Low-Carb, Gluten-Free, Chicken Crust PIZZA!!

Don’t Be a Chicken – Try This Pizza Crust!

Wow, okay – this is one of THE best things I have found on my low-carb journey! I mean, pizza is a staple food…how is one expected to go without it? You can make a crust-less pizza, or a cauliflower pizza, or even a Fathead pizza (which is pretty good, too!) But of all the variations I have tried, chicken-crust pizza is my personal favorite. I haven’t tried the recipe using canned chicken (sounds like a lot of work and time to me), and after making this one, I don’t see the need to experiment further.

WholePizza

I have told many people about this, and decided it was past time to post it. This is really quick, really easy, and tastes delicious, and the crust comes in at ZERO CARBS! The only carbs come from your toppings.

My only caveat with this is the fact that raw ground chicken is super gross when you touch it. Luckily, this can be stirred, dumped onto and covered with parchment paper, then the whole thing slides onto your pan. You never have to make physical contact with the goop! Awesome!

PreMixed

A pound of ground chicken, a little grated parmesan, a little shredded mozzarella, some seasonings, parchment paper, and a pan are all you need – along with your favorite toppings, of course!

Mix up the crust and bake for 20 minutes, throw your toppings on and give it another 10 minutes, and Bam! You have a winning, keto-friendly, zero-carb crust!

Crust

Low-Carb, Gluten-Free, Chicken Crust PIZZA!!
 
Ingredients
  • 1 Pound of Ground Chicken
  • ¼ Cup Parmesan Cheese
  • ¼ Cup Shredded Mozzarella Cheese
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 1 Teaspoon Italian Seasoning
  • Favorite Pizza Toppings
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium sized bowl, add all crust ingredients and stir well until evenly mixed.
  3. Place mixture in the center of a sheet of parchment paper; cover with an additional sheet and spread out by hand or with a rolling pin to the size of your pan.
  4. Slide onto your baking sheet and remove top piece of parchment.
  5. Bake for 20-30 minutes, until liquid is evaporated and crust begins to bubble and brown.
  6. Remove from oven and add toppings.
  7. Place back into the oven for an additional 10 minutes.
  8. If you want your toppings a bit more browned, place under broiler for a few minutes.
  9. Enjoy!

 

Pork Chops and Tacos

Bob Saves the Day!

I consider myself to be a frugal shopper (usually.) But sometimes, I get a little blinded by the savings and value of a sale, and I forget that I don’t actually like eating certain things.

A month or so ago, we were shopping at Aldi’s (love that store!) and they had a deal on end cut pork chops – on sale and marked down. I couldn’t resist the price! We broke up the package of 8 chops into 3 freezer bags, and cooked up one bag a few nights later. Well. I do enjoy pork, but usually as a roast or ribs. Chops not so much. Not because of the flavor, but because of the fat, gristle, and bone. I’m just never satisfied, and always vow to stick to boneless chops in the future.

Fast forward several weeks, as I peer into our chest freezer. There’s a lot of stuff in there, and it really needs to get eaten or tossed or otherwise cleared out. I’m poking around, and see the remaining 2 bags of chops, and I pull them out to defrost. “We really have to start eating up what’s in that freezer,” I tell my husband. Using wife-speak, I was trying to prepare him for some sub-par meals in the near future. I think I had some sort of unformed fantasy meal using a dutch oven, tomatoes, and magic – that something would click in my brain and I would come up with a super delicious dish I could make with these chops. Continue reading “Pork Chops and Tacos”

Note To Self…

Post-Thanksgiving Tips

This will be our third year of hosting Thanksgiving. The first year we did it was also the first year we knew about my husband’s gluten-intolerance, so I really had my work cut out for me. I wanted to make all of our traditional dishes, but that wasn’t always do-able, so I tried new recipes and modified old recipes. I did a LOT of research on all things turkey-feast-related. From how to make stuffing from scratch (using GF bread cubes), to how many potatoes we would need, and picking just the right desserts. Pretty much everything went well, portions and leftovers were just about right. Year one was a great success, considering. Continue reading “Note To Self…”