The Great Pumpkin Pizza

No need to wait for an appearance from the Great Pumpkin for this yummy fall inspired pizza! You may have to look for it, but the pumpkin is in there!

So when you first hear it, perhaps it is not so appealing. Pumpkin on a pizza? But pumpkin is sweet, you say. But, this pizza is super good!  Only the sauce is made with pumpkin--and that by itself is really rather bland. No cinnamon, nutmeg or sugar here. This pizza is topped with sausage, onion and peppers. That is a winning combination. Build it all on a FatHead crust, and it is a-mazing. (I stuck pretty close to Tom's original recipe, but there are tons of variations out there, Feel free to use your personal favorite.)

I love the combo! Two slices have just 8 net g carbs, and they really taste remarkably like a traditional pizza crust. Because they, like all pizza, are a little high calorie, be sure to make a light salad for the side. I have to slap my hand back from reaching for a third slice. The pumpkin sauce is garlic infused and very mild. I do add just a little tomato paste for that familiar flavor.

The Great Pumpkin Pizza

Fathead Dough:

1 and 3/4 cup mozzarella cheese, shredded

2 tbsp cream cheese

3/4 cup almond meal/flour

1 egg

1/4 tsp sea salt

Combine mozzarella and cream cheese in a microwave safe bowl. Cook for one minute.  Stir, and cook for additional 30 seconds in microwave. Mix in egg, salt, and stir. Shape dough into a ball and place between two pieces of parchment. Place on a cookie sheet and press flat. Bake at 400 for 8 -10 minutes, or until the top is browning. Remove from oven and add  sauce and toppings.

Sauce:

3/4 cup pumpkin puree

2 tsp minced garlic

1 tbsp tomato paste

1 tsp Italian seasoning

Toppings: 

1/2  lb pork sausage, browned

1/4 cup diced onion

1/2 cup bell pepper slices

1 tsp red pepper flakes (optional)

1/2 cup mozzarella

In a small saucepan, simmer the sauce ingredients for 10 minutes. While that is cooking, brown the sausage with the onion and bell pepper. Drain.

Top the cooked crust with sauce, sausage and veggies, an additional half cup of mozzarella  and your preferred  toppings.

 Bake at 350 for  an additional 5-8 minutes.                 Serves 4: 516 calories   8 net g carb

Celebrate fall with this delicious pizza. It is great if you have half a can of leftover pumpkin puree wasting in the fridge. It will cure any pizza craving without a cheat.

I have been baking up several fall dishes this afternoon for the October Diner News. It sure would be nice if the weather would cooperate. A high in the 90s is not getting me in the spirit of the season. My kitchen is as hot as ever. Hoping the cooler temperatures arrive soon. Good thing pizza is a year round favorite for me. Now off to grade some geometry papers.  Those aren't my favorite either, but it has gotta get done. Hope your fall is blessed!

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Teriyaki Salmon Meal Prep

 It is back to school for me. Back to quick lunches and a communal fridge. That takes some planning. This September issue of the Diner News is filled with ideas for meal prep. That small bit of work that keeps you eating well all week. It may be brown bag lunches, or it could be a full dinner already cooked and ready to reheat on a busy weeknight. I promise, I am often just too tired to cook after long hours away from home. I have a couple great ideas for you though that I am personally putting to the test. Idea #1 tonight.

One super easy meal prep idea is the sheet pan dinner. So simple to roast a protein in the oven with a frozen veggie blend baking alongside. All you have to do with the timer goes off is to package the food into individual meal containers. One baking session and 2- 4-6 lunches!

This salmon dish is super delish and so easy to make. Looks like you fussed much more than you did. One of my secret flavor ingredients is from Trader Joe's. Umami paste. Yeah. The flavor is all in there. It makes this dish taste like gourmet faire. I also like TJ's frozen veggies. Good prices and far less washing and chopping. This really couldn't be simpler!

 I didn't want to freeze this one, so I made this recipe just for two. I also didn't plan to eat fish every day of the week, but you could if you wanna. Go ahead and double the recipe. Make it yours!

Teriyaki Salmon with Stir Fry Veggies

2 salmon fillets (approx. 4 oz)

Sauce:

1/4 cup tamari or soy sauce

1 tsp fresh ginger ( or homemade ginger juice)

1/2 tsp erythritol / stevia blend

1/2 tsp sesame oil

1/2 tsp Trader Joes Umami paste (optional)

14 oz  Trader Joe’s Frozen Stir fry vegetable blend

Combine sauce ingredient in a quart size zipper bag. Add salmon fillets. Marinate several hours. Transfer to a baking pan lined with parchment.  In a large bowl, combine stir fry vegetables with oil. You may add a bit more oil if you like. Stir to coat well and add to the baking sheet. Bake at 400 degrees for 30 minutes or until fish flakes at the thickest point. Divide fish and vegetables between 2 lunch containers.

 

Serves 2:   196 calories  7 net g carb

I like my veggies a little more done, and I really thought the fish might be overbaked. It was great though. My fillets were from the thickest part, so if yours are thinner, you should shorten the oven time.

Want to see some of the other dishes in this month's Diner News? Here is a glimpse.

Chipotle Fish Fillet with Roasted Broccoli and Cauliflower

Real Cranberry Oolong Tea Sipper

Good for you Green Lemonade

Pesto Chicken and Roasted ItalianVeggies

Soup Base 3 ways, Italian

Soup Base 3 ways, Greek

Salad Buddies for a Week

 

Thai Tuna Salad Bowl

Greek Chicken Salad Bowl

The Diner News is just $6 for all of 2017. Order yours now, and get tons of super recipes for the low carb life. I will have some other take to work or school ideas in this month's issue. And one more to share on the blog.

Order:  http://www.247lowcarbdiner.com/html/newsletter.html