These were a staple in our house even before trying to watch the carbs – so now they are great! We fix these before homemade pizza or calzones and they give you a great breadstick appetizer and your vegetables. When the girls have friends over we never tell them what they are eating until AFTER they have tried them. It never fails that everyone likes them – so give them a try. We love to serve them with left over marinara.
- 1 head of cauliflower
- 1 whole egg
- 1 egg white
- 3 Tablespoons Italian Seasoning
- 3 Tablespoons Garlic Powder
- 1 cup finely shredded mozzarella cheese
- Preheat oven to 400
- Cut the cauliflower into small sections and place in a food processor to grate.
- Place the cauliflower in a bowl and add 1 whole egg and 1 egg white and mix until all of the cauliflower is lightly coated in egg.
- Add the seasonings. If you feel it needs more, please add. I usually just do this to sight.
- Add in the cheese.
- Prepare a cookie sheet covered in parchment paper and spread the mixture out. A nice thin layer is the best – even if you do not use all of the mixture.
- Place in the oven for 35 minutes. At 35 minutes start checking every couple minutes. They are ready when they are lightly browned on top.
- Remove and cut into stick slices. Serve with marinara for dipping.
Nutritional Information – 1/4 of the recipe is 5 g carbs.
Who doesn’t love pizza? We all know that pizza is a challenge on your blood sugar, and yes we all still eat it some too. But these calzones are a great way to get a pizza taste and have many fewer carbs. Plus if your family has different toppings they like and dislike, each calzone can be made to order. Sounds like a perfect pizza night to me.
- 16 whole frozen, unrisen yeast dinner rolls (I use Rhodes)
- 15 ounces ricotta cheese
- 1 1/2 cup mozzarella cheese
- 2 Tablespoons dried parsley
- toppings you desire – pepperoni, sausage, mushrooms, garlic, banana peppers…
- 1 – 2 egg whites for wash
- Spray a glass 9×13 pan with cooking spray. Set frozen rolls in the pan spread apart. Spray plastic wrap with cooking spray and cover the pan. Let sit for 2 – 3 hours to rise.
- In a bowl combine the ricotta, mozzarella cheese and parsley.
- Prepare any toppings. We cook the sausage with Italian seasoning. Saute the mushrooms with garlic and butter.
- Once the rolls are ready, make each calzone 1 at a time.
- Spread the roll as flat as possible. Put some of the ricotta mixture in the middle.
- Add any other topping desired.
- Fold it closed and press the edges down with a fork to seal.
- Place on a prepared pizza stone.
- Repeat with the rest of the rolls.
- Once all of the calzones are made brush each one with the egg white wash.
- Bake in a preheated 400 degree oven for 12 – 15 minutes- or until golden brown.
- Serve with Marinara.
Nutritional Information – Serving size is 2 calzones. Each calzone is 19 carbs, so 2 is just 38 carbs.
Pizza is a favorite for teens and many adults, but the crust does not always make them low carb. Now this does not mean we don’t still get pizza – in fact we have our favorite pizza places. Thin crusts help a lot and local, non-chain pizza restaurants tend to add less sugar to their crusts. We have always loved some different pizzas though – so here is our take on Thai Chicken Pizza. It is a household favorite – and is our recipe! You will find a few recipes on this site that we have completely made our own – but usually Mike is the creator, as I am best at following recipes. This is one of my favorites!
Thai Chicken Pizza
Thai Style Peanut Sauce with Honey
- 1/4 cup honey
- 1/3 cup creamy peanut butter
- 1 1/2 Tablespoons rice vinegar
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon sesame oil
- 2 cloves of garlic – minced
- 1 teaspoon ground ginger
- 1/2 teaspoon Tabasco sauce (optional)
Thai Chicken Pizza
- 1 12 inch pizza shell. (I use Weisenberger Pizza Crust Mix and the carb information is based on mix)
- Thai style peanut sauce
- 1 carrot – shredded
- 1 small can crushed pineapple
- 3 – 4 chicken tenders
- 2/3 cup mozzarella cheese
- fresh basil
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil
Thai Style Peanut Sauce
- Stir together all the ingredients above in a small bowl
- Set aside
Thai Chicken Pizza
- Marinate chicken tenders in 1 Tablespoon of Thai Peanut Sauce, 1 Tablespoon of Olive Oil and 1 teaspoon of kosher salt. Let marinate for at least 1 hour.
- Make pizza crust as directed – Weisenbergers is best to make 2 – 3 hours prior to use.
- Heat ungreased skillet to medium high. Cook chicken tenders 3 minutes per side.
- Remove from skillet and dice – they do not have to be cooked completely.
- Heat oven to 425
- Spread peanut sauce over crust – holding a little back for drizzle.
- Mix 1 Tablespoon of Hoisin Sauce in the remaining peanut sauce to create drizzle.
- Spread Chicken over the pizza.
- Mix the carrots and crushed pineapple together. Spread those over the pizza
- Top with mozzarella cheese
- Drizzle peanut/hoisin sauce on top of the pizza.
- Back for 12- 15 minutes or until crust is crisp.
- With 5 minutes left in the cooking time – add chopped fresh basil to the pizza.
Nutritional Information – pizza – 217 carbs , 1 slice (1/8) – 27 g carbs