Veggie Pizza (Low Carb, Keto)

My love affair with anything fastfood & greasy & potato-ey & sweet is the bane of my low carb lifestyle. Since starting low carb, sometimes I would bite a tip of my kids pizza (naughty!) or nibble a bit of fries, stop myself and then chew on a broccoli.. argh! Get the picture?!

We have pizza day once a fortnight. We’ll order 3 value pizzas at Domino’s after our grocery shop and have that for lunch. If you read my last post, you’ll know I do a week’s worth of meal prep on a Sunday & this lunch treat helps keep my stress level down.

I still want to keep to our family pizza tradition but fit it to our new lifestyle. My solution.. make the pizza low carb! Yes!!!!

I found lots of low carb versions of pizza crust using fathead dough & cauliflower crust, you might have seen & tried some too. But in this recipe, I used broccoli for several reasons..

  • aesthetic appeal         Ooh green crust! Cool!
  • substitution                 It’s most similar to cauliflower
  • economical                 Thats what I have left in the fridge (cauliflower was used for our cauli-rice)

When I made the crust, I added psyllium husk powder as I find the dough too wet & sticky. It absorbed most of the liquid so the dough was much easier to handle.

I pre-baked my broccoli crust in a small roasting dish lined with baking paper. I just spread the dough up to the edges & presssed so its even & flat.

Once cooked & cooled a bit, I transferred it onto a baking sheet, added the toppings & baked it until the cheese melted.

Just a piece of advise, if you find sudden cravings for your comfort food, have a teeny, tiny nibble (for me personally, it satisfies my craving & it goes away) and don’t feel guilty about it. Then make a low carb version of it so you can enjoy it wholeheartedly minus the guilt. I hope that helps.

What other toppings do you add on your pizza? I would love to hear ideas from you. If you have any other questions, tips or suggestions leave a comment below or send me an email & I’ll get back to you as soon as I can.

Have a great day & enjoy a slice!


For the Broccoli Crust:

1 broccoli head (150-200 grams)
1/2 cup shredded mozzarella
2 tablespoons grated parmesan
2 tablespoons psyllium husk powder
1 large egg

Procedure:

Preheat oven to 180C.

Grate broccoli head into grainy bits. If you’re using food processor, cut into small florets before processing.

Transfer grated broccoli into a microwaveable container. Add 1/4 cup water, cover and microwave on high for 3 minutes. Drain as much liquid off as possible.

Combine broccoli, mozzarella, parmesan & psyllium husk powder in a mixing bowl. Add egg and mix well. Allow to rest for 5 minutes. The mixture will be drier (still sticky) and can be formed to a ball.

Transfer broccoli ball on a baking tray lined with baking paper. Flatten and form into your desired shape (round, square, rectangle).

Bake in the oven for 10-15 minutes. Remove from oven, set aside & allow to cool.

For the Pizza Toppings:

2 tablespoons tomato paste
1 teaspoon dry mixed herbs, Italian herbs
Dash of Salt & Pepper
1 – 1 ½ cups grated cheese (combination of mozzarella, tasty cheddar & parmesan)
70 grams mushrooms, sliced
1 tomato, diced
1/2 red onion, cut into rings

Procedure:

Spread tomato paste evenly on the broccoli crust. Sprinkle dry mixed herbs evenly and season with salt & pepper.

Top with grated cheese, mushrooms, tomato and onion rings.

Return in the oven and bake for 10 minutes or until cheese has melted.

Serve piping hot!🍕

Good for 2 servings

Low Carb Cheese Burger

This Low Carb Cheeseburger is simple yet super delish! Enjoy having it sandwiched between a bun (it’s low carb), wrapped in lettuce or sitting on a bed of salad. It’s up to you.

I am a fastfood person. I find comfort in eating burgers and fries when we eat out. When we changed into the LCHF lifesyle, I made sure I find ways to make sure I can still eat my favourite food. Subtle changes like removing the buns & replacing fries into vegetable salad, actually made it healthier and I don’t feel deprived. For me, this is a surefire way to become successful in changing to a new eating lifestyle.

This meat patty recipe is very versatile. It can also be used to make hamburger steak (salisbury steak) & meatballs for pasta dishes. The buns I used is made from coconut flour so its absolutely low carb. It’s soft and chewy and also very easy to make.

Although I only put the basics on my burger, I would love to know what other toppings do you add on yours to take it to the next level.

Enjoy!


Ingredients:

Meat Patties (makes 6)
750 grams beef mince (substitute with chicken mince or pork mince)
2 medium onions, chopped finely
2 whole eggs
2 tablespoons coconut flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter, for frying
Procedure:

In a large bowl, combine all ingredients together except the butter. Mix gently by hand until well combined. Divide equally into 6 and form into balls. Flatten until its about 8cm diameter. Press the center of the each patty to make a small dent, this will help to make the patty stay flat when cooked. Set aside.

Heat small frying pan (or a griddle pan) to medium heat. Once pan is hot enough drop about 1 teaspoon butter in the center and place one patty on top. Press the patty (but not too hard) for about 10 seconds to sear. Allow to fry/grill 5 minutes each side.

Remove cooked patty, place on a plate and cover with tinfoil. Set Aside.

Cook the rest following the procedure but make sure you scrape the bits & wipe the oil off the pan before frying up the next patty.

To assemble the Low Carb Cheeseburger you need:

6 low carb buns
6 meat patties
6 cheese slices
6 tablespoons mayonnaise

Slice Low Carb Buns across & toast for 2-3 minutes. Pile up the rest of the ingredients – meat patty, cheese, mayonnaise & 2-3 pickles on each burger.

Serve with Easy Garden Salad on the side.

Low Carb Carrot Bread

When you’re having lunch or snack and you’re surrounded with bread-chomping-people! 🙄 Life is tough! But never fear, this carrot bread is a lifesaver!

It has a mildly sweet and nutty flavor from the carrots & seeds. We like having a slice or two with cream cheese or butter and a cup of coffee for afternoon tea. On weekends, it’s an addition to our usual bacon & eggs. The texture of the bread may be denser than the normal bread but hey I’m not complaining!

I mostly use coconut flour in my bread recipes as it not only costs less but you also need smaller amount of coconut flour per recipe compared to almond flour. Again texture-wise, it’s more compact and dense but heating it in the toaster will soften it up.

We like our bread on the sweet side hence the addition of sweetener. You can always choose not to add sweetener, instead add extra salt (1/4 teaspoon more salt to be exact).

Ideally, the bread is stored uncut in a sealed container and sliced as you consume so it won’t dry up. But for us, we store the bread in the fridge already sliced and packed in snack bags. This is just for a quick packing of our lunch box in the morning. The bread is good up to 5 days in the fridge.

Enjoy!

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Note: This carrot bread was inspired by the Banana Bread recipe by Craig Rodger of What the Fat? You can check it out, too.

Ingredients:

120 grams carrots, grated
1/2 cup coconut flour
1/2 cup psyllium husk powder
2 tablespoons sweetener, optional
2 teaspoons baking powder
2 teaspoons cinnamon powder
1/4 teaspoon salt
1/4 cup pumpkin seeds
6 large eggs
1/2 cup cream
1 teaspoon vanilla

Procedure:

Preheat the oven 180C.

In a big bowl, combine grated carrots, coconut flour, psyllium husk powder, sweetener, baking powder, cinnamon powder, pumpkin seeds and salt. Stir well. Set aside.

In another bowl, beat eggs until frothy. Add in cream and vanilla. Continue beating until smooth.

Slowly pour the egg-cream mixture into the dry mixture. Beat until combined well. The batter will be thick.

Line loaf pan with baking paper and transfer the batter into the loaf pan by the spoonful. Smoothen the top before putting inside the oven.

Bake for 20 – 30 minutes or until the cake tester comes out clean.

Cool & cut into 12 slices.

Serve with butter or cream cheese.

Serving size: 2 slices (but I’m alright with just 1 slice)