Friday, January 27, 2017

Cooking well. Low carb pizzas in camp.

So you are camping enthusiasts like us that need to lose weight. You know getting out in the back country gets you active up and around in beautiful surroundings to the point you are getting a workout in without even noticing it.

All that extra excersize doesn't mean you can eat whatever you want and still expect to lose weight. I know, I tried that route. It doesn't work.

So with the advice of my doctor, and nutritionist, and mind you I am NOT offering up medical advice, just telling you what is working for me.

I don't know about you, But I LOVE Pizza. Particularly ham, pineapple, red onion, and bell pepper. If I can add sun dried tomatoes all the better! But that tends to be heavy in carbs and fat. So I worked up a recipe that is hard to beat that can be done in a Coleman camp oven. (I'd love to do the cauliflower crust but the camp oven doesn't get hot enough...).

What equipment will you need?


  1. Dual burner camp stove. I use a Coleman 424 Dual fuel.
  2. Fuel for your stove. If using liquid fuel a funnel / filter for that fuel as well. If using propane, make sure your stove is compatible with your fuel source. I.E. the Brinkmann 2 burner stainless steel camp stove will be overpressured and damaged bu connecting to a 20lb cylinder. Use only the green small cylinders.
  3. Coleman Camp Oven. There are others, I use the Coleman because, well I have it, and like the way it works.
  4. Aluminum Foil.
  5. Hot pad for removing / adding to the oven.
  6. Mixing bowl.
  7. Cutlery, serviceware etc...
You will need the following ingredients.(We prefer organics, make your own choices) Prep ahead of time unless you are long term camping such as Full time nomads, and long hunting trips. 
  1. Whole wheat tortillas
  2. Canned tomato sauce. 8oz
  3. Garlic powder
  4. Italian Seasoning.
  5. 1/2 cup of 50/50 mix of 2% shredded Mozerella 2% shredded medium cheddar.
  6. Toppings of your choice.We use...
    1. Italian sausage crumbles pre cooked.
    2. Sun Dried tomatoes
    3. Red Onion slices
    4. Bell Pepper slices
    5. chunk pineapple
    6. sliced cooked ham or better yet, Canadian Bacon if you can get it.
Pre heat and stabilize your stove / and oven to 350 degrees F. Place your rack in the middle position. If you are lucky enough to have 2 racks, place one middle, 1 top.

Pour tomato sauce into mixing bowl. Add 1 tbsp Italian Seasoning, and a pinch of garlic powder. Mix thoroughly.

Tear off a piece of aluminum foil sized to the rack of your oven. Do not block the airflow all the way though. Allow about 1" from the sides. 

Place tortilla on the foil, spread your tomato / pizza sauce like a regular pizza, and add a thin layer of cheese. Add your toppings, and another layer of cheese. 

The sandwich of melted cheese when you are done helps keep the toppings from falling off.

Place your pizza(s) in the oven and cook for 15-20 minutes until the cheese is thoroughly melted and the toppings are hot.

Repeat as your dietary requirements see fit.

Serve with a Cesar salad. 

If you don't already have the gear, here are some links for the major pieces of gear. Purchasing from Amazon through our links helps support our efforts. We  really appreciate it.

The camp stove we use mostly is our Coleman 424 Dual Fuel. It is far more fuel efficient than a propane stove and shares a common fuel with our vehicles (regular unleaded gasoline).
The Coleman Camp oven is a great, easily collapsible piece of equipment that makes low carb / paleo cooking in camp MUCH more like cooking at home.