I've lost over 90 lbs by doing the (Original) Belly Fat Cure and eating Healthy.
Now I continue to write this blog for you to offer Support, Weight loss tips, and Healthy Recipes.

I'm Not Dieting - I've Changed My Lifestyle

Pizza recipe's

Almond-coconut flours PIZZA Crust

OK so may I say how good this was for my lunch today; crust; 1/2 c almond flour, 2 tb coconut flour, 1 egg, 1/2 c shredded cheese, red pepper, garlic, italian spices and water to make it the right consistency.

Bake crust at 350 for 20 min until golden. 
 Then I used Hummus instead of sauce,

 a thinly sliced small tomato, turkey pepperonis, top with mozzarella cheese and jalapenos of course. 

put under broiler for a few minutes then ENJOY!!  5-sugars - 29 carbs
                                                               Zucchini Crust Pizza

Take 1 Zucchini and shred in your food processor or do with a hand shredder
Put in a bowl
Add in 1/2 cup of shredded cheese  -  a combination of what ever cheeses you have on hand.
1 egg
some fresh garlic or powder
red cayenne pepper
Italian seasoning

I like mine spicy and I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.

mix together and bake in oven on bottom shelf at 415 degrees on Parchment paper on a pan this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and put some sauce, 
(use pasta sauce on my fave products tab, or some alfredo sauce is great too)
then cheese and what ever toppings you want. I like turkey pepperoni.

put back in oven on top shelf for 5 more minutes. Enjoy!
by: Sandi Metz Hedgcoth
4 oz cream cheese
3 eggs
1/3 c cream 
1/4c grated parmesan
1/2 tsp oregano
1/4 tsp garlic powder
2 c mixed italian cheese
1/2 c sauce of your choice (I used 1.5-2 cups in this batch)
1 c mozzarella cheese
SIDE NOTE 1: For today, I had no oregano or garlic powder, so I used Paula Deen's Italian seasoning AND her House seasoning. About a Tbsp of each, and it's delicious! 
SIDE NOTE 2: Remember this recipe for the crust is for ONE pan. I just happened to double it today to make 2 batches.

Pizza Toppings of your choice: pepperoni, ham, onion, spinach, artichokes, peppers, mushrooms, bacon, italian sausage or beef (browned) and additional parmesan or other cheeses for topping.

Preheat oven to 375
Beat together cream cheese and eggs til smooth. Add cream, parm cheese and spices, mix again.

Spray oblong casserole dish with Pam. Sprinkle 2 c italian cheese into dish, pour egg mixture over that. Bake at 375 for about 15 min, let stand 5 minutes.
Spread on your sauce, sprinkle 1 c of mozz cheese and pile with your toppings. Then sprinkle with more parm, mozzarella, cheddar, or whatever you like the most. Return to oven and bake til bubbly and browned to your liking (approx 10 min). Allow to stand about 10 min before cutting.
Ideas for changes are endless as long as you stick to your carb and sugar rules: i.e. use SF BBQ sauce with chicken, other cheeses like gouda, smoked mozz, feta... Just use your imagination and have fun, BUT DON'T MESS WITH THE RATIO ON THE CRUST!!! Whether you keep it as is or double it, etc... keep the ratio correct. 
I always doubled the crust recipe before because I thot I'd prefer it thicker. Today I doubled it, however, I made 2 separate batches and the crust was fine as is, without being doubled but you may want to try both ways and compare. Great recipe to freeze sections for later meals.. I don't have a clue what the count is though..guess it depends on the type of sauce you use and even then, by the time you divide it into several squares.. it'll probably amount to next to nothing in terms of sugar or carbs. Experiment and enjoy!


Almond Flour Pizza recipe
Jorge's recipe

Finished product. OOH - OOH - OOH - this was good! This is supposed to serve 2
Or you can make it into 4 small ones and eat 2

Serves 2

1 cup almond flour
1 egg
2 tsp. extra-virgin olive oil

or try the crust this way: 
I always eat it this way - MY FAVORITE

(serves 1)
1/2 cup almond flour
1 tablespoons coconut flour
1/2 cup shredded cheese 
2 tablespoons ground flaxseed 
1 large egg
1 tablespoons extra-virgin olive oil

add in some spices:
a bit teaspoon onion powder
a bit teaspoon garlic powder
a bit of red cheyene pepper
a bit of Italian seasoning

a bit water - only if needed
This is what the crust will look like before baking.

½ cup Seeds of Change-Romagna 3 cheese pasta sauce
½ cup shredded mozzarella cheese
turkey pepperoni slices
mushrooms - jalapenos

1. Pre-heat oven to 350°. 
Mix all the crust ingredients in a large mixing bowl. 
Form into a ball. Use water on your hands to form the dough.

2. Press dough onto a non-stick baking sheet or non-stick foil evenly (about 1/4 inch in the middle and 1/2 inch at the edges). 

Bake crust in oven for 15 minutes until golden brown. 

3. Remove crust from oven and top with sauce and mozzarella. and pepperoni. 

then broil for a few more minutes until toppings are cooked. 

Remove from oven and let cool. Slice and serve. 

I buy my almond flour in bulk at Sprouts for only $4.99 a lb.


Sweet and Savory Gorgonzola Pizza

Jorge's recipe

S/C Value = 5/2

Servings: 2

1/2 lb. acorn squash
2 Tbsp. Nature's Hollow Maple Sugar-Free Syrup
1 tsp. red pepper flakes
1 cup mozzarella, shredded
1/2 cup Gorgonzola, crumbled
1 cup arugula
4 oz. pre-made pizza dough
Extra-virgin olive oil
Salt and pepper, to taste

Fresh Mushroom and Parsley Salad:
1/2 lb. large button mushrooms, sliced
1/4 cup fresh lemon juice
1/3 cup fresh parsley, chopped

Parmesan cheese, for serving
Salt and pepper, to taste
Extra-virgin olive oil

1. For pizza: Preheat the oven to 375°.
Warm pizza stone in oven for 20 minutes.
Slice squash in half from top to bottom. Scoop out the seeds. Chop squash into 1/2 and 3/4-inch wide half moons, and place in a medium bowl.
Toss squash with syrup, 1 tablespoon olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4
teaspoon pepper.
Place the squash on a parchment-lined baking sheet. Bake squash until tender and golden, about 20 to 25 minutes. Turn oven to 425°.
Roll 4 oz. ball of pre-made dough flat and very thin on a lightly floured surface.
Sprinkle cornmeal on pizza peel and place dough onto peel.
Slide dough onto pizza stone in oven and pre-cook for 3 minutes.
Remove pizza from oven with peel.
Sprinkle on mozzarella cheese and Gorgonzola.
Cook for desired crispness (about 20 minutes).

Peel skin off squash. Remove pizza from oven with peel and top with squash and arugula. Add salt and pepper to taste.

2. For salad: Whisk together 1/4 cup olive oil and lemon juice until smooth.
Season with salt and pepper, to taste.
Add mushrooms and parsley and toss to coat. Top with Parmesan cheese.

3. Serve two slices of pizza with a side of salad.

Cauliflower Crust Pizza

Take 1 head of cauliflower and place it in cold water and set it to boil and let it boil for a few minutes - so that it is about 1/2 way cooked but not mushey.  
Drain water and rinse and let cool.
then shredded in the food processor. 

You use 1 cup of shredded cauliflower (1cup has 2 sugars and 6 grams of carbs)
(try using shredded zucchini or chopped baby spinach as another option too)
1/2 cup mozzarella cheese ( I usually just use a little over 1/2 cup total of cheese)
1/2 cup of Parmesan cheese  -  or a combination of what ever cheeses you have on hand.
1 egg

some fresh garlic or powder
red cayenne pepper
Italian seasoning
1 tbsp of coconut flour

I also found that by cutting up some jalapenos (from a jar kind) and adding it to the crust makes it very tasty.

mix together and bake in oven at 410 on a Silpat or Parchment paper this is the secret to get the bottom brown.
bake 15 minutes till golden then remove and transfer to foil and put some sauce, 
(I use seeds of change - romagna three cheese pasta sauce, or some alfredo sauce is great too)
then cheese and what ever toppings you want.

put back in oven under broil for 5 more minutes. Enjoy!


Zucchini Pizza

from Amber: http://www.meandjorge.com/

I used 1 zucchini and sliced into 3- 1/2" slices.
rub both sides with EVOO and I put in toaster oven under the broiler on non-stick foil
Broil both sides slightly brown
Take out and put sauce on top (I used Seeds of Change Romagna 3 cheese pasta sauce)
then mozzarella cheese and turkey pepperoni
put back in and broil until done.

It was very moist and good.
Zucchini pizza made with different toppings. and this was SOOO delicious! 
I put olive oil on the zucchini that I sliced into 3 parts.
grilled both sides in the toaster oven on broil.
then I put; ricotta cheese, pesto sauce, mozzarella cheese, some turkey sausage crumbles, some onions and mushrooms that I sauted ahead in olive oil, then a bit more cheese.
I put back into the toaster oven under broil until it got brown and melty.

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1 tsp2-3 dropsn/a4-6 drops
2 tsp4-6 dropsn/a8-12 drops
1 Tbsp6-9 dropsn/a1/8 tsp
1 cup1 tsp1/3 to 1/2 tsp1 Tbsp
2 cup2 tsp2/3 - 1 tsp2 Tbsp

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Some tips if you are having trouble

  • First make sure that you are staying under the 15/6. 15 sugars and 6 servings of carbs for the whole day. Thats no more than 5 sugars and 2 servings of carbs per meal.
  • Track all of your sugar/carbs. Add everything from your meal together and count them that way.
  • Try to stop eating whole grain carbs after 3pm.
  • Make sure you drink lots of water.
  • Count everything that you put into your mouth. Even sauces - everything , check labels.
  • Make sure that you don't eat any artificial sugars. Check labels, if it says sugar free - look in the ingredients, look for....sucralose, aspartame, saccharine in the ingredients. Those are BAD!
  • Going #2 is a big problem when a lot of people start the BFC. I have solved that problem with Clear Benefiber in my morning coffee and a scoop of Super Seed w/water in the afternoon. (you can buy the super seed on Amazon.com it is the cheapest).
  • Choose your carbs wisely. Try to pick the carbs that will give you the lowest count of carbs, sugar and calories and the most fiber.

I hope this helps.