The only hard thing for me about going keto this year has been is that I miss bread, pizza, cheese & crackers. I don’t need them every day, just once in a while. This recipe for keto-friendly pizza is as close to the real thing as I’ve found. Really, I was surprised how much this looks, tastes, smells and “chews” like a regular pizza. An added benefit: The ingredients are so rich that one or two slices I am full! And with net cards of 2 grams per slice (not counting whatever toppings you choose), this is guilt and gluten free.
Keto Pizza Crust
Quick and easy to make, you wouldn't know this isn't the real deal! Keto friendly and makes a very rich and rewarding pizza. Each slice has 4 grams carbs, 2 of which are dietary fiber.
Servings: 8 slices
- 2 cups shredded Mozzarella Cheese
- 1 oz cream cheese
- 1 cup almond flour
- 1 whole egg
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Your favorite toppings & more cheese
Preheat oven to 450F
Microwave mozzarella and cream cheese in a large bowl until mixable, about 45 seconds
Remove from microwave, add in egg, almond flour, baking powder, seasonings. Mix well with a spoon or your hands. Crust will be a doughy ball at this point.
Measure out two sheets of parchment paper, place the ball between the sheets and roll out until about 1/4" thick.
Remove top layer of parchment, place the crust and bottom layer on a baking sheet and bake for about 10 minutes. You may need to poke some holes in the crust with a fork if it starts to bubble up.
Remove from the oven, add your toppings, and bake for another 8-10 minutes until cheese is bubbly and crust browns a bit.
Cut into wedges and enjoy!
This is the first keto ‘bread’ recipe I came across that actually turned out great! They are quick and easy to make. They take a longer time to bake than you’d expect, but it’s worth the wait. They smell like baking bread, look great, taste great! The rolls keep in the fridge for days and can be sliced and toasted to be used for mini sandwiches, buttered toast, toaster oven pizzas and are great to dunk in soups. I’ve been told they freeze well—I’ll test that out the next time I make them and update here.
These very low carb (2 gram each), no gluten rolls are just the thing when you're craving bread. They are quick to mix up, smell great baking and have a wonderful taste and texture. Firm enough to go in the toaster too. You can add garlic or onion powder to disguise the flavor if you're sensitive to the taste of psyllium.
Servings: 6 rolls
- 1.5 cups almond flour
- 5 tbsp ground psylliam husk
- 2 tsp baking powder
- 1 tsp sea salt
- toppings (optional) Sesame, poppy, "everything" bagel mix, etc.
- 1 cup boiling water
- 2 tsp cider vinegar
- 3 egg whites
Preheat oven to 350°. Line a baking sheet with parchment.
Put all dry ingredients into a bowl and mix well.
Add the wet ingredients and mix well until dough becomes a bit fluffy. I mix in the vinegar and eggs first, then quickly stir in the water to form a foamy dough.
Form 6 rolls out of the dough using WET hands. I wet my hands for each roll. Sprinkle optional topping. You may need to rub a little more water on the rolls so the topping sticks better.
Bake at 350° for one hour. Enjoy!
Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.
Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.
Pesto - Fast & easy!
This is a great treat on pasta, but also delicious on crackers or warm bread as a snack. Try it as dip for bread sticks and even artichokes!
Servings: 4 people
- 2 cups Fresh basil leaves
- 1/2 cup parsley
- 1 clove garlic
- 1/4 cup pine nuts
- 4-5 pieces dried tomatoes (optional)
- 1 TB fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- pepper, maybe salt
Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
Add olive oil and combine until smooth.
Move pesto to a bowl, mix in the parmesan cheese.
Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.