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Old 09-15-2008, 12:57 PM   #1
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Loaded Pizza for 1 / Lots of Pics / Just 283 calories!

Hi Everybody,

Just wanted to share a pizza recipe I have been enjoying lately.
This is very quick, easy, and tasty! Here is the nutrition information:

Sauce.........15 calories / 1.25 carbs / .5 fat / .75 protein
Cheese......180 calories / 1.75 carbs / 14 fat / 12 protein
Pepperoni...140 calories / .75 carbs / 12 fat / 6 protein
Mushrooms...20 calories / 2 carbs / 0 fat / 2 protein

Totals........355 calories / 5.75 carbs / 26.5 fat / 20.75 protein

You can also subtract another 72 calories, and 8 grams of fat from the
totals by simply soaking up some extra grease with a napkin as shown
below, bringing the total to just 283 calories for a tasty pizza LOADED
with pepperoni !

Start with a 8 inch oven safe pan. (I have also used a glass casserole dish before)



You will only need 4 ingredients!



Add 2 Tablespoons Sauce to pan. Add a third Tablespoon if you like, it is very low in calories and carbs. Add garlic, oregano, or other seasoning here if you like.



Grate some fresh Mozzarella. Fresh grated tastes sooooo much better than bagged cheese. Did you know they actually add an ingredient to bag cheese to keep it from sticking together? You can really taste the difference!



Weigh out just 2 ounces.



Two ounces doesn't sound like a lot, but you can see it covers the pan nicely.



Broil on High for about two minutes, or until cheese is melted. Do not let cheese brown! (Cheese is a little overcooked in this picture, but it still tasted great) (You can also skip this step if you only add a few pepperonis instead of covering up all the cheese with a lot of pepperonis.



Add Pepponi! I like a lot of Pepperoni, but you can see that it totally covered the cheese, that is why I sent my cheese through first above.



Broil for 3-4 more minutes, or until edges start to crisp.



Blot with paper towel to remove excess grease (if you like).



Add Mushrooms (or other favorite toppings)and broil for 2 more minutes.



Slide onto plate and enjoy!!! Surprisingly, not a single drop of sauce remained in the pan.



Don't forget to chase your pizza with a low carb Almond Chocolate Chunk Pecan Cookie!



Here is what you can save by draining off that extra grease. Note the dry napkin weighs just 3 grams.



Soak up excess grease.



Now see the grease soaked napkin at 11 grams! Remember, every gram of fat contains 9 calories, so by removing 8 grams of fat, you can eliminate 72 calories.



Be sure to check out my other extremely tasty pizza recipe posted a while back, also with lots of pics. Scroll down to post #6.
http://www.lowcarbfriends.com/bbs/lo...414-pizza.html
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Old 09-15-2008, 01:00 PM   #2
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Fantastic, thank you for sharing!
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Old 09-15-2008, 01:03 PM   #3
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Looks very good. Yum!
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Old 09-15-2008, 01:03 PM   #4
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OMG the pictures totally made my mouth water! I have to try this method.. my kids will love it too.

And how funny that your table top looks just like a pepperoni pizza in the pictures, how fitting!

OK, so the cookies? Where be the recipe? I am almost out of PB ones and hubby likes cookies in his lunch
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Old 09-15-2008, 01:04 PM   #5
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Oh and yes, the pre-shredded cheese is not usually suitable for people who need to avoid gluten.. thanks for mentioning that
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Old 09-15-2008, 01:21 PM   #6
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oH YUMMY!!!!!!!!
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Old 09-15-2008, 01:24 PM   #7
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Pizza!

The Food of The Gods!

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Old 09-15-2008, 01:26 PM   #8
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Old 09-15-2008, 01:30 PM   #9
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This looks scrum-dilly-umptious!
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Old 09-15-2008, 02:01 PM   #10
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That looks really good! And you don't have to mess up alot of pans or dishes!! I love that!!
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Old 09-15-2008, 02:07 PM   #11
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Looks delicious... now give up the cookie recipe !!!!
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Old 09-15-2008, 02:25 PM   #12
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What a VERY COOL thread.
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Old 09-15-2008, 02:29 PM   #13
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Why do I keep clickin on this thread to see the pix? lol
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Old 09-15-2008, 02:32 PM   #14
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Quote:
Originally Posted by Nikouli View Post
This looks scrum-dilly-umptious!
LOL! I was thinking the same thing!
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Old 09-15-2008, 02:44 PM   #15
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Mmmmmmmmmm (homer simpson drool)
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Old 09-15-2008, 02:47 PM   #16
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Subscribing for the pizza obviously and now waiting for the cookie recipe...please let those be low carb because they look yummy. And i want that scale.
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Old 09-15-2008, 03:19 PM   #17
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That pizza does look yummy!

I have that scale also. I bought it at Target for $39.99 earlier this year. Here is the link to purchase it online with free shipping but the price is $10.00 higher. I don't know if it is just higher online or if the price went up in the store too. It comes in really handy and has nice features.

Chefmate® Nutritional Digital Scale - Silver : Target

Terri
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Old 09-15-2008, 03:23 PM   #18
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I'm definitely going to try this!! I don't have a scale though - the cheese looks to be about 1/2 a cup?
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Old 09-15-2008, 03:41 PM   #19
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This looks fabulous! And I think that you could sub any ingredients you like for the pepperoni and mushrooms as long as you keep an eye on the carbs, of course.

I'll be trying pre-cooked sausage, mushrooms and onions; shrimp cooked in butter and garlic...oh the possibilities!

Thank you for posting this!!!
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Old 09-15-2008, 04:10 PM   #20
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Delish! I made it already for dinner. Easy and totally yummy!

OK - now whwere is the recipe for the cookies?

THANK YOU, THANK YOU for the recipe and pictures.
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Old 09-15-2008, 05:10 PM   #21
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Okay, this might be it...
Chocolate Chunk Cookies
Quote:
Originally posted by sapphyretwins:
This recipe is actually good!!

Chocolate Chunk Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method

1 1/4 cups almond flour -- or other nut flour
1 cup plain protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 egg
2 egg whites
2 teaspoons vanilla extract
14 tablespoons unsalted butter
2 tablespoons canola oil
1 1/2 cups splenda granular
4 bars dark chocolate -- sugar free

Combine almond or hazelnut "flour" with whey protein, baking powder, baking soda and cinnamon. Mix well and set aside. Melt and than cool butter in large bowl, add oil. (You don't want steaming butter). Set aside. Mix egg, egg whites and vanilla in another bowl. Set aside.

Chop up or smash all 4 Carbolite bars. The dark chocolate definately works the best and has the least carbs - 0 after fiber has been deducted. Add Splenda to the butter/oil and stir well. Now add egg mixture and whisk or stir briskly. Add dry mixture and mix well. Lastly, add chocolate chunks and stir together until incorporated. Line a cookie sheet with parchment paper and drop dough by large spoonfuls.

Bake in a preheated 350 degree oven for approximately 10 minutes or until lightly browned.

NOTES : Makes 32 very large cookies at 1.4 effective carbs each.

Connies Notes: I used ground Pecans (pecan meal) for my ground nuts. Vanilla Whey Designer Protein, Olive oil is all I had, and 2 Carbolite bar rather than 4. Four bars would definitely be better but 2 was sufficient in adding the choc flavor and chunks. I just shaved off some of it and chopped some with the knife and tossed in.
__________________
Pounds off
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 [COLOR="Magenta"]36[/COLOR] 37 38 39 40 41 42 43 44 45
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Old 09-15-2008, 05:17 PM   #22
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Pizza is the one thing I really miss! I'm going to try your recipe! It looks very easy to do.
Thanks!
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Old 09-15-2008, 06:16 PM   #23
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man oh man does that look good! And easy too!! Thanks for sharing! I am making this for lunch tomorrow
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Old 09-15-2008, 06:20 PM   #24
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Quote:
Originally Posted by AllieCat0817 View Post
Why do I keep clickin on this thread to see the pix? lol
same here, Alliecat. I can't stop looking. It's making me hungry and it looks beautiful. Mmmmm. I am already thinking of all the topping combinations.
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Old 09-15-2008, 06:56 PM   #25
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Jenni has it !

Hi Jenni, and all,

Yes, that is the recipe I started with. I made a few substitutions based on my personal experience with low carb sweets.

First of all, I halved the recipe and still got 24 good sized cookies. You could even quarter the recipe just to try a few, and then tweak on your own.

Here is the recipe, and my changes are in blue:
1 1/4 cups almond flour -- or other nut flour [COLOR="Blue"]No change[/COLOR]
1 cup plain protein powder [COLOR="Blue"]Did not use at all[/COLOR]
1 teaspoon baking powder [COLOR="blue"]Used 1/2 teaspoon[/COLOR]
1/2 teaspoon baking soda [COLOR="blue"]Used 1/4 teaspoon[/COLOR]
2 teaspoons cinnamon [COLOR="blue"]Used 1 teaspoon[/COLOR]
1 egg [COLOR="blue"]Used 1 egg[/COLOR]
2 egg whites [COLOR="blue"]Did not use at all[/COLOR]
2 teaspoons vanilla extract [COLOR="blue"]Used 1 teaspoon[/COLOR]
14 tablespoons unsalted butter [COLOR="blue"]Used 7 tablespoons[/COLOR]
2 tablespoons canola oil [COLOR="blue"]Used 1 tablespoon[/COLOR]
4 bars dark chocolate -- sugar free [COLOR="blue"]I used just (1) 4 ounce bar[/COLOR]
1 1/2 cups splenda granular [COLOR="blue"]Used 1 cup Erythritol, 1 Splenda quick pack, 1 sprinkle of Stevia, and about 2 ounces of DaVinci syrup (I used Hazlenut, but any Vanilla, or Carmel, or plain would work too)[/COLOR]

[COLOR="Blue"]I also added one teaspoon Vanilla, and about a cup of large chopped Pecans. Also, since the cookies are so chunky with all the pecans and chocolate chunks, you should press them down a little with a fork before baking so that the heat is more evenly distributed.[/COLOR]

A few other notes:
1) I like things very very sweet! The raw cookie batter is awesomely sweet, however it does tame down a little bit after cooking, so don't freak out when you first taste it. I think this is because of the Splenda quick pack. Although it works great in tea, Kool-Aid, and other beverages, I don't think it works as well in baking.

2) Although Erythritol is only 70% as sweet as sugar, it is a well known fact on here that combining sweeteners create a synergetic effect, which multiplies the overall sweetness much greater than the individual ingredients. (For example 1 + 1 + 1 = 5) Also, although Erythritol sometimes has a cooling effect (like when you inhale after eating spearmint), it does NOT have that effect in this recipe.

3) One more thing about Erythritol as opposed to other sweeteners (in case you've never tried it). Erythitol is a TRUE Zero on the Glycemic Index, unlike a 36 for the popular Maltitol as you can see from the chart below. Also, unlike other sugar alcohols, there is none of the cramping or "other" effects with Erythritol. It also measures and cooks much like real sugar, and adds some bulk that many other sweeteners lose under high heat.

Ingredient....... Sweetness GI Cal/g
Sucrose(sugar)....... 100% 60 4
Maltitol Syrup........... 75% 52 3
Hydrogenated Starch. 33% 39 2.8
Maltitol.................... 75% 36 2.7
Xylitol.................... 100% 13 2.5
Isomalt.................... 55% 9 2.1
Sorbitol.................... 60% 9 2.5
Lactitol.................... 35% 6 2
Mannitol................... 60% 0 1.5
Erythritol.................. 70% 0 0.2

4) Any low carb chocolate bar will work, and 4 ounces was plenty (and I LOVE lots of big chocolate chunks in every bite). If you are concerned with the Glycemic Index, or the after effects of Sugar Alcohols though, try to find a low carb bar sweetened with Splenda or Erythritol instead of the more popular Maltitol.

5) Don't bake all your cookies at once. Throw in 1/2 dozen, wait for them to cool, and tweak based on your own preferences. This is not rocket science....LOL. Once you get the hang of it, you will be able to take a look at your old favorite NON low carb cookie recipe, and possibly just make a few changes to it!

6) Finally, although this looks like a regular cookie made with white flour, it is made with Almond flour, and yes it does taste different. The nice thing is though is that it is very low carb, and very filling and satisfying. There is also NO bloating, and NO wierd after tastes as with many low carb versions of popular recipes.

Please post your own results and changes for all to see!

Bobo

Last edited by bobo36us; 09-15-2008 at 07:16 PM..
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Old 09-16-2008, 04:30 AM   #26
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[COLOR="RoyalBlue"]Oh boy, that pizza looks tasty...love all the photos! An easy supper for sure! I'm going to try those cookies, too.[/COLOR]
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Old 09-16-2008, 04:55 AM   #27
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I'll have to do that pizza this week. I love to throw the toppings on a salad and add some ranch dressing to it. Yum!!
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Old 09-16-2008, 07:09 AM   #28
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Thanks for both recipes..going to make the pizza this weekend and will fix the cookies sometime this weekend!!

HUGS!
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Old 09-16-2008, 08:59 AM   #29
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just leaving my puddle of drool....
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Old 09-16-2008, 01:16 PM   #30
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Quote:
Originally Posted by bobo36us View Post
Hi Jenni, and all,

Yes, that is the recipe I started with. I made a few substitutions based on my personal experience with low carb sweets.

First of all, I halved the recipe and still got 24 good sized cookies. You could even quarter the recipe just to try a few, and then tweak on your own.

Here is the recipe, and my changes are in blue:
1 1/4 cups almond flour -- or other nut flour [COLOR="Blue"]No change[/COLOR]
1 cup plain protein powder [COLOR="Blue"]Did not use at all[/COLOR]
1 teaspoon baking powder [COLOR="blue"]Used 1/2 teaspoon[/COLOR]
1/2 teaspoon baking soda [COLOR="blue"]Used 1/4 teaspoon[/COLOR]
2 teaspoons cinnamon [COLOR="blue"]Used 1 teaspoon[/COLOR]
1 egg [COLOR="blue"]Used 1 egg[/COLOR]
2 egg whites [COLOR="blue"]Did not use at all[/COLOR]
2 teaspoons vanilla extract [COLOR="blue"]Used 1 teaspoon[/COLOR]
14 tablespoons unsalted butter [COLOR="blue"]Used 7 tablespoons[/COLOR]
2 tablespoons canola oil [COLOR="blue"]Used 1 tablespoon[/COLOR]
4 bars dark chocolate -- sugar free [COLOR="blue"]I used just (1) 4 ounce bar[/COLOR]
1 1/2 cups splenda granular [COLOR="blue"]Used 1 cup Erythritol, 1 Splenda quick pack, 1 sprinkle of Stevia, and about 2 ounces of DaVinci syrup (I used Hazlenut, but any Vanilla, or Carmel, or plain would work too)[/COLOR]

[COLOR="Blue"]I also added one teaspoon Vanilla, and about a cup of large chopped Pecans. Also, since the cookies are so chunky with all the pecans and chocolate chunks, you should press them down a little with a fork before baking so that the heat is more evenly distributed.[/COLOR]

A few other notes:
1) I like things very very sweet! The raw cookie batter is awesomely sweet, however it does tame down a little bit after cooking, so don't freak out when you first taste it. I think this is because of the Splenda quick pack. Although it works great in tea, Kool-Aid, and other beverages, I don't think it works as well in baking.

2) Although Erythritol is only 70% as sweet as sugar, it is a well known fact on here that combining sweeteners create a synergetic effect, which multiplies the overall sweetness much greater than the individual ingredients. (For example 1 + 1 + 1 = 5) Also, although Erythritol sometimes has a cooling effect (like when you inhale after eating spearmint), it does NOT have that effect in this recipe.

3) One more thing about Erythritol as opposed to other sweeteners (in case you've never tried it). Erythitol is a TRUE Zero on the Glycemic Index, unlike a 36 for the popular Maltitol as you can see from the chart below. Also, unlike other sugar alcohols, there is none of the cramping or "other" effects with Erythritol. It also measures and cooks much like real sugar, and adds some bulk that many other sweeteners lose under high heat.

Ingredient....... Sweetness GI Cal/g
Sucrose(sugar)....... 100% 60 4
Maltitol Syrup........... 75% 52 3
Hydrogenated Starch. 33% 39 2.8
Maltitol.................... 75% 36 2.7
Xylitol.................... 100% 13 2.5
Isomalt.................... 55% 9 2.1
Sorbitol.................... 60% 9 2.5
Lactitol.................... 35% 6 2
Mannitol................... 60% 0 1.5
Erythritol.................. 70% 0 0.2

4) Any low carb chocolate bar will work, and 4 ounces was plenty (and I LOVE lots of big chocolate chunks in every bite). If you are concerned with the Glycemic Index, or the after effects of Sugar Alcohols though, try to find a low carb bar sweetened with Splenda or Erythritol instead of the more popular Maltitol.

5) Don't bake all your cookies at once. Throw in 1/2 dozen, wait for them to cool, and tweak based on your own preferences. This is not rocket science....LOL. Once you get the hang of it, you will be able to take a look at your old favorite NON low carb cookie recipe, and possibly just make a few changes to it!

6) Finally, although this looks like a regular cookie made with white flour, it is made with Almond flour, and yes it does taste different. The nice thing is though is that it is very low carb, and very filling and satisfying. There is also NO bloating, and NO wierd after tastes as with many low carb versions of popular recipes.

Please post your own results and changes for all to see!

Bobo
Niiiice....to see another true tweaker/synergizer . Gotta ask, where have you been the last year or so! We could have used your interest level here, where we have a lot of fun playing with each others' recipes, and fun products, too.

Enjoy catching up on the work of others, too; you may be amazed at how much fun we've been having with Erythritol and so on...

Welcome (back)!

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