Keto Pizza-easy and good!
- 1 lb ground beef
- 2 8 oz blocks of mozzarella cheese
- 1 8 oz can tomato sauce
- Pepperoni, mushrooms and/or whatever toppings you love on your pizza
Set oven at 425 degrees F.
Shred each of the 2 blocks of mozzarella cheese, keeping each in a separate bowl.
Brown the 1 lb of ground beef. Mix 8 oz of the cheese with the ground beef.
Spread the ground beef-cheese mixture over the bottom of a cake pan or pie pan. 5″x5″ or a similar size.
Pour the 8 oz can of tomato sauce over the ground beef and cheese mixture. Spread the tomato sauce evenly over the top.
Place your favorite pizza toppings. We love lots of pepperoni, and mushrooms.
Then spread the other bowl of shredded mozzarella cheese over the top.
Place in 425 degree F oven for 20 minutes.
Take out. Let sit 5 minutes. Cut into serving sizes. Makes 4 large servings.
Macro nutrition in each serving:
Calories 488, Carbohydrates 6 gm, Fat 34 gm, Protein 38 gm
Hubby loved this one! He is resistant to loss of his hamburger buns and hot dog buns. So I’ve got that one licked! He uses these for his sandwiches and just anything else we need bread for!
This is the quickest and easiest keto bread recipe I have ever found.
You need bun molds since this is not a dough but a batter. You can make your molds with a thick aluminum foil or use muffin pans. I ordered my large molds on the internet from USA baking.
Grease molds with butter or lard or coconut oil (any saturated fat). NO FLOUR!!! ONLY THE FAT!
Oven: 400 degrees F
1 1/2 C almond flour
1 T baking powder
4 T butter-room temperature
6 whole eggs
2 drops sweetener (sucralose) (optional)
Simply whip all ingredients together and continue to whip for 15 minutes.
Pour batter into greased molds, no more than half filling the molds.
Bake at 400 degrees F for 20 minutes.
Remove from oven when baked and the buns come out of the molds easily.
These don’t last long at our house. We use them for ham salad, hamburgers, hot dogs or any sandwich fixings.
But I store the extras in the frig. Lots of egg in them!
We have tried french fries on low carb!!!!!
In stead of potatoes, we tried turnips. One turnip served us both a large helping of fries. Tasted very close to french fried potatoes and whereas white potatoes have 10-17 grams of carbs per 100 grams* of potatoes (depending on the type of potato) turnips contain 3.9 grams of carbs per 100 grams of turnip.
I fried the turnips which I cut into french fries like potatoes, in lard. McDonald’s used to use lard for their great fries when the company started up. We found the lard fried the turnips just right and the taste was lovely.
Our french fries yen is quenches!
We purchased kohlrabi as well to try as french fries. If I can find parsley root, I’d try that. It’s not quite 2 grams of carbs.
This site speaks to the vegetables you can use to make fries. It also gives the carbs for each vegetable. http://ketodietapp.com/Blog/post/2013/05/08/Low-carb-French-Fries
If you miss french fries, you should try these!
They were great! We’ll have these with some frequency.
*100 grams is equal to about 3.5 ounces
I tried the cream cheese pancakes-like little cheese cakes for breakfast. FABULOUS!
Will be trying these soon.
I’ve always loved potato chips. 😢 I miss them.
But! I found a recipe for kale chips! They don’t taste the same. Yet, they are crunch, salty and greasy. 😊
We like em!
Here’s the recipe. It’s easy.
Buy a bunch of kale. It’s green leaves on a very strong thick stem with curly leaves, almost like a very tightly weaved lace.
Wash the leaves. Dry the leaves very well.
Pull or cut the leaves off of the stems. It’s better to tear or cut into bite size pieces for better crunchiness.
Lay the leaves in a single layer over a baking sheet. Pour a couple or 3 tablespoons of olive oil over the kale leaves.Turn the kale leaves over so each leaf is coated with the olive oil. Salt as you might for french fries. (MMMMM! That’s another recipe I need to try-french fries that are not made from potatoes!)
Heat oven to 325 degrees Fahrenheit. Place the baking sheet with the kale in the middle rack for 10 minutes. Remove the baking sheet and turn the kale leaves over. You’ll notice that they are just getting crispy.
Then replace the baking sheet of kale for another 10 minutes.
Remove them. Place in a basket or bowl lined with a paper towel.
She has loads of recipes and tips and ‘where to buy’ things you can’t find in your grocery store.
Great resource! She lost 50 pounds in a year and plans to never change her eating style. It’s satisfying and the gluten and high carbs don’t taste very good to her anymore.