If pizza didn't exist, I would be the most healthy person in the world. You wouldn't believe how difficult pizza is for me to resist. The key to the healthiness of this crust is the pea protein. I buy it in bulk on Amazon, but you should be able to find it at health food stores. If you don't have flaxseed meal, almond flour, AND oat fiber, you can just substitute all of the flours for flaxseed meal or almond flour. No need to buy all three! If you want something even healthier, try out my flaxseed meal pizza crust recipe.
The pizza pictures above is approximately half of the recipe made into a BBQ chicken pizza, with my homemade low-carb BBQ sauce.
Ingredients (see above note if missing one of the flours):
6 oz grated cheese (I used mozzarella)
1/4 cup flaxseed meal
1/4 cup almond flour
2 tbsp oat fiber
2 tbsp pea protein
1.5 oz cream cheese (make sure you use regular. Low-fat often has added sugar!)
Pinch of salt (optional, the cheese brings in most of the salty flavor already)
Preheat oven to 425°F. Put all the ingredients EXCEPT the egg into a microwaveable bowl. Microwave 1 minute. Stir ingredients. Microwave in 30 second increments, stirring in between, until the cheeses are all melted. Add the egg and mix by hand until it is fully incorporated. Press onto a sprayed oven pan.
Bake for 12-15 minutes, or until the crust has just started to brown.
Add sauce and desired toppings. Broil on high for 3-5 minutes or until cheese is melted. Enjoy!!
This recipe makes approximately 12 servings with the following nutritional information:
6 g fat
2 g carbs
1 g fiber
1 g net carb
7 g protein
Born and raised in Houston, TX, I got accustomed to having BBQ restaurants all over the place. Finding out that most BBQ sauce is packed with sugar was definitely not one of my favorite low-carb realizations! Almost every recipe I found contained ketchup and some form of sugar! I like my BBQ sauce slightly sweet, so I added a bit of Walden Farms Maple Syrup to half of the recipe. My dad prefers the solid, smokier flavor and enjoyed the other half with no sweetness. It's up to you which one to try! I highly recommend using this for BBQ Chicken pizza :)
2 tbsp chili powder
4 tbsp Worcestershire sauce
4 tbsp mustard
2 cups tomato sauce (I used homemade, but canned works fine as long as there isn't added sugar)
2 tbsp liquid smoke
4 tbsp apple cider vinegar
Salt and pepper to taste (I used Trader Joe's Garlic Salt)
1/3 cup Walden Farms Maple Syrup or powdered erythritol (optional)
Place all the ingredients in a saucepan over medium heat. Let simmer for 5-10 minutes. That's it!
This recipe makes approximately 16 servings (2 tbsp each) with the following nutritional information:
0 g fat
3 g carbs
1 g fiber
2 g net carbs
1 g protein
I LOVE buffalo chicken!!!! You can pretty much add it to anything and it will add a nice little kick to your recipes. This sauce contains only 3 ingredients that each have 0 carbs, so it's perfect for keto or any low-carb diet. If you aren't able to handle super spicy, try neutralizing with a tiny bit of mayonnaise.
16 oz cooked chicken, shredded
1/4 cup hot sauce (check the label to make sure it doesn't have any sugar!)
1 tbsp vinegar
1 tbsp butter, melted
Whisk together the hot sauce, vinegar, and melted butter. Pour over the shredded chicken and mix until evenly coated.
Use however you wish! I chose to put mine in a quesadilla with some cheese and mayonnaise. I highly recommend using this chicken on pizzas or flatbread.
This chocolate cake recipe took about 3-4 different tries before I found the absolute BEST, most most low-carb dessert possible! For the frosting, I borrowed a recipe from addapinch.com's buttercream frosting, but I cut the recipe in half and used Swerve Confectioner's Sugar to make it low carb.
1/2 cup flaxseed meal
1/4 cup almond flour
1/4 cup oat fiber
6 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp instant coffee
1/2 tsp salt
1/2 cup erythritol
1/2 cup unsweetened almond milk
1/4 cup olive or vegetable oil
1 tsp vanilla
1/2 cup boiling water
Preheat the oven to 350° F. Combine the flaxseed meal, almond flour, oat fiber, cocoa, baking soda, baking powder, salt and instant coffee until there are no lumps. Add the erythritol, milk, oil, egg, and vanilla and beat until combined. Pour in the boiling water and mix until smooth. Pour into cake or cupcake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Immediately place the cupcakes in the fridge for 15-20 minutes to prevent erythritol crystallization. Frost once cooled, and enjoy!
Recipe makes approximately 14 servings with the following nutritional information (nutritional information including frosting in parentheses):
Calories: 76 (143)
Fat: 7.3 g (13.9 g)
Carbs: 3.8 g (5.6 g)
Fiber: 2.6 g (3.2 g)
Net Carbs: 1.2 g (2.4 g)
Protein: 2.1 g (2.7 g)
Just a former fat girl who loves food...
and her cat.
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