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

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.

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

Marinade
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

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

Topping
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.

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.)

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.

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!)

The best low carb and sugar free vanilla, white cupcakes!

This is a recipe I've used for years, and posted previously on An American Housewife and even made into a cake I served to my parents (not doing low carb or sugar free) and my Dad couldn't believe it was wheat and sugar free.  However, the original recipe uses Carbquik, which thousands of people love and use regularly but I am one of those weirdos that can taste carbolose in items even in small amounts (along with coconut flour and soy protein, among other things) and I don't care for it.  I can eat it in this cake, as it's not too strong of a flavor to me, but most people can't taste anything in particular so I absolutely would suggest you TRY Carbquik if you haven't.  You might find you love it.

And here is one of the previous posts showing the cake I made for my parents Anniversary from the original recipe.  (Previous recipe using Carbquik here)


To make the cupcakes this time, I substituted the coconut flour and Carbquik for a mixture of almond flour, whey protein powder, a tiny bit of coconut flour, a little xanthan gum and because I am not allergic to wheat, I added a tablespoon of wheat germ.  If your cake batter is a little thin, add more almond flour or whey protein powder, or even a tablespoon of coconut flour (but wait a few minutes after stirring to give the coconut flour time to thicken it up as it thickens upon sitting for 4-5 minutes).


White Cake - Low Carb and Sugar Free

1/2 c butter, soft
8 eggs
1 c equivalent to sugar of natural sweeteners - mix 2 for best flavor (Just Like Sugar, Ideal, etc)
10 drops liquid sweetener
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
2/3 c (not quite heaping) almond flour
1/2 t xanthan gum
1 T wheat germ
1 1/2 T coconut flour
1/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder

Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy.
In another bowl place the dry ingredients.
In a large mixing bowl beat the butter and the sweeteners; Beat until fluffy.
Add the eggs by pouring them in as the mixer is running on low. Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.

Place in 2 round 8" or 9" pans sprayed or oiled - or parchment lined (my favorite way) or about 15-ish cupcake tins lined with paper cupcake liners.  Bake at 350F for approximately 18 minutes for cupcakes or 30-40 minutes for cakes until the center is set. Let cool about 10 minutes so you can remove it easily from the pan. Invert it onto a platter and let cool completely before frosting and serving.



You can use any icing or frosting you wish.

I tested a 'new' recipe for these that uses non-fat dairy creamer and a base cooked on the stove.  I hated it.  I make a similar version using milk, and I know the non-dairy creamer version was an attempt to be dairy free (not important to me but I like testing recipes) and it tasted exactly like... non dairy creamer.  I couldn't stomach it.  I tried to save it with other ingredients but I finally put it into a ziplock and stuck it in the freezer to deal with later.

 

Instead, I whipped up a stick of butter, 2 oz. cream cheese, 2 t vanilla and about 1/2 cup of natural sweetener and just used that to frost the cupcakes.  An old standby, but it works every time.  Just keep tasting it to get the amount of sweetness and vanilla you like.  You'll have to double this to make enough to ice all the cupcakes if you using a bag and frosting tip.  If you just frost with a butter knife and 'smear' some on you can probably get all the cupcakes iced out of this.

You also might like this butter creme version: Sugar Free and Low Carb Frosting


Out of the oven - VERY GOOD PLAIN TOO!  You don't have to frost or ice them, although they are 'prettier' with frosting, they are fine as they are.  I left a few plain but frosted the rest. 

One of my cooling racks....
This angle shows how the eggs in the recipe help them to rise.  It's usually hard to get almond flour baked goods to rise but these did beautifully.

A simple frosting in a bag and tip... quickly transforms them from plain to pretty.