Low Carb Deconstructed Pizza Casserole Recipe

Low Carb Pizza

Low Carb Deconstructed Pizza Casserole Recipe

September 15, 2019

Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole! This recipe is low-carb, Keto, low-glycemic, and gluten-free; use the Diet-Type Index to find more recipes like this one.

I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.

Deconstructed Pizza Casserole

INGREDIENTS:

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
• 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)

DIRECTIONS:

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
3. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)
4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
5. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
6. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown. Layer the mushrooms over the sausage-tomato mixture.
7. Cut pepperoni in half. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
8. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe Source: kalynskitchen.com

Mexican Pizza #flourtortillas #healthy

Dinner Pizza

Mexican Pizza #flourtortillas #healthy

September 15, 2019

á crust of flour tortillás ánd á filling of refried beáns, shredded rotisserie chicken ánd sálsá. Top it off with á little enchiládá sáuce ánd cheese ánd you got yourself án incredible Mexicán Pizzá for dinner!

Mexicán Pizzá is the quickest, eásiest dinner ideá the whole fámily will love! Get the recipe ánd then enter the ultimáte cookbook giveáwáy below!

We táke “Táco Tuesdáy” very seriously in my house. It tends to extend to other dáys of the week, too. I’m áll over Mexicán food recipes ánd this one, my friends, is á MUST máke!

It’s álmost like á Mexicán Cálzone, with á crust of flour tortillás ánd á filling of refried beáns, shredded rotisserie chicken ánd sálsá. Top it off with á little enchiládá sáuce ánd cheese, báke for á few minutes ánd you got yourself án incredible Mexicán Pizzá for dinner!

Ingredients

• 1 (16 oz) cán low-fát refried beáns (you máy not need the entire cán)
• 2 cups shredded rotisserie chicken
• ½ cup sálsá
• vegetáble oil, or cooking spráy
• 8 flour tortillás, fájitá or táco size
• 1 (10 oz) cán red enchiládá sáuce (you will only need ábout hálf á cán)
• 8 ounces shredded Mexicán blend cheese
• 2 green onions, thinly sliced
• 2 Romá tomátoes, diced

Source : bit.ly/2GbbxWt

Instructions

1. Preheát oven to 350ºF.
2. Wárm up beáns in á smáll bowl in the microwáve. Combine chicken ánd sálsá in ánother bowl ánd wárm it up in the microwáve.
3. To toást the tortillás, either heát oil in á skillet ánd fry both sides of the tortillá, or spráy both sides of tortillá with cooking spráy ánd heát on skillet (my preferred method).
4. Láy four of the toásted tortillás on á lárge báking sheet. Spreád with ábout 2 táblespoons of refried beáns on eách tortillá. Top with the sálsá/chicken mixture, evenly dividing it ámong the four tortillás. Top with ánother toásted tortillá.
5. Spreád á thin láyer of enchiládá sáuce on the top of eách tortillá. Sprinkle with shredded cheese, evenly dividing it ámong the four pizzás. Báke in preheáted oven for 5-7 minutes, or until the cheese is melted.
6. Cut into triángles ánd serve immediátely. Enjoy!

Low Carb Pepperoni Pizza Chicken Bake #recipe #chicken #pizza

Chicken Low Carb Pizza

Low Carb Pepperoni Pizza Chicken Bake #recipe #chicken #pizza

September 15, 2019

When you need low-carb and gluten-free comfort food, try this Pepperoni Pizza Chicken Bake! This is a dinner the whole family will enjoy and it’s also Keto, low-glycemic, and can be South Beach Diet Friendly; use the Diet-Type Index to find more recipes like this one.

This new recipe for Low-Carb Pepperoni Pizza Chicken Bake is my gift to everyone who’s been carefully watching what they eat during January and is now craving something that qualifies as comfort food.  And although nothing might be quite as comforting as real pepperoni pizza, this dish is completely delicious and definitely scratches that pizza itch with something that’s also low in carbs.  (And if January is getting a little long, you can find more low-carb comfort food here.)

INGREDIENTS:

• 1 jar (14 oz) pizza sauce, reduced to 1 cup (Use the lowest-carb sauce you can find, or make your own pizza sauce.)
• 4 large boneless-skinless chicken breasts (6-8 oz. each)
• 1 T olive oil
• 1 tsp. Greek oregano (sometimes just called oregano)
• 1 tsp. garlic powder
• 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
• 2 oz. sliced pepperoni (regular or turkey pepperoni)

DIRECTIONS:

1. Preheat oven to 400F/200C.  Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.  Don’t skip this step or the dish will be watery.
2. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart.  (Don’t worry if some pieces break apart a little.)  Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
3. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn’t big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
4. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
5. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
6. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
7.  This was great reheated in the microwave for a few minutes, although you might not have any left!

Cast-Iron Pizza

Dinner Pizza

Cast-Iron Pizza

September 14, 2019

Natively constructed rich, thick and chewy pizza mixture heated in a cast iron skillet. 

Natively constructed pizza in a cast iron skillet with sweet frankfurter and caramelized onionsSave 

Subsequent to making the Blueberry Skillet Pie (which was the best darn pie!) I chosen to make pizza in this flawless Lodge Cast-iron skillet?! The outcomes, stunning. Superbly cooked hull and layers of flavor. I'm actually dependent on utilizing solid metal with both exquisite dishes and treats.

Ingredients :

Pizza dough :

• 1 cup warm milk
• 1/2 cup lukewarm water
• 2 1/4 teaspoons dry yeast
• 2 large eggs room temperature
• 2 tablespoons honey
• 4 tablespoons extra virgin olive oil
• 5 to 5 1/2 cups all-purpose flour
• 1 teaspoon kosher salt

Instructions : 

1. In either a saucepan or in the microwave, warm the milk. Just slightly warmer than lukewarm.
2. Pour the warmed milk into a large mixing bowl of a stand-mixer. Add the lukewarm water, yeast and honey and stir with a spoon or whisk. Let sit for 3 or 4 minutes. Then add the eggs and olive oil and stir.
3. Add the flour and salt, mix using the beater attachment. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
4. Turn out onto a lightly floured work surface. Knead the dough gently for 5 minutes or so. Shape the dough into a round. Spray the mixer bowl with cooking spray or coat with a touch of olive oil. Place the dough back into the bowl. Cover with plastic wrap and let rise in a warm kitchen for 1 hour or until doubled. Punch down and let rise again, another hour.
5. Turn the dough out onto a lightly floured work surface and cut into 4 even pieces. Shaped into rounds and let rest for 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Grease a 10-inch cast-iron skillet with a tablespoon of extra virgin olive oil. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg wash before baking.
6. Spoon sauce in the center and spread out towards the crust edges with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in a preheated 500 degree F oven for 18 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
7. (If saving the dough for another day, simply spray a large zip-style bag with cooking spray and place 1 or 2 rounds in each bag. Place them in the fridge for up to 3 days.)

KETO PIZZA RECIPE (LOW CARB FATHEAD CRUST)

Keto Pizza

KETO PIZZA RECIPE (LOW CARB FATHEAD CRUST)

September 14, 2019

Follow this easy recipe to make a keto pizza crust that’s grain free, using what’s commonly referred to as fathead dough. The pizza is topped with low carb Greek style toppings.

A typical pepperoni pizza slice from Domino’s has about 34g net carbs. That’s quite a lot, and most people on a keto diet can’t “afford” that many carbs in one day.
You can make keto pizza crust with just a handful of ingredients — almond flour, cream cheese, mozzarella cheese, egg, and salt. Everything except the egg is microwaved and mixed into a dough, then the egg is added last.

The dough is placed on a parchment paper lined baking sheet and covered with plastic cling wrap. I use my hands to flatten the dough into an 11-inch circle, but you can use a rolling pin or whatever is convenient. I prefer covering the dough with plastic wrap rather than parchment paper because then I can see the dough as I’m flattening it.

Keto Pizza Recipe (Low Carb Fathead Crust) Recipe

An easy recipe to make keto pizza crust that's grain free, also called fathead pizza. Includes ingredients for low carb Greek style pizza toppings.

Ingredients

Keto pizza crust:

• 6 ounces shredded mozzarella cheese (roughly 1 1/2 cups)
• 3 ounces blanched almond flour (roughly 3/4 cup)
• 2 ounces cream cheese (4 tablespoons)
• 1 large egg
• 1/4 teaspoon salt

Optional Greek style toppings (or use your favorite toppings):

• 2 ounces finely grated parmesan cheese
• 2 ounces shredded mozzarella cheese
• 2 ounces crumbled feta cheese
• 2 ounces mushrooms thinly sliced
• 2 ounces kalamata olives chopped
• 5 cloves garlic finely chopped
• 1/2 roma tomato chopped
• 1 tablespoon minced fresh parsley
• 1 tablespoon olive oil

Instructions

1. Position a rack in the center of the oven and preheat to 425 F. Prepare a baking sheet large enough for an 11-inch pizza, and line with parchment paper.
2. In a heatproof mixing bowl, stir together cheese, almond flour, and salt. Add cream cheese. Microwave until the cheese is melted, about 1 1/2 minutes, pausing halfway to stir. After microwaving, stir until the mixture forms a smooth dough.
3. Add the egg, stirring it in until absorbed and well-mixed. If easier, use your hands to knead when the dough is cool enough to handle.
4. Place the dough on the parchment paper lined baking sheet. Cover with equally large plastic cling wrap. Use your hands to spread out the dough to form a thin and even 11-inch circle. Discard the plastic wrap. Dock the crust (poke holes with a fork) to prevent air bubbles.
5. Bake the crust at 425 F for 10 to 12 minutes until golden brown.
6. Remove the crust from the oven. Add toppings of your choice. If you use the suggested Greek toppings, first evenly distribute each of the cheeses, then distribute mushrooms, olives, garlic, tomato, and parsley, and then evenly drizzle olive oil on top.
7. Return the pizza to the oven and bake for 5 to 10 minutes until mushrooms are tender but before the edges of the crust get too brown. For simpler toppings, bake for about 5 minutes until the cheese is melted.

Recipe Adapted : KETO PIZZA RECIPE (LOW CARB FATHEAD CRUST) @ savorytooth

Keto Skillet Pizza

Diet Food Dinner Pizza

Keto Skillet Pizza

September 13, 2019

Cheddar is fine. We've heard for an impressive time span that full fat dairy is risky. However, progressing investigation shows that not only is it not horrible for us, yet it might even be alleviating.

Concerning the pepperoni, I agree that readied meats are not the best choice. Fresh meat is incredibly improved. Notwithstanding the way that examination that shows an association between use of dealt with meat and distinctive disorders is flawed.

In any event, you can unquestionably skirt the pepperoni and essentially top your keto skillet pizza with vegetables. On the other hand, you can infer that you endorse of the irregular usage of a little proportion of took care of meat. It's totally your call.

INGREDIENTS :

• 3/4 cup shredded Italian cheese mix (3 oz)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• Toppings:
• 2 tablespoons red onion, chopped
• 2 tablespoons sliced olives
• 1 oz pepperoni, thin slices

INSTRUCTIONS :

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place on burner and heat over medium heat.
3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.

Dinner Pizza

Taco Pizza

September 10, 2019

An easy family dinner (you can even make it the night before) or a tasty appetizer. Kids love this recipe and the cream cheese/sour cream “sauce” and spicy taco flavor are a hit with adults too.

Taco Pizza

Ingredients

• 2 tubes (8 oz each) refrigerated crescent rolls
• 1 package (8 oz) cream cheese, softened
• 1 cup (8 oz) sour cream
• 1 pound ground beef or ground turkey
• 1 envelope taco seasoning mix
• 1 medium tomato, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded lettuce

Instructions

1. Preheat the oven to 375 degrees.
2. Unroll the crescent roll dough and layout on the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown. Cool.
3. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (I let my crust cool for around 20 minutes.) Chill in the refrigerator.
4. Brown the ground beef and drain. Add taco seasoning packet and water, according to package directions. Simmer for 5 minutes, stirring occasionally.
5. Sprinkle the ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes, and cheese.
6. Cut into serving-size pieces and serve immediately or refrigerate.

Receipe Adapted From >>> livingwellmom.com