One of my favorite standby recipes before I became a low carb eater ( a few weeks ago) was Pepperoni Pie. I made it all the time and often brought it to parties. I’ve been trying to come up with a recipe that will take the place of the old recipe and still be acceptable on this diet. The new creation is delicious, healthy and low carb. Yay!
|2 tbl Heavy Cream||1|
|1/4 tsp pepper||0|
|1/4 tsp oregano||0|
|3/4 tsp concentrated basil||0||less than 1|
|2 tbl Tomato eggplant brushetta||1|
|1/4 cup water||0|
|4 tbl flax seed meal||0||net carbs|
|22 slices of turkey pepperoni||2|
|8 1/4 slices Muenster cheese||4|
|Only one carb per Pepperoni Mini Pie|
Preheat oven to 375 degrees. Generously spray 11 full-sized muffin tins with cooking spray. Set aside.
In a blender (or mixer but I like using a blender) combine all the ingredients except for the cheese and pepperoni. Blend well. Pour into a small bowl. Cut the 8 slices of Muenster Cheese into quarters. Pour 1 tbl of the liquid into each tin. (my recipe yielded exactly 11 so don’t fill all 12).
These are good-sized servings, and at just one carb each you’ll be happy and well fed. Flax seeds have some great health benefits so that’s a plus. Looking at the recipe, it appears to be gluten free as well.