January 31, 2019

The best low carb pizza crust recipe so far! (Option: Using Arise 8000)

Although I've tested many, many pizza crust recipes since starting low carb in 2002, there have been more misses than hits. As a matter of fact, other than the popular dough that uses a ton of mozzarella cheese and almond flour, there have been NO low carb pizza crust that we really liked well enough to make it our go-to crust.  So for that reason, usually made a 'pizza' on a low carb tortilla shell or I'd make my husband regular pizza (because he has a crazy metabolism and can handle a lot more carbs than I can) and I'd just have one tiny slice and then eat the toppings only off the other slices.

Years ago, in the early 2000's, there was a poster on a low carb recipe site that doesn't even exist anymore, who baked a lot with items like wheat protein isolate, better known as "Arise 8000" and wheat protein isolate 5000 as well as LifeSource Foods Resistant Wheat Starch 75.  He passed away years ago, but it was because of him, I started to purchase those products.

I have to admit I really NEED to start working with those two products more than I currently do because they help making amazing low carb breads and baked goods but admittedly, life has been insane the past few years and I haven't played around with these ingredients as much as I hope to in the future.

Arise 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties.  It's highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.  Arise 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.
Wheat Protein Isolate 5000 is a highly functional wheat protein isolate containing 90% protein that delivers extensible, film-forming properties and moisture management control to bread and other bakery products. In low-carbohydrate, high-protein applications, Wheat Protein Isolate 5000 is essential to the development of bakery products that maintain texture and flavor profiles similar to traditional bakery items.

The company that makes them (MGP) makes more in this line but personally I have only bought the 5000 and 8000 - and I buy mine online from Netrition.

I think you can probably make this crust just fine without the Arise 8000 or resistant wheat starch.  But this is the amounts I used when I made it twice so it's the recipe I've stuck with!

*Note- This does not reheat well nor reheat after freezing either.  The crust doesn't crisp back up easily again and it's rather... floppy.  

Low Carb Pizza Crust

Dry Mix:
1 1/4 c almond flour
1 scoop Nature's Best IsoPure unflavored whey protein powder
1 T LifeSource Foods Wheat Protein Isolate 8000
1 T LifeSource Foods Resistant Wheat Starch 75
1/2 t baking powder
1/2 t granulated sweetener
1/4 t yeast (this is for flavor, not rising)
3/4 t basil
1/2 t oregano
1/2 t crushed red pepper flakes
1/4 garlic powder
1/2 c shredded or grated parmesan cheese

Wet Mix:
1 egg
1/4 c water
1 t apple cider vinegar
1 T olive oil

Preheat your oven to 375 and leave your baking stone in the oven to preheat as well.
Add the wet to the dry and combine with a spatula or wooden spoon until mixed.  If the dough is too sticky, add a bit more resistant wheat starch or wheat protein isolate.  Divide the dough into 2 pieces;  this makes 2 thin crusts.  Roll circles out between parchment paper.  Leaving the pizza on the parchment, bake at 375 for 15 minutes or until golden on the edges and 'crisp'.  Remove and top with your toppings, return to the oven to bake until your cheese is melted and starting to turn golden.

I got my pizza boxes from Amazon!

Corrugated Pizza Boxes, 12w X 12d X 1 3/4h, Kraft
Corrugated Pizza Boxes, 14w X 14d X 1 3/4h, Kraft


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January 28, 2019

Parmesan Ranch Chicken - low carb, keto and oven baked!

When it comes to chicken breasts, there are a million recipes or ways to make it and sometimes you just throw 'stuff' together.  If you aren't doing anything extremely crazy, it's probably going to turn out.  When it's time to throw together a last second oven baked chicken dish I often resort to covering the chicken breast with either ranch dressing or mayonnaise and then adding a crumbly topping - whether it be panko crumbs, ground or chopped pecans, parmesan cheese or whatever.

Right now we are doing low carb and I'm trying to stay as close to keto as I can.  As I flipped through a keto cookbook I bought last week, (Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy) and I spied this recipe that was quite similar to recipes I already make but took it a step further by marinating first and used either pork rings or almond flour to top.

The recipe called for preparing and cooking in a heavy cast iron skillet - which I don't own one as they've just never been in my budget so it's never been a priority.  I meshed that recipe with my own and came up with a dish that my husband really, really liked.  I made my bbq ranch cabbage salad to go with it.

Parmesan Ranch Chicken

1/2 c avocado oil
1/2 c ranch dressing
3 T Bragg's Liquid Amino's
1 T minced garlic
1 t rice wine vinegar
1 t lemon juice
1 t ground black pepper

4 boneless, skinless chicken breasts
oil for frying

1/2 c ranch dressing
1/4 c grated parmesan cheese

1/2 c ground pork rinds or almond flour
1/3 c grated parmesan cheese
2 T butter, soft or melted
1 t garlic salt

4 slices American Swiss, Provolone or favorite cheese

Mix the marinade in a Ziploc and add the chicken.  Marinate for 2-8 hours.
Remove the chicken and toss the marinade.
Heat a little oil in a pan and start to brown the chicken breasts.  Flip and brown the second side, cooking them through. 

Lay the chicken in a baking pan (I foil line mine).  Top with the ranch dressing/cheese topping.  Lay a slice of cheese over each and then sprinkle the topping over all. 

I only used 2 large chicken breasts, and decided to just use all the topping so my photos are HEAVILY topped!  Ha.  Usually that would be enough for 4. 

Bake in the oven at 350 until the topping is golden brown and crisp; about 10-14 minutes usually does it.

I only used 2 chicken breasts but did not halve the recipe so I have very heavy sauce and topping on mine.

I used ground pork rinds to top mine so it's a darker color than yours will be if you choose to use almond flour.

This recipe was kind of based on one I found in this book:   Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy.

I actually own all 3 of these now - it's the first time in my life I've invested in 3 cookbooks by the same author... as a matter of fact I almost never, ever buy cookbooks.  But I bought all three of these.  :)


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January 25, 2019

Chicken Flavored Riced Cauliflower with Slivered Almonds - like a low carb version of Rice-A-Roni

We were having oven baked wings for dinner with this Riced Cauliflower Side Dish - Yum!

Although I don't follow a Paleo plan of eating, many Paleo recipes overlap with regular low carb & sugar free.  I've been a fan of Dana Carpender's original low carb cookbook from years and years ago (2002 I think), although I didn't have the budget to purchase her original cookbook until later - probably around 2004 or 2005 maybe?  It was really a struggle to eat low carb and sugar free from 2002-2010 when it got to be a little more mainstream and more products and recipes were available.  (When I first started there weren't even sugar substitutes available to purchase except for the chemically ones like Equal and Sweet N' Low!  I remember I when I was able to order Splenda online from Canada for the first time... not my sweetener of choice now but back then there was nothing 'easy' about cooking or baking this way.)

When I finally got the 'extra' household budget to include ordering Dana's low-carb book (*I'll link to it at the bottom of this post!) I treasured it.  After that she released more books, but they were mostly recipes she compiled from other 'testers' and quoting them on their remarks whether they were good or not.  So... not as good as the first book but I was forever grateful for the help that first 500 recipes book gave me.

Although I don't follow Paleo (I love cheese, cream and other dairy products!) I saw Dana's Paleo book and decided to purchase it, knowing I should be able to find a few recipe ideas in it - at least to help brainstorm 'ideas' to make even if I don't follow the recipe - because honestly it's RARE I follow anyone's recipe.  I usually read 4-5 different similar recipes and make up my own.  When I saw this Paleo Chicken Almond Rice-a-Phony recipe it was perfect timing as I was looking for a new idea to use my riced cauliflower in.

If you want to pick up the book as well, my version is based on her version found in: 500 Paleo Recipes

Chicken Flavored Riced Cauliflower with Slivered Almonds

1/2 head cauliflower, shredded with an S-blade to 'rice' it
1/4 c slivered or sliced raw almonds
2 t coconut, olive or almond oil
1 bunch scallions, sliced
1/4 c fresh, chopped parsley or 2 T dried
1 1/2 T Tone's Chicken Base

Steam the cauliflower in the microwave for about 4 minutes.  You want it to remain crisp enough to double for 'rice'.  In a skillet, place the oil, heat to medium high and add the almonds.  As the almonds start to brown, be sure to stir them or they will burn quickly when you aren't watching.  Add the cauliflower when the almonds turn golden; add the scallions and parsley along with the chicken base flavoring.  Stir until the chicken base is all mixed in.  Serve along with your dinner!

This makes about 3-4 servings.  If you make it as 3, it will be about 8 carbs with 3 for fiber, resulting in a carb count of about 5 g.

Tone's Chicken Base


You might be interested in these related low carb cookbooks available through Amazon - I actually own all three of these myself as well.

500 Paleo Recipes
500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love
Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy


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January 24, 2019

Blue Cheese & Bacon Coleslaw

I love my traditional coleslaw that I've been making for 20+ years and have posted here on An American Housewife but once in a while I like to mix it up a bit.  The traditional style goes well with pulled pork, bbq, cheeseburgers and fried chicken but if you are having grilled steaks, grilled chicken, hot wings or again, cheeseburgers, this blue cheese version is amazing.  

Blue Cheese & Bacon Coleslaw

1 small head of cabbage, shredded
Tops of 3 green onions (can add the onion if you wish)
1/2 c mayonnaise
1/4 c sour cream
salt and pepper
1 t sweetener of choice
1 T apple cider vinegar
1 t lemon juice
1/2 t celery salt
1 t mustard
1/3 - 1/2 c crumbled blue cheese
Real bacon crumbles

Place the shredded cabbage in a bowl or large Ziploc baggy.  Mix the rest of the ingredients together except the bacon crumbles.  Pour over the cabbage and mix.  You can add the bacon now or later; it's up to you.  Let this chill and set for the best flavor.  At least 2 hours but it's best if you can give it at least 4-6 hours or more. 

(I used up leftovers 2 days later for lunch by adding some sliced kalamata olives and feta cheese... oh my it was good!)

You might also be interested in these items from Amazon;

Lipper International 294 Cherry Finished Wavy Rim Serving Bowl for Fruits or Salads, Matte, Large, 13" x 12.5" x 5", Single Bowl
Swerve Sweetener, Granular, 12 Ounce
Erythritol Granules (5lbs) by Anthony's, Non-GMO, Natural Sweetener, Keto & Paleo Friendly
DOWAN Ceramic Mixing Bowls/Serving Bowl Set, Non-slip soft curve on the outside design of the bowls, 0.5 Qt - 2 Qt - 4.25 Qt - Cooking Supplies


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