MPK recipies

Low Carb Pizza Base

Swapping to a low carb eating style doesn’t mean you have to deprive yourself of favourite foods like pizza. This super easy pizza crust is quick and easy to make and tastes just like you expect a good pizza to taste. Top with a lot of your favourite healthy real food pizza toppings!

Ingredients

• 1½ cups mozzarella cheese, grated (170g)

• ¾ cup blanched almond meal

• 2 tblsp cream cheese

• 1 large egg (min 70g)

• Pinch salt

• 1 tsp mixed dried Italian herbs

Method

Preheat oven to 200°C.

1. Place the grated cheese, almond meal and cream cheese in a medium size microwave proof bowl. Microwave on high for 1 minute.

2. Remove and stir then put back in to microwave on high for another 30 seconds.

3. Add the egg, salt and herbs and mix gently with a fork to form a dough.

4. Place dough between two large sheets of baking paper and use rolling pin (or hands) to press dough into desired size and shape (base should be 3mm-5mm in thickness, a thinner crust will be crispier). Use a fork to prick holes all over the base.

5. Slide the baking paper with pizza base onto pizza tray, pizza stone or baking tray and bake in pre-heated oven for 12-15 minutes or until golden brown. To make base crispier, flip the base over (onto baking paper) once the top has browned. Take care not to overcook as it browns quickly towards the end of cooking time.

6. Remove from oven and top with your favourite pizza toppings eg. Tomato pizza sauce, salami, mushrooms, olives, peppers, bacon, herbs and more mozzarella.

7. Place back in oven for 5-10 minutes to heat up the toppings and melt the cheese until golden.

8. Pizza bases can be cooked and frozen for later use. (Uncooked bases are not suitable to freeze.)

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Cinnamon Teacake in a Mug

This sweet treat is a delicious variation using our Vanilla “Hug in a Mug” mug cake mix. Tasting just like a traditional cinnamon teacake, enjoy on its own or top with simple cream cheese icing for a very decadent low-carb treat. Perfect to share as no-one will guess it’s low-carb and sugar-free and you can rest assured that all the ingredients in this yummy mug cake support good health! (Also note - Mug cakes can be baked in an oven if preferred on moderate temp for 15-20 minutes in ovenproof mug or ramekin).

Ingredients

• 1 pack Vanilla “Hug in a Mug” Mix

• 2 tblsp butter (or coconut oil/ghee)

• 2 large eggs, beaten (70g, room temperature)

• 2 tsp cinnamon

• 1 tblsp natvia (or similar granulated sugar-free sweetener)

• Cream cheese icing

• 30g cream cheese

• 1 tsp natvia (or similar granulated sugar-free sweetener) (extra cinnamon for decoration on top)

Method

1. Place 1 tblsp butter (or coconut oil/ghee) in each standard size mug and melt in microwave 30-60 seconds.

2. Pour half pack of mug cake mix into each mug then add one egg into each mug (half a pack is approx. 40g or ¼ cup mix).

3. Stir really well to combine wet and dry ingredients.

4. In a separate small cup or bowl, mix together cinnamon and natvia.

5. Spread approx. ¾ of cinnamon/natvia mix evenly over top of each mug cake then use a skewer to swirl the spices through the mix until partially combined. Pour remaining ¼ of cinnamon mix on top of cakes.

6. Microwave one mug at a time for 90 seconds. Let each cake rest for a few minutes then turn onto plate, cakes will be hot. Invert cakes so top is back on top.

7. Let cool for 5-10 minutes then top with cream cheese icing and extra cinnamon.

8. Cream cheese icing – place cream cheese and natvia in small cup or bowl and microwave for 10-20 seconds until softened. Stir together well.

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Cheesy Zucchini Bread

This is a delicious savoury loaf, perfect to accompany soup or in a sandwich with lots of healthy butter.

Ingredients

• 1½ cups blanched almond meal

• ¾ cup grated tasty cheese

• ¼ cup grated fresh parmesan cheese

• ½ tsp salt

• 1 tsp baking powder

• 4 eggs, lightly beaten (room temp, large 70g)

• ¼ cup melted butter

• 1 cup grated and squeezed zucchini (approx 120-130g weight)

Method

Preheat fan forced oven to 170°C and line a 23cm x 8cm loaf tin with non-stick baking paper.

1. Place all dry ingredients into a bowl and mix together, ensuring no lumps remain.

2. Place eggs and melted butter in another bowl and whisk together well.

3. Fold wet ingredients into dry ingredients.

4. Grate zucchini and squeeze excess liquid through a nut bag or using your hands.

5. Fold zucchini through mixture.

6. Spoon into lined loaf tin and bake for 40 mins until top is golden brown, firm and skewer inserted into center comes out clean.

7. Remove and let cool in baking tin 5 minutes before turning onto wire rack to cool completely before slicing.

8. Store in fridge for up to 5 days in airtight container.