Emma has more recipes at http://www.thelowcarbkitchen.co.uk and is the co-author with Dr David Cavans of “Type 2 Diabetes Low Carb Recipes” which is available at bookshops and Amazon.
As promised this is Emma’s recipe for a cheesy bread recipe that can be eaten on its own or used as a pizza base. You can watch her make this on the PHC conference 2020 on You tube. The recipe is at the end of the video and also here.
180g grated mozzarella (150g for the dough and 30g to put on the top at the end)
3 garlic cloves
75g ground almonds
3 tablespoons Greek Yoghurt
Some fresh parsley
one teaspoon garlic powder (optional)
one teaspoon baking powder
Preheat your oven to 180 degrees
Fry the finely chopped garlic cloves in olive oil.
Then add the 150g mozzarella gradually to melt it a bit.
Take it off the heat and start making your dough.
Add a little salt, 3/4 of the parsley, yoghurt, one teaspoon garlic powder (optional for more garlicky tasting base) and baking powder. Mix thoroughly.
Now add in your almonds, and beaten egg and form the dough.
Form a ball then roll this out on a sheet of greaseproof paper or baking parchment or silicone liner.
Form into a rectangle, oval or circle according to your plans.
Bake for only 5 minutes.
Now take out and add the rest of the cheese and parsley for the cheesy bread.
If this is your aim put it back in the oven for another 5 minutes. Then take it out and eat.
If you would like to make a pizza, don’t add the extra cheese topping after 5 minutes. Keep the dough in the oven for the full ten minutes. Once it is fully cooked, add the toppings such as cheese, THEN passata or tomato puree, more cheese and then whatever you fancy/have available such as mushrooms, ham, prawns, or peppers and then put it back in the oven for 5 minutes. Passata directly on the base can make the pizza a bit soggy in the middle.
You are then ready for your pizza or cheesy bread.