Low Carb Pizza Crust recipes and a few pizza sauce recipes

http://ketorecipes.com/2015/cauliflower-pizza-crust/

THIN CRUST CAULIFLOWER PIZZA CRUST RECIPE

Prep time5 mins
Cook time15 mins
Total time20 mins

Yields: 2 serving
Net carbs: 5.9 grams
INGREDIENTS
2 cup cauliflower (grated)
1 large egg, raw
1 cup, shredded mozzarella cheese
3 tbsp parmesan cheese - grated
1 pinch salt
1 pinch black pepper

INSTRUCTIONS
1 Preheat oven to 400° F.
2 Grate cauliflower and microwave for 3 minutes or until warm.
3 Mix in egg, grated cheese, salt and pepper. Mix well.
4 Lay parchment paper on a pizza pan, spray with cooking spray.
5 Spread cauliflower on paper and cook for 15 minutes, or until brown.

CALORIE BREAKDOWN

This thin crust cauliflower pizza crust recipe has an estimated 257 calories per serving, with 2 servings overall.
Recipe Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)2 cup cauliflower 50 1 10 6 4
1 large egg, raw 72 5 0 0 6
1 cup, shredded mozzarella cheese 321 21 4 4 28
3 tbsp parmesan cheese - grated 65 4 1 1 6
1 pinch salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0

Recipe Overall 515 31 16 12 44
Per serving 257 16 8 6 thead Pizza Crust Recipe (Low Carb Keto Pizza) – 4 Ingredients

Fathead pizza crust recipe

This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it’s the ultimate keto pizza.

Servings 8 slices

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

1 1/2cup Mozzarella cheese(shredded)
2tbsp Cream cheese(cut into cubes)
2large Eggs(beaten)
1/3cup Coconut flour

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)

Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.

Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.

Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Recipe Notes

Nutrition Facts Calories 110 Calories from Fat 63

Amount Per Serving

% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 5%
Calcium17%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Net carbs per slice (1/8 of the whole pizza): 2 g

*To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.

**If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.

https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/

Pizza Sauce recipe 1:

1 6 ounce can tomato paste
1 1/2 cup water
1/3 cup olive oil
2 cloves garlic, minced
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon rosemary

Mix tomato paste, water & oil. Mix well. Add spices and garlic. Let sit for a couple hours before using.

Pizza Sauce recipe 2:

1 15 ounce can tomato sauce
1 6 ounce can tomato paste
1 tablespoon ground oregano
2 minced garlic cloves
1 teaspoon ground paprika
1 tablespoon basil
1/2 teaspoon rosemary

Mix tomato sauce and paste until smooth. Add everything else. It is better to let set a couple hours so spices blend.

Recipe From Amish Heart: Sauce: About 4 lbs of Roma tomatoes. Peel them and seed them if you can. Put in blender and pulverize. Stick in pot and bring to boil, then cover and simmer 1/2 hour. Add what you like. Some ideas: onions that have been cooked in olive oil, minced garlic, a little red wine, salt, pepper, a little red pepper flakes if you like it spicy, Italian seasoning; and if its too runny, I add some tomato powder made into a paste (or you can use canned pure tomato paste). You can make this in a small crockpot and let it simmer while you're out all day. You can water bath can it or keep in the fridge. You could dump it over pasta, too, and add a little parmesan.

THAI COCONUT CHICKEN SOUP

https://www.gimmesomeoven.com/tom-kha-gai/
YIELD: 8 SERVINGS
TOM KHA GAI (THAI COCONUT CHICKEN SOUP)

Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!

TOTAL TIME: 35 MINS
PREP TIME: 10 MINS
COOK TIME: 25 MINS

INGREDIENTS:

2 stalks fresh lemongrass, tough outer layers removed (I omit this)
2 tablespoons grated (or finely-chopped) fresh ginger
1/4 cup fresh lime juice or 10 kaffir lime leaves*
6 cups good-quality chicken stock
4 green onions, thinly-sliced with the white and green parts separated
2 cups cooked shredded chicken
8 ounces white, shiitake, or oyster mushrooms (or you could use a combination of your favorites), sliced
2 (13.5-ounce) cans coconut milk
2 tablespoons fish sauce
1-3 teaspoons coconut sugar, to taste (or use another favorite sweetener)
toppings: 

fresh cilantro, 

thinly-sliced Thai red chiles**, 

fresh lime wedges, etc.

DIRECTIONS:

Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat. Then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Strain out the broth and discard the solids, then return the broth to the stockpot.
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to combine. Increase heat to medium-high until it reaches a simmer, then continue cooking for 1-2 more minutes until the mushrooms are cooked and softened, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve immediately, garnished liberally with your desired toppings and the green parts of the green onions.

*Kaffir limes offer a more complex/authentic flavor to this dish, but can be hard to find. So if they’re unavailable at your local store, feel free to just use fresh lime juice.

**If you can’t find fresh chiles, you can sub in some hot chili oil or sriracha, or even some crushed red chile flakes.

***I also add a few vegetables, such as thinly-sliced red bell peppers and split peas, to this soup for extra color and nutrition. If you’d like to add these, just add them along with the chicken/mushrooms/etc., and let the soup continue to simmer until they’re cooked through.

Recipe slightly adapted from Bon Appetit. All images and text ©Gimme Some Oven

Hot and Sour Soup

https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

YIELD: 6-8 SERVINGS

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!

TOTAL TIME: 20 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 15 MINS

INGREDIENTS:

• 8 cups chicken or vegetable stock
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
• optional: 1 (8-ounce) can bamboo shoots, drained
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce
• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu*, cut into 1/2-inch cubes
• 4 green onions (scallions), thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and black pepper (or white pepper**)

DIRECTIONS:

1. Set aside ¼ cup of the chicken or vegetable stock for later use.
2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in the tofu, half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more chili garlic sauce.
5. Serve immediately, garnished with the extra green onions.

*Or, you’re welcome to make this with pork instead of tofu.  Just add in a half pound of cooked pork — ground pork, or you can thinly-slice pork chops or pork loin — in place of the tofu.

**I actually prefer using a pinch of white pepper in this soup instead of black pepper.  But in case you’ve never used it, be careful — it has a much stronger and different flavor than black pepper!  So start with less, and then you can always add more.  :)

Celery and Blue Cheese Salad

Makes 6 servings

Ingredients:

8 to 10 ribs of celery
3/4 cup blue cheese, crumbled (about 3 ounces cheese)
1/4 teaspoon sea salt
black pepper, coarsely ground
1 tablespoon extra virgin olive oil

Directions:


Cut the celery crosswise into 1/2" thick pieces to make 4 cups sliced.
Place it in a pretty bowl and sprinkle in crumbled blue cheese.
Add the salt, pepper, and olive oil and toss well.
Serve chilled. Enjoy!

Kolache Recipe

The following recipe comes from a facebook group, Nebraska Czechs. It is not my writing or anything I said or did, except to copy and paste, including a comment by another member.

 

Lisa Scheele

I had so many folks interested in the recipe for my Grandma's kolache recipe that I decided to post it. My Grandma was Blanche Fictim Sebek and she lived most of her life outside of Wilber, Nebraska. She would have gotten a real kick out of her recipe being shared with so many people. So, here's to YOU, Grandma! With LOVE!

2 cakes yeast or 4 1/2 t. active dry yeast.
1/2 C. Sugar
1 C. Evaporated Milk
1 C. Hot Water.
Mix these together to get the yeast activated..

Add: 2 Beaten eggs
2 t. salt
2/3 C. Melted fat (salad oil)

Add about 3 C. sifted flour and beat.
Slowly add 2-3 more Cups sifted flour for soft dough

I always end up using at least 6 total cups of flour and my dough is still pretty sticky when I knead into a ball and place into a big greased bowl to rise until double (I grease the dough too.) Don't over knead...it's just mainly to work all the flour in and get it into the ball.

Place on floured board and cut into small pieces and roll into balls, (I find that small golf- ball size works well) Place on greased pan and grease with brush. (I have a feather brush like she had. I got it at the meat market in Wilber.) Let rise til light. Push down center and fill with filling. ( Grandma had a preference for Solo brand filling that I am able to find at Super Saver in Lincoln, NE.) Moisten 1/2 C. coconut with milk or cream and place a pinch on each kolach. Let rise 5 minutes more. Bake at 400-425, 12-15min. (I saw some tips posted on this group that worked well for me. I used parchment paper on my baking trays and I baked one tray at a time, turning the tray half way through.) 400 degrees works best for me and I check them at 10 minutes. Makes 3-4 dozen.

Good luck to all of you and best wishes for health and happiness in the new year!!

P.S. My mom is Elizabeth (Beth) Sebek Thomas

https://www.facebook.com/groups/696915460452883/permalink/1525954414215646/?comment_id=1526045104206577&notif_id=1515027151580075&notif_t=group_comment_reply

Sheila King Thank you! Very, close to my grandma's recipe-hers has 3 eggs and 1 cup of butter and only 2 1/2 tsp. Yeast. I am going to try it with more yeast next time. I have great luck with grandma's recipe unless I let them raise too long- then they go flat when baked.

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Cottage cheese Kolache filling, by Ann Smejkal, from a family cookbook, shared on Nebraska Bohemians facebook recipe

1 1/2 cup cottage cheese
1 egg yolk
3 ounces softened cream cheese
1 teaspoon butter
1 teaspoon grated orange peel
3 tablespoons sugar
corn starch

Cook in a saucepan. Add cornstarch to thicken. Cool before using.

Tuna Carrot Cookies (for dogs)

This recipe come from someone named Cheryl Clinton, a Rhodesian Ridgeback owner who makes these for her two dogs. I have never met her, but found this in Rhodesian Ridgebacks Rule!!! group.

TUNA CARROT COOKIES

BASE DOUGH 
in a very very large bowl combine:
3 pounds of shredded carrots 
4 cans of tuna
8 eggs
3-4 cups rice flour
1/2 cup oil….I use coconut oil, my boys LOVE coconut…most “healthy” oils are good

These ingredients are the base to which you can add a multitude of goodies, I add a different fruit or veggie each time….today I used cranberries. You can add approx 2 cups of any “dog friendly” fruit or veggie….frozen or fresh

To the base ingredients add
1-2 cups fruit ie blueberries or cranberries or shredded apple etc 
(in winter I use frozen fruit)
I have also added veggies instead of fruit ie peas, chopped broccoli, etc
sometimes I add shredded coconut or oatmeal etc just to shake it up for them

The dough gets very heavy like thick wallpaper paste so add as much flour as you need to get to that consistency….not too liquid……I actually never measure i just add until I get the right consistency

I line 2 baking sheets with parchment paper…..very important or the cookies are tough to remove from the sheets
Divide the dough into 2 then place each half on the baking sheets and spread/pat the dough evenly out to the edges (check photo)
bake at 350 for 1.5 - 2 hours or until they are firm to touch but not burnt

When done let sit for an hour then remove from sheets and cut into squares ( I do 1” squares …I use a pizza cutter) 
It yields 2 XL freezer bags full…..I then freeze them in the freezer bags….better frozen as it take them longer to chew them otherwise they gulp them down. These are my boys “special” treats…..they LOVE them…….and with one batch you should get a good months supply! 
It sounds like a lot of work but it really isn’t and making them once a month and know they are healthy treats is the best!! I would do anything for my boys :)
good luck