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Keto BBQ MeatLovers Pizza

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Directions:

Preheat oven to 400F and put 2 cups of mozzarella cheese into a microwave bowl.
Microwave the cheese until it melts like so. Try not to melt too much as cooked cheese will go brown and hard. This took around 45 seconds in my microwave. Add 3 tbsp cream cheese and 1 egg to the cheese and mix it in well.
The end result should look something like this

Add Almond Flour, Psyllium Husk, Italian Seasoning and Salt/Pepper to taste
Mix it up well! Get in there with your hands and knead
Spread it out onto non stick baking paper or Baking Liner and try to get it as round as you can. Cook in the oven for 10 mins.
Then take it out, Flip it over (Carefully! We placed another piece of baking paper on top and carefull flipped it over. But it’s easier if you use a Baking Liner) and bake for another 5mins.
Then cover in your favorite Toppings! We used, Chicken Pieces, Bacon, Kabana, BBQ sauce and more cheese!
Then bake until cheese is golden brow, slice serve and enjoy!

Keto Pizza Casserole:

INGREDIENTS

  • Cut cauliflower florets into bite-sized chunks weighing 14 ounces
  • Pepperoni, 2.5 ounces
  • 2 pounds of Italian sausage, removed from casings if present before cooking
  • Italian seasoning, 1 teaspoon
  • 1/4 cup powdered parmesan cheese
  • 1.5 cups We use Rao’s Homemade Marinara Low Carb Pasta Sauce.
  • 1 green pepper, diced into small pieces.
  • 12 ounces of shredded mozzarella cheese
  • Olive Oil, 1 Tablespoon
  • 8 ounces of chopped mushrooms

INSTRUCTIONS

  • Cauliflower is steam-cooked. I steam my in the microwave because I like quick and simple processes. Put the chopped cauliflower and 1 cup of water in a microwave-safe bowl. When the cauliflower is ready, microwave it on high for about 3 minutes, covered with a damp paper towel.
  • Don’t cook it too long! Cauliflower should be slightly tender but not mushy so that it won’t need to cook for as long in the oven.
  • Using a paper towel, dry the cauliflower after draining it. Set apart.
  • For about FIFTEEN minutes, heat Italian sausage(big skillet) over medium-high heat. Drain the surplus fat after the sausage has finished cooking. Set apart.
  • In the same skillet with the olive oil, cook the mushroom slices for 10 minutes(Removal of some of the surplus water). Put(once finished) aside.
  • To the bottom of casserole dish(13 x 9 inch) after coating it with cooking spray(nonstick), put 1/2 cup of pasta sauce.
  • In a large bowl, combine the cooked Italian sausage, green peppers, mushrooms, and cauliflower.
  • Tossing will combine everything.
  • The mixture should be divided in half and placed in the casserole dish. On top, spread 6 ounces of mozzarella cheese, 1/2 cup of spaghetti sauce, and half of the pepperonis. Place the pepperonis between the other toppings, sort of pressing it down.
  • Spread the remaining toppings mixture over the cheese next, then add the remaining 12 cup of pasta sauce, 6 ounces of mozzarella cheese, and pepperonis (reserving 10 slices for the top of the dish).
  • Combine the Parmesan cheese and Italian spice in a small bowl.
  • After topping the casserole with the Parmesan mixture and 10 pieces of pepperoni, serve.
  • Put in the oven and cook for 30 minutes at 400 degrees F, or until the cheese is completely melted and the casserole is heated through.

NUTRITION

519 kcal, 7g of carbohydrates, 27g of protein, 43g of fat, 17g of saturated fat, 4g of polyunsaturated fat, 15g of monounsaturated fat, 100mg of cholesterol, 1195 mg of sodium, 494 mg of potassium, 3g of fibre, 3g of sugar, 14iu of vitamin a, 56mg of vitamin c, 54mg of calcium, and 9mg of iron.

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