This recipe for homemade, low-carb pizza starts with the most sumptuous, delicious sauce made from frozen tomatoes you freeze when they don't look good enough to put in a salad (even the really crummy looking ones you thought you had to chuck)! Then you'll see in this cooking video, how to get rid of the skins on tomatoes if you don't want them in your sauce. And the crust? Wait ‘till you see how we'll make one without rolling out any dough. It's so simple and fun you'll wonder why you thought the only way to serve pizza was to take or bake something in a cardboard box. Never again! Ummmm, the smell is heavenly when it's baking and the gobs of sausage, salami and olives are too yummy for your family to resist. It's time to say "ciao" to the best ristorante in town...your kitchen!

Low Carb Pizza

Fresh Tomato Sauce

About twenty frozen tomatoes

¼ cup water (optional)

Italian spices or taco seasoning and Lawry’s Season Salt and salt and pepper if you wish

Simmer for 3-4 hours or more. (More, if you use water.) Skins pull off tomatoes easily when done.

Blend sauce in a blender when it’s cooked down. You can keep tomato sauce in fridge for a couple weeks or freeze it for a long time. Fry a pound of Italian sausage and drain.

 Crust

Two cups Parmesan cheese

½ half cup almond flour

Mix together and fry the mixture on medium high five to six minutes on each side. Cool on a rack.

Build the Pizza

Put crust on a cookie sheet, smear sauce on crust. Put on Italian sausage and other items you choose. Salami, pepperoni, olives etc.

Top with cheese.

Bake in oven at 400 for five or six minutes.

You can also make bread sticks or croutons out of the pizza crust.

Hey, come and join me as I play in the kitchen with my low-carb friend the artichoke. Not friends with Arti yet? You will be! Did you know that artichokes have more antioxidants than any other vegetable, are high in fiber and even are good for the liver? Some people actually use artichokes for a hangover remedy, but of course I hope you don't have to enjoy them for that reason! The ancient Greeks and Romans even considered artichokes a delicacy and an aphrodisiac. Who are we to argue with Aristotle? We'll use a few sharp tools and cut our way around the bright green leaves snipping off the pokey ends as we watch out for flying tips. This recipe is gonna be a favorite soon!

So come on into my kitchen and watch me cook them.

If you're concerned about your sugar intake, this is an especially hard time for us. If we're going to stay off the sugar, we've got to just ignore those carb-loaded, chocolate-filled Easter goodies glaring at us from every woman's magazine cover and store shelf, because they'll just tempt us into buying a bunch of sugar and then we'll eat it! (If we don't buy it we can't eat it.)

With the big sugar push on, I got the idea to think up some sugar-free Easter treats and that idea turned into an Eastery way to serve real food. With a few wooden skewers and clay pots, you can get the whole family involved in making festive, affordable, Easter creations for the dinner table or for some festive hors d'oeuvres, that are so easy and fun to make.

Be sure to watch this video and let me show you what I did.

 Edible "Indoor" Snowman

Imagine serving this hors d'oeuvres at your next party: A snowman standing more than a foot tall, on a platter surrounded by raw vegetables or cocktail crackers. Guests will wonder what they’re supposed to do with him, until they dip into his luscious "snow" or cut into him for a chunk of his insides. Then they’ll keep returning for more, until the poor snowman is left looking like his brothers Frosty or Olaf on a bad day.

Here’s the recipe which is just one of 75 recipes in The Phony Gourmet, which is now at a low clearance price of $5 plus postage and handling. This hardback cookbook originally sold for $15.

Cream Cheese and Garlic Snowman

Serves 15 party animals

1 8-inch round loaf French bread

1 5-inch round loaf French bread

1 round French roll

2 8-ounce packages Philadelphia Brand Cream Cheese (original) softened

2 teaspoons Lawry’s Garlic Powder Coarse Ground with Parsely

1 teaspoon Lawry’s Seasoned Salt

1 teaspoon onion powder

1/3 cup milk

¼ cup instant mashed potato flakes

1 leaf red cabbage (snowman’s scarf)

1 baby carrot (nose)

8 peppercorns (eyes and mouth)

5 coffee beans (buttons)

2 cinnamon sticks (arms)

1 cardboard toilet paper tube (hat)

1 square of black felt (hat)

1 (15-inch) wooden skewer (spinal column)

1. In a medium bowl, mix together cream cheese, garlic, seasoned salt, onion powder, and milk until smooth.

2. Place the larger loaf of bread on a large serving platter. Frost with half the cream cheese mixture. Stick the wooden skewer through the middle of the large loaf. Stick the medium-size loaf onto the skewer to make the second “snowball.” Frost the second ball, leaving enough cream cheese mixture to frost the third ball. Stick the French roll onto the skewer for the snowman’s head. Frost, and decorate, using items suggested in the ingredients.

3. After the snowman is decorated, shake the instant potato flakes all over him. They look just like snow and are remarkably tasty with the cream cheese “frosting.”

The Phony Gourmet came close to being a cooking show on television, but my sister and I weren’t willing to live five months out of the year in LA. Our six kids needed us at home. This video is the open from the pilot show.

If you love Mexican food, but instantly think about all the carbs in most of it, you can un-carb any high carb dish, with minor replacements. 

Watch this video from my kitchen as I prepare burritos that'll take you right over the border in a low-carb way.

Olah! Oh, by the way, if you are serious about living a low carb lifestyle, I recommend Gary Taubes' book "Why We Get Fat and What We Can do About it." It was this science writer for the New York Times that completely change my husband Terry's and my life. Subsequently I took two years to write The Mouth Trap: the butt stops here! Documenting my switch to a happy, healthy way to eat. Just click on the cover to learn more.

Love,

Pam 

Why buy bottled salad dressings when it's so simple to make them in your own kitchen.

It takes more time to choose a bottle and the store and pay for it, as it does to make it. See for yourself in this video from my kitchen.

My husband Terry and I became low-carbers five years ago.

Was it tough to give up lots of things?  YES! 

Do we love our low-carb meals? YES!

Do we love being healthy? YES!

Do we love being in control of our weight? YES!

Will your answer be YES! too?

Today I want to show you how to cook a low-carb pizza that's absolutely delicious.

My sister and I almost had our own  cooking show on television, but we would've had to be in LA four months out of the year and our six kids were young.

In cleaning out our warehouse I found the master tape of the opening for the show and thought you'd enjoy watching it. The show was going to be called, The Phony Gourmet after the name of the successful cookbook of the same name. Had the show materialized, we would have shared all our short-cut cooking recipes and ideas. 

 Edible "Indoor" Snowman

Imagine serving this hors d'oeuvres at your next party: A snowman standing more than a foot tall, on a platter surrounded by raw vegetables or cocktail crackers. Guests will wonder what they’re supposed to do with him, until they dip into his luscious "snow" or cut into him for a chunk of his insides. Then they’ll keep returning for more, until the poor snowman is left looking like his brothers Frosty or Olaf on a bad day.

Here’s the recipe which is just one of 75 recipes in The Phony Gourmet, which is now at a low clearance price of $5 plus postage and handling. This hardback cookbook originally sold for $15.

Cream Cheese and Garlic Snowman

Serves 15 party animals

1 8-inch round loaf French bread

1 5-inch round loaf French bread

1 round French roll

2 8-ounce packages Philadelphia Brand Cream Cheese (original) softened

2 teaspoons Lawry’s Garlic Powder Coarse Ground with Parsely

1 teaspoon Lawry’s Seasoned Salt

1 teaspoon onion powder

1/3 cup milk

¼ cup instant mashed potato flakes

1 leaf red cabbage (snowman’s scarf)

1 baby carrot (nose)

8 peppercorns (eyes and mouth)

5 coffee beans (buttons)

2 cinnamon sticks (arms)

1 cardboard toilet paper tube (hat)

1 square of black felt (hat)

1 (15-inch) wooden skewer (spinal column)

1. In a medium bowl, mix together cream cheese, garlic, seasoned salt, onion powder, and milk until smooth.

2. Place the larger loaf of bread on a large serving platter. Frost with half the cream cheese mixture. Stick the wooden skewer through the middle of the large loaf. Stick the medium-size loaf onto the skewer to make the second “snowball.” Frost the second ball, leaving enough cream cheese mixture to frost the third ball. Stick the French roll onto the skewer for the snowman’s head. Frost, and decorate, using items suggested in the ingredients.

3. After the snowman is decorated, shake the instant potato flakes all over him. They look just like snow and are remarkably tasty with the cream cheese “frosting.”

The Phony Gourmet came close to being a cooking show on television, but my sister and I weren’t willing to live five months out of the year in LA. Our six kids needed us at home. This video is the open from the pilot show.