Low Carb Pizza!

[PaleoWithMrsP]

I thought I would share my latest recipe with you all for a low carb pesto pizza as it only has 17g carbs for the whole pizza, with about 8 medium slices = 2.12g carbs per slice. It also only takes 15 minutes to make. I know how hard it is when it comes to takeaways and wanting to eat things like pasta and pizza and carb counting can be such a mind boggle- especially with every other contender working against you (mood, exercise, hormones etc). I have never enjoyed carb counting- and even after doing a DAFNE course 12 years ago I just find that, for me, sticking to eating low carb is much better for my overall glucose control.

Hopefully this might be a pizza alternative winner for those who are also low carb) I would love any feedback.

Full recipe and pictures---> http://paleowithmrsp.com/low-carb-pesto-pizza/

Video :

Ingredients

• 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

Instructions

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)
2. 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.
3. 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.
4. 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.
5. Place back under the grill for about 3 minutes until the mozzarella is melted and golden on top and the tomatoes are softened.
6. Garnish with some fresh basil, slice up and enjoy!
7. Alternatively allow to cool before popping in a tupperware and keeping in the fridge until required.

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.

If you do not have a non stick frying pan then grease with light olive oil before cooking and cook the base over a low / medium heat to make sure it doesn't stick.

If you have any low carb pizza recipes then please do add below

Emma x

 

[DeejayR]

A great variation on a couple of recipes I use. Thanks.

 

[Juicyj]

Looks great, I'll definitely be making this

 

[bulkbiker]

Can I ask why cashews specifically?.. the 50g has 14g of carbs whereas nuts like walnuts or macadamias would have a lot less. Nearly all the carbs in the recipe come from these. Seems a bit of an odd choice unless they add something specific.

 

[Pinkorchid]

Not a recipe but thought I would share. Lidl had some Goodfellows gluten free pizzas my husband can eat half of one and still be in the low 6's two hours later. I think they were a special offer so I don't know if they will be having them again. We will certainly look out for them but have not seen them yet in any other supermarkets

 

[nomoredonuts]

"(you may need 1 or 2 tbsp more to make sure you have a creamy, smooth, pourable consistency)"

Too right, Emma! All I did was to sit outside on the step with a large glass of red, and when I got back " pouring consistency" had become "concrete consistency"!

It all worked out find in the end...