Note: If you like soft, chewy pizza, here is a low-carb version that will please you. Soft and thicker crusts require more dough, though, which makes the carb count rise. Make this pizza an occasional treat – perhaps to keep you from running to a pizza parlor or calling for delivery.
Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.
SERVING SIZE,1 slice (12-inch pizza). CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb. NUMBER OF SERVINGS: 8.
½ cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
¾ cup stone ground whole-wheat flour
½ cup whole almond meal
½ cup soy protein powder
salt (about ¼ Teasp or to taste)
- Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.
- Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl.
- Add the yeast and stir.
- While the yeast activates (it needs to adds sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder (except for the last Tablesp), and salt in another mixing bowl; stir.
- Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed.
- Work the dough by hand until smooth (it takes a few seconds).
- Cover the bowl and let the dough rise for about 10 minutes.
- While the dough rises, prepare sauce and toppings (see pages 186 and 187).
- Spread the dough to fit the pizza pan and form an edge.
- Build the pizza. Bake for about 15 to 18 minutes or until bubbly and done.
Low-Carb Beef Stroganoff
Note: This is one of the many quick and easy beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes. Because it is so easy to do – and tastes absolutely delicious – it is a great meal to serve at your dinner parties.
The dish is absolutely best if you use beef tenderloin. There is little waste, and you are better off serving smaller portions than using a lesser-quality in larger amounts. This is great served over any type of pasta.
Serving size,1 1/3 cups. Carbs per serving5.4 grams of carb.
NUMBER OF SERVINGS: 4.
1½ pounds beef tenderloin, trimmed well
salt to taste
freshly ground pepper to taste
12 ounces small button mushrooms
2 Tablesps coconut oil
1 ounce butter
¾ cup stock or broth
2 Teasps Wondra flour
¾ cup sour cream
2 Tablesps freshly chopped parsley (or small sprigs)
- Pound meat thin. Cut in strips about ¼ inch wide and 2 inches long.
- Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
- Wipe mushrooms clean with a damp paper towel. Trim off hard ends of stems.
- Heat a large, heavy skillet on medium-high.
- Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total.
- Remove meat to a holding plate.
- Add the butter to the skillet. Reduce heat to medium-low.
- Add the mushrooms and cook until tender, about 5 minutes.
- Add the beef stock and stir to loosen particles on the bottom of the skillet.
- Add the flour and stir into the broth.
- Simmer for about 2 minutes on low.
- Add the meat and the sour cream and heat through.
- Adjust seasoning, sprinkle with parsley, and serve immediately.*
*Sub-Note:If you are not prepared to serve the meal promptly after you have added the flour and stirred the stock, remove the pan from the heat until you are. (If this is going to take longer than 30 minutes, refrigerate everything until you are ready.) Reheat mushrooms and stock in skillet until bubbly. Proceed with recipe.