Want a quick and easy bread to make? This is a focaccia-style flat bread that can be made into sandwiches, a soup or stew bread, or just toast and butter to serve with jam and tea. Unlike focaccia, this is a flat bread made without yeast. All the rise in it comes from the eggs and a little bit of baking powder.
I used CarbQuick, a low carb flower that behaves a little like Bisquick, but with lots fewer carbohydrates. You can also make it with almond flour or any other low carb flour. I also used a little coconut flour in it, but I wouldn’t recommend making the whole thing with coconut flour.
Focaccia-style Flat Bread
2 large Eggs
1/4 cup Egg whites
1/4 cup Canola Oil
1/2 teaspoon dried Italian seasonings, crushed
1 tablespoon Parmesan Cheese, grated
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1 cup Carbquick
2 tablespoons Coconut Flour
Preheat oven to 350 degrees (F.) Prepare a small baking pan (about 10×6-inches) by cutting a piece of parchment paper to fit. I used a toaster oven-sized pan.
In a medium bowl, mix the flour, salt, baking powder, and seasonings together. In another bowl, whisk the eggs, egg whites, and oil together. Pour into the dry ingredients and stir until they are combined. Use your hands if needed. Add the Parmesan cheese and mix it into the dough.
Turn the dough into the baking pan and spread it evenly across the pan.
It’s Fall here in Reno, and it’s welcome as this is my favorite time of year. I love watching the trees turn, attempting to salvage any pears from my tree before the birds get them, and tasting all the wonderful flavors that come with the season. Pumpkin is back in all the restaurants, but there are other fantastic seasonal squashes coming up as well. I plan to be experimenting with more new recipes over the next few weeks, so look for that.
In the meantime, I spent most of September in Las Vegas house/dog sitting for my friends who jetted off to their home they are renovating in France. Sounds so posh, doesn’t it? The house in the country in France. I may even get over to see it when they are completely through with the massive renovation. Anyway, I didn’t do much creative cooking while I was there, keeping mostly to the basics and trying to get my body reset to a tight low carb diet. However, I did experiment a little with this wonderful recipe for an Italian Ricotta Cream Cheesecake. It is adapted for a smaller cake and I use sugar-free lemonade mix in it to give it a very lemony flavor that is sensational. As a bonus, I created it in both a baked form, and as a quick microwave version that serves two. Both are delightful.
Italian-Style Lemonade Ricotta Cheesecake
Adjusted to low carb and adapted from the original recipe by Rene Averett. Find the original at All Recipes.
6 oz. Cream Cheese
1/3 cup Ricotta Cheese
1/2 cup plus 1 tablespoon Sugar Substitute
2 teaspoons Sugar-free Lemonade mix
1/4 teaspoon Vanilla Extract
2 tablespoons Low Carb Flour
3 tablespoons Butter, softened
1/2 cup Heavy Cream or Sour Cream
Preheat oven to 350 degrees (F.) Cut a piece of parchment paper to fit a 6″x6″ cake pan and spray with cooking spray.
In a medium mixing bowl, combine the cream cheese and ricotta cheese until well mixed. Add the sugar, eggs, lemon mix, vanilla, flour, and butter. Mix until smooth and creamy. Stir in the heavy cream or sour cream last.
Pour the mixture in the cake pan and smooth.
Bake in the preheated oven for 45 minutes. Turn off the oven and leave for another 30 minutes. Cover with plastic wrap and place in the refrigerator to cool before serving.
Place a plate over the top and flip the cheesecake onto the plate. Cut into six slices. Tastes delicious with a tablespoon of sugar-free strawberry jam on top or top with whipped cream.
Makes six servings.
Nutrition information per serving: Calories: 272.8 Fat: 26.8 g Net Carbs: 2.6 g Protein: 6.7 g
Microwave Lemonade Ricotta Cheesecake
2 oz. Cream Cheese
2 tablespoons Ricotta Cheese
1/4 cup plus 1 teaspoon Sugar Substitute
3/4 teaspoon Sugar-free Lemonade mix
1/8 teaspoon Vanilla Extract
1 tablespoon Low Carb Flour
1 tablespoon Butter, softened
2 tablespoon Heavy Cream or Sour Cream
In a small bowl, mix cream cheese and ricotta cheese together, blending as much as possible. Stir in the sugar, egg, lemonade mix, vanilla, and butter. Mix well, then add the flour and cream. Stir until mixed in.
Spoon 1/2 of the batter into a microwave safe 1/2 cup ramekin, then spoon the rest into another one. Put one ramekin in the microwave and cook for 30 seconds. Remove and stir the batter to smooth any lumps from it. Put back in the microwave and cook another 40 seconds. Check to make sure the cake is baked all the way through. If not cook, another 15 seconds.
Repeat baking with the second ramekin. Once cooked, cover both with plastic wrap and put in the refrigerator to chill for a few hours. Serve in the ramekin.
Makes two servings:
Nutrition Information per serving: Calories: 276.4 Fat: 26.4 g Net Carbs: 2.8 g Protein: 8.1 g
I hope you try this and love it as much as I did. I took the photos in Las Vegas and had to adjust to available cooking pans, but I hope to make it again soon and will get better photos then.
In my mind, and in the ones bought locally, the calzone has always been like a pizza sandwich. Mind you, I’ve since heard that real calzone has ricotta and other cheeses in it and no sauce or gravy, as they say back east. Nonetheless, I love the dough, which is like pizza dough, and the convenience of a pocket sandwich.
I’ve tried several low carb flour brands to create a passable pizza crust and the best one I’ve tried is from LC Foods, their Pizza, Calzone, and Bagel flour mix. I’ve also tried Dixie Carb Counters All Purpose Flour and it works, but the dough is sweeter than I like. Other flours may work, but nut flours don’t give as good a result. For one thing, the yeast doesn’t seem to work well on them.
Basic Calzone Recipe
Based on the LC Foods Recipe for pizza crust.
3/4 cup LC Pizza Flour
3/4 tsp Sugar Substitute
1/8 teaspoon Salt
3/4 teaspoon Rapid Rise Yeast
1 1/2 teaspoons Olive Oil
1/4 cup Water, warm
Mix sweetener, salt, and yeast into flour. Add water and oil and knead dough by hand until a gluten film forms and the dough doesn’t break. You can use a bread hook or a bread mixer if you wish, but it is just as easy to do it by hand.
Pull the dough together in a ball, then place in an oiled bowl or on a bread board and cover then place in a warm place for the dough to double in size, around 30 to 40 minutes.
For calzone, divide the dough in half, then roll or stretch each out on a lightly floured, using low carb flour, bread board into 5 to 6 inch thin rounds. Place on baking screen or stone and fill one half with desired filling. Fold it over to make a half circle and pinch the edges closed. Small gaps for air vents are okay.
Bake at 415 degrees for 9 to 12 minutes until browned or crisped to desired level.
Nutrition Information per serving: Calories: 147 Fat: 3 g Net Carbs: 3 g Protein: 16.5 g
BBQ Pork Calzone-Style Sandwich
This is more a BBQ Pork sandwich in a calzone pocket than an actual calzone. It is delicious though and not too difficult to make. Works great with left over pork ribs.
1 Pizza Dough recipe made up and split into two balls
2 cooked boneless Pork Ribs (about 3 oz.), chopped or shredded
1/4 cup Sugar-free BBQ Sauce (I used Walden Farms, 0 calorie & 0 carbs)
1/4 cup Bell Pepper, chopped
1/4 cup Onion, chopped
1/2 teaspoon Garlic, minced
1/4 cup Cheddar Jack Cheese, shredded
Salt and Pepper to taste
1 teaspoon Olive Oil
Preheat oven to 415 degrees (F.).
In a small skillet, heat the Olive Oil, then add the onion, peppers, and garlic and cook until almost tender. Add the pork and the BBQ sauce, stir together, and cook a couple of minutes.
Roll out one ball of dough to make a 5 to 6 inch circle. It will be very thin so try not to break through the dough. Place the dough on top of a pizza screen or on a pizza stone. If you have to use a baking sheet, line it with parchment paper.
Put one half of the toppings on one side of the dough leaving a slight edge clear. Fold the dough over the filling and press the edges together to seal it into half-round pocket. Brush a little melted butter over the top. Make the other calzone in the same way.
Bake in the oven about 15 minutes until the calzone is golden brown. Let cool a couple of minutes then serve. You can add an additional small dish of BBQ Sauce for dipping if you wish.
Nutrition Information for filling only: Calories:180.1 Fat: 12.0 Net Carbs: 2.9 g Protein: 14.5 g
Nutrition Information with calzone dough: Calories: 327 Fat: 15 g Net Carbs: 5.9 g Protein: 31 g
Pizza Style Calzone Sandwich
This is a simple variation of the same recipe only using typical pizza ingredients for the filling. You can add in pepperoni or ground beef or any other meat of your choice without altering the carb count too much unless the meat has a lot of carbohydrates in it. For reference, I used Bertolli Vodka Pasta Sauce for this recipe. A couple of other pasta sauces are lower in carbs.
1 Pizza Dough made up and split into two balls
3 oz. Italian Sausage
1/4 cup Pasta Sauce of Choice (Look for lowest carb)
1/4 cup Bell Pepper, chopped
2 tablespoons chopped or slice Olives
2 tablespoon Mushroom slices, chopped
1/2 teaspoon Garlic, minced
1/4 cup Mozzarella or other white cheese, shredded
Salt and Pepper to taste
1/2 cup Greens of choice (optional)
1 teaspoon Olive Oil
Preheat oven to 415 degrees (F.)
In a small skillet, add cook the Italian sausage until lightly browned, remove and set aside. Add garlic and bell peppers to the pan and saute. When bells are getting soft, add the mushrooms and cook for about 30 seconds more. If you are using the green, stir them into the pan and cook until they start to wilt. Remove from heat. Add the sausage back to the pan and stir in the olives. Mix in the pasta sauce.
Roll the dough out for the calzones and place on pizza screen or on pizza pan. Spoon filling over one half of the calzone dough, sprinkle on cheese, and fold it over. Seal the edges, leaving a couple of open spots for venting. Sprinkle a little cheese over the top if you wish.
Bake for 12 to 15 minutes until golden brown.
Makes 2 servings.
Nutrition Information for filling only: Calories: 188.4 Fat: 14.9 g Net Carbs: 3.0 g Protein: 10.9 g
Nutrition Information with calzone dough: Calories: 368.5 Fat: 17.9 Net Carbs: 5.9 g Protein: 25.4 g
Tip: To get a golden brown and shiny bread, you can brush with olive oil or spray with an olive oil or butter baking spray before baking.
A couple of weeks ago, I posted a link to aCrock potPizza recipe from Your Lighter Side on my Facebook page. While I haven’t tried the crock pot version, I did go for the pan version and made adjustments for my preferences. I used a square copper skillet that can go from stove top to oven to make mine, but you can also use a large cast iron skillet or build your pizza in any large casserole dish. Then it is baked.
Here’s a trick though. If you use a large skillet-at least 9 to 10 inch round or square skillet-to make it, you can turn the heat down on the stove to a simmer, put the top or tent with foil over the pan and cook it on the stove top for about 30 minutes. The cheese won’t brown, but the ingredients will cook and the cheese will melt into it.
Most of the ingredients in this can be swapped with other preferred items such as artichoke hearts, pepperoni, anchovies, or whatever you like on your pizza. Don’t eat meat? Simply omit and add more vegetables like cubed eggplant, zucchini, Brussels sprouts, or whatever. Pizza, even in a skillet, is versatile.
Pizza in a Skillet
1/2 pound Ground Beef
1/2 pound Italian Sausage
1/2 cup sliced Mushrooms
1/4 cup sliced Bell Peppers or Mini-Peppers
1/2 cup diced Onions
1-1/2 cups Cauliflower, riced
2 cups Mozzarella Cheese, shredded
1 teaspoon minced Garlic
1 cup Pasta Sauce of choice (look for low carb)
2 cups fresh Spinach
I used Pumpkin Chipotle Pasta Sauce from my local Raley’s brand but you can use whichever pasta sauce you prefer. The nutrition information is based on a Vodka Pasta Sauce.
Preheat oven to 30 degrees (F.).
Put the cauliflower into a food processor and process until riced. Add 1 cup of the mozzarella and pulse until it is chopped and mixed into the rice. In a large and deep ovenproof skillet, such as a copper or cast iron one, press the cauliflower and cheese mixture into the bottom of the pan. Bake for 10 to 15 minutes until lightly browned. Remove from oven and set aside to cool.
In a large skillet, cook the ground beef and sausage until almost done. Remove to a bowl, but leave the oils. Add the onions and garlic to the pan and saute until onion is tender. Add to the ground beef and sausage and mix together.
In the deep pan with the cauliflower crust, spread 1/3 of the pasta sauce on the bottom, top with 1/2 the spinach leaves making a mostly solid layer of greens. Add 1/2 the meat mixture on top, then sprinkle 1/2 the mushrooms, peppers, and olives on top of that. Sprinkle 1/3 cup of mozzarella on top. Add another layer of spinach leaves followed by the rest of the meat mixture, mushrooms, peppers, and olives and sprinkle the rest of the cheese over the top.
Tent with foil and bake for 40 minutes. Remove foil and bake another 10 minutes to lightly brown the cheese. Let sit about 10 minutes to set up, then serve.
The bottom crust will not be firm enough to lift to eat, so this will require forks.
Makes 6 to 8 servings.
Nutrition Information per servings (6 servings): Calories: 394 Fat: 26.9 g Net Carbs: 9.8 g Protein: 25.2 g
Nutrition Information per servings (8 servings): Calories: 295.5 Fat: 20.1 g Net Carbs: 7.3 g Protein: 18.9 g
Have fun making your own variation on this pizza and let me know how you like it.
At this point, there’s quite a few things that can be eaten from the refrigerator even with the small batches I make. So, breakfast starts with a make over of two prior dishes, then a simple roll up lunch, but the finale is the dinner… pizza! Yes, you can make a pizza that works while in the induction phase. You just need to be careful about the pasta sauce you use.
Here’s the menu for the day:
1/4 Flax waffle
Ham & Mozzarella Rollup
Sausage Chicken Pizza
Lettuce & cabbage salad
First, for breakfast, I took the other half of the flax waffle from yesterday and buttered it. Then I took about 3/4 of a serving of the cauli-rice chorizo from a couple of days ago and put that on top, then sprinkled a little shredded cheddar cheese over the top. Then I microwaved it for one minute. This could vary with the power of your microwave, but it will be about that. If your egg starts to explode, turn the microwave off.
For lunch, I did a hot ham slice with mozzarella cheese inside. Simply put a large slice of ham in a skillet with a tablespoon of butter and cook until it sizzles and browns a little, then turn it over. Spread the cheese over the ham and continue to cook over medium heat until the cheese begins to melt. A lid over the pan will help to hold the heat in and speed up the melting. Fold the ham over the cheese like a taco and hold it down with a spatula until it bonds with the cheese.
On the serving plate, put a large leaf of lettuce with mayonnaise. Use a spatula to remove the ham from the pan and put on top of the lettuce. Fold or roll the lettuce over the ham. 1 net carb
And this brings us to the pizza. This is one of my favorite low carb pizza options – a chicken crust pizza. Believe it or not, it is delicious and it doesn’t actually taste like chicken. When the pizza sets up, the crust is sturdy enough to pick up and eat. You just need to let it cool about 10 minutes. Many thanks to Your Lighter Sidefor turning me on to this crust.
Chicken Crust Sausage Pizza
2 large Chicken Breast s
1/4 teaspoon Oregano
1/4 teaspoon Seasoning Salt
1/4 teaspoon Garlic Powder
3/4 cup Spaghetti or Pasta Sauce
1/2 large Sweet pepper, sliced into strips
3 Green Onion stalks, chopped
8 oz. Hot Italian pork sausage
1/2 Garlic clove
2 tablespoons Parmesan Cheese
3 1/2 cups Mozzarella Cheese
Preheat the oven to 375 degrees (F.). Put a sheet of foil in a baking pan and put the chicken breasts in it. Bake for about 40 minutes until the chicken is done. Test with a fork. If the liquids from it run clear, then it is done. Remove to a paper towel covered plate, pat excess liquid off and let cool for about 10 minutes.
Cut the chicken breasts into pieces and put in a food processor. Process until it is broken into little pieces, then measure 1 1/2 cups of chicken and put back into the food processor. Add 1 1/2 cups of shredded mozzarella cheese, cover and run until the mixture resembled fine breadcrumbs. Add the oregano, seasoning salt, and garlic powder and pulse a few more times to mix the spices in.
If you have a 11 to 12 inch spring form cheesecake pan, then put a sheet of parchment paper on the bottom and lock the ring over it. Trim off the excess paper on the outside. Spray with a cooking spray for easy release. Press the chicken mixture into the bottom of the pan and push it as firmly as you can to make a dense, firm, and even crust. Bake for 20 minutes until the crust is lightly browned around the edges.
While the crust cooks, add a pat of butter to a skillet and add the garlic and chopped onions. Cook for about a minute, then add the sweet peppers and cook until slightly tender. Remove to a plate. Add the sausage, breaking it into small pieces and cook until it is just browned, then remove to a paper towel covered plate to drain off any excess grease.
When the crust is cooked, spread the pasta sauce over the top, then add the vegetables and meat on top. Sprinkle Parmesan cheese over the top, then spread the mozzarella on it. Put in the oven and cook for 15 to 20 minutes until the cheese is melted and is browning a bit. Let cool for 10 minutes before removing from the pan, cutting, and serving. I leave mine on the pan base until it is mostly gone.
Makes 8 servings and reheats well. If you are very hungry, this is low enough in carbs that you can easily eat two pieces.
Nutrition Information per 1/8 piece serving: Calories: 314.3 Fat: 19.4 g Net Carbs: 2.9 g Protein: 29.7 g
Note: If you would like a thicker pizza crust, use 2 cups of chicken and an equal amount of mozzarella cheese.