Need a low carb/low cal pizza recipe please!
Replies
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I'm having this tonight!
Portobello Mushroom Mini Pizzas!!!
Ingredients: portobello mushrooms, cleaned, stems and gills removed*
1/4 cup Pizza sauce (regular tomato sauce works too)**
30 grams Mozzarella cheese Parmesan cheese (for sprinkling on top)
Fresh basil/olives and tomatoes are also amazing on the top!
Calorie Breakdown
45 Calories 2 large portobello mushroom
40 Calories 1/4 cup Pizza sauce
90 Calories 30 grams Mozzarella
TOTAL 175 Calories0 -
inb4cauliflowercrustpizza0
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isn't low carb pizza just... a salad?0
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Just eat regular pizza. It's not "cheating" if it fits into your calorie goal. Make it fit into your daily goals. Get a workout in so you have room to eat more. If you're gonna enjoy pizza, make it worth it.0
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also zucchini crust pizza OR use whole wheat (I like extreme wellness high fiber wraps) wraps, toast in oven until brown, top with toppings, measure your ingredients and control your calories! (google for recipes if you'd like)0
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also zucchini crust pizza OR use whole wheat (I like extreme wellness high fiber wraps) wraps, toast in oven until brown, top with toppings, measure your ingredients and control your calories! (google for recipes if you'd like)
That's a good idea.0 -
Use this as your base
Cream cheese - 100%
Water - 50%
Methylcellulose - 3%
Salt - .75%
Boil water, add salt and methylcellulose, add to cream cheese and whisk till smooth. spread on a baking sheet and dehydrate for a few hrs0 -
Just eat regular pizza. It's not "cheating" if it fits into your calorie goal. Make it fit into your daily goals. Get a workout in so you have room to eat more. If you're gonna enjoy pizza, make it worth it.
Regular pizza doesn't fit, that's why I'm asking for low carb pizza. And I don't eat back exercise calories so that's out too.0 -
Use this as your base
Cream cheese - 100%
Water - 50%
Methylcellulose - 3%
Salt - .75%
Boil water, add salt and methylcellulose, add to cream cheese and whisk till smooth. spread on a baking sheet and dehydrate for a few hrs
I wouldn't even know where to start looking for methylcellulose.0 -
Use this as your base
Cream cheese - 100%
Water - 50%
Methylcellulose - 3%
Salt - .75%
Boil water, add salt and methylcellulose, add to cream cheese and whisk till smooth. spread on a baking sheet and dehydrate for a few hrs
I wouldn't even know where to start looking for methylcellulose.
The googles0 -
I'd say start with a cauliflower crust (Figure out how much of what is in that based off what products you put in it, rather than generic numbers/items), and go from there adding in items as you see fit to hit your numbers.
Lots of cauliflower crust recipes out there, for example this paleo version (Also a link to a non paleo version in the article):
http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html0 -
I'd say start with a cauliflower crust (Figure out how much of what is in that based off what products you put in it, rather than generic numbers/items), and go from there adding in items as you see fit to hit your numbers.
Lots of cauliflower crust recipes out there, for example this paleo version (Also a link to a non paleo version in the article):
http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html
Thanks man. I'm gonna try this tomorrow.0 -
spinach-crust pizza-like substance
it's better than you imagine. Just google 'spinach crust pizza' and you'll find lots of recipes. Basically, throw a mess of raw spinach, a 1/2 cup of shredded mozzarella, and 1-3 eggs in the food processor and whir. Stir another 1/2 cup of shredded cheese in it. Put a sheet of parchment paper on a pizza pan and spread the lumpy green goo out in a circle. Bake at 425F for about 15 minutes. Top it with whatever you want and throw it under the broiler for a couple minutes to melt the toppings. That's really all there is to it.
Don't skip the parchment paper. All the recipes say it will stick like concrete otherwise.
Gee, now that you have reminded me of it, I think we'll have a variation for supper. We don't have any mozzi so I think I'll use feta and parm. I don't think the kind of cheese matters much.0 -
spinach-crust pizza-like substance
it's better than you imagine. Just google 'spinach crust pizza' and you'll find lots of recipes. Basically, throw a mess of raw spinach, a 1/2 cup of shredded mozzarella, and 1-3 eggs in the food processor and whir. Stir another 1/2 cup of shredded cheese in it. Put a sheet of parchment paper on a pizza pan and spread the lumpy green goo out in a circle. Bake at 425F for about 15 minutes. Top it with whatever you want and throw it under the broiler for a couple minutes to melt the toppings. That's really all there is to it.
Don't skip the parchment paper. All the recipes say it will stick like concrete otherwise.
Gee, now that you have reminded me of it, I think we'll have a variation for supper. We don't have any mozzi so I think I'll use feta and parm. I don't think the kind of cheese matters much.
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spinach-crust pizza-like substance
it's better than you imagine. Just google 'spinach crust pizza' and you'll find lots of recipes. Basically, throw a mess of raw spinach, a 1/2 cup of shredded mozzarella, and 1-3 eggs in the food processor and whir. Stir another 1/2 cup of shredded cheese in it. Put a sheet of parchment paper on a pizza pan and spread the lumpy green goo out in a circle. Bake at 425F for about 15 minutes. Top it with whatever you want and throw it under the broiler for a couple minutes to melt the toppings. That's really all there is to it.
Don't skip the parchment paper. All the recipes say it will stick like concrete otherwise.
Gee, now that you have reminded me of it, I think we'll have a variation for supper. We don't have any mozzi so I think I'll use feta and parm. I don't think the kind of cheese matters much.
did I really just see the words "lumpy green goo" used to describe a pizza crust?0 -
try a cauliflower crust
it is super tasty and you can find recipes for it all over the place! 0 -
Broil a low carb tortilla/wrap on both sides till crispy- add toppings and broil a sec til melted....eat h whole thing...it's my lunch lost everyday!0
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try flat bread or a wrap
I ate out and had a flatbread pizza and it was yummy! Plus it doesn't bloat you with all the bread. Here are the ideas from the place i ate at
spIced cHIcKen: Spicy harissa-marinated grilled chicken breast, with sautéed peppers,
red onion and a cooling crème fraîche &
spring onion dressing.
parma Ham and moZZarella Drizzled with a rocket pesto dressing.
V goat’s cHeese With sautéed Paris brown and oyster
mushrooms, plus sticky onion marmalade.
spIcY Beef and Bean Pulled tender beef, spicy ancho chilli beans
and sour cream, with jalapeño and roquito
peppers and a sprinkling of crunchy nachos.
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Cauliflower pizza crust has been suggested already, but here's a variation that omits cheese in the crust mixture. I like this variation, since I can use more cheese as topping without exaggerating the calorie count. Here's the link:
http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
Hope this woks for you, Cheers!0 -
A little like the pic above, I make an "omelette pizza" (in fact I'm having one for lunch today).
Combine some chopped spinach with a couple of eggs, add a bit of water and mix well, fry in a small pan/skillet sprayed with olive oil, top with ham/caramelised onions/mushrooms/tomatoes/whatever and a bit of grated cheese then pop it under the grill/broiler until golden.
Delicious!
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Jamie Oliver Pizza Oliver Dough Recipe
INGREDIENTS
7 cups "00" flour or strong white bread flour, plus more for work surface and bowl 1 tablespoon fine sea salt 2 1/2 cups lukewarm water 2 (1/4-ounce) packages active dry yeast 1 tablespoon raw sugar, such as turbinado or Demerara 1/4 cup extra-virgin olive oil
DIRECTIONS
STEP 1
Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
STEP 2
Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
STEP 3
Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.
Then add the topping you want... I can get 16 individual pizzas out of this recipe (I cut the dough into quarters, freeze 3 of them for future use... the remaining 1/4 makes 4 individual pizzas when rolled out flat.
Works out about 270 kcals for the dough- add the topping you want. This isnt per slice- its for the whole pizza, and with a bit of salad its a whole main meal!!
Highly recommend- very tasty and good fun to make too!0 -
isn't low carb pizza just... a salad?
Yes it is and calling it a pizza is a misuse of the English language and in my eyes should be punished by 50 lashings for the first 10 violations and then death. There are 3 things that make a pizza #1 a crust made from a dough the crust can be thin, thick or anywhere in between if you use something like a mushroom that is not a dough that is a version of a stuffed mushroom and cauliflower is not a dough that is a vegetable topped with more vegetables, #2 a sauce normally a tomato sauce but can be oil, garlic butter, cream, etc #3 toppings this includes cheese, meats, vegetables, fruits, fungus, pretty much sky is the limit. Without the dough crust you have a sauce with toppings not a pizza without a sauce you have a dough with stuff on it not a pizza, without a topping you have a bread stick with a dipping sauce not a pizza.
Not using names correctly really grinds my gears, just because you want to call it something does not make it true. Another example would be meatless meatloaf, if it does not have meat in it it is not meatloaf it is a pile of crap you put together use a correct name like vegetable loaf, or mushroom loaf, or Styrofoam loaf but it is not meatloaf if it does not have MEAT.0 -
I used to do the omelette thing, too. I would saute mushrooms, onions & green peppers and remove from pan. Cook the scrambled eggs, add the veges back in, a couple spoonfuls of spaghetti sauce & mozzerella, and a few chopped pepperonis, and fold the eggs over. I thought it was pretty good.0
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Cauliflower pizza crust has been suggested already, but here's a variation that omits cheese in the crust mixture. I like this variation, since I can use more cheese as topping without exaggerating the calorie count. Here's the link:
http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
Hope this woks for you, Cheers!
Thanks!! Cheese has so much sodium!0 -
isn't low carb pizza just... a salad?
Yes it is and calling it a pizza is a misuse of the English language and in my eyes should be punished by 50 lashings for the first 10 violations and then death. There are 3 things that make a pizza #1 a crust made from a dough the crust can be thin, thick or anywhere in between if you use something like a mushroom that is not a dough that is a version of a stuffed mushroom and cauliflower is not a dough that is a vegetable topped with more vegetables, #2 a sauce normally a tomato sauce but can be oil, garlic butter, cream, etc #3 toppings this includes cheese, meats, vegetables, fruits, fungus, pretty much sky is the limit. Without the dough crust you have a sauce with toppings not a pizza without a sauce you have a dough with stuff on it not a pizza, without a topping you have a bread stick with a dipping sauce not a pizza.
Not using names correctly really grinds my gears, just because you want to call it something does not make it true. Another example would be meatless meatloaf, if it does not have meat in it it is not meatloaf it is a pile of crap you put together use a correct name like vegetable loaf, or mushroom loaf, or Styrofoam loaf but it is not meatloaf if it does not have MEAT.
Time to get a life, me thinks0 -
So funny0 -
spinach-crust pizza-like substance
it's better than you imagine. Just google 'spinach crust pizza' and you'll find lots of recipes. Basically, throw a mess of raw spinach, a 1/2 cup of shredded mozzarella, and 1-3 eggs in the food processor and whir. Stir another 1/2 cup of shredded cheese in it. Put a sheet of parchment paper on a pizza pan and spread the lumpy green goo out in a circle. Bake at 425F for about 15 minutes. Top it with whatever you want and throw it under the broiler for a couple minutes to melt the toppings. That's really all there is to it.
Don't skip the parchment paper. All the recipes say it will stick like concrete otherwise.
Gee, now that you have reminded me of it, I think we'll have a variation for supper. We don't have any mozzi so I think I'll use feta and parm. I don't think the kind of cheese matters much.
That looks downright awful.0 -
That looks downright awful.
And people say a cauliflower crust is good? :noway:
We just had another spinach-crust pizza-like substance for supper and it was good again. Maybe it should be called "spinach-BASED pizza-SHAPED substance."
Truth be told, the stuff that looks like tomato sauce in the picture is actually a roasted red pepper, butternut squash, and marsala sauce. Does that make it sound better or worse? :devil:0 -
When I want a low-cal pizza, I just take a FlatOut brand (I prefer Multi-Grain with Flax Seed) flatbread, top it with sauce, veggies, and cheese, and pop it in the oven for 15 minutes at 350. Makes a really yummy thin, crispy crust.0
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you can have dominos for that, go to dominos.com and look at their nutrition link at the bottom of the page, they have a calorie calculator on there you can input different pizza combinations and see calories, I know for 205 calories per slice I get a thin crust with pineapple, green bell pepper, spinach and roasted red peppers0
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