Breakfast, lunch, dinner or snack – something everyone can enjoy!!

MV4828

IC PIZZA – EGGS, CHEESE and SAUSAGE

For the crust:

1 3/4 cups Bisquick (all IC friendly except for a small amount of “try it” list soybean oil)
* a homemade, soybean oil-free “Bisquick” recipe follows
** or substitute a homemade 12″ pizza crust recipe – prepared crusts may contain irritating ingredients
1/4 cup grated Parmesan cheese (if tolerated)
1/2 teaspoon onion powder (if tolerated) or substitute garlic powder
1/3 cup water
2 tablespoons olive oil

For the filling:

3 large eggs
1 cup pure sour cream (Daisy brand is good but is a “try it” ingredient)
1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill or substitute basil if desired
1/4 teaspoon salt
1 cup shredded mozzarella or mild cheddar cheese
1/3 cup each of sweet onion (if tolerated) and fresh or roasted red bell pepper, chopped or sliced
1 crushed garlic bulb section (about 1 teaspoon minced) optional
8 ounces sliced sweet Italian chicken sausage links (Al Fresco brand available at Meijer is I.C. friendly) or substitute grilled, shredded fresh chicken breast

To make the crust:

Heat oven to 425 degrees. Coat a 12-inch pizza pan with non-stick cooking spray. Combine Bisquick, Parmesan cheese and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms. Press dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake for 7 minutes.

For the filling:

Whisk eggs, sour cream, dill and salt in medium bowl. Stir in cheese, onion, bell pepper and/or garlic. Pour over hot crust, spreading evenly. Place sliced sausage or chicken over egg mixture. Reduce oven to 350 degrees. Bake 20-25 minutes until egg mixture is set in center. Cool 5 minutes before cutting. Good for breakfast, lunch or dinner!

* Homemade Bisquick mix substitution recipe: Mix in a large bowl – 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons butter. Cut butter into flour with a fork or a whisk until mixture resembles fine crumbs. Store in an airtight container in a cool, dry place up to 2 months.

Many other vegetables can be added or substituted such as spinach leaves, mushrooms, black olives, steamed broccoli or asparagus.

Pizza is such a staple in American lifestyle — it’s served at so many gatherings, it’s quick and easy to order and almost all kids love it. Pizza is probably one of the hardest things to cut out of an IC Diet. No, we haven’t done a survey, but maybe we should. But there’s good news! Our dietitian, Elizabeth has found a great alternative to pizza sauce, which is the most irritating ingredient to IC patients in pizza. Check out the Roasted Red Pepper Pizza (and pasta) Sauce here.

Even better than just an alternative sauce recipe, Elizabeth found a great article in April 2013’s Health Magazine on Healthy and Fresh Pizzas. She altered each recipe to be IC Diet Friendly. A helpful hint when making one (or all!) of these healthy pizza recipes is to look for 100% whole-wheat dough in bags in the refrigerated section of your market or grocery store.

 

Red Potato and Rosemary Pizza

Roasted Red Pepper and Mozzarella (Ricotta) Pizza

Spinach and Cheese Pizza

Chicken Pizza

Roasted Asparagus, Artichoke and Fontina Pizza

Zucchini and Scallion Pizza

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

4 scallions, thinly sliced

2 small zucchini, trimmed and cut into very thin rounds

1/8 teaspoon salt

1/8 teaspoon pepper (if tolerated)

3/4 ounce fresh Parmesan, shaved with a vegetable peeler (if tolerated)

2 tablespoons fresh mint leaves

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper (if tolerated).

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan (if tolerated) and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127157,00.html

Prep Time: 5 minutes

Cook Time: 17 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

8 ounces asparagus

1 jar sliced artichokes

1/8 teaspoon salt

1/8 teaspoon pepper (if tolderated

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1/2 cup grated Fontina cheese

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127156,00.html

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1/8 teaspoon pepper (if tolerated)

1 cup skim milk

1/4 cup finely grated fresh Parmesan (if tolerated)

2 tsp diced garlic

1/3 cup frozen peas, thawed

4-8 oz grilled chicken breast, sliced or diced

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Bake until dough feels dry, about 8 minutes.

4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper (if tolerated). Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan (if tolerated) and peas.

5. Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127155,00.html

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

 

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 1/2 tablespoons olive oil

1 jumbo onion, halved and thinly sliced (if tolerated) or substitute cloves roasted sliced garlic

1/8 teaspoon salt

1/8 teaspoon pepper (if tolerated)

10 ounce fresh chopped spinach

3 tablespoons feta cheese

 

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. Bake until crisp, about 12 minutes.

3. Heat oil in a nonstick skillet on medium-high. Add onion (or garlic), salt and pepper (if tolerated). Cook, stirring, until golden. Add 1/4 cup water, cover and cook on low until soft. Stir in spinach; spoon on crust, leaving a 1/2-inch border. Crumble cheese on top.

4. Bake for 5 minutes. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127153,00.html

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1 garlic clove, minced

12 ounce jar roasted sliced red peppers, drained

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon salt

1/2 cup fresh sliced mozzarella, in liquid, drained (about 2 oz.) or substitute dollop of lowfat ricotta cheese (1/2 cup)

1/3 cup small fresh basil leaves, optional

Directions

Place an oven rack on lowest position and preheat to 500°F

On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, and mozzarella.

Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127154,00.html