate.

Makes about 12 slices.

Nutrition Info per slice:
Calories: 188 Fat: 15.7 g Net Carbs: 3.8 g Protein: 6.1 g

Breads, Main Dish, Pork, Recipes

Pumpkin and Pizza equal yummy!

Do you like pumpkin? Do you like pizza? Are you game to try something a little different, but really good?  Then here’s a real trick for a Fall treat!  Combine pumpkin with pizza for a delicious dinner.

When I first saw this recipe, I wasn’t too sure about it, but I have eaten pumpkin and other winter squash in several savory dishes, so why not?  I made a few adaptations to it to add more flavor and, of course, a low carb crust.  For my base, I used LC Foods Pizza and Bagel flour mix for a small pizza crust.  You can use a cauliflower, chicken, or flax and almond crust or any other preferred crust.

For toppings, I used Italian sausage, onions, and spinach along with Parmesan and mozzarella cheese. You can vary these however you like.  While this particular sauce doesn’t use tomatoes in it, I just found a jar of pumpkin chipotle pasta sauce made with tomatoes in it also, so it works if you want tomatoes in it also.

Savory Pumpkin Sausage Pizza

Small LC Foods Pizza Crust from Mix or 1/2 pre-made crust
1/2 cup Pumpkin Puree
3/4 cup Chicken, shredded or Italian Sausage, crumbled
1/2 sweet Onion, diced
1/4 teaspoon Turmeric
1/2 tsp. Sugar Substitute
1/2 teaspoon dried Oregano
1/4 teaspoon Red Chili Powder
2 tablespoons Red Wine
1 cloves Garlic, minced
1 Shallot, sliced
1 tsp. fresh Thyme
Salt and Pepper to taste
1/2 cup freshly grated Parmesan cheese
1 cups freshly grated Havarti cheese or Mozzarella Cheese
1/2 cup Spinach, chopped
1/2 teaspoon fresh Basil, chopped

Prepare pizza dough and let rise.

In a small pot, add the pumpkin puree, turmeric, sugar substitute, oregano, chile powder, wine, thyme, salt, pepper, and garlic and heat on medium until it starts to bubble. Lower the heat to simmer and cook for 10 minutes. Remove from heat.

In a skillet, cook the sausage until it is just browned. Add the onions and cook until they are just softened. Set aside.

Chop or tear spinach leaves, shallot, and fresh basil.

Preheat oven to 425 degrees (F.).

Pizza with toppings before adding mozzarella cheese.

Roll out or press pizza dough into the pan. Spread the pumpkin sauce over the top and to the edges. Add sausage and onions, then spinach, shallots and basil. Sprinkle Parmesan and mozzarella cheeses over the top. Bake for 10 to 13 minutes until cheese is melted and browned to your preference.

Makes 4 servings.

Nutrition Information (without crust)- 1 serving
Calories:235 Fat:15.3 g Net Carbs: 4.5 g Protein: 15.9 g

LC Foods Pizza Crust – 1 serving
Calories: 125 Fat: 2.5 g Net Carbs: 2.5 g Protein: 11.2 g

Breads, Breakfast & Brunch, Recipes

Pumpkin Muffin with a Twist

Pumpkin season is upon us, as if I actually wait for pumpkin season to enjoy one of my favorite flavors.  I usually buy extra canned pumpkin in the fall in case there’s a shortage by the beginning of summer.  Just recently, I read that the pumpkin in the can isn’t pumpkin, but a mixture of winter squashes.  That could be.  I do know that jack-o-lantern pumpkins aren’t like cooking pumpkins and there is a pie pumpkin that is a better flavor and texture for it.  But even if the pumpkin is really a mixture of various squashes, which could include pumpkin, the real flavor comes from the spice combination you add to it.  So butternut squash, acorn squash, kobacha, or pumpkin, you still get a delicious result.

I often miss the muffins that are big, moist, and loaded with carbohydrates. No matter how you cook it, the low carb muffin won’t be the same, but I have come up with a plan to make a big, tasty low carb muffin that is satisfying.  It uses a muffin-in-a-minute approach to get a big fluffy muffin, then you bake it for a short time to finish it off and it magically resembles a baked muffin in flavor and texture.  Try it and you might find it will become a favorite.

While I use a combination of flours to make my muffins, you can use all one type of low carb flour or baking mix.  I don’t recommend all coconut flour.

Pumpkin Pecan Magic Muffin

1 tablespoon Low Carb Flour
1 tablespoon Vanilla Whey Protein Powder
1 teaspoon Coconut Flour
1 Egg
2 tablespoon Pumpkin Puree
1 tablespoon Oil
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
2 tablespoons Sugar Substitute
Pinch salt
5 Pecan halves, broken into pieces (optional)

Preheat oven to 350 degrees (F.)

In a microwaveable bowl, break the egg and add the oil, then stir vigorously with a whisk or a thin spatula until the egg is well mixed. Add the seasonings, salt and sugar substitute and mix well. Then add the flours and stir in until completely mixed.

Microwave for one minute. Let cool and set a few minutes. Prepare a baking pan by spraying with cooking spray. Turn the partially cooled muffin onto the pan. Bake for 5 to 6 minutes until lightly browned.

Sprinkle with powdered sugar substitute or cinnamon and sugar substitute mix and serve warm or cooled.

Makes 1 muffin.

Nutrition information per muffin:
Calories: 346 Fat: 33 g Net Carbs: 4.2 g Protein: 17.6 g

If you give this a try, let me know how you like it.