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For weeks now, I have been trying to find a great low carb pizza crust recipe that does not include using cauliflower. I love cauliflower, and I use it a lot, it's just that when I'm craving pizza, I want something that comes as close as possible to the real deal. I initially tried recipes using just almond meal for the flour replacement, and I found that these crusts were more like making pizza on a graham cracker crust. Tasted great, but maybe I'll just modify it for a dessert crust (low carb cheesecake anyone?). 
After seeing a bunch of recipes lately that involve using coconut flour, I started looking for recipes that used both almond meal and coconut flour. This proved to be the right decision, and yielded a crust that wasn't too thick and dessert-like, and more closely resembled a "real" pizza crust. The coconut flour seemed to fluff up the recipe, causing it to be less dense, but still sturdy enough to hold up to a bunch of toppings, and even the extra cheese that I can't seem to help myself from adding. The best part about this pizza is the net carb count. Per slice (crust only), the pizza only has about 5 net effective carbs. As long as you pay attention to your toppings (beware hidden sugar in pizza sauce), this can be a great addition to a low carb diet, and it's very filling as well! In all honesty, I felt like I was cheating when I tried this pizza, and it was great to know that I could actually have a couple of slices of guilt-free pizza! Check out the recipe below, have fun coming up with your own topping combinations, and enjoy!
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What you'll need:

1 1/4 cup almond meal
1/4 cup coconut flour
4 tbsp. psyllium husk
1 tsp. baking powder
1 tsp. garlic powder
4 eggs
3 tbsp. olive oil
1/4 cup coconut milk (or almond milk)
Prep time: 15 minutes
Total time: 45 minutes
Servings: 8 slices (crust only)

Nutrition info.: per slice:  17.1 g of fat (4.1 g saturated fat), 244 calories, 23.2 g of carbohydrates, 17.4 g of fiber, 6.9 g of protein 
Directions:
  1. Heat oven to 350 degrees F.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the eggs, olive oil and coconut milk to the dry ingredients and combine well.
  4. Transfer dough to a well-oiled 14 inch pizza pan and spread out to cover pan.
  5. Bake for about 20 minutes, or until crust is browning and pretty hard to the touch.
  6. Remove crust from oven and add your choice of pizza toppings. 
  7. Bake for an additional 10-15 minutes.
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Lately I've been craving some kind of Buffalo chicken casserole, and I haven't had a lot of success finding a recipe I like. Only one has kind of come close, and that was a Betty Crocker recipe involving (very not-low-carb) Bisquick.  Obviously, that wasn't going to work. Since I've been experimenting with different uses for oopsie bread, I decided to try using that as sort of a "pastry" topping for the casserole I was building in my head. By the way, if you haven't tried oopsie bread yet, you really need to. It is a low carb must have for me to keep on hand, especially if a sandwich craving hits.
So, rolling with this oopsie "pastry" topping idea, I decided to try out my own Buffalo chicken casserole, loosely based on the Betty Crocker recipe. The original called for celery, which I don't care too much for in recipes. So instead, I opted to use diced green peppers, which worked out pretty well if I do say so. It also used scallions, which I didn't have on hand, so I chopped up a shallot instead. Overall, I think this came out great, and hit the spot for the Buffalo chicken craving. The topping browned faster than I hoped, so I ended up finishing the cooking time with a sheet of foil on top. I would recommend starting the first 20 minutes of cooking time with a foil tent (to prevent sticking in the "pastry" batter). The recipe is provided below, try it out and let me know what you think!
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What you'll need:

1 lb. cooked chicken (chopped)
11 oz cream cheese, softened, divided
3 large eggs
1/4 cup hot sauce
1/4 cup blue cheese dressing
1/2 cup diced green peppers
1 shallot, chopped
1 cup cheddar cheese, shredded
1/4 tsp. salt
1/2 tbsp. psyllium husk
1/2 tsp. baking powder
Prep time: 30 minutes
Total time: 1 hour, 10 minutes
Servings: 6

Nutrition info.: per serving:  34.9 g of fat (17.8 g saturated fat), 473 calories, 7.2 g of carbohydrates, 2.5 g of fiber, 34.4 g of protein
Directions:
  1. Heat oven to 350 degrees F.
  2. In a medium sized bowl, combine one (8 oz.) package of softened cream cheese, hot sauce, and blue cheese dressing. Spread mixture over bottom of a greased 9 inch square baking dish (or pie plate).
  3. Layer the chicken, peppers, shallot, and then shredded cheese over the cream cheese mixture.
  4. For the "pastry" topping, first separate the egg whites from the yolks, setting both aside in separate bowls.
  5. Add the salt to the bowl containing the egg whites and beat until the egg whites are stiff.
  6. In the bowl containing the egg yolks, add the remaining 3 ounces of cream cheese and beat until well combined. Add in the psyllium husk and baking powder and stir. Fold in the egg whites, being sure to keep the light, airy consistency. 
  7. Pour the "pastry" mixture over the casserole and lightly spread.
  8. Bake for 40 minutes.  For the initial 20 minutes, cover the dish with a foil tent in order to avoid over browning of the "pastry" topping.
 
 
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This frittata recipe originally came from a book I read by Kristen Ashley.  Her recipe (for Feb's Frittata) can be found here. I made a bunch of changes to fit my tastes/ what I usually have on hand, and decided to share. This recipe makes for a great breakfast, lunch or dinner dish. And for low carb dieters, there are only about 3 g of carbs per serving.
To start off, here's what you'll need for the recipe:

8 oz. of sliced mushrooms (portobella or white)
5 slices of bacon, thick cut
1/4 cup of chopped garlic, shallots and onions* (or 2 tbsp. each)
4 large eggs
2 tbsp. light cream
1 cup of shredded cheddar cheese
1-2 sliced scallions
1 tsp. sea salt
1/2 tsp. black pepper
Olive oil
Cast iron skillet (or any skillet/ pan that can be put in a broiler)

*I buy a mix of these 3 pre-chopped at Trader Joe's.

For the bacon, I prefer to use an applewood smoked bacon because the flavor blends well with mushrooms and cheddar. I also like to use thick cut slices, and I would add a piece or two extra if you are using a thinner cut.  Trader Joe's nitrate free applewood bacon is a favorite of mine.

The cheddar cheese is another ingredient I like to experiment with.  Since I usually shred my own cheese, I'll usually either use an applewood smoked cheddar or a mix of cheddar and gruyere. You can really feel free to use whatever cheese variety you like best (or you can stick to bagged cheddar, especially if you want quicker prep time).

This recipe is done in one pan, as you'll saute the onions, shallots, garlic and mushrooms first and then add everything else on top.  It's super delicious, and is always a crowd pleaser. 

Here are the directions and nutrition information:
Directions:
  1. Turn on oven broiler.
  2. Cook the bacon (microwave is fine) and let cool. When cool enough (about 10 minutes), crumble or chop and set aside.
  3. In the skillet, add about 1-2 tablespoons of olive oil, heat, and add the mushrooms to saute.  After a few minutes (when the mushrooms begin to reduce in size) add the garlic, shallot and onion mixture to the pan and continue to saute until the mushrooms are cooked. Spread the mushrooms over the bottom of the pan and remove from heat.
  4. In a medium sized bowl, whisk together the eggs, cream, scallions, salt and pepper.  Pour over the mushrooms in the skillet and return the skillet to medium-high heat.  Heat until the egg mixture seems mostly cooked.  If there is still liquid in the middle, place the skillet into the broiler and allow the rest of the egg to cook.
  5. Sprinkle on the bacon pieces and cover with the shredded cheese.
  6. Broil the frittata until the cheese has melted and has a golden brown color.
  7. Remove from broiler, allow to cool, and loosen edges with silicone spatula before slicing.



Prep time: 20-30 minutes
Total time: 1 hour, 20 minutes
Servings: 8 slices

Nutrition info.: per slice:  11.9 g of fat (5 g saturated fat), 147 calories, 3.1 g of carbohydrates, 7.9 g of protein, 0.5 g of fiber


Be sure to post a comment if you try this recipe, let me know what you think, and share on Pinterest!
 
 
Hi there!  So since I decided to make this website, I figured I would try my hand at this blogging thing too...let's see how it goes! I suppose I should start with why I started this website. After years of trying different diets, low carb is definitely the way to go for me. However, in the past it has also proven to be the most challenging diet for me to follow because I love carbs! I tend to hit a road block when grabbing something quick (and carb-filled) is easier than having to prepare something healthier. Let's face it, I don't necessarily come home every night amped up to cook for an hour. Add to that the difficulty of finding snacks to fit my crunchy and savory cravings (just say no to chips!!), and soon I'm cheating. 

In my attempts to fix these problems I would search the internet to find easy or make-ahead recipes to help curb my cravings in a pinch. While I did find many recipes that have proven to be good ones, it was also a bit disappointing to see so many with unhealthy or nutritionally empty ingredients (lots of Carb Quick and other empty flour alternatives, lots of Splenda). Not to say I never take shortcuts or eat unhealthy things (believe me, I do), I just try to make healthier choices, and I want to get nutritional benefits from what I choose to eat. I try to stay away from recipes with those ingredients, and wanted to create and share the recipes that work for me. 

So from this motivation, this website was born, with an emphasis on sharing recipes that are mostly easy and general tips on how to make eating low carb easier. It's also a way to share recipes I find (mostly on Pinterest) that work out great as they are or that I am trying to modify. I'm starting it off with just a few recipes on here (no particular order, just ones I've already taken pictures of) and future blog posts will highlight new recipes as they're added. Feel free to comment below or contact me if there's anything in particular you'd like to see on here! Oh, and check me out on Pinterest and Twitter to get more recipes and tips and see the recipes I'm currently working on!

Let's get (low-carb) cooking!

~Caroline