As we continue on down the road of Italian foods, let me just say up front this recipe is NOT an authentic Italian recipe. But I make it often to serve with Italian fare. It came about one day when I was thinking about having pizza for lunch and didn’t really want a heavy, multi-topped iteration of that food dream. So I decided to start out with a bread and add some mozzarella cheese (which makes anything Italian to me) and to add just some frozen chopped spinach to the picture. That’s it! Boy, was the final bread ever good! and just look how low-carb this one is! Even my husband said “This is really, really good, Peggy! Be sure to upload this onto the blog!” And its delicate flavor would lend itself to just about any Italian dinner fare. This is so easy to put together you simply must try this one! You can enjoy this delicious treat once you have reached Atkins Phase 2 or are beyond that point in your weight loss journey.
INGREDIENTS:
½ c. almond flour
¼ c. whey protein powder, unflavored
¼ c. golden flax meal (or ¼ c. more whey protein)
1 tsp. baking powder
2 T. oat fiber (NOTE: Not the same thing as carb-y oat bran!)
2 oz. cream cheese, softened
2 eggs, beaten
1 tsp. apple cider vinegar
1 T. heavy cream
1 tsp. dry yeast, dissolved in 2 T. warm water
2 c. shredded Mozzarella cheese
1 c. frozen chopped spinach (I did not thaw)
VARIATION: Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top. Dust with Parmesan and pop back into oven for more of a true spinach pizza result. (variation not figured in the nutritional numbers below)
DIRECTIONS: Preheat oven to 350º. In a medium mixing bowl, measure out all dry ingredients but the yeast. Stir well. Dissolve the yeast in the 2 T. water. Add to bowl with dry ingredients. Add in the beaten eggs, cream, vinegar and softened cream cheese. Beat the wet ingredients into the dry a few strokes. Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter. Line a 9″ x 12″ pan with parchment paper. Spread batter evenly to fill the pan. Pop into 350º oven for about 20 minutes or until lightly browned on top to your liking. Is will be dry to the touch in the center when done. Remove and cool a few minutes. Cut into 12 pieces. Let it cool down a few minutes or you will need a plate and fork to eat it, as it is so soft and fluffy. It’s actually tastier and easier to handle in your hand as it begins to cool down. Just a tip. 🙂
NUTRITIONAL INFO: Makes 12 servings, each contains:
154 cals, 12.3 g fat, 3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS, 9.5 g protein, 232 mg sodium
Buttoni's Low-Carb Recipes 