An easy low carb pizza recipe that even your kids can make! It’s a huge hit with the whole family. THM-friendly. I don’t watch television with my kids very often. Let’s face it, our interests differ. While they are into cartoon characters with squeaky voices that get into all sorts of silly scrapes, I lean more toward the English aristocracy drinking tea and sniping at each other with wry British humour. But while I may never enjoy Clarence on Cartoon Network, nor be able to convince them to watch Downton Abbey with me on Masterpiece Theater, we have finally found one show we can agree on: MASTERCHEF JUNIOR on FOX. Kudos to this show for being funny, fun, and engaging for all ages. My kindergartner likes it as much as my grumpy tween, so that’s saying a lot. And how can I not be impressed by kids who know what a coulis is, or how to properly caramelize onions? We were eagerly awaiting the Season 4 premiere on November 6th and we were not disappointed. It’s shaping up to be a great season. My kids love to cook with me and are always asking to help out in the kitchen. I admit that I don’t always encourage this as much as I should. I do firmly believe that learning to cook gives kids lifelong skills and healthy habits, but cooking with kids can take some serious patience. Now that they are all a little older, it’s getting easier and easier. It doesn’t hurt that I can now require them to clean up their own mess! For Mother’s Day last year, my 11 year-old son even gave me a coupon for a homemade dinner for the family. He will shop for the ingredients (using his own money!) and make it all himself, with maybe just a little advice from mum and dad. Chances are it will be something easy, like tacos, but I applaud him for this thoughtful gesture. It’s a far cry, of course, from the complicated dishes these 8 to 13 year olds are making on MASTERCHEF JUNIOR on FOX. These talented young people aren’t grabbing some ground meat and a little taco seasoning and calling it dinner. They are poaching salmon and rolling out their own pasta and baking complicated desserts. It’s really hard not to get a little addicted to watching this. It’s a refreshing change from the adult version of these sorts of cooking competitions. There’s a lot less ego and bravado involved, and the kids are all really sweet and encouraging to each other. And if you’re used to seeing Gordon Ramsey screaming and flipping out, you are going to be in for a big surprise. He too is sweet and encouraging (as are the other judges). Seeing one young competitor panic when his sauce was burning, Ramsey walked over and talked him through how to save the dish. He pokes a lot of fun at himself during the show, and in the premiere the kids got bash a large papier-mâché piñata of Ramsey’s head to get their MASTERCHEF JUNIOR aprons. We only discovered the show about a month ago, but my kids have been asking for it almost every night. Thank goodness we are so behind, we can catch up on old seasons. And since the new season airs on Friday nights, it’s begun to replace our usual Friday Movie Night. I love having a little TV time with my three. The premiere episode is now streaming on FOX NOW – if you missed it, watch now: http://www.fox.com/masterchef-junior/full-episodes So, in the spirit of cooking with kids, I thought I’d bring you a fun, easy, and delicious recipe that my kids love. This past go round, I even enlisted their help to make it. It was seriously chaotic in the kitchen with all three of them. But I channeled my inner Gordon Ramsey and kept my cool, talking them through things, and making sure there were no serious mishaps. And then I made them do all the dishes.
Don’t need to be low carb but want a really great Gluten-Free Pizza Crust? Check out this one from Gluten-Free on a Shoestring.
- 2 1/4 cups THM Baking Blend or 2 cups almond flour and 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup olive oil or melted butter
- 1/2 cup unsweetened almond milk
- 1 cup sugar-free tomato sauce
- 3 ounces pepperoni slices
- 1 1/2 cups shredded mozzarella
Preheat oven to 325F and grease a 9x13 baking pan well.
In a large bowl, whisk together the baking blend (or almond/coconut flours), baking powder, garlic powder, and salt. Stir in the eggs, oil or butter, and almond milk until well combined.
Spread evenly into prepared baking pan, making sure to spread all the way to the edges.
Bake 18 to 22 minutes, until golden brown around the edges.
Spread warm crust with tomato sauce (I often make my own by quickly blending 1 cup canned, diced tomatoes with 1/2 tsp garlic powder and a little salt and pepper). Top with pepperoni and cheese, or any other toppings you desire.
Return to the oven and bake another 10 minutes, until cheese is bubbly and melted. Turn on broiler for just a few minutes to brown the cheese.
Serves 12. Total NET CARBS = 3.04 g.
Food energy: 214kcal
Total fat: 16.91g
Calories from fat: 152
Total dietary fiber: 7.73g