Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Memorial to Kevinpa: His Best Recipes
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 07-16-2006, 12:46 PM   #1
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Chicken Crusted Pizza

Last year I saw a post on one of the LC forums for a chicken crusted pizza and was so impressed with the general recipe that copied it down. I wish I knew who to give the credit to for this idea but I have been unable to find the original post again. I have since added my own twist to the original and now use the following when making a pizza with a chicken crust.

4 cooked chicken breasts (cut up for easier processing) aprox 1 3/4 lb
3 eggs
1/2 cup asigo cheese
2 teaspoons of Good Seasons italian dressing mix
2 1/2 cups mozzarella/asigo blend cheese
3 bouillon cubes
3 tablespoons of wheat protein isolate 8000

I cook the chicken in semi boiling water with 3 bouillon cubes for 20 to 25 minutes.
When cooled, I put in a food processor and grind to very fine and put to a large mixing bowl.

I then finely grated 1/2 cup of asigo cheese.
And then add it and the dry Good Seasons italian dressing to the chicken.
Then I take 3 tablespoons of wheat protein isolate 8000(unflavored whey or soy any LC flour would work but I like WPI the best) and added it to bowl along with the eggs and mixed it till sticky.

I then spread to the pan and bake in a 350 oven till firm and golden.

Top with pizza sauce(I have found several brands mostly local that are quite LC) then cheese and lastly pepperoni and whatever other topping you plan to use.

Then place back in oven till hot and bubbly.

Its not pizza dough but this is a great pizza! Yum.


With the sauce I use it works out to about 3 carbs per lagre slice.

Here is a couple I have made:
Pepperoni and turkey hotdog

Bacon and turkey pepperoni
Kevinpa is offline   Reply With Quote

Sponsored Links
Old 07-16-2006, 01:05 PM   #2
Senior LCF Member
 
underHiswing's Avatar
 
Join Date: Jun 2004
Location: Florida
Posts: 794
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
Wow, Kevin...you certainly make the yummiest sounding recipes...thanks for sharing!

Oh, and could this be the original recipe for the Chicken Crust Pizza?
underHiswing is offline   Reply With Quote
Old 07-16-2006, 01:15 PM   #3
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
NO, I am quite sure it was not this forum were I first saw it. Although I have seen many many variations of it since on most every forum I have visited. My point I guess is I am not taking credit for the idea....just passing along that it indeed is a great and tasty idea.
Kevinpa is offline   Reply With Quote
Old 07-16-2006, 01:23 PM   #4
Blabbermouth!!!
 
Sweeteater's Avatar
 
Join Date: Jul 2002
Location: Volunteer State
Posts: 5,934
Gallery: Sweeteater
WOE: Lower Carb
yummmm, looks good
Sweeteater is offline   Reply With Quote
Old 07-16-2006, 02:23 PM   #5
Blabbermouth!!!
 
ebonyeyz28's Avatar
 
Join Date: Dec 2002
Location: Inland Empire, CA
Posts: 5,028
Gallery: ebonyeyz28
Stats: Then: 274.5, size 28 Now:173, Size 12!
WOE: Atkins Maintenance
Start Date: December 27, 2002
That looks soooo good! Kevin you're about to be the one person who actually convices me to go out and buy wheat gluten!
ebonyeyz28 is offline   Reply With Quote
Old 07-16-2006, 04:35 PM   #6
Senior LCF Member
 
replay's Avatar
 
Join Date: Mar 2004
Location: Sunny Florida
Posts: 222
Gallery: replay
Stats: 309/299/200
WOE: Low Carb
Start Date: 4/7/2011
Have you tried to make it without the wheat protein isolate?
replay is offline   Reply With Quote
Old 07-16-2006, 04:40 PM   #7
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by replay
Have you tried to make it without the wheat protein isolate?
yes the original recipe didn't have any flour in it at all. I added that just to give it that feel of a dough crust. Although wheat is my favorite, I think any kind of LC flour with that amount would work.
Kevinpa is offline   Reply With Quote
Old 07-17-2006, 05:31 AM   #8
Senior LCF Member
 
replay's Avatar
 
Join Date: Mar 2004
Location: Sunny Florida
Posts: 222
Gallery: replay
Stats: 309/299/200
WOE: Low Carb
Start Date: 4/7/2011
Thanks Kevin.

I have another question for you, as you seem to experiment a bit with your recipes. Have you tried using guar gum or xanthum gum to enhance the texture of thing like this chicken pizza crust or baked goods?
replay is offline   Reply With Quote
Old 07-17-2006, 05:45 AM   #9
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I have used not/Sugar, not/Cereal and not/Starch in different baking recipes which is a mix of gums but never straight guar gum or xanthum gum.
Kevinpa is offline   Reply With Quote
Old 07-17-2006, 07:40 AM   #10
Senior LCF Member
 
replay's Avatar
 
Join Date: Mar 2004
Location: Sunny Florida
Posts: 222
Gallery: replay
Stats: 309/299/200
WOE: Low Carb
Start Date: 4/7/2011
Thanks again. The not/Starch is a combination of gums

Ingredients: Vegetable gums (acacia, guar, carob, xanthan).

Happy Cooking!
replay is offline   Reply With Quote
Old 07-17-2006, 02:53 PM   #11
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,636
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
I'm making this for dinner tonight..I'm sure the boys will love it..I'm going to use my
pizza stone..and heat it up..then plop the crust on it..and bake it until it's baked..then take it out and do the toppings..Let you know.

I'm using Italian seasoning instead of the Italian dressing seasoning.
CarolynF is online now   Reply With Quote
Old 07-17-2006, 04:36 PM   #12
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,636
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Okay..I made this and it tastes very good..However, I think my crust was a tad dry..and I found I needed more "sauce" so I served with a side of pizza sauce for pouring or dipping..just to make it more "wet"..Or I could have added some olive oil to the chicken..

I'm thinking about this would be a great crust for a deep dish (Chicago style) pizza..because there is lots of gooey stuff inside..

I might have gotten it too thick..it was about 1/3 of an inch..but it filled up my 12 inch pizza stone..

Great crust recipe and really can be lowfat, too..if you use veggies/turkey products..

Last edited by CarolynF; 07-17-2006 at 04:38 PM..
CarolynF is online now   Reply With Quote
Old 07-17-2006, 04:58 PM   #13
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I have never made a pizza on a stone before so I am not familiar with how any dough cooks on that. In a double insulated pizza pan mine has never been close to dry. I'm sorry it didn't work out for you.
Kevinpa is offline   Reply With Quote
Old 10-17-2007, 05:17 PM   #14
Very Gabby LCF Member!!!
 
Dreamtrue's Avatar
 
Join Date: Jun 2007
Posts: 3,009
Gallery: Dreamtrue
Stats: 322/177/145
WOE: WLS/VSG
Start Date: 12/19/2011
wow this looks good! I might have to give it a try.
Dreamtrue is offline   Reply With Quote
Old 10-17-2007, 11:07 PM   #15
Major LCF Poster!
 
theislandgirl's Avatar
 
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,471
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
Kevin, Zajack posted it in the Active Lowcarber forums back in September 05, but that, too, was post of something found elsewhere. I think that's where I saw it first, however.

A chicken version of the Meatza Pizza!


Last edited by theislandgirl; 10-17-2007 at 11:10 PM..
theislandgirl is offline   Reply With Quote
Old 10-17-2007, 11:15 PM   #16
Major LCF Poster!
 
theislandgirl's Avatar
 
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,471
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
NeoCrone (love her moniker) posted a nice variation also using a "flour" substance or two, back in February of 2006. Looks pretty darn yummy...almost as good as yours!

Quote:
[COLOR="Red"]White Meatzza [/COLOR]

I am not a fan of regular pizza - the kind with tomato sauce and pepperoni - but I do like this white pizza. Husband says its not pizza at all - but he eats it anyway!

Base:
400g ground/minced raw chicken (about 14 ounces)
25g ground flax seed (about 2 tablespoons)
25g whey protein powder, unflavored (1 scoop)
2 large eggs
salt and pepper
1 tsp paprika
1 tsp oregano
1 tsp onion powder

Combine all ingredients in a bowl and beat until smooth. Oil a 30cm/12 inch round baking sheet and spread out mixture evenly up to the edge. Bake at 160C/325F for 15 minutes or until light golden and firm to the touch.

Sauce:

6 cloves garlic
200g light cream cheese (7oz)
1 tsp oregano

Mash the garlic to a paste with a little salt, then beat into the cheese. Spread evenly over the base, then sprinkle with oregano.

Toppings:

1 400g can artichoke hearts, drained
1 large/2 small chicken breasts, cooked
1/4 medium onion, thinly sliced
1 yellow pepper
3-4 button mushrooms
125g mozzarella cheese, grated (4 oz)

Slice the chicken breasts, the pepper and mushrooms, quarter the artichokes. Arrange the toppings on the pizza and sprinkle with the cheese.

Bake for 10-12 minutes at 200c/400F. I cut into six slices.

Nutrition - whole recipe: 2061 kcals, 74 carbs, of which 25 fibre (49 net) 255g protein, 82g fat.
Per slice: 343 calories, 8 net carbs, 13.5g fat, 42g protein.
theislandgirl is offline   Reply With Quote
Old 07-30-2010, 02:56 AM   #17
Major LCF Poster!
 
fourstubbs's Avatar
 
Join Date: Feb 2004
Location: The Last Frontier
Posts: 1,913
Gallery: fourstubbs
Stats: 225/220/142.3/135
WOE: IDEAL PROTEIN
Start Date: Restart July 2012
This sounds so good, looks like tomorrow night's dinner!!! Thanks Kevin!
fourstubbs is offline   Reply With Quote
Old 07-30-2010, 04:59 AM   #18
Blabbermouth!!!
 
mmorris's Avatar
 
Join Date: May 2003
Location: White Mountains, NH
Posts: 5,699
Gallery: mmorris
Stats: 268/128-Goal Weight Finally!! (-140 pounds gone)
WOE: Atkins All the WAY!!
Start Date: August 2002
You know this recipe sounds great!! I wonder what it would taste like with lc bbq sauce, cheese, and fried onions...
mmorris is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 05:39 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.