PRIMAVERA CHICKEN PIZZA

When you just have to have a pizza, make this healthy pizza rather than picking up the phone!

1 tube whole-grain refrigerated pizza crust*

olive oil nonstick cooking spray

2 tbsp shredded low-fat mozzarella cheese

1 small garlic clove, minced

2 tbsp lite Ranch salad dressing

1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped

1/3 cup finely chopped red bell pepper

1/3 cup thinly sliced and diced red onion

1/2 cup torn baby spinach

1 1/2 cups shredded Italian-blend cheese

1 tsp pizza seasoning

Preheat oven to 400 degrees.

Lightly grease a 12-inch pizza pan or use a pizza stone.

Unroll dough onto the pan. Starting in the center, press out the dough to the edge of the pan. Lightly spray the crust with an olive oil cooking spray. Sprinkle the mozzarella cheese and the garlic over the dough.

Bake the dough 8 to 10 minutes or until lightly browned. Remove from oven and spread the Ranch dressing over the top. Top the dressing with the chicken, bell pepper, onion, and spinach. Sprinkle the Italian-blend cheese and the pizza seasonings over the top.

Return to oven and bake 9 to 12 minutes or until the cheese is melted and the pizza is hot.

Yield: 4 servings

*Use the Cauliflower Pizza Crust recipe on this site or a purchased cauliflower crust..

 Photo from Pillsbury used for reference

CREAMY ITALIAN CHICKEN PIZZA WITH HEALTHY HOMEMADE CRUST

1 portion of the whole grain pizza crust recipe below

1/3 cup light Alfredo sauce

1/4 tsp crushed rosemary

1 cup shredded (or chopped) cooked chicken

2 Roma tomatoes, sliced thin

1 small zucchini, sliced thin

3/4 cup shredded mozzarella cheese

1/4 cup small fresh basil leaves

cornmeal

Preheat oven to 425 degrees.

Sprinkle a small amount of cornmeal over the bottom of a 12-inch round pizza pan; set aside.

Roll out the pizza dough on a lightly floured surface. Place dough on pizza pan and prick with a fork. Bake the dough for 6 to 8 minutes until lightly browned.

Combine the crushed rosemary into the Alfredo sauce and spread to within an inch of the edges of the crust. Top sauce with the chicken, tomatoes, and zucchini then sprinkle with the mozzarella cheese. Bake at 425 degrees for 8 to 10 minutes or until the veggies have softened and the cheese is melted. Before serving sprinkle the fresh basil leaves over the top.

Yield: 4 servings

Per serving: 310 calories, 33 g carbs, 24 g protein

WHOLE GRAIN PIZZA CRUST

If you are a diabetic who loves pizza, do not be disheartened. Make your own pizza starting with this healthy crust.

1 to 1 1/2 cups bread flour

1 cup white whole-wheat flour

1/4 cup yellow cornmeal (not cornbread mix!)

1/4 cup flaxseed meal

1 tsp active dry yeast

3/4 tsp salt

1 cup warm water (105 to 115 degrees)

In a large bowl combine 1 cup of the bread flour, the whole-wheat flour, cornmeal, yeast, flaxseed meal, and salt. Add the warm water and stir until combined. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a soft dough that is elastic. This should take about 3 to 5 minutes. Shape the dough into a ball.

Lightly grease a bowl and place the ball of dough into the bowl. Turn ball once to allow top to be greased. Cover dough and let rise in a warm spot for 2 to 3 hours until doubled in size. Punch down the dough.

Turn the dough out onto a lightly floured surface and divide into two equal portions. Cover and let rest for approximately 10 minutes before using.

Yield: Enough dough for 2 12-inch pizzas.

pizza crust

ZUCCHINI CRUST PIZZA

Pizza is one of the foods that raises my blood sugar faster than almost any other. This is a great idea for me and probably for many of you, my fellow diabetics.

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup white whole-wheat flour
1/4 tsp salt
2 cups shredded part-skim mozzarella cheese
2 small tomatoes (I prefer Roma), thinly sliced
1/2 cup chopped onion
1/2 cup finely chopped or julienned green bell pepper
1 tsp dried oregano
1/2 tsp dried basil
3 tbsp shredded Parmesan cheese

Preheat oven to 450 degrees.
Spray a 12-inch pizza pan with nonstick cooking spray; set aside.

Combine the zucchini and egg substitute in a bowl; mix well. Add the flour and salt, stirring together well. Spread the mixture onto the bottom of the prepared pizza pan. Bake at 450 degrees for 8 minutes; reduce heat to 350 degrees. Remove from the oven and sprinkle the remaining ingredients over the crust. Return to oven and bake 15-20 minutes, or until the onion is tender and the cheese is melted.

Yield: 6 slices
Per slice: 190 calories, 13 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 2 vegetables, 1/2 fat

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CAULIFLOWER PIZZA CRUST

 

I do not do gluten-free as my doctors recommend against it. However, I know some of you do and are always looking for recipes. You might like this one.

4 cups raw cauliflower rice (about one medium head)
1 egg, beaten
1/3 cup goat cheese or ricotta cheese
1 tsp dried oregano
Pinch of salt
Pinch of cayenne pepper (optional)

Preheat the oven to 400 degrees F, then begin to make the cauliflower rice:
Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.

There are two ways to cook the cauliflower rice – on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes – draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.

After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out – or, pat the rice firmly with paper towels until all the excess moisture is gone. There’s a surprising amount of moisture in there, but it’ll be worth it to make sure the crust is dry.

Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.

Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you’d like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you’d like a traditional crust shape.

Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).

Let the pizza rest for a few minutes, then cut into slices and serve.
Enjoy!

Recipe adapted from Detoxinista

MEXICAN BLACK BEAN PIZZA

This tasty pizza is okay for diabetics when a proper crust is used.

• 1 (10 ounce) package refrigerated whole-grain pizza dough (use whole-grain, cauliflower, or other low-carb crust - diabetics should use thin crust)
• 1 15 ounce can black beans, rinsed and drained
• 2 tablespoons snipped fresh cilantro or parsley
• 2 tablespoons salsa
• 1 teaspoon ground cumin
• 1/4 teaspoon bottled hot pepper sauce
• 2 cloves garlic, quartered
• 1 1/2 cups shredded low-fat Cojack or cheddar cheese (6 ounces)
• 1/2 cup chopped red sweet pepper
• 1/4 cup sliced green onion
• 1/2 cup dairy low-fat sour cream or plain yogurt
• 2 tablespoons salsa
• Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425-degree F oven for 7 to 10 minutes or until lightly browned.

  2. 

  Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.

  3. 

  Spread bean mixture over hot crust. Sprinkle with low-far Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.

  4. 

  In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.
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• file photo

CHEERY CHERRY PIE

Note: Remember this is a dessert so save for special occasions or times when you are asked to 'bring a dessert or dish'. Always take the dessert if you can. Then you know there is a dessert you can enjoy a small serving of along with the others.

Crust:

3/4 cup ice water
1 tsp white or cider vinegar
1 cup all-purpose flour
1 cup white whole-wheat flour
3 tbsp Splenda granular
7 tbsp Crisco shortening

Mix water and vinegar in cup.

Place 1/2 cup all-purpose flour in a bowl; stirring with a wire whisk, gradually add the vinegar-water mixture. Mix well.

In a separate bowl, combine the remaining flours and Splenda. Add the shortening, cutting in with two knives or a pastry blender until mixture is crumbly. Gradually add the vinegar-water mixture, adding just enough to bind the dough together.

Divide dough in half; gently pat each half into a circle on a floured work surface. Cover separately with plastic wrap and refrigerate for 30 minutes.

Filling:
2 cans (14 1/2-oz) tart red cherries in water, drained, liquid reserved
1/4 cup cornstarch
2/3 cup Splenda granular
1/4 tsp almond extract
2 tsp fresh lemon juice
3 to 4 drops red food coloring, if desired

Place cherry liquid in a medium saucepan. Mix cornstarch and Splenda together in a small bowl; pour into the saucepan. Stir to mix well. Add the almond extract and lemon juice; cook, stirring, over medium heat and simmer 3 to 4 minutes to thicken sauce. Remove from the heat.

If desired, add the food coloring and stir to mix in.

Place the cherries in a medium bowl and pour the liquid over the cherries; using a spatula and working gently fold the cherries into the liquid. Set aside.

Preheat oven to 375 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.

Roll out one of the dough circles on a floured work surface to an 11-inch diameter; place in the pie plate. Place the filling in the crust.

Roll the remaining dough circle to a 10-inch diameter and place atop the filling. Crimp edges to seal. Using a fork, prick the top crust to vent.

Brush crust light with milk for golden browning, if desired.

Bake at 375 for 50 to 60 minutes or until the filling is bubbly and the crust is golden.

Allow to cool 1 hour before slicing to serve.

this is the file photo

VEGGIE MINI PIZZAS

Do you long for a pizza for lunch, etc from time to time but have a blood sugar problem when you eat one? You might want to give this idea a try.

4 Whole-wheat sandwich thins, separated
5 sundried tomatoes packed in oil
   1 tbsp + 2 tsp of the oil
1 cup fresh ricotta cheese
8-oz fresh mushrooms, chopped
1 cup fresh baby spinach leaves, washed and dried
salt to taste, optional - I suggest omitting
Freshly ground black pepper to taste (If you like spice, you could substitute ground red pepper)

Preheat oven to 350 degrees.
Toast the sandwich thins lightly.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add the mushrooms and cook until soft and moisture is released, about 5 minutes. Season with the salt and pepper as desired.

Meanwhile, in a blender or food processor, pulse the sundried tomatoes with the 2 teaspoons of their oil until smooth; add the ricotta cheese. Pulse to incorporate, season with more salt and pepper, if desired.

Spread approximately 2 tablespoons of the tomato/ricotta mixture on top of each sandwich thin half. Top each with a few baby spinach leaves and divide the mushrooms evenly among the pizzas.

Place pizzas on a baking sheet and bake approximately 3 to 5 minutes to heat and infuse the flavors.

Yield: 8 servings
Per serving: 85 calories, 4g fiber, 7g protein, 14g carbs, 1 g fat

I got this recipe from OROWHEAT

RUSTIC VEGGIE PIZZA

Diabetics should go with whole-wheat, cauliflower, or low-carb crust.  Regular pizza crust, unless very thin, will raise your blood sugar.

1 pkg (10-oz) ready-made whole-wheat pizza crust
2 large plum tomatoes, sliced thin
2 small zucchini, sliced thin
1 small eggplant, peeled and sliced thin
1/3 cup thinly sliced red onion
1/4 tsp garlic powder or one small garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese
1 tbsp grated Romano cheese
3 tbsp chopped fresh basil

1/2 cup fresh mushrooms, sliced or chopped

Preheat oven to 450 degrees.

Place the crust on pizza pan and arrange the tomatoes over the top; set aside.

Coat a large nonstick skillet with nonstick cooking spray. Add the zucchini, eggplant, onion, and garlic; cook, stirring over medium-high heat, 4 to 5 minutes until crisp-tender.  Layer veggies over the tomatoes. Top pizza with the cheeses and bake at 450 degrees until cheeses are melted and the crust is browned.

Sprinkle with the chopped basil then cut and serve.

file photo.

CHICKEN-VEGGIE FLATBREAD

2 tbsp vinaigrette salad dressing

2 Roma tomatoes, sliced thin
1 1/4 cups shredded cooked chicken breast
2 cups baby spinach leaves, chopped coarsely
1/4 cup grated Parmesan cheese
1 tbsp freshly minced rosemary
1 tube refrigerated pizza dough*
Preheat oven to 400 degrees.
Spray a 15-inch jelly roll pan with nonstick cooking spray.

Unroll the pizza dough onto the prepared pan and spread to fit.  Bake for 5 minutes at 400 degrees.

Brush the dressing over the crust and spread the tomato slices over all.  Top with the chicken, spinach, cheese, and rosemary.

Bake at 400 degrees another 8 to 10 minutes until the crust is a golden brown.

*If you don't want to use pizza crust, make this on a cauliflower crust.

Cut into rectangles to serve.

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NO DOUGH PIZZA

I am not so sure about this recipe as it is mostly dairy which might be a little too much for some diabetics. However, I am posting this that I got from a friend.  I am neither recommending nor not recommending this as I have never made it.

"This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!"

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

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CHICKEN PIZZA

I don't know about you, but I love pizza.  Unfortunately, my blood sugar does not love pizza.  That is one thing that will shoot my blood sugar up every time!  However, there are ways to enjoy pizza.  Unfortunately this recipe does not work for me because I don't eat chicken.  It is, however, a good recipe for diabetics and since most of you love chicken, I will share this recipe today. This is an old recipe I have had for many years. You can update to the newer low-carb or cauliflower crusts on the market today to lower the carb count, if you prefer.

1 (10 1/2-oz) whole-wheat pizza crust
2 tbsp light balsamic vinaigrette
1 medium onion, thinly sliced
1 pkg (8-oz) fresh sliced mushrooms
1 cup shredded cooked skinless chicken breast
3/4 cup shredded Asiago or Parmesan Cheese

Preheat oven to 400 degrees.

Heat the vinaigrette in a large skillet over medium-high heat.  Add the onion and cook about 5 minutes to soften, stirring frequently.  Add the mushrooms and cook another 5 minutes to tenderize.

Spread the hot mixture evenly over the pizza crust, top with the chicken.  Sprinkle the cheese overall.

Bake at 400 degrees 15 to 20 minutes until the crust is crisp and the cheese is melted.

Yield: 6 servings
Per serving: 250 calories, 29 g carbs, 14 g protein.  This is a very good carb/protein ratio for diabetics.

SOUTHWEST BLACK BEAN PIZZA

1 whole grain pizza crust (cauliflower pizza crust may be used)

2 tsp olive oil
3/4 cup your favorite salsa (watch sugar content)
1 cup canned no-salt-added black beans, rinsed and drained
3/4 cup red and/or green bell pepper strips
1 fresh jalapeno chili pepper, seeded and cut into thin strips*, optional
1 cup (4-oz) shredded reduced-fat Mexican cheese blend

Preheat oven to 425 degrees.
Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside.

On a lightly floured surface, roll pizza crust dough into a 12-inch circle.  Transfer to the prepared pan.  Prick the dough with a fork.  Bake 6 to 8 minutes or until the crust is lightly browned.

Lightly brush 1 inch of the edge of the hot crust with the oil.  Spread salsa over crust to within 1 inch of the edge.  Top with black beans, sweet pepper, and, if desired, jalapeno pepper; sprinkle with the cheese.

Bake 6 to 8 minutes more or until cheese is melted and toppings are heated through.

*Jalapeno peppers contain oils that can burn skin and eyes.  Avoid contact with them.  Wear gloves or wash hands thoroughly as soon as you have handled them.  Do not rub your eyes!

1/4 of the pizza = 319 calories, 10g total fat (4 g saturated), 15 mg chol, 591 mg sodium, 41 g carbs, 8 g fiber, 16 g protein
Diabetic Exchanges: 0.5 vegetable, 2.5 starch, 1.5 medium-fat meat
Carb choices: 3

This recipe is from the Fall 2010 Diabetic Living Magazine

SMOKED SAUSAGE/SPINACH PIZZA

 

1 link turkey smoked sausage, thinly sliced

2 thin whole-wheat pizza crusts (5-oz each)
1/2 cup fat-free ricotta cheese
1 garlic clove, crushed
1/2 tsp Italian seasoning
2 tbsp grated Parmesan cheese
2 cups fresh baby spinach, coarsely chopped
2 plum tomatoes, sliced thin
1/2 cup shredded reduced-fat mozzarella cheese

Spray a nonstick skillet with cooking spray and heat over medium heat.  Add the sausage slices and cook until browned; set aside.

Preheat oven to 450 degrees.  Place crusts on baking sheet.

In a small bowl combine the ricotta cheese, garlic, Italian seasoning, and Parmesan cheese.  Spread over the crusts in a thin layer to within a half inch of the edges.  Evenly layer the sausage slices over the cheese mixture.

Sprinkle the spinach leaves over the sausage.  Arrange the tomatoes over the top and layer with the mozzarella cheese.

Bake pizzas 12 to 15 minutes or until the cheese is melted and edges of crust are crisp.

Slice each pizza into 6 wedges to serve.
Yield: 6 servings of 2 slices each.
Per slice: 105 calories, 6 g protein, 14 g carbs

Note: File Photo

STIR-FRY VEGGIE PIZZA

 

5 cups fresh stir-fry vegetables such as broccoli, red and green bell peppers, red onion, zucchini

1 (12-inch) prepared thin pizza crust (preferably whole-grain)*
1/2 cup sugar-free pizza sauce
1/4 tsp red pepper flakes
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 425 degrees.

Over medium-high heat, heat a large nonstick skillet sprayed with nonstick cooking spray.  Add the vegetables and stir-fry 4 to 5 minutes or until crisp tender.

Place the pizza crust on a pizza baking sheet and top with the sauce.  Sprinkle the pepper flakes over the sauce (omit if you don't want any heat).  Arrange the stir-fried veggies over the sauce and sprinkle with the cheese.

Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown and the cheese is melted.  Cut into 8 slices to serve.

Recipe and photo from an old diabetic magazine.

Yield: 4 servings of two slices.
Per serving: Approximately 312 calories, 21 grams of protein to 35 grams of carbs which is an excellent ratio for diabetics.

*You could also use a cauliflower crust which is popular today. The above nutritional values are for the regular thin pizza crust.

JELL-O PIZZAS

Want a fun cool dessert for diabetic kids on a hot day or for an after school snack? These JELL-O pizzas are fun and refreshing.

2 pkgs (4-serving size) JELL-O sugar-free gelatin dessert, any flavor
2 cups boiling water
1 cup cold water
Sugar-free frozen whipped topping, thawed
Assortment of small fresh fruit* for topping

Dissolve the gelatin in the boiling water, stirring to dissolve completely, about two minutes. Stir in the cold water. Pour gelatin into a 13-x-9-inch pan or a large round cake pan (may use 2-10-inch cake pans. Refrigerate at least 3 hours until firm.

Remove from refrigerator when set and spread the top with the whipped topping. Decorate with the fresh fruits.

To make individual pizzas from the rectangle pan, pour about 4-inches of warm, not hot, water in sink. Dip pan briefly in the warm water, being careful not to get water on the gelatin. Using the rim of a large glass or a large round cookie cutter, cut out the circles. Lift carefully from the pan to serving plates. For the round pans cut wedges like pizza and place on individual plates.

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WHOLE GRAIN PIZZA CRUST

If you are a diabetic who loves pizza, do not be disheartened.  Make your own pizza starting with this healthy crust.

1 to 1 1/2 cups bread flour
1 cup white whole-wheat flour
1/4 cup yellow cornmeal (not cornbread mix!)
1/4 cup flaxseed meal
1 tsp active dry yeast
3/4 tsp salt
1 cup warm water (105 to 115 degrees)

In a large bowl combine 1 cup of the bread flour, the whole-wheat flour, cornmeal, yeast, flaxseed meal, and salt.  Add the warm water and stir until combined.  Turn the dough out onto a lightly floured surface.  Knead in enough of the remaining bread flour to make a soft dough that is elastic.  This should take about 3 to 5 minutes.  Shape the dough into a ball.

Lightly grease a bowl and place the ball of dough into the bowl.  Turn ball once to allow top to be greased.  Cover dough and let rise in a warm spot for 2 to 3 hours until doubled in size.  Punch down the dough.

Turn the dough out onto a lightly floured surface and divide into two equal portions.  Cover and let rest for approximately 10 minutes before using.

Yield: Enough dough for 2 12-inch pizzas.

Note: File Photo

EASY HEALTHY PIZZA DOUGH

1 cup white whole-wheat self-rising flour
1 cup plain Greek yogurt

Mix together in a bowl until a ball forms.  Remove to a lightly floured surface and knead about 5 minutes or so until elastic.  Shape onto a pizza pan, add toppings and bake at 425 degrees until browned.