These are so freakin good…and since it’s fall and that means it’s pumpkin season…GAME ON!
I love pumpkin…pumpkin bread, pumpkin cookies, pumpkin muffins…you name it, I love it…sooo, since my old recipe had almond flour as a main ingredient, I needed to make some modifications. I’m so glad I did. These trump anything pumpkin-y that I’ve ever made. They are kind of like a cross between an old fashioned doughnut, pumpkin bread and a snickerdoodle cookie. They are delicious, and have only about 2 net carbs per “ball”. They’re pretty too, with the cinnamon/erythritol coating…
1 1/4 c coconut flour
1/4 c vanilla whey protein (Jay Robb)
1/4 c chia seeds
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp coarse kosher salt
2 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 c erythritol
2/3 c coconut milk
2/3 c + 3 Tbsp virgin coconut oil – melted
1 tsp Now Foods Stevia Glycerite, 8 Fl Ounces” target=”_blank”>stevia glycerite
1 can (15 oz) pumpkin puree
6 Tbsp erythritol
2 Tbsp cinnamon
Whisk all dry ingredients in a large bowl. Ensure that everything is well mixed before you begin adding the wet ingredients.
Add all wet ingredients and use a hand mixer to get everything all mixed. Blend for 2-3 minutes or until well combined.
Preheat oven to 350 and allow dough to sit for 10 minutes or so to thicken up, while your oven heats up.
Mix erythritol and cinnamon in a small bowl.
Roll dough into balls, approximately 1 1/2 inches. Roll dough in cinnamon/erythritol mixture and place on parchment lined baking sheet. (They don’t spread, so you can put them pretty close together). This amount of dough should make approximately 45-50 balls.
Bake at 350 for 20 minutes or until a knife inserted in the middle comes out clean.
Update – I ran out of Jay Robb protein powder and couldn’t justify it’s cost. I now use an NOW Foods Whey Protein Isolate Pure, 1.2 -Pounds” target=”_blank”>unflavored whey and/or egg white protein powder that I order via Subscribe and Save on Amazon. To compensate for the additional sweetness, I add about 1/4 tsp of SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle” target=”_blank”>liquid stevia (2 droppers) and a tsp of vanilla, while using the same amount of protein powder.
(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item’s cost.)
Well, I didn’t think my previous pizza crust could be improved on…but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo…back to the drawing board and so glad that I did. Today’s concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust…size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza…at least 4 servings, maybe 6 if you aren’t that hungry. I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn’t have added starches to keep the strands separate. But, you don’t have to…if you have shredded mozzarella, be my guest!
Without further ado – a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust –
1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread…optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil
Heat oven to 400 degrees.
Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn’t clump. Add cheese and turn on motor. Add eggs one at a time while processor is running. Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.
Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it’s about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.
Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.
Crust has approximately 15 net carbs…don’t load it down with sugary sauce and you have an excellent, extremely low carb pizza!