Category: Main Course

Crockpot Pizza Stuff

Crockpot Pizza Stuff

I love pizza. But you know, gluten and carbs and stuff. Fathead pizza is a great substitute and it’s not like it’s super time consuming, but sometimes I want the comfort food with minimal work.

Queue the Crockpot! What a wonderful invention.

Ingredients:

1 onion

2 orange bell peppers

1 poblano pepper

2 cans diced tomatoes

1 can tomato paste

Garlic

Basil

Oregano

3 chopped yellow squash

1 pound Italian sausage

Mozzarella

Parsley

Red pepper flakes

Directions:

1. Cook sausage and set aside. Chop and dice all the vegetables and combine onion, peppers, tomatoes and tomato paste, and squash in crockpot. Cook on high for about 2 hours.

2. Add garlic, oregano, basil and parsley. Stir in cooked sausage. Sprinkle with mozzarella and stir in. Top with more mozzarella. Crack the lid to vent steam and cook 1-2 more hours.

3. Serve with red pepper flakes and parmesan.

Quick Pancake Mix (grain-free)

Quick Pancake Mix (grain-free)

Ingredients:

1 1/2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tbsp heavy whipping cream

1/2 cup almond milk

1/4 tsp vanilla

1/2 tbsp cinnamon

Directions:

1. Whisk ingredients together well with a fork or whisk.

2. Using a container with a pour spout or large spoon, pour onto griddle or nonstick pan. Cook on medium heat until batter becomes bubbly throughout.

3. Flip and cook 1-2 more minutes. Remove from pan.

We usually just top these with butter, but the possibilities are vast–you can use whipped cream, fruit, maple syrup, honey, or cinnamon butter!

Ham Omelette Cups (dairy-free)

Ham Omelette Cups (dairy-free)

Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.

Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.

You can certainly add cheese or sour cream to these, but they are amazing without!

Note: don’t use honey ham, it gives it a weird flavor.

 

Ham Omelette Cups

Course Breakfast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Kristy

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced peppers I use poblano and bell
  • 1/4 cup diced tomato
  • 1/4 cup diced mushroom
  • 1/2 cup chopped spinach
  • 6 eggs
  • 12 slices ham for lining muffin tin
  • extra chopped ham

Instructions

  1. Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray. 

  2. Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color. 

  3. Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves. 

  4. In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.

  5. Spoon or pour mixture into your ham cups.

  6. Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.

Fathead Pizza in a Crockpot

Fathead Pizza in a Crockpot

Lots of us have noticed that going low carb, gluten free, or grain free is the next big thing, and for good reason! It’s both delicious and nutritious. Even if you don’t usually avoid grains, this pizza is something you should give a try.

The crust is super easy and fun to make and you can modify it to taste. I like red pepper flakes in mine, but my kids are too young to enjoy that right now. You can even do this with a regular wheat crust, it cooks the same.

Plus, who would have thought that you can make pizza, with or without grain, in a Crockpot?! It’s very convenient and keeps the house cooler than running the oven, which is especially important as summer approaches.

This pizza is not super low carb, since it does have a small amount of almond flour, coconut flour, and then whatever carbs are in your toppings, but it is vastly improved from the traditional variety. This is definitely not an everyday meal if you try to keep your carbs really low, but rather a periodic indulgence (although I must admit I’ve had some version of this every day for weeks at a time). If you only have a small Crockpot you can modify this to make a personal sized pizza by halving the ingredients.

 

Fathead Pizza in a Crockpot

Author Kristy

Ingredients

Crust

  • 6-8 tbsp almond flour
  • 2 tbsp coconut flour
  • 1/2 cup mozzarella cheese
  • 1/2 package cream cheese 4 ounces
  • 1 egg
  • Spices: garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes
  • 2 tbsp coconut oil for greasing crockpot

Sauce

  • 1 can tomato paste
  • spices garlic powder, onion powder, oregano, basil, black pepper, salt, red pepper flakes

Instructions

  1. Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.

  2. Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.

    Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.

  3. Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.

  4. Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.

  5. Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.

    Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.

  6. Empty tomato paste into a mixing bowl and combine spices to taste.

  7. Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.

  8.  Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.

  9. Cook on high for 1 hour. Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.

Originally written as an Instructable: https://www.instructables.com/id/Fathead-Pizza-in-a-Crockpot/

 

Immune-Boosting Vegetable Soup

Immune-Boosting Vegetable Soup

The weather is being weird. It cools off, I get excited like “oh hey, it feels like fall!” and then it shoots back up into the 90s. I know that you guys in Texas are feeling it too, it’s not just here in SoCal.

The name “vegetable soup” is kind of a misnomer–the base is, ideally, bone broth. You can use water, vegetable broth, or canned broth if you like, but to get the wonderful benefits of this soup you should really brew up some healing, nourishing, fantastic bone broth. Using bone broth as a base will give you, among many amazing things, protein, fat, and gelatin.

I’ve been making this since last week. Eat a rotisserie chicken, throw bones in crockpot for a day, strain and make soup. Ooh, found marrow bones in the freezer–score! Crockpot for two days, strain and make soup. It’s a wonderful cycle. This soup is definitely a great addition to a rotation of autumn flavors.

Immune-Boosting Vegetable Soup

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Kristy

Ingredients

For the Broth

  • Marrow bones, meat scraps, vegetable scraps
  • 1 tsp apple cider vinegar

For the Soup

  • 1-2 zucchinis or yellow squash
  • 4-5 carrots
  • 2 cups peas
  • 3 onions
  • 4 cloves garlic
  • 1 cup spinach
  • 1 tbsp oregano
  • 1 tbsp basil
  • 3-4 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tbsp chili powder or cayenne something for heat and blood flow
  • 2-3 tbsp paprika
  • 1-2 bay leaves
  • salt to taste
  • 2 tbsp black pepper

Instructions

For the Broth

  1. Combine your broth ingredients in a crockpot (or a regular pot, if you must).  Cover with water. Leave stewing for 12-48 hours, depending on your ingredients--shorter for vegetables and chicken or lamb, longer for beef or bison. Check periodically to make sure water level stays above the bones/veggies.

  2. Once it is time, use a mesh strainer lined with cheesecloth to strain. I have a HUGE problem with finding small bits of bone in my soup (it makes me not want to eat it) so I strain it and then add the chunks of marrow back in.

For the Soup

  1. Dice onions, carrots, and zucchini. Combine all of the onions, half of the carrots, spinach, half of the peas, and half of the zucchini in a pan and fry over medium heat  with a little bit of oil or butter until soft.

  2. Remove from heat and transfer to blender with a small amount of water. Add raw garlic and blend until smooth. Adding some winter squash here is great too, I tried pumpkin last week and it was wonderful.

  3. Combine your puree and bone broth in a large pot and stir. Toss in your herbs and spices and the remaining vegetables. If you want to add cauliflower, meat, or anything else to give the soup some texture feel free to get creative! Cover and place over low heat for around an hour to let the flavors properly combine.

Primal Pizza Pockets

Primal Pizza Pockets

These are so delicious, plus you can cut them even smaller for pizza bites!

Primal Pizza Pockets

This is a modified version of a recipe from Low Carb Maven.

Course Appetizer, Main Course, Snack
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Kristy

Ingredients

For the Crust

  • 1 Egg
  • 3 Cups Mozzarella
  • 3 Cups Almond flour
  • 1/4 Tsp Baking soda
  • 4 Ounces Cream cheese

For the filling

  • 1/2 Cup Marinara
  • 1/2 Cup Mozzarella
  • Pepperonis
  • Italian sausage
  • Fresh basil

Instructions

Crust

  1. Preheat oven to 400°.

  2. In a large microwave safe bowl, combine 3 cups mozzarella and 4 ounces cream cheese. Slice the cream cheese. Microwave about 2 minutes.

  3. Remove and mix with a fork. Add the egg and stir until the egg combines (which may take some work).

  4. Add baking soda and almond flour and work into the dough. After a while it may be easier to knead with your hands.

  5. Line a baking sheet with parchment paper. Place dough on sheet and cover with a second piece of parchment paper.

  6. Roll dough flat until it covers the entire baking sheet. Cut in half both ways, then cut those in half again. You should have 8 pieces. Score with a fork.

Filling

  1. Place pepperoni, sausage, cheese, sauce, and basil in the center of each piece. Leave enough room to wrap the dough around.

  2. Wrap the filling with dough and press into place. 

  3. Bake at 400° For about 30 minutes or until dough is a golden brown. Note: mine is NOT golden brown here.