Low Carb Cream Cheese Pizza Sauce

I am a pizza junkie! No joke, if there were an option of foods in front of me, I would always choose pizza! And a few weeks ago I discovered a wonderful low carb dough recipe that is allowing us to enjoy pizza again. And Saturday night I made my all time favorite, sausage jalapeño! 


The dough recipe I like to use is found over at Ditch the Carbs. Super easy recipe, I like doubling it to make sheet pan pizzas. Each sheet pan will yield 15 slices, and you can add any toppings you like. So far, I have made the traditional pepperoni cheese pizza, Hawai’ian pizza, a meat-za, supreme, and sausage jalapeño. 

The cream cheese white sauce that I made is a lower carb version of one that I’ve already shared on here (<—click). The low carb version can be made without jalapeños if you prefer, substitute with banana peppers which are mild, or use thin slices of sweet bell peppers. You can also use this sauce over zoodles and chicken for a chicken alfredo night. Just make sure to thin it out a little more. Next on my list is philly cheese steak pizza and I plan to use this sauce for that. 

What you’ll need:

8 oz brick cream cheese

2 tblsp butter

Heavy cream, to thin out

Grated parmesan cheese

1 tsp each: granulated garlic, onion powder, dried basil

Black pepper, to taste

1/4-1/3 c chopped jalapeños, optional

Directions:

In a medium bowl add cream cheese, butter, and seasonings(granulated garlic, onion powder, dried basil, and black pepper). Microwave on high for one minute, or until butter is mostly melted. Use a whisk to incorporate the butter into the cream cheese. Add parmesan cheese and enough heavy cream to thin out the mixture just enough so you can spread it. Again, using old time southern measuring here, if you want it thick then use very little to no heavy cream. Finally, stir in the chopped jalapeños, if using, and you’re set! 

Prebaking the fathead crust is key, I find that I don’t have to flip mine and bake again if I just bake it for 13 minutes. The bottom gets nicely browned but not burnt. Once you’ve prebaked the crust, that’s when the fun really begins! Add the cream cheese sauce, some mozzarella cheese, sausage that’s been cooked, drained, and crumbled. Bake for 10 minutes or until cheese is melted and slightly browned. 

Now what I like to do is let the pizza rest for 5-10 minutes. This will help the crust to cool down enough to where you can actually pick it up and it’s not flopsy at all! The best part….leftovers are even better the next day! Taste more like a high carb pizza even though it’s not! I love mine cold, I know that childish. 😉

What are the carb counts? When I entered in the ingredients on MyFitnessPal it came out really low, less that 1g net. No. Joke. Now, depending on the brands of ingredients you use it will determine the carb count, so please keep that in mind. I use full fat EVERYTHING. Ooo and I’ve made calzones out of the fathead dough! Those were bomb diggity! I highly recommend seasoning the dough before baking it. I like to mix in our homemade Italian seasoning, but take care the dough will be hot and you’ll need to work quickly. I usually have to wear two sets of nitrile gloves on my hands. It helps but I still managae to cook my fingers anyway. Eventually it’s going to get to the point where I’ll lose all feeling in my fingers lol! 😜 Hopefully not, but I did notice that when I accidentally gave myself a mega steam burn on my right thumb last week, it took a few seconds longer for me to notice what had happened. Oh well, all part of being a cook! 😁 

Let me know what you think about this low carb cream cheese sauce and if you tweak it please share, I love hearing from you all! Have a blessed week and happy low carbing! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 


What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped

Directions

Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving

NOK NOTES:

It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

Turkey Pastrami Fat Rolls(LC/HF)

Afternoon everyone,

I’m slowly getting back into low carbing things. Since August, life just haven’t been the same and the desire to eat the right foods has been out the window. The last two weeks my nephew has been cutting back on his carbs and that’s sort of spurred me to try harder this week. And right before Christmas too! I’m a glutton for punishment! 😉 

To be an encouragement, I stayed up last night to make these amazing fat rolls, trust me these are the fat rolls you WANT to have!! I love the kick of heat from the jalapenos coupled with the creamy filling, they are perfect and guilt free. Below is the recipe image I put up on my nok_amandagayle Instagram account. 


Easy peasy, great to take to parties, keep them on hand at work for an afternoon pick me up snack, or when you have no time to fix a proper breakfast. You can prep these as breakfast to go with boiled eggs, and a couple of low carb sausage breakfast balls. 

If you are on Instagram and want more recipes(for I have a variety of them available there) then please follow! I enjoy getting feedback from folks who not only like what they see, but I especially LOVE seeing reviews from people who have made these recipes. It’s encouraging to me to continue sharing with you all! 

The day is still young and I have a snow woman shirt to make(it’s for a Christmas party). Will share results later 😉

Merry Christmas and God Bless! 

Seriously Sharp Cheez-it Crackers

These are seriously the EASIEST crackers you can ever make! And I truly believe that the sharper the cheese the better the flavor! I use the recipe from The Brown Eyed Baker blog, in the past I have used the food processor to combine all the ingredients. Which works perfectly, something to consider when you make this recipe. 

Pay close attention to the amount of ingredients. I made this today, after not making them for two years, and did not add enough flour. So, needless to say my batch did not turn out right. That’s ok, sad but it was still edible. I have another brick of cheese in the fridge and will be making more this weekend…and maybe some sausage balls 😉 These are so much better than the store bought crackers, hands down! 

Hope you all enjoy! 

  

Ingredients:

8 ounces extra sharp cheddar cheese, shredded

¼ cup unsalted butter, at room temperature

1 teaspoon kosher salt

1 cup all-purpose flour

2 to 3 tablespoons ice water

Directions:

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10×12-inch rectangle (the dough should be no more than ⅛-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.



3. Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.
NOK Tips:

*If you don’t have a fluted pastry wheel, a pizza cutter will work just well. 

*My nephew, JJ, had the idea of making jalapeno cheez-its. Now my suggestion would be to use 8 ounces of a pepper jack cheese. 

*Add in a little cayenne pepper for heat.

*Garlic powder and parmesan cheese would make a yummy addition to these crackers. Use an herb butter as well!