Chicken Crust Pizza

I am obsessed with this low carb, high protein Chicken Crust Pizza. I’ve tried a few recipes and this one is my favorite because it’s so tasty and CRISPY. Everyone I’ve made it for has been in disbelief that this crust is made out of chicken! It’s so easy, leaves you more satiated than regular crust, and is seriously so much healthier than regular pizza crust. Here’s how to make the magic happen…

Oh, and I’d love to know if you try this and love it! Tag me on Instagram @happywifestyle so I can repost you!

Ingredients:

• 1 lb ground chicken

• 1/2 cup shredded parmesan cheese (grate your own or buy shredded, not the powder)

• 1 1/4 cup shredded mozzarella cheese

• 1/2 tsp Italian seasoning

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 cup pizza sauce (I use Rao’s Pizza sauce)

• Pizza toppings of choice

Instructions:

1. Preheat oven to 450 degrees.

2. Line a baking sheet or a round, vented pizza pan with parchment paper.

3. In a medium bowl mix the ground chicken with 1/4 cup of the parmesan cheese, 1/4 cup of the mozzarella cheese, and all the seasonings. Mix well. I take off my rings and use my hands.

4. Once mixed, place the chicken mixture in the center of the parchment and press/flatten with hands in the shape pan you are using.

5. Cover the mixture with plastic wrap. I use two pieces, crosswise. Using a rolling pin, roll it until thin and even, working outwards from the center. (It works best to remove the pan underneath while rolling out.)

6. Place the parchment with crust on top back onto the pan. Remove plastic wrap. (See video below of me demonstrating this part.)

7. Bake until crust is golden and beginning to crisp, about 15 mins. Your crust will shrink. Tip: If watery fluid forms around crust, take a balled up paper towel and soak up any of it which will help it to stay crisp.

8. Remove the crust from oven. Let sit for 5 minutes. Keep oven at 450.

9. IF USING THE ROUND VENTED PIZZA PAN I USE, remove crust from parchment and place directly on the pizza pan. This will help make it perfectly crispy.

10. Top the crust with pizza sauce all the way to the edges (the edges are the best part), cheeses and toppings you choose. My favorite is pepperoni and black olive. I quarter the pepperoni so the pieces are smaller and rough chop the olives. I put a little extra cheese under and on top of these toppings;) If I have fresh basil, I throw some of that on there after it’s done. Make it with any toppings you love.

11. Put the pizza back in the oven for about 10 minutes or until bubbly and edges are golden.

12. Let your pizza cool for about 5 minutes before cutting.

13. Enjoy, and let your mind be blown.

Easy Low Carb Lasagna

This Low Carb / Keto Lasagna is so easy to make and honestly we don’t miss the noodles at all. It has all the flavor of the family favorite…just without the noodles. So if you’ve been missing lasagna but have been cutting back on carbs, this will taste great and will be a go-to favorite. It’s literally just meat and cheese so you can’t mess this one up…

Ingredients:

• 1 lb of ground beef

• Marinara sauce (I use Rao’s 24oz jar)

• Whole milk Ricotta cheese - 15oz tub

• Mozzarella cheese, shredded

• Parmesan cheeses (I use shredded and grated)

• Italian seasoning and salt for seasoning beef while browning

• Miracle Noodle Egg White noodles (optional)

Instructions:

1. Preheat oven to 350 degrees.

2. Brown the ground meat. Season with salt while cooking if you choose. Drain the fat. I do this by spooning if off. Add the marinara sauce and heat through. Set aside.

3. Add the ricotta cheese to a medium bowl. Add a handful of mozzarella, a big pinch of shredded parmesan and a healthy sprinkle of Italian seasoning. Mix well.

4. In a 8x8” baking dish make two layers of the mixtures. Spoon half the meat mixture and spread evenly in the bottom of the dish. Layer the cheese mixture by placing dollops and pressing lightly with fingertips to flatten. (Don’t try to spread it, it won’t end well.) I sprinkle a thin layer of mozzarella and shredded parmesan which helps fill the spaces where you can still see any meat mixture. Repeat layers. Top with mozzarella and parmesan and a sprinkle of Italian seasoning.

5. Bake at 350 for about 30 minutes, adding 5 minutes at a time if needed until bubbling and cheese is starting to get golden brown. When removed from oven, sprinkle grated parmesan on top.

6. Let cool for 20 minutes or more if you want it more set up. This can be made ahead of time if you want it really set up to cut it like lasagna.

7. Option #1 that we take most of the time because we don’t want to wait to eat it is spooning it into bowls and eating it with a spoon. We call this “Lasagna Soup” and trust me it tastes so great! With a sprinkle of grated parm on top…my husband loves this!

8. Option #2 is to serve it over Miracle Egg White Spaghetti Noodles which are delicious and add 10g of protein! (I find them at Sprouts.)

9. Option #2 is to layer the egg white noodles right into the dish! Adds protein!

You may notice that I don’t do a lot of exact measuring with this recipe because you really can’t mess this one up. Just don’t skimp on the cheeses as it’s tasty with plenty.

Pickled Red Onions

I never thought I’d make anything “pickled” because I hate pickles. But here I am making Pickled Red Onions because I actually realized I do enjoy these when I’ve tried them. Boy am I glad I did because they are so easy…healthy…and super flavorful on all kinds of dishes!

INGREDIENTS:

• 1 medium red onion

• 1/2 cup vinegar (of choice, see notes below)

• 1/2 cup water

• 1 tsp sea salt

• 1 1/2 Tbsp sugar (of choice, see notes below)

• Pinch red pepper flakes (optional)

Slice onion into very thin rings with knife or mandolin. Combine remaining ingredients in a small saucepan over medium heat and stir until salt and sugar dissolve. Pack onions TIGHTLY into a 1 pint jar. Pour brine over onions, pressing down so all onions are submerged. Marinate for 30 mins. If not using them right away, cover with lid and refrigerate for up to 2 weeks.

NOTES:

I used apple cider vinegar and monk fruit granulated sweetener, but white vinegar and cane sugar can be used if you choose. These are delicious on salads, burgers, tacos and more!

Braised Chicken Thighs

This Braised Chicken Thigh recipe has become my go-to chicken thigh recipe! It’s easy, moist and flavorful …and is perfect food prep chicken to have on hand. I love chopping it up and using it in healthy “Bowls”!

INGREDIENTS:

• 6 boneless or bone-in, skinless or skin-on chicken thighs (I use organic, boneless, skinless)

• 2 cups chicken broth (I use a high quality, organic chicken broth like Sprouts or Kettle & Fire)

• Avocado oil for pan (or healthy cooking oil of your choice that is for medium to high heat)

• Avocado oil or olive oil to rub on chicken with spices

• Garlic powder

• Onion powder

• Salt and pepper

INSTRUCTIONS:

Dry chicken thoroughly. Season the chicken lightly with salt, pepper, onion powder and garlic powder. Over medium-high heat coat a large skillet (I use cast iron) with avocado oil. When hot, place the chicken in the pan and sear for 4 minutes each side. I use this splatter screen which really helps with mess!)

Turn the heat to medium and add the chicken broth, stirring with a wooden spoon to scrape the bits from the bottom of the pan.

Cover with a pan lid (not shown in pics) and let simmer for 25 minutes, stirring and flipping the chicken occasionally. Adjust temp as needed to allow a nice, simmering bubble.

Transfer the chicken to a platter, sauce with the braising liquid and enjoy!

Paleo Clam Chowder

I love Clam Chowder. I mean, I really love it.

Now that the weather is starting to cool off and it’s beginning to feel a bit like Fall here in California, I decided to try this healthier Paleo Clam Chowder version that is dairy-free - and doesn’t even have potatoes in it.

To be honest, I didn’t have high hopes because I like GOOD Clam Chowder. How could this possibly live up to the real deal? I live near Spud Point in Bodega Bay which is pretty much perfection when it comes to chowder.

Well, from my first taste of this…. IMPRESSED. Super impressed. My husband even ate two bowls.

I decided to add it here to my blog since this will now be a staple in my house from now on and you simply need to know how to make it for your family too.

Ingredients

• 2 cups raw cashews, soaked in water for 4 hours

• 4 slices bacon, chopped (I use Pedersen Farms sugar-free bacon)

• 1 cup chopped yellow onion

• 1/2 cup chopped celery

• 1 cup peeled cubed celery root, or celeriac

• 4 cups water

• 16 ounces bottled clam juice (I used Bar Harbor brand)

• 1 sprig fresh thyme

• 1 bay leaf, whole

• 1/2 teaspoon sea salt (more to taste if wanted)

• 3 6.5-ounce cans minced or chopped clams, drained and rinsed (I used Bar Harbor brand)

Method

1. Place the bacon in a Dutch oven or deep stockpot (I used my 5.5 quart Le Creuset and it was a perfect size) and cook over medium high heat until most of the fat has rendered, about 2-3 minutes after the pot heats up.

2. Stir in the onions, celery, and celery root and sauté for 10 minutes, or until vegetables are cooked but still firm.

3. Add the water, clam juice, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.

4. Remove 2 cups of soup (mostly liquid) from the pot and place in a blender.

5. Drain and rinse the cashews, then add them to the blender and blend for 30 seconds, until smooth.

6. Return the cream mixture to the pot and stir to incorporate.

7. Stir in the clams and simmer for 5 minutes, until the clams are warm. Remove from the heat and allow the soup to thicken for 5-10 minutes before serving.

8. Salt and pepper to taste.

9. Garnish with a few shakes of hot sauce of choice like we did if you want!

Enjoy! This healthy Clam Chowder will pass for the original! Let me know if you try this in the comments! I’d love to know if you love it too!

This recipe is from the Cookbook Against All Grain - delectable paleo recipes to eat well & feel great - by Danielle Walker. This is just a tease of the delicious recipes in there so grab yours!

Easy Cheesy Bread

This recipe is in no way a healthy swap, paleo, keto, or W30 like I normally post.

This is what I consider a “conscious indulgence” and I make it only about once a year….BUT I decided it’s time to give you the recipe because you’ll score massive points with your entire family if you make this.

With family time being so important, especially in these uncertain times of social distancing right now, we all deserve a splurge. Make this alongside your favorite pasta dish and a side salad….it’s sure to be a hit. There will be NO leftovers, trust me. Oh and I have a super easy shortcut for you!!

The super EASY version:

Ingredients:

• 1 large sourdough round - cut crosswise, but not thru to bottom so it stays intact

• 1 lb Monterey Jack cheese - grated

• 1 1/2 sticks Kerry Gold “Garlic Herb & Butter” (3.5 oz sticks) - softened (see pic, but if you cannot find this, see the other version below that’s easy too)

• Foil and baking sheet

How to make:

1. Preheat oven to 350 degrees F

2. Stuff grated cheese into all the nooks + crannies

3. Pour/spread butter all over, getting it down into the cracks

4. Wrap in foil, place on a baking sheet and cook for 30 mins, opening the foil to expose the whole top, for the last 10 mins.

5. It’s pretty to place on the table right in the foil on a plate - the family can just pull it apart or cut wedges off and enjoy!

---

Regular Recipe Version - still super easy

Ingredients:

• 1 large sourdough round - cut crosswise, but not thru to bottom so it stays intact

• 1 lb Monterey Jack cheese - grated

• 1 1/2 sticks butter - softened

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 1/2 tsp fresh parsley - chopped (or dried)

• 1 1/2 tsp poppy seeds

How to make:

1. Preheat oven to 350 degrees F

2. Stuff grated cheese into all the nooks + crannies

3. Soften butter and add remaining ingredients to the butter and mix well

4. Pour/spread butter mixture all over, getting it down into the cracks

5. Wrap in foil, place on a baking sheet and cook for 30 mins, opening the foil to expose the whole top, for the last 10 mins.

6. It’s pretty to place on the table right in the opened foil on a plate - the family can just pull it apart or cut wedges off and enjoy!

Tip:

Place two long strips of foil crosswise, place bread round in center and wrap foil up and around the bread. This makes it easy to open and expose for the last 10 mins of baking.

This CAN be made with a different shape sourdough bread loaf, like a wide oval or long….just so it’s wide enough to cut crosswise.

Let me know if you enjoy this recipe and tag me on Instagram - it’s definitely a favorite in my family!