1 1/2 cups mozzarella
1/2 cup diced portobello mushrooms
1/8 cup chevre
1 tbsp. garlic powder
1 tsp. dried basil
1 tsp. psyllium husk (opt.)
Preheat your griddle while you wash and dice your mushrooms. Place 1 cup of mozzarella in the center of the griddle arranged in a circle. Top with the garlic powder and basil. Break the chevre into small chunks and arrange on top. Sprinkle the Portobello mushrooms and remaining mozzarella over the layer of chevre. Begin to push in the edges with a spatula, freeing them from the griddle. The bottom of the cheese should have formed a golden brown crust by this time. Fold over one half of the circle with the spatula onto the other and serve. Enjoy!
This recipe is virtually carb free and a great option for anyone who can’t eat gluten or is trying to reduce the amount of grains in their diet. For those who are severely gluten intolerant, always make sure to check the ingredients on your spices to ensure there aren’t any surprises hiding there.
Tip: when using the psyllium (added for obvious reasons when consuming large quantities of cheese) make sure to consume plenty of water. Read the instructions on your psyllium bottle for the recommended quantities.
2 packages cream cheese
1/4 cup whipping cream
15 packets stevia
1/2 tsp. matcha tea powder
1/8 tsp. peppermint extract
1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract
In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.
The cupcakes unmold best when still warm. Allow to cool before frosting.
Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.
These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!
Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw. You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.
1 cup mozzarella cheese
8 large dandelion leaves
2 tbsp. tomato paste
1/8 tsp garlic powder
pinch dried basil
salt and pepper to taste
1 tsp. psyllium (optional)
Preheat your pan and wash/dry your dandelion leaves. In a small bowl, mix together the tomato paste, garlic, basil, salt and pepper (you can use premade pizza sauce in its place as long as it doesn’t contain sugar). Arrange a layer of mozzarella in a small tortilla sized circle in the center of your pan. Coat with the psyllium and flip once the bottom is golden. Add another layer of mozzarella and remove from the heat once the second side forms a golden crust. Transfer to a plate and top with the dandelion leaves and tomato sauce. Wrap the sides of your “tortilla” as usual and serve.
Tip: Drink a full glass of water if using psyllium in your recipe. This recipe is gluten free, grain free and almost carb free (there are a small amount of carbs in the tomato paste).
1 1/2 cups mozzarella cheese
2 tbsp. sugar free pizza sauce
garlic and basil to taste
8 dandelion leaves
*any other vegetables
that you desire.
1 tbsp psyllium (optional)
This is a lighter version of our regular crustless pizza. I enjoyed the regular version so much that I found myself eating it almost every day and I wanted to figure out a way to still enjoy it while getting more vegetables into my diet. Use organic ingredients wherever you can of course! This makes a great low carb lunch or dinner.
Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the sugar free pizza sauce in an even layer on top. Add additional garlic and basil as desired. Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, making a more even edge and freeing the pizza from the griddle. Remove to a plate and top with raw dandelion leaves and any of your other favorite vegetables. Top with the remaining mozzarella. Allow to cool slightly before cutting and serving. Enjoy!
P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.
This recipe for a grain free and gluten free pizza is based on our regular crustless pizza recipe here: http://liskabora.com/grain-free-pizza/
2 cups grated parmesan
5 eggs – for coating
2 eggs – for frying
garlic powder to taste
salt to taste
olive oil for frying (optional)
Preheat your pan or griddle, it must be hot or the cheese will stick. Slice the eggplant into 1/4″ or thinner slices. Crack five eggs into a bowl and beat. Put 2 cups of parmesan onto a plate and mix with the garlic powder. Dip each piece of eggplant into the egg mixture and dip into the parmesan cheese to coat on all sides. Fry on the griddle until the cheese coating turns golden brown and set aside.
I like to make the eggplant on a Sunday night so I can more quickly make these for lunch during the week. It stores fairly well uncovered in the fridge. I just crisp them up again when I make the eggs.
Fry the eggs sunny side up and salt to taste. Serve on top of one or two eggplant parmesan slices for a delicious gluten free and vegetarian version of steak and eggs. Enjoy!