Simple Keto Pan Pizza

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!

Simple Keto Pan Pizza

  • Servings: 1
  • Difficulty: Easy
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Crust Ingredients:

  • Two Large Eggs
  • Two Tbsp Grated Parmesan Cheese
  • One Heaping Tbsp Unflavored Psyllium Husk
  • One Tbsp Water
  • Lite Salt to Taste
  • One Tbsp Olive Oil

Toppings:

  • One Serving (1/4 Cup) Shredded Mozzarella Cheese
  • One Serving (1/4 Cup) Low Carb Pizza Sauce (Rao’s Homemade Marinara Sauce is a good choice.)
  • Anything else!  (Mushrooms, Pepperoni, Sausage Etc…)

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.

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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!

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Pasta Substitute – Spaghetti Squash

As a former carb-o-holic I’m always searching for something to replace pasta.  Pasta was one of those comfort foods that I went to as a standard for a quick easy meal.  Nowadays pasta is off the menu but I still crave that meal that I loved for so many years growing up!  I’ve tried Zoodles and they were great but zucchini noodles can be hard to get right sometimes.  I’ve been meaning to try spaghetti squash for some time now but I could never find it in my local grocery store…until now!  Baked spaghetti squash has a slightly nutty flavor to it that is subtle.  It also has a nice firm but not too crunch texture that is pleasing to eat.

Spaghetti Squash

  • Servings: Varies
  • Difficulty: Easy
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Preheat your oven to 400 to degrees.  Always make sure you wash your squash.  (Hey, that rhymes!)  Can’t be too careful as you don’t know who handled it before you!  Cut it lengthwise down the middle and scrape all of the seeds from inside of your victim.

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Take the two halves and place them in your 13″ x 9″ baking pan cut side down.  Add about one inch of water to the pan.  I attempted to salt and pepper the squash prior to baking it but that ended up being a futile effort.  Yeah I know.  Water.  Duh.

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Is your oven heated yet?  If it is pop those bad boys in there for roughly 45 minutes.  You should be able to very easily pierce the skin on the squash when they’re done.  Once they’re done the fun begins!  With an oven mitt and a sturdy utensil (Kitchen tongs work well!) flip the squash halves over.  With a fork begin to scrape the meat of the squash in long motions from inside the skin.  You should be able to get almost all the material from the skin.

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And that’s it!  Baking spaghetti squash is simple enough to do and it tastes amazing!  We topped ours with our Garlic Basil Marinara Sauce, grated parmesan, salt and pepper and one serving of shredded mozzarella cheese.  Get creative and enjoy!

100 Grams Spaghetti Squash:  31 Calories, 0.6 g Fat, 0.6 g Protein, 5.5 g Net Carbs (7 g Carbs, 1.5 g Fiber)

Lasagna Meatballs

I’ve had a craving for something Italian for the past few days that I couldn’t not get rid of no matter what I ate.  Then it hit me!  Lasagna Meatballs!  I love this recipe.  There is something so satisfying about the tender baked meat balls combined with the flavorful marinara that really hits the spot.  It’s a two step recipe so it takes a little more time to make but it is worth it!  Check it out!

Lasagna Meatballs

  • Servings: 4-8
  • Difficulty: Moderate
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For the meatballs:

  • 1 Pound Sweet or Hot Italian Sausage (We use sweet)
  • 1 Pound Ground Beef
  • 1/3 Cup Almond Flour
  • 2 Eggs
  • 1 Tbsp Dried Parsley
  • 1 Tsp Lite Salt
  • 1/4 Tsp Red Pepper Flakes
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Dried Oregano
  • 1/4 Cup Grated Parmesan Cheese

Everything else:

  • 2 Cups Garlic Basil Marinara (Follow link for recipe)
  • 1 1/2 Cups Whole Milk Mozzarella Cheese
  • 1 Cup Whole Milk Ricotta Cheese

Preheat your oven to 375 degrees.  To start making the meatballs combine all the ingredients on the meatballs list in a bowl and mix well.  Form the meat into approximately 32 one ounce meatballs.  (They’ll be about 1 1/2 inches in diameter.)  Put the meatballs on a foil (or you can use a silpat) lined baking sheet.  Bake for 15 minutes.

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Once the meatballs are cooked place them in a 13’x9′ casserole baking dish in a single layer.  Pour half of the garlic basil marina over the meatballs.  Spread the ricotta cheese evenly across the top of your meatballs.  Do this one small spoonful at a time so there is enough to cover them evenly.  Then pour the other half of your marinara over the top of the ricotta.  Sprinkle the mozzarella cheese over the top.

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Is your oven still set for 375?  Good.  Place your dish in the oven and continue to bake for another 30 minutes.  Allow to cool for 5 minutes before serving.  Enjoy!

8 Servings of 4 Meatballs:  494 Calories, 39 g Fat, 31 g Protein, 4 g Net Carbs

Recipe originally appeared on http://www.ibreatheimhungry.com

 

 

Perfectly Melted Cheese

gruyere

I like to get creative with recipes and substitute many ingredients to make new flavors.  I recently found however that I struggled with melting hard aged cheeses while experimenting.  Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess.  This is where we borrow a technique from molecular gastronomy.  Add Food Grade Sodium Citrate.

Sodium citrate is considered an emulsifying salt.  Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess.  It creates a smooth, creamy texture that will never “break.”

Perfectly Melted Cheese Dip

  • Servings: Varies
  • Difficulty: Moderate
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First bring your cold water to a simmer in a pot large enough to hold your cheese.  Add your sodium citrate to the water and allow it to dissolve.  Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender.  You’ll want to serve your cheese immediately after it’s all melted.  Enjoy!

Cauliflower Salad

Keto dieters are always on a quest for a “substitute” for their favorite foods.  Summer is fast approaching and in this case we wanted something that would fill the role of potato salad at our summer cookouts.  That’s when we came up with this amazing Cauliflower (No Potato) Salad!  It has all the flavor and almost the same mouth feel as real potato salad!  Check it out!

Cauliflower Salad

  • Servings: 8
  • Difficulty: Moderate
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  • 1 Medium Sized Head of Cauliflower (600g)
  • 6 Boiled Eggs, Peeled
  • 2/3 Cup Mayonnaise (Don’t use light mayo, it has more carbs!)
  • 3 Tbsp Yellow Mustard
  • 3 Tbsp Pickle Relish
  • 1/8 Cup Raw Chopped White Onion
  • Lite Salt and Pepper to Taste
  • Parley and Egg Slices to Garnish if Desired

Bring a large pot of water to a boil on the stove.  While that’s heating break the cauliflower florets into bite sized pieces.  Once your water is boiled add your cauliflower to the pot and cook until they’re tender.  If you have a food steamer or another method you prefer you can prepare the cauliflower that way.  It just has to be cooked tender.  Assuming you already know how to hard boil an egg and you’ve cooked the six eggs break them open and separate the yolks into a small bowl and mash them up.  (If you don’t here is How to Cook a Hard-boiled Egg.)  Take the egg whites and break or slice them down into small bite sized pieces.  After that it’s as easy as mixing all the ingredients together in a large bowl!

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This salad tastes best when it is allowed to chill overnight in the refrigerator.  Enjoy!

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1/8th Recipe:  191 Calories, 16.7 g Fat, 6 g Protein, 0.3 g Net Carbs (2.3 g Carbs, 2 g Fiber)\

Bunless Keto Burgers

Life has been hectic around here the last few weeks with soccer, work and summer yard work starting up.  Having little to no time to plan or cook a meal we’ve had to resort to shaking up old pre-keto favorites and making them low carb!

Summer time around this house means cooking on the grill! We have a Char-Griller 5050 Duo Gas-and-Charcoal Grill and it gets a workout every summer! We fired it up for the first time the other day to make Bunless Keto Burgers.  This isn’t exactly rocket science.  It’s just a burger without a bun!

Bunless Keto Burgers

  • Servings: 4
  • Difficulty: Easy
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  • 1 lb 70/30 Ground Beef Divided Into Four 4 Oz Patties
  • Morton Lite Salt and Pepper To Taste
  • Your Favorite Keto Friendly Toppings!  (Picture is 1 Oz Swiss Cheese, 2 Strips of Crisp Bacon, A Few White Onion Slices, Yellow Mustard and Mayonnaise)

Fire that grill up to medium heat and start cooking!  I generally keep the burgers on one side for 4-6 minutes depending on how thick the patty is.  Once the burgers are charred to your taste and heated on the inside to a minimum of 160 degrees (Food poisoning is bad, mmkay?  Check it with a thermometer!) you’re ready to dress your burger how you like!  No bun?  No problem!  All the flavor of our favorite fast summer time meal with none of the carbs.  Enjoy!

Keto Snack Pizzas

Sometimes you want a snack.  Sometimes you want pizza.  Sometimes you want pizza as a snack.  Keto snack pizzas are fast, easy and hit the spot when the pizza cravings hit!  Made with the ever versatile Mama Lupe Low Carb Tortillas (We just used them as chips!)  these pizzas are done in just 10 minutes!  While the “crust” doesn’t get as crispy as a thin crust pizza this reminds me of a sloppy New York style slice.  You have to support it with two hands to eat it!

Keto Snack Pizzas

  • Servings: 1
  • Difficulty: Easy
  • Print

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  • 1 Mama Lupe Low Carb Tortillas
  • 1/8 Cup Garlic Basil Marinara Sauce or your favorite low carb pizza sauce.  (I used 1/4 Cup in the pizza pictured.  Makes a sloppier pizza but I love my sauce!)
  • 1/4 Cup Shredded Mozzarella
  • Any additional pizza toppings like pepperoni, sausage, grated parmesan or bacon!.

Preheat the over to 350 degrees.  Lightly coat a baking pan with olive oil or other non stick spray.  (Even better if you have a pizza stone.  It will make your tortilla crispier!)  Place your tortilla on the pan and evenly spread your marinara sauce and mozzarella cheese on top.  Place in the oven once it’s heated for 8 minutes depending on your oven.  Then set your oven to broil to finish melting and browning the cheese.  Watch it closely so it doesn’t burn!  Allow a minute to cool before cutting and eating.  Enjoy!

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One Pizza with 1/4 Cup Sauce:  170 Calories, 11 g Fat, 11 g Protein, 6 g Net Carbs