We’ve explored different keto friendly pizzas here at The Bacon Monologues and each has different qualities that make them appealing. Keto Snack Pizzas have a thin and light crunch crust thanks to the tortilla crust. The Almost Real Crust Keto Pizza is a full sized pizza with a nice doughy crust that is a great dinner option. Both are great options for different occasions. Sometimes you want a simple and filling option for one person. That’s where the Simple Keto Pan Pizza comes in to play. The crust is thick and fluffy like a personal pan pizza. Check it out!
Start by heating a tablespoon of olive oil in a small skillet to medium high heat. Using an immersion hand blender mix your eggs, water, parmesan cheese, psyllium husk and salt very well. You want to lift the immersion blender in and out of the mixture to blend some air into it. This will help your crust be fluffier. Remember the more bubbles the better! It also helps to mix your “dough” in a container with high sides so you don’t make a mess. Once the mixture is well blended pour it into your preheated skillet and try to spread it around in a nice circle. This will be a little difficult because the psyllium husk rapidly absorbs the water and will thicken rather quickly. I use a rubber spatula coated with a little cooking spray to accomplish this. Cook for roughly 3 minutes each side or until it’s golden brown.
Now set your oven to broil. If your skillet is oven safe you can leave your crust in it. If not transfer your crust to a pizza stone or a pan. Place your pizza sauce, cheese and toppings on your crust. Place it in the oven and watch closely. Within 5 minutes or so your cheese will begin to bubble and you’re done! Total time for this recipe is 10-12 minutes and it’s delicious! Enjoy!
Ok, I’ll be honest here. Typically we make our own Alfredo sauce here but in this recipe we used a prepackaged alfredo from Aldi’s. (It’s called Priano Alfredo) It’s cheap, has 4 grams of carbs per serving and it’s tasty! In the future I’ll add our favorite homemade sauce but until then here is our favorite chicken alfredo.
Priano Alfredo Sauce (Or your favorite low carb Alfredo)
Go ahead and grab a medium skillet and melt your butter over medium high heat. Once your butter is melted add your chicken breasts. Salt and pepper to taste. While that’s cooking grab a small sauté pan and melt another tbsp and then add your mushrooms. Once your chicken has cooked through and your mushrooms are sautéed until tender split your chicken onto two plates. Add half the mushrooms to the top of each serving of chicken. Cook the alfredo sauce until hot either in the microwave or another small pan. Pour one serving of sauce onto your chicken and mushrooms. It’s simple, fast and delicious! Serve with a side of your favorite Keto vegetables. We chose brussel sprouts but buttered broccoli is also a good choice! Enjoy!
As a guy I have an unhealthy fascination with meat. I also love mushrooms and Swiss cheese. That’s why this is one of my favorite meals. It’s finally warm out here in Pennsylvania so we used the grill for this recipe.
Your Favorite Steamed Keto Friendly Vegetables (For a Side)
Salt and Pepper to Taste
Pre heat your grill to medium heat. Tenderize your steak while the grill is heating with a meat tenderizer. This is the time to get those aggressions out! Once the steak is sufficiently punished smear enough dry rub on the steak to coat the top. Now put those bad boys on the grill and cook your steaks until the middle is only slightly pink. (Or however you prefer your meat. I like mine to bleed a little. Or use this handy Smart Digital Meat & BBQ Thermometer). When your meat is started take a small saucepan and melt one tablespoon of butter in it. Add your mushrooms, salt and pepper. Sautee them approximately 12-15 minutes or until tender. I hope you’ve been checking on the steak because it should be close to done. Remove the steaks and let them sit for 5 minutes. All grilled meat should be allowed to breathe! Now you slice down your cheese and put it on top followed by the mushrooms. Salt and pepper to taste. Serve with your steamed veggies topped with one tablespoon of butter. Enjoy!
This one is an odd combination of flavors but it works. We came up with this on the fly. Ok really we were low on groceries and we didn’t feel like making a trip to the store. We used a wok for this recipe. T-Fal makes a great wok that we love and use all the time. (T-fal Jumbo Wok) The entire recipe can be made in one pan which saves on cleanup!
13 Oz Package of Kielbasa (We used Hillshire farms turkey kielbasa)
2 Tbsp Butter
1/4 Cup Slivered White Onions
8 Oz Package Sliced White Mushrooms
4 Cups Frozen Broccoli
Salt and Pepper to Taste
1 Tsp McCormick Italian Seasoning
Kraft Grated Parmesaean Cheese to finish
First you want to steam the frozen broccoli until its tender. Drain off the water, toss in that delicious butter and let it melt. Turn your skillet to medium-high heat and throw in the mushrooms and onions and cook them until they’re semi soft then add your kielbasa. Salt, pepper and Italian season goes on now! Got it? Now simmer that up until the kielbasa is heated through. Split that pan into two plates and finish with the grated parmesean cheese. We just made it and it’s already gone. It’s that good!
3-4 Cups Diced Cooked Chicken (Using canned chicken cuts down on prep time)
1 Pound Pork Sausage
1 Stalk Celery Chopped Fine
1 Tablespoon Onion Chopped
1/2 Pound Sliced Mushrooms
8 oz Softened Cream Cheese
16 oz Bag of Frozen Cauliflower Cooked Well and Drained (Can Use Fresh)
8 oz Shredded Cheddar Cheese
1/2 Tsp Pepper
First you will want to brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. This will make 6-12 servings and can be easily frozen. Enjoy!