Cheesy Biscuit Low-Carb Pizza Crust

Ok, so, yeah, it’s been awhile since I’ve shared any recipes.  It isn’t that I haven’t had the time, for I certainly do have time.  It is mainly because I haven’t been experimenting with any new recipes recently. We did have a wonderful Thanksgiving dinner with some of the kiddlets here.  We missed our oldest and our youngest this year. Having the fam spread out from Phoenix to Charleston and from Greenville to Virginia Beach does make it hard for all of us to gather together any more. For a while it looked like all four would be here for at least a day or so at the same time at Christmas. However, the retail business is keeping my girl away. So, the hubby and youngest 2 sons and I are planning to visit with her for Christmas while the oldest son, daughter-in-law, and my sweet darling will be visiting the other grandparents and family.  While I will miss having them all together again (it has been over a year), I am so happy that Hope’s family will get to enjoy them and the Little Lady for over a week.  I know they can’t wait to give the hugs and kisses!

Last night the hubby surprised me with an early Christmas gift. Since he has started to do more cooking, he felt that my old faithful pots and pans needed to be replaced with some updated new ones. Believe me, it was a real surprise!! I know I will enjoy using them, but now I have a dilemma…what to do with the old ones. I mean, they have served me well for over 26 years and are like old friends! While I am not a pack-rat in the true sense of the word, I am very sentimental, especially when the items were given to me by my parents or when part of the set actually belonged to my mom.  Well, they will be boxed up for now. I’m just not ready to dispose of them yet.  Here are my old ones:

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And here are the new ones:

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Ok, enough rambling!  The other night the hubby and I were both interested in having pizza. We used to order pizza quite often, especially when there were college football games on. Since we’ve been eating the THM way, we haven’t ordered much pizza! This is remarkable for us!  A few weeks ago I made the cauliflower crust pizza which really wasn’t bad at all.  However, we both thought we wanted more of a bread-like crust, but needed to keep it low-carb.  Someone over on the THM facebook page shared the idea of using a biscuit recipe as a pizza crust.  The idea is brilliant!

The basic recipe that I used can be found here.  This is what I did to make a pizza crust instead of biscuits.

1. I used a combination of oat flour and almond flour instead of the coconut flour.

2. I doubled the recipe which made enough crust for a 12-inch pizza.

3. After spreading the dough on the pizza pan (it is sticky, so don’t be worried), I baked it at 350* for about 7 minutes.  After that, I added all the toppings that the hubby wanted and baked it again for about 7 more minutes or until the cheese melted into wonderful gooey-ness!

This was pretty amazing pizza! We both really enjoyed it.  Give it a try! You will enjoy it, too!

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Cauliflower Crust Pizza

Grandbaby update:  Here is a 2-month family photo of my sweet darling and her parents! She is 11 weeks old today!

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Today is the 2-month mark for having the hubby on the THM eating plan. While I often wish his weight loss would go faster, I do realize that slow and steady is the way to lose weight.  He is down 13 pounds since September 21!

Last night I decided to try something very new.  We really enjoy pizza here in our house, and since we’ve been eating the THM way, we’ve not had any pizza.  Quite a few people on the THM FaceBook page have raved about cauliflower crust pizza.  At first it didn’t sound too appealing to me, but I thought I would give it a try.  It was rather good.  And the hubby didn’t think it was too bad either!

The recipe I followed can be found here.  I think that when I make it again, I will oil the parchment paper a little more because I did have trouble with the crust sticking to the parchment paper.  Other than that, I had no problems. This is not the best picture, but it gives you an idea of what it looked like.

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Low-Carb Cabbage Soup

The other day the hubby asked if there were items in the fridge that needed to be used up. His question is legitimate! When the kids were growing up, I usually tried to clean out the fridge and serve left-over meals twice a week, every Wednesday and Saturday nights.  Since he and I are the only two at home right now, leftovers often do get pushed to the back and forgotten. When I told him that the main thing I had that needed to be eaten was half a head of cabbage, he replied with, “I wonder if I could make some cabbage soup?”   I was more than willing to let him try!

My hubs is down 10 lbs since he started the low-carb way of eating using mostly ideas and recipes found in the THM book and face book page. So, when he is willing to help in the kitchen to make something that is on the food plan, I am happy to let him try. It’s less work for me, right? I mean, while he’s in the kitchen, I  have time to hold my little darlin’ …

 

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and I have more time to work on crafts, like the checkerboard stockings I’ve been making for some clients. While most of them have “The Citadel” embroidered on the top, this one is a new idea and has become my favorite!

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I  can also crochet hats for my niece’s children. Aren’t they adorable? (The kids, I mean!)

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Here is his creation for low-carb cabbage soup.

1 medium onion, chopped

3 cloves garlic, pressed

1/2 stick butter

1/2 half head cabbage, cut into small wedges

1/2 lb sausage, crumbled or about 1/2 lb of kielbasa sausage cut into bite-sized pieces

1-1/2 c. chicken broth

1/2 c. whipping cream

1 c. tomato juice or sauce

8 oz cream cheese, softened

1 tsp basil

1 tsp oregano

1/2 tsp dried hot pepper flakes

salt and black pepper to taste

In a large stock pot melt the butter and gently saute the onion and garlic. Add the sausage and cabbage and cook until sausage is no longer pink. Add the chicken broth, whipping cream, and tomato juice. Mix well.  Bring to a simmer and stir in the cream cheese. Stir until it melts. Add the spices and adjust to your taste!  Add more chicken broth if the soup is too thick for your liking.

Chocolate Covered Strawberries

If you read my last post about the pumpkin dip, you will remember that I am trying to keep my hubby on a low-carb eating plan. This is not always easy to do, but he’s a real trooper and has done well so far. There have been “cheat” meals, especially when we were out of town, but he’s been good to get right back on the plan. For the first week or so he had headaches which we attributed to carb withdrawal.  Once he got over that hurdle, he found it easier to stay with the plan.

Unfortunately, I am the one struggling with what to cook for dinner! You’d think it would be fairly easy since I am feeding just the two of us! However, sometimes it takes work for me to figure out if I need to serve him a satisfying meal, an energy meal, or a fuel pull meal!  You can check these out on the Trim Healthy Mama page!  It is all still a big learning curve for me.

Sometimes with this eating plan, we just need a good snack…a tide-me-over until time for dinner.  The other day I decided to make some chocolate covered strawberries.  Strawberries are on the plan, but regular chocolate is not.  Thankfully, the sisters who wrote the book created a recipe called Skinny Chocolate.  It is amazing!  Yesterday I melted some that I had in the refrigerator and dipped frozen strawberries into it.  Because the berries were already cold, the chocolate hardened quickly. They were a hit with the hubby!

1/4 c. cocoa powder

1/2 c. coconut oil

2-3 tsp of stevia sweetener

Strawberries

Put the cocoa powder into a small bowl. Add the coconut oil and sweetener. Stir all ingredients well until the sweetener melts well into the cocoa powder.*  If desired, stir in 1/2 c. unsweetened dried coconut.

Dip frozen strawberries into the chocolate. Set on wax paper or aluminum foil until set.

If you don’t want to use the chocolate right away or if you didn’t use all of it with your strawberries, pour the chocolate onto a plate covered with wax paper or foil and freeze until solid.  Break it apart to eat as mini chocolate bars or to blend into Greek yogurt!

*Definitely make sure that the sweetener is totally dissolved into the cocoa powder or the chocolate will taste bitter!

Pumpkin Dip

I’m finally back again with a new recipe!! Well, I must confess that it isn’t my recipe, but my girl’s. She made it the other day for a gathering and had great reviews.

Why haven’t I been sharing new recipes?  I really do have some excuses!  First off, I’ve been working hard helping the hubby slim down using the THM plan.  This plan was created for women, but it works for men as well. I’m still learning the ropes and often struggle with some of the recipes.  But it does appear to be working! He is down about 9 pounds in a month! Yes! We’ll take that!  In addition to that, I can say that

1) This little bundle of sweetness has been claiming some of my time:

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2) We got a wonderful visit from my girl and her man who came to meet the little bundle of sweetness:

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3) And then last weekend we traveled down to Charleston to see the K15 get his band of gold. How is it possible that he is a senior already??

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Now for this great recipe. I can’t wait to give it a try!

1 can pumpkin

1 box vanilla pudding

1 tsp nutmeg

1 tsp cinnamon

1/3 of large container whipped topping

Pretzels

Mix the pumpkin and vanilla pudding in a large bowl. Stir well to get it all mixed together.  Add the spices (more or less to taste). Fold in the whipped topping.  Serve with pretzels for an amazing dip at your next fall gathering!