Tag Archives: low carb

Low carb recipes

Cauliflower Pizza Dough (and Pizza Casa Linga)

Cauliflower pizza
Cauliflower pizza is paleo friendly, low carb and gluten free.

Would you imagine that a low carb and calorie, paleo friendly and gluten free pizza would exist? Ok, you would, but it would taste exactly like regular home-made pizza?

This recipe was originally published in a Finnish blog called Soppa365. We have tried several cauliflower dough recipes, but this is by far the best we’ve come up to. The best part is that it is fairly easy and quick to make. Here’s the recipe:

Ingredients for Cauliflower Pizza Dough

  • 1 medium size cauliflower – coliflor
  • 2 eggs – huevos
  • 2 dl (1 cup) of grated parmesan cheese – queso parmesano

Preheat the oven to 200 ºC (400 ºF).

Process the cauliflower in a food processor until finely chopped. It should looks like small rice. Mix well with two whole eggs and 2 dl (1 cup) of grated parmesan cheese. Form a thin and even crust on a baking tray covered. Pre-bake the crust for 25 minutes.

After that, top the crust with your favorite ingredients and cook for another 10 minutes in 200 ºC (400 ºF) oven.

Pizza Suggestion: Pizza Casa Linga

There a local pizzeria in Fuengirola called Pizza de la Casa. One of our favorite pizza there is Pizza Casa Linga. It contains a very odd combination of ingredients: boiled eggs, jalopeños, blue cheese and spinach. We had ordered this pizza several times before we paid attention to the fact that this is actually a vegetarian pizza (if you consider eggs to be part of vegetarian diet). And it tastes incredible!

This time we had some leftover rucola in the fridge so we replaced the spinach with that. Also, we were out of jalopeños, but since we grow our own chilies, we had plenty of those. Give it a try sometimes. The taste of the blue cheese is crucial. If it’s too mild, it doesn’t work, but it doesn’t work either, if it’s overwhelming.

Pizza Casa Linga
Combination of blue cheese, eggs, chili and rucola works very well!

Grilled Beer Butt Chicken

Mighty pollo!
Mighty pollo!

This crazy sounding BBQ recipe from America is one of the best, if you want tasty and very juicy chicken. The idea is that an opened beer can is sticked in the chicken’s butt and it keeps the inside of the chicken juicy during slow roasting in a grill. You don’t pour the beer in – the beer just boils and vaporizes during cooking. Many recipes suggest that adding garlic or BBQ sauce to the beer add flavor to the chicken, but it’s not true according to our experiences. We have tried this recipe several times and actually you can drink the beer and replace it with water and the chicken still tastes the same.

There are several different ways to season the chicken. The authentic American way is to use BBQ dry rub, but we Europeans appreciate more delicate flavors. Since we have some rosemary growing on our terrace, we had some sprigs of those along with black pepper and smoked sea salt. We also buried some garlics in a flower pot and they started to grow greens just like spring onions. It tastes like mild garlic so we used those as well, but you can use regular garlic, of course. The idea behind this recipe is to keep the chicken moist and juicy so you can use whatever seasoning you prefer.

We had some roasted vegetables and yogurt based sauce with lots of herbs with the chicken. But the chicken is good finger food, too, and dipping in to a home made BBQ sauce works very well with it!

Ingredients for Beer Butt Chicken for 4 Servings

  • 1 whole chicken – pollo entero
  • 5 sprigs of rosemary – ramitas de romero
  • 5 cloves of garlic or garlic greens – ajo
  • smoked sea salt – sal marina ahumado 
  • ground black pepper – pimienta negra
  • 1 can of beer or Coke – lata de cerveza

Separate the rosemary leaves from the sprigs. Slice the garlic. Make some cuts to the chicken skin and push the rosemary leaves and garlic slices under the skin. Rub some smoked sea salt and ground black pepper all over the chicken.

Pour i.e. drink half of the beer. Open the top of the can and place the chicken on top of it. Don’t spill the beer. You can lubricate the can with olive oil to insert it more easily. We know, this sounds very bad… 🙂

Place the chicken in the grill so that there are burners on each side and one underneath the chicken. Fire up the ones that are on the sides. You don’t need to use the one below, because slow roasting needs indirect heat. Put the burners on medium-high so that the temperature inside raises to 175 ºC (350 ºF) with the cover closed. Cook for 90 minutes. When done, carefully remove the beer can without spilling the beer inside the chicken.

Want to decorate your chicken? There’s an online store called Chicken Headz that sells ceramic chicken heads for beer butt chicken!

¡Buen provecho!