I have to give props for this recipe: I’ve changed it very little from the original whatcaitate posted on Instagram. (Here’s her website: www.whatcaitate.com.) She called it flatbread. I have used it for sandwiches, but my favorite way to eat this is as a grain-free pizza crust.
Whether it was you or your neighbor who planted too much zucchini this year, here are a few recipes for using up that infamous garden bounty. (Summer squash is its yellow cousin; no significant difference in taste.)
Pizza crust made from scratch doesn’t happen around here unless my carb-lovin’ daughter is home. She’s tried several different recipes, and this one from food.com is her favorite. It’s easy, pretty foolproof, and has a nice crispy crunch to it. Also, it only calls for eight minutes of resting time, so there’s not a long wait for the dough to rise.
She says, “Kneading is key to both the chew and the crunch. Use the windowpane test to see if the dough has been kneaded long enough.”
And for low-carbers, here’s my favorite low-carb quick fix for a pizza craving.
(Note: the above photo is by Wildflour, a food.com user.)
They offer a wide variety of pizzas, from classic to pesto-based to vegetarian to “Pacific Coast Style.” There’s also the “build your own” option. (Find the menu here.) My favorite is the San Andreas: rosemary wheat crust topped with red sauce, low-fat mozzarella, roasted chicken, red onion, mushroom, roasted red pepper and pineapple.
And onto day five of our Super Bowl recipes round-up: Low Carb!
I think more chips are sold SB weekend than any other week of the year. But it is possible to have delish, satisfying snacks on the table that don’t max out your carb allowance for the month, all in one sitting! Here are a few.
Just about any dip you can find is low carb, it’s the crackers and chips they’re usually served with that makes them high carb. Use a crisp veggie instead, and it’s instant health food! 🙂 But skip the usual, boring carrots and celery on a plate; think jicama, bell pepper strips, ribs from hearts-of-romaine. And to make them even more appealing, place them in vertical glass containers, like the beautiful table shown here, from Sugar Plum Sisters.
Zucchini/squash Pizza Bites, from yours truly. The “crust” couldn’t be simpler: it’s just slices of summer squash or zucchini, lightly baked before being topped with your favorite pizza stuff, and broiled. (Inspired by Kalyn’s Kitchen.) My recipe includes both pepperoni and vegetarian versions.
For real pizza, try this gluten-free pizza crust recipe!
Deviled Eggs. Did you know that deviled eggs from the grocery store sometimes contain sugar? Yuck! Much safer (and Paleo-friendly) to make your own. I like ’em simple and classic, like this take from SimplyRecipes.
Garlic-Herb Cheese Spread or Dip, also from this site. Tastes sort of like Allouette. Again, to keep it low carb, serve with veggie dippers.
5-Minute Magic Green Sauce! This stuff is amazing! Yes, it’s great on fish as shown above, but it also makes a fantastic dip for veggies or chips.
Not into dairy? Here’s my favorite Paleo dip…
“Dump Ranch” – I make it thicker than the salad dressing version, and use it as a dip and spread. I almost always have some of this in my fridge!
Parties don’t have to mean blowing your healthy eating habits completely! Come stocked with one or more of these, and you’ll have less recovery to do the next day!
I went with summer squash rather than zucchini. They’re close cousins and nutritionally about the same, but I thought the yellow color might be more attractive to people who would be scared off by the green of zucchini. I want to set realistic expectations: no one is going to think they’re eating pizza crust; the texture is completely different. But all the flavors are there, and it’s a quite satisfying snack.
By the way, have you tried finding a tomato pasta sauce in the store that doesn’t have sugar or corn syrup in it? Crazy! I make my own – and no, it doesn’t involve peeling tomatoes or hours of simmering on the stove. It cooks up in about 20 minutes, using canned tomatoes. I make a big batch and keep extra in the freezer. Recipe and tips here: sugar-free marinara sauce.
(Oops. I can’t make a link using my tablet. ? Just type in ohthatstasty.com/marinara.)
I made some with pizza sauce and pepperoni, and I made some with pesto and grape tomatoes. I slightly prefer the pepperoni version, because there’s a little more punch to the flavor, but they’re both really good. And if you or your guests are vegetarian, the tomato option is a nice alternative.
I love how they came out! They are cute, but they’re also the perfect size to pop in your mouth whole. Which would also be perfect finger food, for say, super-bowl. I haven’t tested the method, but if you wanted to make a large quantity for a party, I bet you could make them ahead of time, up to and including the toppings, then cover and refrigerate them till serving time, and run them under the broiler for a minute or two.
Low-carb Gluten-free Pizza Bites
I’m not listing amounts, because this is one you can totally just wing.
for the pepperoni version:
spaghetti sauce (preferably sugar-free)
pepperoni (turkey, if you like)
for the veggie version:
Preheat your oven to 450. Place the rack in the center.
Slice the squash into 1/2″ slices. If using tomatoes, slice them about 1/4″ thick and set aside.
Drizzle a bit of olive oil over the squash and toss. You just want enough for all the pieces to have a thin coat of oil.
Line a baking sheet with parchment and lay the squash slices out on it. You can place them closer together than what I’m showing here. Bake in the preheated oven for 5 minutes. Remove the pan and inspect the underside of the squash. It should just be a bit brown in places. Return it to the oven for a minute or two if it’s not yet there.
Switch your oven setting to broil. Top the squash slices with your choice of toppings. I used the larger diameter slices for pepperoni, the smaller for tomato. I put the sauce or pesto on first, then the pepperoni or tomato, then sprinkled a small mound of cheese on top of each one.
Move the oven rack up so it’s about 4″ under the broiler. Return the pan to the oven and broil until the cheese is melted and done to your preference of golden-brown-ness. This will probably be somewhere around 3 to 5 minutes, but watch it closely.
Let them cool somewhat before serving; that tomato sauce will be hot!