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-   -   Kevin's Pizza, Calzone & Stromboli Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/713554-kevins-pizza-calzone-stromboli-recipes.html)

Kevinpa 07-16-2006 12:46 PM

Kevin's Pizza, Calzone & Stromboli Recipes
 
http://img197.imageshack.us/img197/9...ter1602jpg.jpg

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
http://i106.photobucket.com/albums/m...stedPizza2.jpg
Bacon and turkey pepperoni
http://i106.photobucket.com/albums/m...ustedPizza.jpg

Kevinpa 08-04-2006 04:47 PM

Kevin's Pizza, Calzone & Stromboli Recipes
 
Once again ask and you shall receive.
I made 1/2 of the cheese cracker recipe and omitted the butter.

Kevin's Thin And Crispy Cheese Cracker Pizza

8 servings ..2 carbs per serving

1/4 cup almond flour
1/4 cup wheat protein isolate 5000
1 eggs
1/8 t. salt
1/2 cup chedder cheese
1/2 cup asigo cheese
1/2 cup fontina cheese

Mix all ingredients till well incorporated.
Turn out the dough onto a parchment lined cookie sheet.
Roll out between two sheets of parchment to approx. 12" Round 1/8" thick.
Remove top parchment and bake in a 375 oven for 20 minutes.
http://i106.photobucket.com/albums/m...ispypizza1.jpg
http://i106.photobucket.com/albums/m...ispypizza2.jpg

At this point crust will be nice and firm.

I garnished it with
6 T. pizza sauce
1 thin slices beef hotdog
12 slices of turkey pepperoni
1 cup of 6 Cheese Italian Blend
http://i106.photobucket.com/albums/m...ispypizza3.jpg

Bake in a 375 oven for an additional 12 minutes until cheese and sauce are bubbly.
http://i106.photobucket.com/albums/m...ispypizza4.jpg
http://i106.photobucket.com/albums/m...ispypizza5.jpg
I have 2 comments.

I would pay money for this pizza and my wife said to me "you could get paid for making that pizza.....excellent hun!".

Kevinpa 01-21-2007 09:33 AM

Simple White Pizza

Quote:

Originally Posted by Kevinpa (Post 8024409)
Rolls

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.

When I was making these buns and got the dough to a rollable state I kept thinking that it reminded me of another dough I had made in the past but it didn't come to me right then.
This morning when I was deciding what to make for lunch......it hit me like a ton of bricks.:doh:

So I made a batch of this dough to the point of the directions above and split the dough in half wraped part and refridgerated it.

The other half I stretched out onto a 12 pizza pan, topped with sauce, pepperoni, and cheese.

Then in a preheated 425 oven I baked it for 15 to 20 min.....closer to 15.

Low and behold....LQQK what I found.........

http://i106.photobucket.com/albums/m...inpa1/pp62.jpg

http://i106.photobucket.com/albums/m...inpa1/pp64.jpg

http://i106.photobucket.com/albums/m...inpa1/pp66.jpg

http://i106.photobucket.com/albums/m...inpa1/pp67.jpg

http://i106.photobucket.com/albums/m...inpa1/pp68.jpg

http://i106.photobucket.com/albums/m...inpa1/pp69.jpg

Can you spell Pepperoni Pizza for 2.5 carbs per slice.

A quick follow-up. I took the other half of the dough from the fridge and let it rise for 45 min and then made a second pie from it. All the football fans agree that although both made excellent pizzas.......#2 was the hands down winner for both taste and texture.

http://i106.photobucket.com/albums/m...inpa1/pp70.jpg

http://i106.photobucket.com/albums/m...inpa1/pp72.jpg

Kevinpa 01-31-2007 03:43 PM

Quote:

Originally Posted by Kevinpa (Post 8046528)
* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.

LC Stomboli (10 servings 4 carbs each)

Ok, I made the carbalose #4 above and let it rise covered in the fridge for 8 hours.

I then removed the dough and divided it in half and rolled each half out to a 10 x 14 rectangle.

I then layered each with capicola, baked ham, hard salami, provolone, mozzarella, parmesan, grilled pepper, spinach, ricotta, and olives.

Taking the long edge I rolled each into a log pinching and sealing the seam and ends.

I then cut diagonal slits on top to vent and let rise for 1 hour.

NOTE: it rose but only about 1/4.

I brushed the top of each with a egg wash and sprinkled with parmesan, then baked both in a preheated 425 oven for 20 minutes until golden.

In a Word!!

OMG!!!
I am in Heaven!! I kid you not. Super crust and light dough and absolutly no bad taste.

http://i106.photobucket.com/albums/m...a1/strom01.jpg

http://i106.photobucket.com/albums/m...a1/strom02.jpg

http://i106.photobucket.com/albums/m...a1/strom03.jpg

http://i106.photobucket.com/albums/m...a1/strom04.jpg

http://i106.photobucket.com/albums/m...a1/strom05.jpg

http://i106.photobucket.com/albums/m...a1/strom10.jpg

http://i106.photobucket.com/albums/m...a1/strom13.jpg

Kevinpa 01-18-2008 03:48 PM

3 Attachment(s)
For dinner tonight I made a batch of this dough and did a 2 hour cold rise. I mixed the following filling.

6 oz bag fresh baby spinach sautÚd
3 small green onions(sliced thin) sautÚd
2 cloves garlic diced sautÚd
1 cup ricotta cheese
1 1/2 cup four blend italian cheeses
2 T. grated parmesan cheese
6 slices hard salami(chopped)
3 slices ham(chopped)
1 small can of sliced black olives

Rolled out the dough, spread on filling and rolled into a calzone.

Baked 15 to 20 minutes in a preheated 450 degree oven until golden brown and bubbly.

Yummo!! Spinach Ricotta Calzone


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