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11.18.2013

Cauliflower Pizza Crust


This is no joke.  I hate cauliflower.  I love this pizza!
This is a diabetic pizza dream.  There are so few carbohydrates in this pizza crust, it is almost sinful.
You can eat as much as you want. We will break down the carb count at the end of the post if you want more information.  

Let's get started on this pizza recipe.  I have seen a lot of cauliflower pizza crust recipes floating around in cyber space.  I took some information from a few different sites.  If you are interested in checking them out here they are:


First go out and get a large head of cauliflower.  Chop up the florets into small pieces that will easily fit into your food processor.  You can chop your cauliflower up by hand if you wish.

 You are going to want your final product to be about the same size as a grain of rice.  As you can see this looks like a bowl of white rice below.
 Now we get to the other ingredients.  I will list them here.
INGREDIENTS:
1 head of cauliflower
1 cup of shredded mozzarella cheese
2 eggs
1 teaspoon Italian seasoning 
salt to taste

Add all ingredients into a mixing bowl and mix by hand.  I literally mixed and mushed with my fingers.  You want to incorporate all the wet ingredients into the cauliflower.  Now if you are anything like me at this point you are thinking that this recipe will never work and that you are just waisting your time.  Never fear this will come together.  

I have found over the years that aesthetics work wonders.  My kids will try any new food if it looks good.  I am trying to get this crust to look as close to a regular pizza dough as possible.  After many failed attempts at making round crusts I came up with this brilliant idea.
 For the mini pizzas I used a large round cookie cutter or english muffin baking ring.  For the large crust I used a spring-form cake pan without the bottom inside.  Follow the pictures below to see how to make a perfectly round crust!
 Now you are going to bake this crust at 350* for about 20 minutes, or until slightly brown around the edges.  You are then going to flip the crust and bake the bottom up for around ten minutes. 
 As you can see the crust is coming together, it doesn't break and holds it's shape!  Don't let these pictures fool you though, the crusts do stick to the parchment paper and have to be eased off the pan by going gently around the sides.  I used a large crepe spatula to flip the large pizza crust, or just turned the parchment paper upside down onto another pan and peeled the paper off. 
 Once the crust are nice and golden brown on both sides you take the pizzas out and add a thin layer of pizza sauce and a small amount of cheese.  Then pop it back into the oven and watch it until the cheese is nicely melted and slightly browned. Then they are done!
 AMAZING right?
So now we get to the carbohydrate count.  I made two large pizzas and six small pizzas out of one head of cauliflower.  One large head of cauliflower has about 44g of carbs in it.  There is about 25g of fiber so you can decrease the carb count to 20g.  This is virtually a carb free pizza! The sugars are going to hit you so much slower. 

Here is some in-depth information on the nutrition in cauliflower whfoods.com





































11.13.2013

LOW - Carbohydrate gummy snacks



Yes, I know, too good to be true!

My type 1 diabetic daughter is delighted.

Before we get started on the recipe let me introduce you to the Sweet Drops liquid stevia collection.  I haven't tried them all, but the many I have tried are GREAT!
 As you can see the Stevia liquid drops come in many flavors.  CLICK HERE to get some more information.
If you want to check out some information about the health benefits of gelatin Click HERE!
If you want to check out another blog touting some more benefits and check out another jello recipe click HERE.

      INGREDIENTS:

*1 cup lemon juice
*1 cup water
* a hand full of raspberries (fresh or frozen)
* liquid lemon stevia (2 droppers full)
* 3 T honey
* 6 tablespoons beef gelatin powder

Add your lemon juice (I have frozen lemon juice on hand ) and raspberries into a small sauce pan and boil over low heat.  Mix and mash until the berries are dispersed into the liquid.

Now you are going to strain out the seeds.

The raspberries give the mixture a nice natural food coloring and add the sweet to the tangy lemon flavor.  Next you are going to slowly stir in the beef gelatin to the hot liquid.  Then add the room temperature water and other ingredients to the gelatin liquid mixture. Stir, stir, stir......
  
 All you have to do now is pour the mixture into a small glass pan or silicon candy mold. Put the pan or mold into the refrigerator for at least an hour so the gummies can set nicely. 
 Cut your gummies up into bite sized pieces.  I got about 70 pieces.

These gummies need to stay in a cool environment.  They will melt if left out on the counter too long.  I would say that they are good at room temperature for about thirty minutes.

I made some gummies for my kids this Halloween.  The way I packaged them created a lot of excitement.
Carb count = less than 1g of carbohydrates per gummy.