Thursday, June 10, 2010
Low Carb Buffalo Chicken Pizza
I love pizza and we have a pizza night once a week in our family. I cannot imagine life without pizza. I've tried many types of low carb crusts and all they did was make me long all the more for a real yeast dough pizza crust. Flaxmeal is great but a pizza crust that tastes like flaxmeal just doesn't cut it for me. Same with almond meal. So... I took our same home made pizza dough recipe I'd been using for years to make our family pizza and did a mix of low carb flours and fiber and came out with a great pizza dough that tastes closely to the real thing. The Buffalo Chicken topping is fabulous! I love the blend of flavors and it is pretty low carb and easy to throw together. You can use this dough and do the Buffalo Chicken topping or you can make your own toppings. I have many versions of pizza that we do! If you are gluten intolerant, unfortunately, this is not for you, but if you tolerate wheat gluten this is great. It makes two crusts. You can either make two pizzas or stick one in the freezer for another day. When it's time to take it out and use, let it thaw on your counter and rise or heat your oven to the lowest setting (170 on mine) and after two min. turn it off and set it in there oiled and covered with saran wrap to rise until double. I usually take it out and sit it on the counter to thaw about 2 or 3 hrs. before I want to use it and then put it in a warm oven to rise for 30 min. after it's thawed.
Here is the video I made and the recipe and nutrition info is below it:
* Exported from MasterCook *
Low Carb Buffalo Chicken Pizza
Recipe By :Ginny
Serving Size : 16 Preparation Time :0:00
Categories : Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Carbalose flour
3/4 cup wheat protein Isolate 5000
1/8 cup oat fiber
1/8 cup flax meal, Golden
1/4 cup white flour -- (or white whole wheat)
2 1/4 teaspoons yeast -- (rapid rise)
1 teaspoon salt
1/2 teaspoon garlic powder -- (or more to taste)
1/2 tablespoon rosemary -- crushed
1 cup hot water
1 tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cups chicken breast without skin -- cubed
garlic powder -- to taste
salt -- sprinkled on to taste
hot sauce -- sprinkled on, to coat chicken well
1/4 cup marinated artichoke heart -- chopped
2 tablespoons roasted red pepper -- chopped
2 tablespoons bacon pieces, reduced fat -- (I just used Real bacon bits)
1/4 cup ranch salad dressing
1 1/2 cups shredded Co-Jack cheese -- (I used Fiesta Blend shredded from Walmart)
For dough: Mix all the flours and flaxmeal and oat fiber together in a medium bowl. Add your salt and sugar, garlic powder and rosemary. Add 1 cup hot water (125 to 130 degrees F.) along with 2 Tablespoons of extra virgin olive oil.
Stir until dough forms a ball. Starting with 1/2 cup white flour (you won't need the whole amount), lightly sprinkle your board and turn out the dough onto it. Oil your hands (olive oil or non-stick cooking spray). Knead for 5 min. just adding enough flour to keep from sticking. (I usually only use 1/4 cup of flour to do this). Divide dough into two halves and oil one and wrap in oiled saran wrap and put in a freezer bag and freeze for another day. Oil your pizza pan well, and a piece of saran wrap. Oil your dough well, and set dough on your pizza pan and cover with saran wrap. I heat the oven to the lowest setting (170 degrees F on my oven) for just 2 min. and then turn it off and place the pan in the oven and let rise for 30 minutes. (You can use all the dough for one pizza if you want a thick crust, but then you need to double the carbs for the crust.)
For the toppings: While dough is rising prepare your toppings. Place 2 TBS of olive oil in a skillet and add your 2 cups of cooked chicken and just stir together over medium heat. Sprinkle with garlic powder, salt, and enough hot sauce to cover the chicken well. Stir and simmer for 5 to 10 min. and remove from heat and set aside. Prepare your other toppings.
Putting it together: When the dough has doubled in size, oil your hands and spread evenly over your pizza pan that has already been well oiled. Spread with your ranch (or blue cheese) dressing. Sprinkle on your cheese. Spread the chicken on top of that. Add bacon pieces sprinkled over. Add artichoke hearts and roasted red peppers. (You can also add Feta cheese on top if you like, it really adds to the flavor combo!)
Either bake in a preheated 425 degree F. oven for 16 minutes, or in a pizza pizzaz for 16 minutes.
"From my own recipe I low carbed by using low carb flours and adding flaxmeal and oat fiber."
"Take off from our family home made pizza recipe"
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Per Serving: 115 Calories; 6g Fat (43.4% calories from fat); 11g Protein; 7g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 258mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 3 useable g. carbs per slice
7 total grams carbs