This low carb pizza crust is the BOMB!!! It's considered the holy grail of low carb pizza crusts and with one bite, you'll know why. I'm pretty sure the person that made this crust up is famous, if not, he or she should be. I've made other low carb pizza crusts using almond flour and tried the new trend of using cauliflower but nothing but this has tasted so good. It is made up of mainly cheese and that's what makes it so dang good! It's a crust you can pick-up and eat, it tastes even better the next day, believe me, you'll never miss eating pizza on the low carb diet with this pizza crust in your arsenal. Summer bikini body, here I come! Ha! Well, maybe...
1 1/2 cups shredded cheeses ( a mixture of mozzarella and cheddar is best)
1 dollop of cream cheese
3/4 cup plus or minus almond flour
Preheat oven to 425 degrees
Place the cheese in a medium microwave save bowl and microwave until melted. Once cooled, add the rest of the ingredients with just a spoon and then using your hands form a ball adding enough almond flour to get the right consistency.
Spread out onto parchment paper or an oil pizza pan or baking sheet. Spread out with your hands until fairly thin and even. Pop in the oven and bake till the edges start to turn golden brown. Remove from the oven, top with your favorite sauce, mine is the bomb, load with toppings and put back in the oven until it's bubbly golden brown.
Now give it a try! Insane isn't it? Let me know how you like it below...you'll thank me that I found this recipe. Your low carbing just got easier...
Adapted from Cooky's Creations
This pizza crust is amazing and the best part is that it is quick, no-rise, and only a handful of ingredients. This pizza crust is also my go-to thin crust recipe. Crisp, chewy--delicious!! You're going to need this pizza dough recipe. It's the thin crust, easy, no-rise recipe you've all been waiting for! Pair with my easy and delicious pizza sauce and you're set!
3 cups flour
1 package of active dry yeast
2 tbsp. light olive oil
1 tsp. salt
1 tbsp. sugar
1 cup warm water (You may need to add a little more warm water, adding a tbsp. at at time until you get a nice soft dough.)
Preheat your oven to 450 degrees. Mix all the flour, yeast, salt and sugar in a large mixing bowl, add oil and warm water and mix until it forms a nice dough ball.
Roll out thin and place onto your pizza pan or baking sheet, top with my sauce, your favorite toppings and place in your hot oven for about 12-15 minutes.
There you have it. Dinner in minutes!!! And this crust? Amazing, thin, chewy and crispy; all you'd ever want in a pizza crust!
Adapted from AllRecipes
These are by far the best low carb bars on the planet. I've tried a lot, from homemade to the Atkins bars, um yeah, you can tell they're low carb. But these??? NO. They are that good, my kids ate them all up because they had no idea. Now I need to hide 'em!
I'm so glad I found these. Try them, you'll thank me...
3/4 cup almond flour
3/4 cup unsweetened finely shredded coconut
3/4 cup equivalent powdered sweetener (Use coconut sugar for Paleo)
1 cup + 2 tbsp. peanut butter (you can use any nut butter)
2 tbsp coconut oil
4 1/2 oz. dark chocolate
- In a large bowl, combine the almond flour, coconut, and sweetener.
- Over medium-low heat (I just put the ingredients in a bowl and microwaved for 40 second increments until melted) melt 1 cup of peanut butter and coconut oil
- Once melted, add the peanut butter mixture to the dry ingredients and mix well
- Press the mixture into an 8 x 8 baking dish
- Over medium low heat (or use your microwave) and melt together the 2 tbsp. peanut butter and chocolate, stir until smooth and pour over your peanut butter bars. Smooth out and refrigerate for at least 2 hours until set
- Cut into 12 even bars
No Bake peanut butter bars are 5.5 net carbs per serving
Adapted from Holistically Engineered
I'm on the low carb diet. Again. I do really well on it and lose the most weight when I watch my carbs. These cookies were such a hit my whole family gobbled them up. I tried not to be frustrated, after all, they are good for them, but come'on! I'm the one who can't eat sugar and wheat!!! Gimme a break! You're going to enjoy these...but you might want to hide them.
1/2 cup butter
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup sf. sweetener, I used erythritol that I found on Amazon, or you could use xylitol, or swerve or coconut sugar for my Paleo friends.
1/2 tsp. salt
1/2 tsp. baking soda
1/3 cup coconut flour
1 cup almond meal (found mine in the health market of my favorite grocery store
4 oz. dark chocolate
Preheat oven to 350 degrees
Mix your eggs, butter, vanilla, cinnamon and nutmeg together in your mixing bowl and beat well. Add you dry ingredients and your chocolate chips and stir until incorporated.
Spray your baking sheets with cooking spray or line with parchment paper. Spoon mounds onto baking sheet and press down slightly. Bake off for 12-15 minutes.
And eat up! These. are. good. Enjoy!!
Adapted from Grass Fed Girl
My kids are obsessed with Panera's mac n' cheese and if you've had it yourself you'd know why. It's creamy goodness is over-the-top and was on a quest to replicate it at home.
I'm happy to report I've found the perfect recipe, used the finest ingredients and my kids can't get enough of it! I make this mac n' cheese at home, regularly, and now you can too!
Adapted from Shugary Sweets
Beets are so amazing. If you haven't tried beets yet, you need to try this simple recipe and get with the program! Beets are earthy, tender, and delicious. Toss with a salad, eat as a side dish, or simply eat just because...
12 beets, cut off ends, peel and quarter
salt and cracked black pepper
red wine or raspberry vinegar
feta or goat cheese
your favorite lettuce
Preheat your oven to 400 degrees
Cut the ends off of 12 beets, peel with a vegetable peeler or paring knife and cut into quarters.
Place on a baking sheet and drizzle with about 3 tbsp. of olive oil, sprinkle with salt, pepper and thyme.
Roast in the oven for about 30 minutes or until tender. When they're fork tender, they're done.
Pull out of the oven and let cool until warm, pour over a couple tbsp. of red wine or raspberry vinegar another sprinkling of salt and pepper and viola! A masterpiece!! Enjoy anyway you like! I placed mine on lightly dressed lettuce leaves with feta. A--MAZING!
Make some fresh beets for your family. You'll love them!
Adapted from Ina Garten Food Network
These donuts truly have a taste of fall in each and every bite. The cinnamon and pumpkin sweetened batter make this baked delight something we look forward to every fall season!
I used a large, donut pan that you can find below on Amazon image (affiliate link). They are inexpensive, and worth it! Make sure to get a couple of them so you can make one dozen donuts at one time.
I used organic canned pumpkin, pure cane sugar (unprocessed and non GMO) and Bob's Mill, organic unbleached flour. I get my sugar at Walmart. Walmart has the lowest price around that cannot be beat!!! You can find it HERE.
Delicious. Delicious. Delicious.
PRINT RECIPE HERE
1/2 cup vegetable oil (I used light olive oil)
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 tsp. pumpkin pie spice or or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 tsp. salt
1 1/2 baking powder
1 3/4 cups all-purpose flour
Mix all the ingredients to combine in a large mixer. Add the flour and mix until smooth.
Grease your donut pans with a cooking spray (muffin tins work, too, if you don't have donut pans!) and fill 3/4 to the top. Bake in a 350 degree oven for about 15 minutes or until toothpick inserted into the donut comes out clean.
Let cool for about 5 minutes and invert onto a cooling rack to cool a couple more minutes. While still warm, put donut one at a time into a large ziplock bag filled with cinnamon and sugar (a good ratio is 1/4 sugar and 1 tbsp. cinnamon. So in a bag I did 1 cup granulated sugar and 4 tbsp. cinnamon). Cover donut completely and set back onto cooling rack and continue with each donut.
Yum you guys! Happy fall!!
Adapted from King Arthur flour