Sometimes I get a craving for a ‘stodgy’ and filling food that I can sink my teeth into, and these really hit the spot.
These are tried, tested and loved recipes that are gluten free, lactose free, low carb and low sugar, so great for anyone following a keto diet.
After you’ve tucked in, do let me know if you like them.
I’ve made this many times with sheep’s cheese which is lactose free yet tastes the same as cow cheese.
I can be eating it less than an hour after I start making it from scratch, and it freezes perfectly too.
Put some music on and enjoying creating this delicious and nutritious pizza!
Pizza for one
110g almond flour
1 medium egg
I tablespoon melted coconut oil
a good sprinkle of salt
Freshly chopped basil leaves (optional)
1. Miix together in a bowl, and work the dough until it comes together in a ball.
Add a sprinkle of flour if the dough is too wet – this sometimes happens depending on the size of the egg.
2. Roll out directly onto the cooking surface and bake for 10 minutes. Take a look and see if it’s cooked on the base. If it is, you can easily lift it and turn it over before adding your toppings.
Then cook for another 10 minutes or so.
- I use a non-stick baking mat, which washes up very easily, and is 100% non-stick.
- I also use an electric pizza pan, which gets great results!
Original recipe here which makes a larger pizza – double the size.
Chickpea wraps / flatbreads
A favourite from the Blood Sugar Diet recipe book. You MUST rest the batter. Don’t quit if your first 2 wraps turn into a mess because that’s exactly what happened to me. Maybe my pan wasn’t the correct temperature. After the first 2 duffers, the rest of the batch were PERFECT! If you buy the book, you’ll get this recipe and many other fabulous recipes too. (I get no kick-back from the links on my website.)
Ingredients for 8 wraps
250g chickpea flour (gram flour)
Pinch of salt
Seasoning (pepper, chilli flakes, rosemary etc)
1 tbsp coconut or olive oil
Instructions to make 8 wraps
1. Put the chickpea flour in a bowl and add enough water to make a thin crepe style pancake batter, whisking well as you add the water.
2. Add the salt and seasoning and leave it to stand for 2-3 hours.
3. When you are ready to use the batter, whisk in the oil.
4. Put the frying pan on a medium heat. If non-stick, brush with oil.
5. Swirl the batter into the pan and cook until brown and crisp, turning once.
You’re making 8 wraps, so use a measuring cup to add the batter to the pan.
Don’t make them thick as they will not cook in the middle, and raw gram flour is unpleasant to eat.