Author Topic: Fat Head Low carb pizza base  (Read 448 times)

0 Members and 1 Guest are viewing this topic.

Offline Pattidevans

  • Administrator
  • Posts: 23,657
  • It's ONLY Diabetes. It could be something worse!
Fat Head Low carb pizza base
« on: 22 March 2017, 06:05:10 PM »
I thought we had a low carb pizza base on our site, but it seems not (may have been on the old forum), so here goes!  This is from a "Fat Head"  recipe.

 
  • 170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85g / 3oz / 3/4cup ground almonds
  • 2 tbsp cream cheese
  • 1 egg
  • pinch salt to taste
  • ½ tsp dried rosemary/ garlic or other flavourings optional
  • your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Instructions
 
  • Mix the shredded/grated cheese and ground almonds in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  • Stir then microwave on HIGH for another 30 seconds.
  • Add the egg, salt, rosemary and any other flavourings, mix gently.
  • Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to  work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  • Make fork holes all over the pizza base to ensure it cooks evenly.
  • Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
  • To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  • Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese.
  • Bake again at 220C/425F for 5 minutes.
Pizza base = 4g carb. 


   
 


Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline sedge

  • Global Moderator
  • Posts: 13,788
Re: Fat Head Low carb pizza base
« Reply #1 on: 22 March 2017, 10:45:39 PM »
I'm picturing 'the photos above' LOL.  Hope everyone else can see them too.  I think it's explained perfectly plainly and don't really think rolling something out between two sheets of baking parchment needs a pictorial guide - as we're also assuming eg that you already all know how to 'stir'  LOL
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline Pattidevans

  • Administrator
  • Posts: 23,657
  • It's ONLY Diabetes. It could be something worse!
Re: Fat Head Low carb pizza base
« Reply #2 on: 22 March 2017, 11:54:05 PM »
OK Sedge, point taken, photo reference removed!  I have been working so hard today to update the page on our website with relevant links that will not go away because they are on 3rd party websites that may change.  I've also been backing up recipes to my home server so that if our forum/website goes awol again they are not lost!  I may well have missed more than the odd phrase LOL!  ;)
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline Avocado

  • Member
  • Posts: 1,535
    • My French website
Re: Fat Head Low carb pizza base
« Reply #3 on: 23 March 2017, 08:14:27 AM »
Some years ago I made a low carb pizza once which used grated cauliflower for the base. It was fantastic - my DH and DS loved it. It was a lot of work though which is why I haven't done it again ! If I can find a link to the recipe I will post it.
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Paulines7

  • Member
  • Posts: 771
Re: Fat Head Low carb pizza base
« Reply #4 on: 23 March 2017, 09:58:53 AM »
I must try that recipe, Patti.  In the ingredients you state ground almonds but in the instructions you say almond flour.  Does it matter which one is used, please? 

It's always difficult to decide on what to eat and our menus get very repetitive.  It will be good to add something different. 

We haven't had pizza for about 3 years now and although we didn't have it very often, it was so simple to get out of the fridge or freezer and pop it into the oven.  Have you ever tried freezing the pizzas from your recipe, Patti, and would you freeze them when raw or cooked?  I am thinking that it could be useful to make the dough in larger batches.
Diabetes Type2 diagnosed March 2014.  Treated by diet only.  HbA1c 60 on diagnosis, 52 in June 2014, 50 October 2014, 44 December 2014, 48 May 2015, 50 Sep 2015, 53 Jan 2016, 50 Oct 2016, 56 Feb 2017, 50 Jun 2017. 50 Aug 2017.  Pacemaker fitted 2008.

When I get old I don't want people thinking
                      "What a sweet little old lady"........
                             I want 'em saying
                    "Oh Crap! Whats she up to now ?"

Offline Pattidevans

  • Administrator
  • Posts: 23,657
  • It's ONLY Diabetes. It could be something worse!
Re: Fat Head Low carb pizza base
« Reply #5 on: 23 March 2017, 10:07:40 AM »
Thank you Avocado


I kinow Ziggy posted a recipe for a pizza base, possibly with Cauliflower, but I think it must have been lost when we lost the old forum.  Cos the link from our website no longer worked.


Pauline


Almond flour and ground almonds are one and the same thing.  They call it "almond flour" in the USA.  Sorry, I just edit/copy/pasted the recipe from Fat Head yesterday whilst updating this page of our website http://www.diabetes-support.org.uk/info/?page_id=248 which had a lot of broken links on it. I wanted the links to be on our own site to future proof them, rather than on 3rd party websites.  So I just found a pizza base recipe and copied it.  So I am afraid I have never made it and have no idea if it would freeze, but it looks pretty speedy to make.  If anyone makes it perhaps they would let me know.


Sorry, I need to update the web page asap and there might be other recipes like this.  Your help in trying stuff out or letting me know if terms need amending is much appreciated.
Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans

Offline sedge

  • Global Moderator
  • Posts: 13,788
Re: Fat Head Low carb pizza base
« Reply #6 on: 23 March 2017, 11:16:13 AM »
LOL Patti -  was just going to delete it myself, and then thought Patti will see I've edited it and obviously wonder what I was doing so I made a joke of it instead. 

I rarely edit anything that someone else has posted - as long as it's understandable, but someone's predictive text had decided the other day that 'if your panaceas has stopped producing insulin, blah blah' was what the person wanted to say!  In which case, I simply laughed and changed the word, since it was explaining something to a fairly new member, even though I found it funny.
Jenny

T1 DX 1972, pumping Novorapid 24/05/11

HbA1c - 7/07 8.7, 1/08 7.8, 9/08 8.4, 3/09 7.3, 7/09 7.2, 12/09 7.3, 11/10 8.1, 2/11 8.6, 9/11 6.5 2/12 6.4  5/12 50/6.7  11/12 52/6.9  01/13 46/6.4  06/16 46/6.4  12/16 45/6.4

Offline Paulines7

  • Member
  • Posts: 771
Re: Fat Head Low carb pizza base
« Reply #7 on: 23 March 2017, 11:40:59 AM »
Pauline
Almond flour and ground almonds are one and the same thing.  They call it "almond flour" in the USA. 

I didn't know that, Patti.  I had assumed that almond flour was ground more finely and that is why they charged more for it than ground almonds.  I have several recipes that say almond flour and I haven't tried them yet as almond flour always seemed a lot more expensive and hard to find.  Maybe it's because it is shipped from the USA!
Diabetes Type2 diagnosed March 2014.  Treated by diet only.  HbA1c 60 on diagnosis, 52 in June 2014, 50 October 2014, 44 December 2014, 48 May 2015, 50 Sep 2015, 53 Jan 2016, 50 Oct 2016, 56 Feb 2017, 50 Jun 2017. 50 Aug 2017.  Pacemaker fitted 2008.

When I get old I don't want people thinking
                      "What a sweet little old lady"........
                             I want 'em saying
                    "Oh Crap! Whats she up to now ?"

Offline nytquill17

  • Global Moderator
  • Posts: 6,466
  • It's all in the balance.
Re: Fat Head Low carb pizza base
« Reply #8 on: 23 March 2017, 12:27:39 PM »
If you get a little spice grinder or coffee grinder (don't use it for coffee though or everything you make with it after will taste like coffee!) you can buy regular almonds, or blanched almonds if you don't like the skins, and grind your own! This may or may not be more economical in the long run, you'd have to check what the price of whole almonds is like - but say if you can buy them in bulk somewhere nearby it may be worth it!
T1 DX 1995
Levemir + Novorapid
 
  ~-~-~-~
"If you can't ride, can you fall?"
"I suppose anyone can fall," said Shasta.
"I mean can you fall and get up again without crying, and mount again and fall again and yet not be afraid of falling?"
"I - I'll try," said Shasta.
  ~C.S. Lewis, The Horse and His Boy
  ~-~-~-~
"There is no answer; seek it lovingly."

Offline Avocado

  • Member
  • Posts: 1,535
    • My French website
Re: Fat Head Low carb pizza base
« Reply #9 on: 23 March 2017, 12:54:17 PM »
Here's a low carb cauliflower base pizza, don't think it's exactly the one I originally had but it sounds similar : http://domesticate-me.com/cauliflower-pizza-crust-with-roasted-vegetables-and-goat-cheese/  Obviously you can vary the toppings.
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Pattidevans

  • Administrator
  • Posts: 23,657
  • It's ONLY Diabetes. It could be something worse!
Re: Fat Head Low carb pizza base
« Reply #10 on: 23 March 2017, 01:16:02 PM »
Sedge

Quote
LOL Patti -  was just going to delete it myself, and then thought Patti will see I've edited it and obviously wonder what I was doing so I made a joke of it instead.

Doubt I'd have noticed Sedge! ;)


I didn't know that, Patti.  I had assumed that almond flour was ground more finely and that is why they charged more for it than ground almonds.  I have several recipes that say almond flour and I haven't tried them yet as almond flour always seemed a lot more expensive and hard to find.  Maybe it's because it is shipped from the USA!

Pauline, I find it shocking that the price of ground almonds varies so wildly.  For example, per 100g:

Holland and Barrett ground almonds = £2.35
Holland and Barrett almond flour = £2.00
Tesco = £2.35
Lidl = 77p

Almond flour may well be ground a bit finer, but ground almonds work just as well - or I suppose you could try grinding them a bit finer, but beware because over-processing almonds will turn them into a greasy lump.

Avocado, thanks for that link, I will try to adapt it to post it here and add to the web page



Patti


Type 1.  Mis-diagnosed T2 May 2003, finally had CPeptide test 15/7/11 and proper diagnosis 1/9/11.  Now pumping Apidra with Roche Spirit Combo pump. Hba1c 6.1 April 2016.


© 2015 Patti Evans