Fat To Skinny
Recipe Exchange => Sides and Snacks => Topic started by: umpa on March 24, 2010, 07:27:23 PM
-
PIZZA!!!!!Okay you guys! I took the spinach bread dough and patted it out on a cookie sheet and it was so good!!! I omitted the garlic, because of the added carbs from the pizza toppings.After i patted it out I precooked it for 15 minutes at 375-then i took it out of the oven added my pizza toppings and put it back in the oven at 425 on a pizza stone(you could leave it on the cookie sheet if you wanted) and cooked it for 25 minutes.It was great! Very fillling.I am gonna try it next time without the spinach.i like the idea of being my own bread products.When i was a fatgirl it was a hobby, that and making homemade pasta.So guess what i am gonna try next......manga, manga!
-
:o ok the pizza was awesome,i followed the spinach bread recipe but left out the spinach and the garlic,i wasnt sure what size pan to use but i didnt want the deep dish,so i used the biggest pan we had and the dough filled it perfectly. i wasnt going to be eating the pizza till later so i made the crust but only baked it for 20 min. and took it out to cool. after cooling i put a light layer of pizza sauce on (3 carbs per 1/4 cup) i added provelone cheese,ham,pepperoni and fresh mushrooms,then put the whole pan in the fridge. we ride bikes every tues & thurs nite,i wanted to be able to pop it in the oven as soon as we got home,baked till the toppings were done and sit down to watch idol with my newfound favorite food...all i can say is YUM!!! ;) it was great. when i 1st took the crust out of the oven it smelled wonderful and i thought what if you substituted different cheeses for different flavors??? cheddar>hot pepper>swiss>whatever you choose and after the "crust" is baked cut it into squares and store in the fridge and use it as "bread" or "cracker" put your favorite meat and or cheese on a piece and put it in the toaster oven till melted??? what say you to that idea????? oh and i have enough pizza leftover for lunch tomorrow :D
-
You can always make it in a bread pan and slice it and use it for sandwiches....why didnt I think of that sooner....
-
You know I hate being told what to do....just like many people. That's one of the things I hate about "diets" I'm being told what to do. When I developed the FAT TO SKINNY program I only put in one rule....stay under 20 carbs per day and you'll lose weight (http://www.fattoskinny.com/). I don't care where they come from which gives all of us the ability to be very creative with our recipes and our foods. Your "change up" of cheeses, toppings, meats etc... is testimony of my attitude. As you develop new recipes tell us all so we can enjoy them as well :)
-
I used the pork rind bread tastes like sausage to me. Did I do something wrong? It didnt really raise up either.
-
beebs when i made the bread i used the BBQ flavored pork rinds and i added crushed red pepper...so i guess that's why i didn't get the "sausage" taste...as far as not rising??? i don't know what to say, mine wasn't as big as a regular loaf of bread,but it did rise ::) any who this is my creation of the day,and i made it with pork rinds,the key for me was putting in enough ingredients to overcome the salty pork rind taste...which i think i did...my wife said it was very very good!!!!! i am calling it raspberry shortcake>>> the whole cake has 11 carbs and i think it will serve 14 slices like the 1 shown in the picture below..that's .7857 carbs per slice,add 1 more carb per slice if you choose to put sugarfree whipped topping on...the cake is slightly sweet and the topping i made is just(wow) out of this world...i was completely blown away by how good it was>>> i must admit i screwed up though,when the cake part was done i took it out of the oven and had a brain fart... i flipped it before it cooled,man i was pissed,but i put it back in the oven and it turned out OK,but would of been better if i had done it correctly... I'll post how i made it and ingredients later Ive got it all written down...but i double checked the carbs and it is right. oh and 0 sugar!!!!!!!
-
Are you serious? Are you a closet genius or something? I didnt use the spicy pork rinds cause I was hoping to use the bread for grilled cheese. I love cheese! Im sure I did something wrong but that's ok.
-
Recipe please! Teasing is not allowed!!hehehehee ::)
-
;) no i just have a lot of time on my hands!!!!!!
-
I can understand that! ;D
-
Well can you come to my house and bake cause I have NO time.....
-
ok here are the marshmellow creme and raspberry preserves i used in the raspberry shortcake recipe!!! am posting recipe next ;D
******click on the pics to get closer view of nutrition facts*******
cake ingredients: 3 eggs =3 carbs
5oz pork rinds(ground)=0 carbs
6oz cream cheese=6 carbs
8oz raspberry preserves=0 carbs
stevia powder sweetener=0 carbs* note i added a 1/4 tsp at a time when i was mixing the batter until it was sweet enough for my taste*
2 tsp baking powder
1 1/4 tsp cream of tartar
beat 3 eggs in large mixing bowl,add 5oz of finely ground pork rinds,cream cheese,raspberry preserves,baking powder,and cream of tartar>>> mix with hand held mixer on low speed until the batter is firm,and like i said add sweetener 1/4 tsp at a time until the batter is to your taste.
spray your baking pan with pam baking spray, and pour the batter into the pan.>>>> bake in pre-heated oven at 350 for 35 to 40 minutes
****************topping**********************
6oz marshmellow creme 0 carb
4oz raspberry preserve 0 carb
2oz cream cheese 2 carb
1/4 tsp cream of tartar
put all the ingredients in mixing bowl,and mix until soft and creamy(this in itself is a dessert treat)
let cake cool and add topping,store refridgerated. i hope i didnt forget anything this is the 1st time i've ever posted a recipe.
by my count thats 11 carbs for the entire cake,i got 14 pieces out of it,so about .78 carbs per slice.
-
I will cook it for my dad today along with his banana bread. :D
-
umpa...do you agree with the carb count???? and have you checked out the 2 pictured products..i mean are they legit?
-
Yeah give us the skinny umpa.
-
Ok so I made the cake it's baking now. I didnt have sf marshmallow creme So, I put 2 oz. of cream chip and 1 pint of heavy cream 1/2 tsp vanilla and 2 packets of sweet N low together beat til stiff. That's my topping. Yum!
-
Those are both recommended products, yes they are OK, in fact we have all four flavors of the 50/50 jams in the fridge. Interesting how they arrived at the name. I was talking recently to the owner of the company, Gary Russell and he explained that 50% of profits go towards diabetes research, ergo 50/50.
-
So anyway, for super I took 1 large portobello mushroom cap put in some sf basil pesto sauce added a couple slices of pepperoni and some shredded mozz. Baked at 350 for about 10 minutes. w00t!
-
Katary the 50/50 orange marmalade and blackberry jam are my favorites.**Warning **not all their products are good for diabetics**BEEBS that means you! Their oatmeal is 23 carbs for 1/2 a cup, nobody eats half a cup, so double it! Now you have 46 carbs for ONE cup of oatmeal! Means no oatmeal for Beebs!Their hard candies are also good, just read the carb counts and look at the ingrediant lists!Gotta run and take Daddys banana bread out of the oven! ::)
-
I started with my spinach bread/muffins. I broke two of them up into the bottom of a glass pie pan (sprayed it first). Then I added a layer of pepperoni, and then a layer of italian cheeses (shredded, from a bag, premixed). I added a little bit of chopped green onion. Next, I spread out a 1/4 cup of pizza sauce (3 net carbs) over the whole thing. I then added one more layer of pepperoni. I put it in the oven on 350 for about 15 minutes. YUMMY!!!
I liked it with the spinach b/c I love spinach on my pizzas anyway.
-
I love to see you guys really getting into being creative, that's what its all about. I love a good challenge and when I started the program I went crazy experimenting. HAVE FUN!! ;D
-
That spinach bread recipe makes a beautiful pizza crust.And those of you that dont like the almond flour can use soy.Good idea!!
-
ok call me silly
I don't see the spinach bread recipe in the book ?
-
It's not to my knowledge it's in the recipe exchange.
-
The spinach bread recipe is in the Recipe Section on the home page.I think on page 4.If you cant find it let me know Its very yummy!
-
Wow, 3 great pizza recipes and raspberry shortcake! Lets add some more pizza recipes..............YUM!!
-
doug,
the pizza crust recipe in the book for baking, can i use whey protein instead of soy protein for the crust i have a container.
please advise.
thanks millie
-
My most recent "pizza" has been to lay out pepperoni on a paper towel covered plate and to put a torn piece of provolone cheese on each slice. Then I nuke it for about 30 - 35 seconds to melt the cheese. It satisfies my pizza cravings and for ZERO carbs.
-
Millie, first check the label for carb count...if acceptable give it a shot and report back :)
Donna.....great Idea! 8)
-
My most recent "pizza" has been to lay out pepperoni on a paper towel covered plate and to put a torn piece of provolone cheese on each slice. Then I nuke it for about 30 - 35 seconds to melt the cheese. It satisfies my pizza cravings and for ZERO carbs.
That's a good idea! Gotta try it.
-
Can someone print out that spinich pizza recipe - i am looking for how you make the crust. Thanks.
-
Here is the link ;) http://www.fattoskinny.net/index.php?topic=74.0 (http://www.fattoskinny.net/index.php?topic=74.0)
Spinach Bread
Preheat oven to 350
Ingredients
10 oz. box of spinach drained well
4 eggs
½ cup parmesan cheese (kraft fine)
1 cup mozzarella
1 ½ cups almond meal
2 tstp garlic powder
½ tablespoon Italian seasoning
½ teaspoon salt
1 teaspoon baking powder
Beat 4 eggs. Mix almond flour with baking powder and add to eggs. Add rest of ingredients .Spray pan with Pam or grease with olive oil and put batter in pan. Batter will be thick. Bake at 350 for 35 minutes in preheated oven.
entire loaf 28 carbs
Pizza Crust Directions
1. Use the spinach bread recipe
2. Kick up heat to 375.
3. Coat baking sheet with olive oil.
4. Spread out dough.
5. Bake 15 minutes.
6. Raise temp to 425.
7. Add toppings and transfer to pizza
stone (if you don’t have one leave on baking
sheet) bake 25 minutes.
-
This Spinach Bread is delightful!... And soooo YUMMY!!! ;D ;D ;D
I've made this many times and loved it every time! ;)
Tony
-
Enreino do you have the Fat to Skinny Bakery Book?Its in there.You have enough posts to get it for free ;)