Tuesday, day sixteen, feed day: carboholics' heaven -
PIZZAs! They weren't perfect but they received full marks all round - made enough for two and stretched to three for an unexpected guest, so I had two critics. I, personally, thought they were delicious *smug emoticon*. Oh, and if stretching to three, the calories are well within fast day limits.
However, there had to be a downside, didn't there... it took me an age to make them. Not because there's anything complex to it but my blender does not do 'cauliflower rice', and then trying to get the 'rice' dry was, well, trying. I was sufficiently occupied in their making that eating them at nearly nine o'clock broke my fast (except for a cup of tea earlier in the day). Do not be deterred though - I'm very slow in the kitchen, and you'll probably whizz through making them. Recipe below: the cauliflower base is a tad adapted from
http://detoxinista.com/2012/01/the-secr ... zza-crust/Damage today - assuming I manage my rather enhanced 'evening snacks' (50g emmental, 50g brazils - didn't get round to my breakfast nuts) and 'milky drink':
...... Calories 1346.77 Carbs 17.83 Fat 110.26 Protein 66.64 Fibre 11.43
I didn't run out of carbs, for once: substituted brazils for pistachios / almonds in the evening. Brazils are a brilliant source of all sorts and low carb too - just 3.1g per 100g.
"Pizza" cauliflower, riced, cooked, dried 35c/C3.0/F0.9/P3.6/Fi2.5/100g
.........256g (raw weight) 89.60 7.68 2.30 9.22 6.40
eggs, brown, 151cal/C0g/F11.2g/P12.5/Fi0g/100g
.........~54g x 1 of 81.54 0.00 6.05 6.75 0.00
cream cheese, full-fat, 260c/C2.8/F25.0/P5.4/Fi0/100g
.........100g 260.00 2.80 25.00 5.40 0.00
parmesan cheese, 392cal/C0g/F28.4g/P33.0g/Fi0g/100g
.........10g 39.20 0.00 2.84 3.30 0.00
garlic powder; 2ml 0.00
italian herbs, schwartz; 5ml 0.00
s&p 0.00
tomatoes, tinned, chopped 15c/C3.0/F0.1/P1.0/Fi0.7/100g
.........296g 44.40 8.88 0.30 2.96 2.07
olive oil, 824cal/F91.6g/C,P&FI<0.1g/100mL
.........30ml 247.20 0.00 27.48 0.00 0.00
fennel seed, fresh ground
.........2ml 0.00
s&p 0.00
pizza base and tomato sauce total 761.94 19.36 63.97 27.63 8.47
FatDog's 1/3rd pizza base and tomato sauce total 253.98 6.45 21.32 9.21 2.82Toppingsmature cheddar, lake district, grated, 416cal/C0.1/F34.9/P25.4/Fi0/100g
.........22g 91.52 0.02 7.68 5.61 0.00
mushrooms, cc, organic, sliced, 15cal/C0.4g/F0.5g/P1.8g/Fi1.0g/100g
.........8g 1.20 0.03 0.04 0.14 0.08
onion, fine chopped, 43cal/C9.3g/F0g/P0.71g/Fi2.1g/100g
.........10g 4.30 0.93 0.00 0.07 0.21
cherry tomatoes, 1/8thd, 20c/C3.1/F0.3/P0.7/F1.0/100g
.........20g 4.00 0.62 0.06 0.14 0.20
olives, black, sliced 134c/C0/F15/P0.5/Fi2.5/100g
.........8g 10.72 0.00 1.20 0.04 0.20
chilli, green, fine chopped, 40cal/Fa0.2g/Ca9.5g/Fi1.5g/P2.0g/100g GL4
.........3g 1.20 0.29 0.01 0.06 0.05
basil, dried; good pinch to each pizza 0.00
s&p 0.00
FatDog's toppings total 112.94 1.89 8.98 6.07 0.74FatDog's pizza grand total 366.92 8.34 30.31 15.27 3.56Method: 1. get the tomato sauce going first: reduce the quantity (and runniness) of a tin of tomatoes (400g) to 300g by draining off the juice (a use for which is pending), add the olive oil and fresh ground fennel and simmer, stirring now and again, to reduce to a rich paste consistency; 2. mix dried stuff* together with cheeses; 3. beat / whisk egg; 4. add egg to dried stuff and cheeses and fold in thoroughly; 5. dollop a well heaped tablespoonful (for four mini-pizzas to serve two, or somewhat less if you're stretching to six, to serve three) onto pre-oiled parchment on a baking tray; 6. flatten (1/3 rd to ½ inch thick) to form into a circle**; 7. cook 10 minutes each side in preheated oven at 200C; 8. slather the tomato sauce paste over each pizza*** and then add toppings and either grill or bake again until golden brown / bubbling
* This pre-supposes that you've managed to get the 'riced' cauliflower dry: I tried (bunged the cooked flower in the oven at a low temperature to dehydrate) but failed, so although my pizzas were solid enough to turn and hold up, like a biscuit, once heavily loaded with the topping they drooped precariously and needed a fork to eat (or a gallus disregard for stained trews). ** I used the back of the tablespoon to press the edges so that I had nice neat rounds with even depth (ish) - I've seen pictures of others' efforts and raggedy edges seem to burn. *** I inadvertently allowed the pizza bases to cool substantially before adding the tomato paste - I do not know if this had any effect on the outcome.
Enjoy! FatDog
p.s. I'll cross-post this to the recipes section too as it will only get buried in the journals bit...