Pepperoni Pizza – Hold the Crust!

The Fixin's

Mmmm.  Pizza.  A food group unto itself.  And if you’re doing the low carb thing, there are still several ways to eat it!  Yay!  You can order a pie and scrape off the top, but here’s a quick way to get a pizza fix at home – where you know exactly what’s going into your food.  (No, I don’t know what’s in pepperoni.  And I don’t want to.)

Start off sautéing some mushrooms in a nice pat of butter (remember it’s low carb, not low fat…)  I like to add Italian seasoning at this point – use your favorite.


Then throw in the pepperoni and fry that up until it just starts getting crispy (or however you like your pepperoni).

This is getting good

Transfer all that goodness to a plate lined with paper towels and let some of the grease drain off.  Might be a good idea to pat it with another paper towel…

Pat it Dry

Now turn the heat down to low and add your cheese to the frying pan (leave a little of the pepperoni grease in it to keep it from sticking like crazy).  It won’t take long to melt.  I add a little more seasoning here.


Pour on some pizza sauce (check the labels out at the store – some have way less carbs than others), and top with the mushrooms and pepperoni.  Turn off the heat and let the stuff sit and cool off just slightly.  Then fold over like an omelet and you’ve got all the pizza love without the carbs.

Gooey Goodness

Chances are good that you will have something that looks less like an omelet and more like a big mess.  But, trust me – no matter what it looks like, it’s still gonna taste like heaven.

You can do this with pretty much whatever toppings float your boat.  I would have added a little sausage, but this was a quick fix and the sausage is frozen…

Pepperoni Pizza – Hold the Crust!

  • 8 oz fresh mozzarella
  • 4 oz pepperoni, cut into bite-sized pieces
  • 8 oz mushrooms, sliced
  • 1/2 cup pizza sauce (or more if you’d like)
  • Italian seasoning
  • pat of butter (or cooking spray)

In a large skillet, sauté the mushrooms in a pat of butter or cooking spray.  Add seasoning when they start giving off juice.  Don’t over cook the mushrooms — they’re good with a little bite left in them.  Add in the pepperoni and fry until desired crispness.  Transfer to a plate lined with paper towels to drain off any excess grease. While the pan is still warm, add the cheese and melt over low heat.  Sprinkle seasoning on the melting cheese and top with sauce, pepperoni and mushrooms.  Remove from heat and let the cheese set just a bit, then fold over and serve warm and gooey.


Team Bacon – Week 1

Taken with my iPhone4

2, 4, 6, 8 – who do we appreciate? I-iiiit’s Bacon!  Go Team Bacon!

So I’m off carbs for a little while.  I gained some weight over the holidays (more on that later), and I need to get my cravings under control.  I’m not sure how healthy it would be long term, but since there’s no way I’m giving up pasta forever, I’m not too worried about that.   I do plan on throwing in a cheat day here and there.

I’ve done both Atkins and South Beach in the past.  They both worked wonders the first time and a little less every time after that.  Yes, I’ve been on a diet most of my adult life.  I am seriously fighting genetics here.  I know that I feel so much better when I restrict the carbs.  My mood is more even, my skin glows and my nails grow like crazy.  But not the first week.  It takes a little while for my body to settle in, and that first week can be nasty.  I get very crabby.  My digestive system rebels in every way it can.  I’m tired.  The upside?  I’ve lost 4 pounds!  Yay!

Happy New Year!

Oh, I wish I could order in some Chinese tonight to celebrate.  But, alas, Chinese food is tough to low carb.

Happy Year of the Dragon, anyway!!!

I’ve been collecting fortunes from cookies for years and years.  Maybe I’ll share one now and then.  Here’s one that happens to be lying on the floor under my computer (don’t judge)

If your cookie is in 3 pieces, the answer is no.