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.

Keto Bagels

Love bagels but not the carbs? Here’s a great recipe that’s easy, satisfies and is keto friendly with only 1 carb!

Ingredients:

Makes 6 Bagels

• 3/4 cups shredded mozzarella cheese (I recommend the firm variety rather than the fresh, soft kind)

• 2 Tbsp cream cheese

• 1 egg

• large pinch of salt

• 3/4 cup almond flour

• 1 Tbsp everything bagel seasoning (or large flake salt is good too!)

• Donut pan (makes it super easy, but optional)

• Extra Cream Cheese for serving (optional)

Instructions:

1. Preheat oven to 400 degrees F.

2. To make the dough, add shredded cheese and cream cheese to a microwavable bowl and microwave on high for one minute. Stir the mixture and microwave again for 30 more seconds.

3. Add the egg, salt and almond flour to the cheese mixture and mix everything together gently.

4. If dough is sticky, sprinkle with extra almond flour. Wrap dough in plastic wrap and place in refrigerator for 10 minutes to firm up.

5. Once dough is firm, divide into six balls and roll our into logs.

6. Spray donut pan with nonstick spray and wrap dough around the tin. (If you don’t have a donut pan yo can place round “wreaths” of dough onto a cookie sheet with parchment paper or a silicone baking pad.)

7. Top with seasoning or salt (or seasoning of choice). Bake for 15 minutes or until golden brown.

Remember, these are a ‘healthy swap”, so if you’re expecting the chewy, NYC type bagel…head to NYC because this will disappoint. These definitely are a treat on keto though! TASTY!

Serving size: 1 bagel / Per serving: Calories: 88; Protein: 5g; Fat 7g; Carbs: 1g; Fiber: 0g

Recipe from Keto for Women magazine