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<blockquote data-quote="PaleoWithMrsP" data-source="post: 1555922" data-attributes="member: 293102"><p>Hello!</p><p></p><p>I have a new recipe up on my blog which is a very very low carb pesto pizza. It works out as 2.12g carbs per slice (based on the pizza having 8 slices in total). I have also added it to Youtube.</p><p></p><p>The link to the recipe is here (and for photos) -----> <a href="http://paleowithmrsp.com/low-carb-pesto-pizza/" target="_blank">http://paleowithmrsp.com/low-carb-pesto-pizza/</a></p><p></p><p>Video[MEDIA=youtube]oKA1wtJDA8A[/MEDIA]</p><p></p><p>Ingredients</p><ul> <li data-xf-list-type="ul">50g cashew nuts</li> <li data-xf-list-type="ul">40g spinach</li> <li data-xf-list-type="ul">30g basil</li> <li data-xf-list-type="ul">2 TBSP olive oil</li> <li data-xf-list-type="ul">1 tsp sea salt</li> <li data-xf-list-type="ul">1 garlic clove, peeled or ¼ tsp garlic powder</li> <li data-xf-list-type="ul">3 large eggs, beaten</li> <li data-xf-list-type="ul">3 TBSP water (you may need 1 or 2 tbsp more to make sure you have a creamy, smooth, pourable consistency)</li> <li data-xf-list-type="ul">15g coconut flour</li> <li data-xf-list-type="ul">100g mozzarella, grated</li> <li data-xf-list-type="ul">50g cherry tomatoes, halved</li> </ul><p></p><p>Instructions</p><ol> <li data-xf-list-type="ol">Preheat grill to 180°C / 356°F (alternatively you can do this in the oven if you have a frying pan with a heatproof handle)</li> <li data-xf-list-type="ol">In to a blender / food processor place the cashew nuts, spinach, basil, olive oil, sea salt, garlic and water. Blend until smooth and creamy. Transfer mixture to a large bowl. Add in the eggs and beat in to the mixture until fully combined. Now add in the coconut flour a little at a time (you don’t want any lumps!), mix in until all blended together.</li> <li data-xf-list-type="ol">In a non stick frying pan over medium heat pour in the mixture until it evenly covers the bottom of the pan. Cook for 6 minutes until you can see the sides lifting a little. You should be able to lift it a little with a spatula to see that the bottom has cooked.</li> <li data-xf-list-type="ol">Transfer to the grill and cook for 5 minutes before carefully removing and adding the mozzarella, tomatoes and some optional cracked black pepper or dried chilli flakes.</li> <li data-xf-list-type="ol">Place back under the grill for about 3 minutes until the mozzarella is melted and golden on top and the tomatoes are softened.</li> <li data-xf-list-type="ol">Garnish with some fresh basil, slice up and enjoy!</li> <li data-xf-list-type="ol">Alternatively allow to cool before popping in a tupperware and keeping in the fridge until required.</li> </ol><p></p><p>Notes:</p><p></p><p>Note: if you do not have a non stick frying pan, make sure to grease before you start cooking</p><p></p><p>Some coconut flours are more dense than others and soak up liquid faster- you don't want to leave the batter too long as it will get too thick. Add 1 or 2 extra tablespoons of water if needed to ensure a smooth pourable batter.</p><p></p><p></p><p>E x</p></blockquote><p></p>
[QUOTE="PaleoWithMrsP, post: 1555922, member: 293102"] Hello! I have a new recipe up on my blog which is a very very low carb pesto pizza. It works out as 2.12g carbs per slice (based on the pizza having 8 slices in total). I have also added it to Youtube. The link to the recipe is here (and for photos) -----> [URL]http://paleowithmrsp.com/low-carb-pesto-pizza/[/URL] Video[MEDIA=youtube]oKA1wtJDA8A[/MEDIA] Ingredients [LIST] [*]50g cashew nuts [*]40g spinach [*]30g basil [*]2 TBSP olive oil [*]1 tsp sea salt [*]1 garlic clove, peeled or ¼ tsp garlic powder [*]3 large eggs, beaten [*]3 TBSP water (you may need 1 or 2 tbsp more to make sure you have a creamy, smooth, pourable consistency) [*]15g coconut flour [*]100g mozzarella, grated [*]50g cherry tomatoes, halved [/LIST] Instructions [LIST=1] [*]Preheat grill to 180°C / 356°F (alternatively you can do this in the oven if you have a frying pan with a heatproof handle) [*]In to a blender / food processor place the cashew nuts, spinach, basil, olive oil, sea salt, garlic and water. Blend until smooth and creamy. Transfer mixture to a large bowl. Add in the eggs and beat in to the mixture until fully combined. Now add in the coconut flour a little at a time (you don’t want any lumps!), mix in until all blended together. [*]In a non stick frying pan over medium heat pour in the mixture until it evenly covers the bottom of the pan. Cook for 6 minutes until you can see the sides lifting a little. You should be able to lift it a little with a spatula to see that the bottom has cooked. [*]Transfer to the grill and cook for 5 minutes before carefully removing and adding the mozzarella, tomatoes and some optional cracked black pepper or dried chilli flakes. [*]Place back under the grill for about 3 minutes until the mozzarella is melted and golden on top and the tomatoes are softened. [*]Garnish with some fresh basil, slice up and enjoy! [*]Alternatively allow to cool before popping in a tupperware and keeping in the fridge until required. [/LIST] Notes: Note: if you do not have a non stick frying pan, make sure to grease before you start cooking Some coconut flours are more dense than others and soak up liquid faster- you don't want to leave the batter too long as it will get too thick. Add 1 or 2 extra tablespoons of water if needed to ensure a smooth pourable batter. E x [/QUOTE]
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