Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350
8 oz cream cheese
1/2 cup almond flour
1/4 cup Parmesan cheese
3/4 cup Atkins bake mix (I use the homemade Atkins mix instead of recipe to follow)
1 teaspoon fresh minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 tsp baking powder
1 cup shredded Italian cheeses (I use pre-shredded from the store)
2 teaspoon of assorted herbs such as: garlic, basil, oregano
1 tablespoon of olive oil
Mix the first 9 ingredients in the food processor until smooth.
Then by hand mix in Italian cheese
Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick and you can't make sandwiches with it)
Sprinkle with assorted herbs
Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)
Remove from oven and brush with oil
Pop out of pan and cool on a wire racks.
For 12 servings I get the following per serving:
Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9
1 cup soy flour
2 cups soy protein isolate
2 tablespoons baking soda
1 tsp salt
2 tablespoon Spenda, granular
Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes
3 carbs per 1/2 C
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced
Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the (dough recipe above). Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve