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

Easy Garden Salad

Vegetables are essential in low carb & keto diet. It adds color, flavor, texture and bulk to meals. Vegetables are good source of vitamins and fiber which our body requires. The best part is (for people eating high fat foods), it helps keep our liver healthy.

High fat diets (like LCHF and ketogenic) can result in fatty liver (steatorrhea) and consuming lots of vegetables can help flush out all the fats we consume.

When we eat at home, we make sure we consume at least a cup of vegetables (either raw or cooked) with every meal. It keeps us feel full for a longer time.

This garden salad is so easy to make – just slice all vegetables, drizzle dressing of choice and toss. Sooo fast! It’s also versatile, you can add cheese, bacon, chicken, halloumi or any topping of choice.

What do you like to put in your salad?

Ingredients:

3 cups mixed salad greens (200 grams approx)
1/3 of telegraph cucumber, cut lengthwise then sliced across 5mm thick
1/2 of medium sized red capsicum
1 medium tomato, cubed
1/2 of small onion, sliced thinly
1-2 tablespoons balsamic dressing or any dressing of your choice

Procedure:

Make a bed of salad greens on a large bowl. Add in cucumbers, capsicum, onion and tomatoes evenly on top.

Drizzle balsamic dressing over the salad and toss. Or serve the dressing on the side.

Serves 2.

Pan-grilled Sriracha Chicken & Beansprouts Stir-fry

This mild sweet-spicy sriracha chicken is so easy to make. Marinade for at least 30 minutes (overnight is better), pan fry and you got yourself a flavourful grilled chicken.

It’s one of our go-to meat dish because it complements a lot of vegetable sides like coleslaw, garden salad, steamed broccoli etc. We always make sure we’re eating lots of greens as we consume a higher amount of fat every meal.

Today, we paired it with beansprouts. Beansprouts are naturally sweet and crunchy and low carb (about 6 grams total carb per 100 grams). It’s also cheap and cooks real fast. When we ate it with sriracha chicken, we both agreed that it’s like we’re eating rice noodles. Sweet!

This recipe satisfied our noodle cravings. Try it & I hope you like it as much as we do.

Ingredients

For the Sriracha Chicken:

400 grams boneless chicken thighs
1 tablespoon sriracha sauce
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon fish sauce (or salt)

For the Beansprouts Stir-fry:

1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, sliced thinly
50 grams sliced pork (you can substitute it with chicken, shrimp or tofu)
1/2 of broth cube (fish, chicken or vegetable)
500 grams Beansprouts
1-2 tablespoons oyster sauce
Salt and Pepper, to taste

Procedure

For Sriracha Chicken:

In a bowl or ziploc bag, combine sriracha sauce, olive oil, fish sauce and garlic. Add chicken, make sure its coated well. Set aside to marinade for at least 30 minutes (overnight is best).

Heat up non-stick pan to medium heat. Place marinated chicken on pan and allow to cook for about 5 minutes. Turn over and cook the other side. Make sure that the inside is fully cooked before removing from pan.

Cover cooked chicken in tinfoil to keep warm.

For Beansprouts Stir-fry:

Saute onion and garlic in oil over medium heat. Add your chosen meat and stir until cooked. Add broth cube, oyster sauce and beansprouts, toss until translucent. Season with salt and pepper.

You can add some chopped coriander and chili flakes on top for extra flavour.

Serve hot with grilled chicken.

Serves 2-3.