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A low carb and gluten free version of the classic French dessert featuring fresh cherries. So delicious and you can have it in the oven in less than five minutes!
Features Fresh, Carb Cherries, Atkins Paleo Keto, French Desserts, Desserts Features, Carb Sweet, Carb Desserts, Atkins Lchf Keto, Classic French
A low carb and gluten free version of the classic French dessert featuring fresh cherries. Sub cherries for raspberries or blackberries
Low carb cherry clafoutis
This easy low carb chicken recipe tastes amazing and comes together in just minutes! It's bound to be a hit with the whole family! Keto, LCHF, and Atkins diet friendly!
Chicken Recipes, Recipes Tasting
This easy low carb chicken recipe tastes amazing and comes together in just minutes! Atkins diet friendly!
20 Recipes for Steaks on the Grill - fire up the grill because there's not much better than beef that's been grilled to perfection. You'll find the recipe you want right here! | cupcakesandkalech...
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20 Steaks on the Grill
Eggs Benedict a la Oopsie Roll - perfect for an egg fast & ultra low carb, primal & gluten free!
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low carb Eggs Benedict
Zero carb oopsie rolls topped with crisp Canadian bacon, a delicate poached egg & tangy hollandaise sauce & chives makes breakfast special
Fat Head » Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza
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Fat Head » Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza Home About the Film No-Bologna Facts Fat Head Kids’ Club Recommended Reading Meet the Experts Contact Shop at Amazon By entering Amazon through the button below, you help to support this blog. 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Categories Bad Diets Bad Medicine Bad Science Fat Head Kids' Club Good Science Government Foolishness Low-Carb Experts Low-Fat Nonsense Media Misinformation News and Reviews Random Musings Real Food Study Spotlight The Farm Report The Food Evangelists « Where Americans Get Their CaloriesLong Weekend » Jun 30 2013 Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza Posted by The Older Brother in Real Food Greetings, fellow Fat Heads. A few weeks ago, The Oldest Son found a great low-carb pizza recipe. We already had a couple of recipes, but after this one, I don’t think we’ll be going back. The other ones we had kept were really good, but we had to eat them with utensils. With this one, the only way you know you aren’t holding a “real” slice of pizza in your hand is that, as mentioned in his write-up, you get full after a few slices, instead of going into that “I’m stuffed — give me another!” gluten-induced spiral. He told Tom about it, and Tom suggested he write it up to share with all of you. I have to say, for a guy who never liked reading or writing for fun, he did a pretty good job. Be sure to try this at home, kids. Cheers! The Older Brother ======================================= An odd thing happened for the first time in a long time: … Leftover pizza! Part of this is because I rarely eat pizza, but mostly because it is incredibly filling (and healthy), so I highly recommend trying it even if you aren’t suffering from the new obesity disease… I hear that’s going around. To give credit where it’s due, I am basing this recipe on one I found at cookyscreations.blogspot.com. A friend and I then made a couple modifications. Go ahead and buy a few bags of mozzarella — you will be making more of this very soon. The Crust: 1 1/2 cups shredded mozzarella ¾ cup almond flour 2 tbs cream cheese 1 egg Garlic salt Parchment paper and cookie sheet Instructions: -put mozzarella & cream cheese in a medium size microwaveable bowl After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses -Microwave for 1 min, stir and then another 30 sec, stir (very hot!) -Stir in egg & almond flour -Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds) -Dock (poke rows of holes) with a fork to avoid bubbling -Sprinkle with garlic salt -Put in 425 degree oven -After about 8 minutes, check it and poke holes where any large bubbles may be. -continue cooking for a total 12-14 min, or until slightly brown on top. It should look like this: Here is what I do for the toppings: [Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.] Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages. Put the sausage in a separate bowl, keeping the grease to sauté your veggies in! Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar. This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.) Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza. Hope you enjoy it. In the meantime… – The Older Brother’s Oldest Son This entry was posted on Sunday, June 30th, 2013 at 1:05 pm and is filed under Real Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 173 Responses to “Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza” Christy says: August 10, 2014 at 9:26 am I’ve made the cauliflower crust (which wasn’t bad, just time consuming IMO), BUT I’ve made this exact recipe minus the flour and it still turned out great!! It lowered the carb content. I was afraid it would stick to the bottom and be a mess, but it was great!! I didn’t pick it up with my hands and eat it, but I think I could’ve had I wanted to, I don’t think the crust was as dense because it had zero flour, but it was great! My husband even requests this pizza! Reply Jean Meller says: August 10, 2014 at 1:28 pm I tried this today for lunch. Yes, it is very filling, one piece was enough for me. I am type 2 diabetic and it satisfied my craving for regular crust pizza. It has a lot of fat but once in a while would be ok for me. I froze the rest in slices for when I have cravings again. Thank you. Reply Maegan says: August 12, 2014 at 1:17 pm I made this today for lunch and it was DELICIOUS!!! I put two pieces on my plate and thought, “I’m probably going to eat the entire pizza, but I’ll start with two.” It was so very filling, that two pieces was all I needed…and I can usually eat an entire regular pizza by myself!! Thank you for this recipe!!! I can’t wait for leftovers tomorrow! Reply Debbie says: August 16, 2014 at 11:27 am Tried it with only a tablespoon of almond flour to help it mix and it’s the best thing I’ve tasted in a long time! Reply Donna says: August 21, 2014 at 11:53 am Absolutely the best I’ve ever had! Going to use this as a bread also, loved it! Reply Sue says: August 21, 2014 at 4:14 pm Made this tonight for myself and my non-low-carb elderly mother. We both loved it! It’s staying on the menu in the future! Reply Cristina says: August 23, 2014 at 9:40 pm Oh my gosh! Made this pizza tonight and it is SOOOOOOOO GOOOOOOOD! We have been low carb for awhile and needed a fix—this is fantastic! Thanks for sharing it! So….how’s that Chicago style version coming along? Reply Tom Naughton says: August 23, 2014 at 10:42 pm That would be quite a task. Reply tracy says: August 25, 2014 at 4:27 am Can you use almond meal? Reply Tom Naughton says: August 25, 2014 at 1:42 pm Never tried it. I believe you’d want it as powdery as possible, like flour. Reply David says: September 4, 2014 at 11:47 am I couldn’t find almond flour, so I bought almond meal assuming it was possibly the same thing. One of the best pizzas ever!!! I love the rustic style of it. My non low carb friends loved it! Any idea how many carbs the crust has btw? Reply jen says: September 5, 2014 at 11:32 am Almond meal and almond flour are the same thing. One perhaps finer than the other, but they are interchangeable. Reply Sade says: August 28, 2014 at 11:09 am Can I use coconut flour? Just wondering if it would be the same thing? Reply Tom Naughton says: August 28, 2014 at 11:54 am It would probably work. All you can do is give it a shot and see. Reply Cspenc says: September 1, 2014 at 10:37 pm You cannot substitute coconut flour for almond flour 1:1. Coconut flour has strange properties. It absorbs ALOT of liquid. Do some internet searches to learn more about cooking with it. Reply Beth says: September 8, 2014 at 11:48 am turns out horrible with Coconut flour. Awesome with Almond flour. Next time I try it I’ll reduce the almond flour. Reply Tammie says: September 4, 2014 at 6:44 pm I’m trying this with low carb Alfredo sauce and spinach & feta! Maybe some bacon too! Thank you! I can’t wait!! Reply Tina K. says: September 4, 2014 at 9:03 pm Has anybody tried this with soy flour? Reply Tom Naughton says: September 5, 2014 at 8:39 am We don’t put soy in anything around here. Reply Lou says: September 6, 2014 at 4:05 pm This site has the nutrition info but that’s just for the crust – not for additional toppings http://caloriecount.about.com/fathead-pizza-crust-recipe-r1447512 Reply Cherie says: September 20, 2014 at 5:43 pm OMGoodness!! I cant tell the difference from regular pizza crust, thank you so much for sharing. Reply The Older Brother says: September 20, 2014 at 10:31 pm Still one of our favorites. Glad you liked it. The Older Brother Reply Ronel says: September 25, 2014 at 10:06 am I make it with sunflower meal and also great!! Reply CJ says: October 4, 2014 at 10:33 pm I make a taco version of this – taco sauce, taco meat, cheddar and pepper jack cheese with onions, poblano and bell peppers. Top with shredded lettuce, fresh tomatoes, salsa and full fat sour cream! It tastes just like a taco without the nasty corn! Reply flgirl says: October 5, 2014 at 6:56 pm Wow! I’m late to the pizza party but holy catcalls was this amazing! I admit, I was skeptical being the food snob that I am, but am soooo happy to admit it was fantastic. Best pizza crust ever. Now go make it, the recipe is perfect as written. Reply Kim says: October 9, 2014 at 6:53 am Wow this sounds great!! I have made many different grain-free pizza crusts and none of them taste good or get thin and crispy enough for our liking. I am trying this one and spreading it thinner to see how it works. THANKS for great recipe. Now just wish there wasn’t as many calories!! Thank you Reply Allana says: October 11, 2014 at 4:31 pm We make this now ALL THE TIME as I’m on a low carb diet. The whole family (even those who don’t low carb) love it. No one could tell the difference the first time I made it! Reply Lori says: October 15, 2014 at 3:37 pm OMG finally an awesome pizza crust thank you so much for sharing Reply Danay D says: October 20, 2014 at 7:28 pm Omg! Beyond delicious! I used pesto as my sauce and it is yummy! Thanks for the recipe. Reply gail mann says: October 23, 2014 at 10:43 am Just an idea I had today……..made this without the garlic and have kept it in the fridge. Today I dipped in eggs and fried up and used SF syrup for French Toast!! Verrrry good. Reply Lori says: October 23, 2014 at 4:51 pm I just made the pizza and it was AMAZING! TY for the recipe! Reply Melissa says: October 31, 2014 at 1:13 am I just made this tonight for a dinner party. I made it into a Mexican pizza with enchilada sauce, Angus beef hamburger and Argentine chorizo, topped with cheddar and pepper jack and served with shredded lettuce and guacamole. Amazing!!!! I can’t get over how easy it was or how delicious. I’ve tried a lot of low carb grain-free crusts and this was by far the best. Thank you so much! Reply Angela says: November 14, 2014 at 9:54 pm Wow, very impressed with this pizza. We loved it ! Hubby had some pizza sauce on his half (none for me thanks), we both had Italian sausage and I had 3 cheeses – no sauce on my side and it was excellent. This is a winning combination ! Reply Rosemary says: November 15, 2014 at 8:13 am I made this last night and I’m very pleased. Best recipe for pizza crust yet and very easy. Wanting to go to bed I just left it out on the counter. How is the baked crust stored? I, also, intend to try the recipe for other uses. I’d like to hear about other experiments that have been successful. Reply Mary Carvell says: November 15, 2014 at 4:08 pm YOU SIR ARE A BOSS. I can eat pizza again. Made ours (Deep pan style) in the Big Green Egg. https://www.facebook.com/photo.php?fbid=400091073473733&set=a.382380271911480.1073741826.100004185318860&type=1&theater Reply Tom Naughton says: November 15, 2014 at 9:59 pm Enjoy. Reply Mommabear says: November 17, 2014 at 2:02 pm Wow this was amazing!! I might eat pizza every night. Thanks Reply « Older Comments Leave a Reply Name (required) E-mail (will not be published) (required)
BEST LOW CARB PIZZA!!! Fat Head » Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza
fathead pizza crust Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza
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cream cheese pancakes low carb and gluten free ibih - More lowcarb pancake recipes. This is more to the Dutch style of pancakes.
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