Raj Kumari

To Prepare Almond Flour Crust Pizza Almond Flour Crust Pizza is a gluten-free, low-carb alternative to traditional pizza. Perfect for those following a keto or paleo diet, this recipe uses almond flour to create a crispy and delicious crust that pairs well with any toppings of your choice. It’s packed with healthy fats and protein, making it both tasty and nutritious.

INGREDIENTS FOR ALMOND FLOUR CRUST:-

1. Almond flour: **120g** (1 cup)

2. Grated mozzarella cheese: **120g** (1 cup)

3. Cream cheese: **30g** (2 tbsp)

4. Egg: **1 large** (about **50g**)

5. Garlic powder: **5g** (1 tsp)

6. Italian seasoning: **5g** (1 tsp)

INGREDIENTS FOR TOPPING:-

1. Tomato sauce (low-carb/keto-friendly): **50g** (3 tbsp)

2. Grated mozzarella cheese: **100g** (1 cup)

3. Toppings of your choice (e.g., bell peppers, olives, mushrooms, pepperoni): **100g** (choose keto-friendly toppings)

4. Fresh basil leaves for garnish: **5g** (optional)

PRE- PREPARATION FOR ALMOND FLOUR CRUST PIZZA:-

1. Preheat your oven to **200°C (400°F)**.

2. Line a baking tray with parchment paper.

PREPARATION METHOD FOR ALMOND FLOUR CRUST:-

1. Combine the almond flour, mozzarella cheese, cream cheese, garlic powder, and Italian seasoning in a microwave-safe bowl.

2. Microwave the mixture for **30-40 seconds**, or until the cheese starts to melt. Mix well to form a dough.

3. Add the egg to the dough and knead until it forms a smooth, cohesive ball.

4. Place the dough between two sheets of parchment paper and roll it out into a circle or rectangle (about **0.5 cm** thick).

5. Transfer the crust to the prepared baking tray and bake for **8-10 minutes**, or until the edges start to turn golden brown.

For Assembling and Baking the Pizza:–

1. Remove the crust from the oven and spread the keto-friendly tomato sauce evenly over it.

2. Add the grated mozzarella cheese and your preferred toppings.

3. Return the pizza to the oven and bake for another **8-10 minutes**, or until the cheese is melted and bubbly.

4. Garnish with fresh basil leaves, slice, and serve warm.

NUTRITIONAL VALUE PER 100 g: –

Calories: 338 kcal

Protein: 17.6g

Fat: 26.2g

Carbohydrates: 8.6g

Fiber: 2.8g

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To Prepare Almond Flour Crust Pizza Almond Flour Crust Pizza is a gluten-free, low-carb alternative to traditional pizza. Perfect for those following a keto or paleo diet, this recipe uses almond flour to create a crispy and delicious crust that pairs well with any toppings of your choice. It’s packed with healthy fats and protein, making it both tasty and nutritious.

INGREDIENTS FOR ALMOND FLOUR CRUST PIZZA:-

• Almond flour**: 2 cups (200g)
• Eggs**: 2 large (100g)
• Shredded mozzarella cheese** (optional for binding): 1 cup (100g)
• Olive oil**: 2 tbsp (30ml)
• Baking powder**: 1 tsp (5g)
• Italian seasoning**: 1 tsp (5g)
• Garlic powder**: 1/2 tsp (2.5g)
• Salt**: 1/2 tsp (2.5g)

TOPPING INGREDIENTS FOR ALMOND FLOUR CRUST PIZZA:-

• Pizza sauce : 1/2 cup (125g)
• Shredded mozzarella cheese : 1 cup (100g)
• Vegetables (like bell peppers, onions, mushrooms) : 1 cup (100g total)
• Protein toppings (like cooked chicken, pepperoni, or tofu) : 100g (optional)
• Fresh basil leaves : 5g

PRE-PREPRATION FOR ALMOND FLOUR CRUST PIZZA:-

1. Prepare almond flour crust dough : Mix almond flour, eggs, shredded mozzarella (optional), olive oil, baking powder, Italian seasoning, garlic powder, and salt in a large bowl until a dough forms. Let it rest for 5 minutes.

2. Preheat oven : Preheat your oven to 375°F (190°C).

3. Prepare toppings : Slice vegetables, cook proteins (if needed), and shred cheese.

PREPRATION METHOD FOR ALMOND FLOUR CRUST PIZZA:-

1. Shape the crust : Place the almond flour dough between two sheets of parchment paper. Roll out the dough into a thin, even circle or rectangle (about 1/4 inch thick). Transfer it onto a baking sheet or pizza stone.

2. Bake the crust : Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown.

3. Add toppings : Remove the crust from the oven. Spread pizza sauce evenly over the crust, then add shredded mozzarella cheese, vegetables, and any protein toppings of choice.

4. Bake the pizza : Place the topped pizza back in the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

5. Garnish and serve : Garnish with fresh basil leaves. Slice and serve warm.

NUTRITIONAL VALUE PER 100 g: –

Fiber: 2.5g

Calories: 260 kcal

Protein: 10g

Fat: 20g

Carbohydrates: 6g

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To prepare keto coconut smoothie; This is a creamy, nutrient-rich drink that’s perfect for breakfast, a snack, or even a light dessert. Packed with healthy fats, this smoothie is ideal for those following a ketogenic or low-carb diet. It’s naturally sweet and can be made vegan by using plant-based milk. The tropical coconut flavor makes it refreshing and satisfying.

INGREDIENTS FOR KETO COCONUT SMOOTHIE:-

• Coconut milk (unsweetened)**: 200ml (1 cup)
• Coconut cream**: 50g
• Chia seeds**: 1 tbsp (12g)
• Unsweetened shredded coconut**: 1 tbsp (6g)
• Stevia or erythritol (optional, for sweetness)**: 1-2 tsp (4-8g)
• Vanilla extract**: 1/2 tsp (2.5ml)

PRE- PREPARATION FOR KETO COCONUT SMOOTHIE:-

If you prefer a thicker smoothie, soak the chia seeds in 2 tablespoons of water for 10 minutes until they form a gel-like consistency. – Chill the coconut milk and coconut cream in the refrigerator for a colder drink.

PREPARATION FOR KETO COCONUT SMOOTHIE:-

• 1. Add the coconut milk, coconut cream, soaked chia seeds (or dry chia seeds if not pre-soaked), shredded coconut, stevia/erythritol, and vanilla extract to a blender.
• 2. Blend on high speed until smooth and creamy.
• 3. Add ice cubes and blend again for a frothy, chilled smoothie.
• 4. Pour into a glass and garnish with a pinch of shredded coconut or chia seeds on top if desired.
• 5. Serve immediately.

NUTRITIONAL VALUE PER 100 g: –

Fiber: 0.8g

Calories: 80 kcal

Protein: 0.8g

Fat: 8g

Carbohydrates: 1.6g

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To Prepare Lauki Rice is a comforting and nutritious dish made with bottle gourd (lauki) and rice, flavored with spices. It’s an easy-to-digest recipe, perfect for lunch or dinner. Lauki, rich in water content and dietary fiber, pairs well with rice to create a wholesome meal.

INGREDIENTS FOR LAUKI RICE :-

• 1. Basmati rice – 1 cup (200gms)
• 2. Bottle gourd (lauki) – 1 medium-sized, peeled and grated (300gms)
• 3. Ghee or oil – 2 tablespoons (30ml)
• 4. Mustard seeds – 1 teaspoon (5gms)
• 5. Cumin seeds – 1 teaspoon (5gms)
• 6. Green chilies – 2, chopped (10gms)
• 7. Ginger – 1 tablespoon, grated (15gms)
• 8. Turmeric powder – 1/2 teaspoon (2gms)
• 9. Red chili powder – 1/2 teaspoon (2gms)
• 10. Salt – to taste
• 11. Water – 2 cups (480ml)
• 12. Fresh coriander leaves – 2 tablespoons, chopped (10gms)

PRE-PREPRATION FOR LAUKI RICE:-

• 1. Wash and soak the rice in water for 20 minutes.
• 2. Peel and grate the bottle gourd.
• 3. Prepare all spices and chop the green chilies.

PREPRATION FOR LAUKI RICE:-

• 1. Heat ghee or oil in a pan over medium heat.
• 2. Add mustard seeds and cumin seeds. Let them splutter.
• 3. Add chopped green chilies and grated ginger. Sauté for 1 minute.
• 4. Add the grated bottle gourd and cook for 3-4 minutes until it softens.
• 5. Add turmeric powder, red chili powder, and salt. Mix well.
• 6. Drain the soaked rice and add it to the pan. Mix gently to coat the rice with the spices.
• 7. Add 2 cups of water. Stir and bring it to a boil.
• 8. Lower the heat, cover the pan with a lid, and let the rice cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
• 9. Once done, fluff the rice with a fork. Garnish with fresh coriander leaves.
• 10. Serve hot with yogurt or raita.

NUTRITIONAL VALUE PER 100 g: –

• Calories: 120 kcal
• Protein: 2g
• Fat: 3g
• Carbohydrates: 20g
• Fiber: 1.5g

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To Prepare Saunf Ka Sharbat is a refreshing summer drink made from fennel seeds (saunf), which are known for their cooling properties and digestive benefits. This aromatic and flavorful drink is perfect for soothing the stomach and keeping you hydrated during hot weather. It is a traditional Indian beverage that is simple to prepare and highly nutritious.

INGREDIENTS FOR SAUNF KA SHARBAT:-

• Fennel seeds (saunf):-2 tbsp (15g)
• Mishri or stevia (optional):-2 tbsp (30g)
• Cardamon:- 2- 3(10g)
• Water:-2 cups (500ml)
• Lemon juice:-1 tbsp (15ml)
• Ice cubes:-As needed
• Mint leaves (optional, for garnish):-5g
• Black Pepper Powder:- 1 Tbsp (10g)
• Chia Seeds:- 1 Tbsp (10g)

PREPARATION METHOD FOR SAUNF KA SHARBAT:-

1. Blend the fennel seeds into a smooth powder form.

2. Add the fennel powder to a jug along with chilled water.

3. Stir in stevia for sugar as per taste. Mix well until fully dissolved.

4. Add lemon juice to enhance the flavor.

5. Add soaked chia seeds into the fennel water.

6.Chill the sharbat in the refrigerator for 1 hour or serve immediely with ice cubes.

7. Pour into glasses with ice cubes (optional) and garnish with mint leaves.

NUTRITIONAL VALUE PER SERVING:-

• Calories ; 94 kcal Protein ; 2.5g Fat ; 3.8g Carbs; 14.1g Fiber; 5.5g

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