Fathead Pizza Dough

For all you pizza lovers gone low carb/keto. Here’s a great cheesy crust to replace that doughy deliciousness! You can also use this recipe to make “bread”sticks or crackers too!

  • 170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella 
  • 85g / 3oz / 3/4cup almond meal/flour
  • 2 tbsp cream cheese
  • 1 egg
  • pinch salt to taste
  • ½ tsp dried rosemary/ garlic or other flavors (optional)
  • your choice of toppings

Directions:

  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, rosemary and any other flavourings, mix gently.
  4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  5. Make fork holes all over the pizza base to ensure it cooks evenly.
  6. Slide the baking paper/parchment with the pizza base, on a baking tray or pizza stone, and bake at 425F for 12-15 minutes, or until brown.
  7. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.

Nutrients – Calories: 203  Fat: 17gm  Carbohydrates: 4gm Protein: 11gm

 

Cloud Bread

  • 3 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 3 tablespoons softened cream cheese or Greek yogurt

Directions:

1. Preheat oven to 300°F/150°C.

2. Separate the eggs into two bowls.

3. Add the cream of tartar to the egg whites and whip into stiff peaks.

4. Add the cream cheese or yogurt into the yolks and mix until combined.

5. Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

6. Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).

7. Spread out the circles with a spatula to about ½ inch thick.

8. Bake for 30 minutes or until golden.

9. Allow to cool for at least 1 hour.

10. Enjoy with your favorite toppings! Feel free to change it up, add some garlic or other spices. Get creative and top it with cheeses!

Garlic Lemon and Parmesan Oven Roasted Zucchini

  •  4 – 5 small/medium zucchini
  • 2 Tbsp olive oil
  • Zest of 1 small lemon (1 tsp)
  • 2 cloves garlic, crushed
  • 3/4 cup finely shredded parmesan cheese
  • Salt and freshly ground black pepper

Preheat oven to 350 degrees.

Line a rimmed cookie sheet with aluminum foil.

Cut zucchini into thick wedges or halves

In a small bowl, stir together olive oil, lemon zest and garlic.

Space spears evenly apart & brush olive oil mixture over tops of zucchini

Sprinkle tops with parmesan cheese and season lightly with salt and pepper

Bake in preheated oven 11 – 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.