Pizza Pie!

I know I just posted about pizza, but heck it's National Pizza Day!! So saying once I again I will tell you "I love, love, love pizza"!

I recently came across a new (to me) No Dough Low Carb Pizza Crust that has blown me away. There are all kinds of low carb / keto friendly pizza recipes out there, and I'm always willing to try them all. My goal lately is find the lowest carb, simple to make, and most delicious pizza. This Pizza Pie is high up on the scale for a simple and delicious way to get my pizza fix without the carbs. The crust is made from cheese and eggs only (no flour at all). I know what your thinking - no way can that taste good. Please try it out - it is delicious. I think you will be pleasantly surprised. The crust is not your typical chewy brick oven pizza crust, but boy, it totally fixes my crazy craving for pizza. It is best eaten with a fork - remember, it's pie!

The recipe I'm sharing with you makes one Pizza Pie, making it a perfect personal pizza. But it is large enough to share that is. The pizza pie is approximately 8g net carbs for the entire pie (depending on your sauce and toppings). I made mine with my favorite pizza sauce, pepperoni, sausage, onions, and green peppers. Enjoy!

Mix mozzarella cheese and egg

Spread mixture in pie plate

Bake until edges are golden brown

Top with favorite toppings and bake until cheese melts. Eat!

Pizza Pie!

Ingredients:

PizzaCrust:

1 cup Shredded Mozzarella Cheese (whole milk)

1 tbsp. Grated Parmesan Cheese

1 Egg

Toppings:

Shredded mozzarella,

Pizza sauce or Tomato Sauce (low carb of course)

Meats (pepperoni, sausage, ham, etc.)

Vegetables (green or red bell peppers, onion or green onion, mushrooms, olives, etc.)

Directions:

1. Preheat oven to 375 degrees

2. In a mixing bowl, mix together the shredded cheese, Parmesan cheese, and egg.

3. Prepare a 9 inch pie plate by spraying the bottom with olive oil

4. Place the cheese mixture in the pie plate and spread with a spatula or the back of a spoon.

5. Place into the oven on the center rack and allow to bake for about 15 minutes or until the edges are deep golden brown and the center is a very light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.

6. Remove the cooked pizza crust from the oven.

7. Top the pizza crust as you desire (with sauce, cheese, toppings) and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted.

8. Remove from the oven and allow to cool for a few minutes before slicing.

Note: Allow to sit about 10 minutes so it will set. It maybe a little sloppy when you take out the first piece and you may need to eat with a fork and knife. However, as it cools it will set nice. And it makes great leftovers and reheats very well.

Optional: You may add some Italian spices to the crust mixture (such as basil, oregano, etc.)

Enjoy!

Super Bowl Round Up - Top 10

Super Bowl Sunday is tomorrow! What 'ya all making? If you need ideas, here are 10 Great Low Carb and Delicious Super Bowl Foods for game day. Good game goers are Pizza, Wings, Soft Pretzels, Meatballs, Olive Cheese Dip w/Veggies, Antipasto Platter, Chili, Zucchini Skins, Fried Veggies, Stuffed Mushrooms, Wings with White BBQ Sauce, and Brownies.

Top 10 Great Low Carb Super Bowl Foods

1. Low Carb Pizza

2. Olive Cheese Dip - Hot & Spicy

3. Fudgy Brownies - from Gnom Gnom

4. Loaded Zucchini Skins

5. Meatballs

6. Antipasto Platter

7. Pizza Stuffed Mushrooms

8. Low Carb No-Bean Chili

9. Low Carb Fried Veggies

10. Chicken Wings with White BBQ Sauce

Enjoy the Game!!!

Low Carb Antipasto Platter For Dinners & Parties & Holidays

Antipasto is a very popular first course at Italian family dinners. Antipasto is generally made up of an assortment of cured meats, fresh cheeses, marinated & fresh vegetables, and olives. An antipasto platter is a colorful, delicious way to set the stage for your coming feast. It is quite easy to assemble an antipasto platter. Your meats and cheeses can be purchased at your grocery deli. The marinated vegetables can be made from a variety of fresh veggies from your produce department, or you may purchase them already made at your deli or in your grocery store's canned goods section.

For this antipasto platter I made my own marinated vegetables from green beans, mushrooms, and roasted green peppers. My meat choices were pepperoni, salami, and prosciutto. For the cheeses I selected fresh mozzarella and Asiago. To the platter, I added sliced radishes, black and green olives.

Without even thinking about it, an antipasto platter is low carb & delicious! Recipes for marinated mushrooms, roasted bell peppers, and marinated green beans are below.

Low Carb Antipasto Platter For Dinners & Parties & Holidays

What to put on your Antipasto Platter?

1. Meats: mortadella, prosciutto, capicollo, Genoa salami, and sopressata

2. Cheeses: mozzarella, Asigao, provolone, cheddar, blue cheese, aged gouda, Taleggio

3. Jarred or homemade marinated veggies: mushrooms, red or green roasted peppers, artichoke hearts, sun-dried tomatoes, pepperoncini, and eggplant.

4. Assorted olives

5. Fresh vegetables & herbs: radishes, grilled zucchini, fresh basil

Marinated Mushrooms:

Ingredients:

1 cup water

1 1/2 pounds fresh mushrooms, stems removed

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon salt

3 tablespoons fresh lemon juice

3 teaspoons minced garlic

1/2 teaspoon ground black pepper

3 tablespoons dried parsley

1/8 teaspoon onion powder

Directions:

1. In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.

2. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder.

3. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

Marinated Green Beans:

Ingredients:

1 lb thin green beans, trimmed

1 tablespoon extra virgin olive oil

1⁄4 teaspoon salt

1 teaspoon fresh lemon juice

1⁄2 teaspoon finely grated fresh lemon zest

2 cloves garlic, minced

Directions:

1. Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.

2. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.

3. Drain and pat dry.

4. Toss beans with oil, garlic, salt, and pepper to taste, then toss with lemon juice and half of zest.

5. Serve beans sprinkled with remaining zest.

Marinated Roasted Red or Green Peppers:

Ingredients:

3 whole bell peppers

2 cloves garlic, sliced thin or minced

3 tablespoons olive oil

salt and pepper to taste

Directions:

1. Turn the oven on broil (high or 500 degree). Position your oven rack about a third of the way from the top of the oven.

2. Line a rimmed baking sheet with foil.

3. Place the whole peppers on the baking sheet and put them in the oven.

4. Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until all four sides blacken.

5. Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.

6. When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips.

Note: Do not rinse your peppers under running water.

7. Place sliced peppers in a bowl, add garlic, toss gently with olive oil. Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.

8.Can also be refrigerated for up to a week

Antipasto Assembly

1. Arrange meats, cheeses, vegetables, and olives artistically on a large platter.

2. Cover and refrigerate until 30 - 45 minutes before serving time.

Enjoy!