I created a delicious lunch today with half a baked chicken breast that was leftover from dinner last night. Man, did these come out ever so good! I basically took my Cheese Thin Buns recipe, subbed in mozzarella cheese for the Cheddar and added just a pinch of crushed oregano to the batter. Added my flavorings and baked 12 minutes! These are so filling with glucomannan (pure fiber) just 2 will be an ample serving for most people. Men might be able to eat 3, but I could not. All I can say is lunch tasty, filling and not as heavy as regular pizza can be to me. You could also make these as bite-size treats using a mini-muffin pan. Just spread out into 24 slots and using ½ slice pepperoni atop each mini. This recipe is suitable for all phases of Atkins, Keto and gluten-free diets. Clearly it is not suitable for Paleo due to the cheese.
4 T. plain whey protein powder (I use isolate)
1 T.+1 tsp. glucomannan powder
1 T. baking powder
1/4 tsp. garlic powder
3 eggs, beaten
1 T. olive oil
1/4 c. tap water
1 c. shredded mozzarella cheddar cheese for the batter
4 oz. cooked chicken meat, cut into 12 strips (or 24 bits for minis)
12 slices pepperoni
1/3 c. shredded mozzarella to top (more if you add carbs to numbers below)
DIRECTIONS: Preheat oven to 350º. Oil a Twinkie® or baking log pan with your preferred oil (or line large baking sheet with parchment paper). If you don’t have a Twinkie® pan, but you still want to try this, just make round ones using a regular muffin pan. They just won’t be “logs”. 😉
On a paper plate, measure out dry ingredients and stir. Set aside a moment. Break eggs into medium bowl and add oil and water. Beat with whisk to blend well. Using a rubber spatula next, slowly dust in or sprinkle the dry ingredients over the top and stir rapidly to blend. Add the 1 cup mozzarella shreds, stirring and folding batter over and over to allow the glucomannan to thicken up. It will be a pretty thick like bread batter in just a couple minutes. When all nice and thick, spoon about 1½ T. batter into each of 12 oiled Twinkie® pan slots.
If batter seems a bit thin, let it set up a couple minutes longer. Stir several times more. If still too thin, I fear you’ve added too much water and need to add a teensy bit more glucomannan powder. When batter is fairly thick, use the side of your rubber spatula to dip into the Twinkie® slots of your pan, or into your muffin cups. Or you can spoon batter into 24 oiled mini-muffin cup slots for a bite-sized version of these that would be nice for entertaining. Top each “log” with a small strip of the chicken meat (around 2″x½” strip or equivalent morsels of meat) until all meat is used up. Then top with a slice of pepperoni (I sliced mine in half to spread it out). If not sodium sensitive like we are, you may want to increase pepperoni to 2 slices per log, but alter numbers below accordingly. Last, sprinkle a few of the extra mozzy shreds atop each log. Pop pan into hot oven and bake for 9-12 minutes or until lightly browned on top. Keep an eye out so you don’t over brown these or they may dry out. To avoid tearing them up, slightly cool before removing from pans to a serving plate. I used a mini rubber spatula to help lift mine out of the pans.
NUTRITIONAL INFO: Makes 12 pizza logs, each log will contain:
137.25 cals, 10.6g fat, 1.75g carbs, 0.71g fiber, 1.04g NET CARBS, 9.93g protein, 397mg sodium
(Divide numbers by 2 if you make the mini-muffin version)