From: The Diabetes Snack Munch Nibble Nosh Book
Servings: 9
1 homemade or store-bought pizza crust
1 1/2 cups loose-leaf, dry-pack frozen spinach
1/4 cup chopped red onion
1/2 cup fat-free ricotta cheese
1 1/4 tsp Italian seasoning
1 garlic clove, minced
2 to 3 drops hot pepper sauce
1/3 cup crumbled feta cheese
2 Tbsp grated Parmesan cheese
Preheat the oven to 425 degrees F. Spray a large baking
sheet or pizza pan with nonstick spray. Lightly sprinkle
with cornmeal, if desired. Set aside.
If making the crust, transfer the dough to the pan.
Stretch and shape the dough by hand and/or with rolling
pin into a 12 or 13 inch circle or 11 by 14 inch rectangle.
If using store-bought crust, place it on the pan.
Place the spinach and red onion in a small microwave-safe bowl,
cover with wax paper and microwave on defrost power for 2 to 3
minutes, or until the spinach is thawed and the onion is softened.
Place the ricotta in a small bowl and stir in the spinach
mixture, Italian seasoning, garlic, and hot pepper sauce.
Spread the ricotta mixture onto the pizza dough.
Sprinkle with the feta and Parmesan cheeses.
For homemade crust, bake for 15 to 17 minutes on
center oven rack or until crust is lightly browned.
For store-bought crust, bake according to package directions.
Cut into 9 rectangles or wedges and serve.
Serving Size: 1 piece
Servings: 9
Nutrition per Serving:
133 Calories, 3g Fat, 1g Saturated Fat, 10mg Cholesterol,
308mg Sodium, 20g Carbs, 2g Dietary Fiber, 2g Sugars, 7g Protein
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Makes 8 Servings
The recipe does not call for a crust. If you
are allowed the carbs, I suppose you could line
the pan with pie dough rolled out to fit.
I supose you could use poe crust sticks but I
think the ready-made (Round crusts) would be more
of a-pain-in-the- ass to make fit than just making
good ol' stir-and-roll from scratch.
If you wish, you could saute, with the sausage,
a small (Chopped) sweet pepper and/Or a sliced
green onion, or two, or a small, sliced, red onion.
4 oz. cream cheese, at room temperature
4 Lg eggs
1/3 C. Whipping cream
1/4 C Freshly grated Parmesan cheese
1 T. Minced fresh chives
1/2 tsp. minced garlic
1/2 tsp. dried Italian Spice
1 C. Shredded Asiago cheese.
(I've substituted Swiss--It works.)
2 C. Shredded full-fat mozzarella cheese
1/2 C. Tomato sauce
2 C Sliced mushrooms, sauteed
2 Italian sausages--Remove casing, crumble & cook
2 T. Ripe Olives--Rinse, drain well & slice.
Preheat the oven to 350°F (175°C).
Butter a 13 x 9-inch baking dish.
In a food processor, blend together the cream cheese
& eggs until smooth.
Add the cream, Parmesan, chives, garlic & Ital.. Spice.
Blend until smooth.
Scatter the Asiago and 1 cup of the mozzarella
in the prepared baking dish.
Pour the egg mixture over the cheese.
Bake for 30 minutes.
Spread with the tomato sauce.
Scatter the mushrooms & sausage over the top.
(And the green pepper & onion, if you are using those.)
Cover with the remaining 1 cup mozzarella.
Sprinkle with the olives.
Turn on the broiler and broil about 6 inches
from the heat until brown and bubbly.
Let sit for 5 minutes or so before cutting.
Per serving:
Effective carbohydrates: 3.5 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 16.3 g
Fat: 25g
Calories: 305
