FLOWER POT KITCHEN: KETOGENIC DIET ZERO CARB PIZZA

3 Jun 2018

KETOGENIC DIET ZERO CARB PIZZA

Smashed Chicken Pizza Base

This so hit all the right notes, I wanted what I call pretty comfort food but did not want to lose my ketones by eating some carb craved pizza base, so I smashed some chicken in a food bag with my rolling pin to a pulp, very therapeutic for the week I'd had, placed my smashed chicken mince in a large bowl added sea salt, black pepper, dried chillies and some fresh chopped basil, mixed and formed a thin flat circle on my baking stone, placed another baking stone on top to keep the chicken flat while it cooked and baked in the oven for 15 minutes, then I topped my smashed chicken pizza crust with too much fresh buffalo mozzarella because I can along with some fresh tomato and Serrano chillies, popped my chicken pizza under the grill for a couple of minutes, finished with a fresh sprinkle of torn basil leaves and a couple of thyme petals and boy did this eat well, creamy just melted buffalo mozzarella with fresh tomato, chilli and chicken, so good.

Prep time 5 minutes / Cooking time 20 minutes

Ingredients

(serves 1-2)

2 chicken breasts smashed in a food bag

1 pinch dried chilli flakes

1/4 tsp sea salt

1/4 tsp black pepper

1 tsp fresh basil chopped

1 Serrano chilli sliced

1 tomato sliced

1 ball buffalo mozzarella torn

6 basil leaves torn

Pre heat your oven to 200 C / 390 F, take your rolling pin to you chicken and smash it until it is completely pulverised. Mix in the sea salt, pepper, dried chillies and basil, turn out on to your baking stone and press out to athin circle, place your second baking stone on top sandwiching the chicken between, this will keep the smashed chicken base flat and crispy.

Bake in the oven for 15 minutes, remove the top baking stone and top your pizza with your favourite pizza toppings and pop under the grill for a couple of minutes until the cheese is bubbling, colouring up and melted.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.