Pizza Chicken (Keto)

IMG_8467After a long break, I’m back with more recipes! Pizza continues to be a favorite taste; however, I have to spread out how often I have the fathead pizza crust.  It’s delicious, but ultimately I just want the real deal (sidebar: when I’m visiting Kansas City, I absolutely eat the real thing at PIZZA 51–trust me here – it’s worth the carbs).  Ultimately, it’s the flavors of pizza that I want, so I’ve come up with a bunch of ways to get that flavor in different dishes.  They can all be made with whatever toppings you want.  Next time I’ll make this with my favorite P51 toppings: sausage and cream cheese.  Seriously, don’t knock it until you try it – cream cheese is DELICIOUS on pizza!

Today’s vehicle of choice was boneless, skinless chicken thighs (not something I keep around the house, but they were waaaaaaaay cheap at the grocery today, so I picked some up).  I’ve made this with regular chicken thighs before, and it’s even tastier, especially if you manage to keep the sauce around the chicken, and not on the crispy skin part, but this was still really good.  I made enough to eat it for lunch every day this week, and I may even add extra toppings throughout the week.  Try it out and have fun with it!

Pizza Chicken (Keto)

Nutrition: Calories (344), Total Fat (20.6 g), Sat Fat (5.4 g), Cholesterol (28.1 mg), Sodium (509.6 mg), Total Carbs (6.3 g), Fiber (1 g), Net Carbs (5.3 g), Sugars (4.1 g), Protein (34.7 g)

2# chicken thighs

1 Tbsp bacon fat (or fat of choice)

1-2 C Vodka sauce (this is slightly higher carb, but delicious – if you use a different sauce, it’ll alter the nutrition)

2 C shredded mozzarella-provolone blend

1/3 C sliced pepperoni (or toppings of choice)

Pinch each of basil and oregano


1.- Preheat oven to 350.  In oven-safe skillet, heat fat over slightly higher than medium heat.  Season chicken with salt and pepper on both sides.

2.- When skillet is hot, cook chicken 5-10 minutes on each side.  If using thighs with the skin on, flip the chicken so the skin is up at the end.

3.- Pour sauce over chicken (or around and in between if using skin).  Cover with shredded cheese and toppings.  Sprinkle with basil and oregano.  Put the whole skillet in the oven for 30 minutes (until chicken is cooked through).  Remove and serve with a little extra cheese on top.  Alternatively, you can also add a little cheese at the end and stick the skillet under the broiler for a few minutes.

Buon appetito!


More Amazing Pizza! (Keto and Primal)

Fran's Pizza

I didn’t think it could get better than the last pizza crust I posted, but it can, and it did.  One of my friends made some changes to an existing recipe, and of course I asked for the recipe while having lunch at her house.  Then I made a few more changes (because I can’t be trusted to make any recipe–including my own–the way it’s written) and now we have this!  This is the most bread-like grain-free crust I’ve ever tasted.  I would go out on a limb and say that once you press this out, you could use a biscuit cutter to make rounds of this and use it for sandwiches.  It’s that good.

It has 21 grams of fat per piece, and almost 7 grams of fiber per piece, to boot.  Delicious and nutritious!  Make some tonight!

Pizza (Keto and Primal)

9 “square” servings

Nutrition:  283 calories, 20.9 g fat, 10.5 g saturated fat, 11.6 g carbs (6.6 g fiber, 2.5 g sugar, 5 g net carbs), 17.8 g protein

2 C shredded mozzarella

3 T cream cheese

1 egg

1/4 C almond flour

1/2 C coconut flour

2 Tbsp ground flax seeds

2 Tbsp psyllium husks

2 Tbsp chia seeds

1 Tbsp Italian seasoning

1/2 tsp garlic powder

1.- Heat oven to 425.  In lg microwave-safe bowl, heat mozzarella and cream cheese for 60 seconds.  Stir and heat another 20-30 seconds.

2.- Stir in egg, almond flour, coconut flour, flax seeds, psyllium husk, chia seeds, and seasonings.  Mix well.  The easiest way to do this is to put on gloves and use your hands to knead it like bread dough.

3.- Oil your hands and press this out on a silpat-lined baking sheet.  Poke some small holes with a fork to prevent bubbling.  Bake 8-10 minutes.  Remove and pop any bubbles that may have formed.  Top with some tomato sauce, cheese, and toppings (the nutrition for this pizza is based on cheese, pepperoni, and mushrooms).  Bake another 8-10 minutes.

Primal Pizza with Cauliflower Crust



One of the things I miss with the whole paleo thing is pizza.  The funny thing is that I don’t even like pizza that much…but when I want it, I WANT the pizza, like, yesterday.  Anyway, there is probably a way to make this strictly paleo and Whole30…but I’m sorry, I’m not interested in any pizza that doesn’t have cheese.  Call me crazy like that.

Getting the consistency right on the crust is the hard part.  This is not going to be a chewy, identical crust to your favorite slice.  The crust is nothing like regular pizza crust.  What I have found is that you want to make the crust as thin as possible without having bare spots.  The best consistency for this is going to be more like a pliable cracker.  Additionally, it doesn’t cut all that neatly into slices.  I mean…if you’re really steady with your hands and take a long time, it will resemble slices (like in the picture above).  But seriously, it took me almost 10 minutes to cut those pieces…so unless you’re taking pictures, just shovel it in your mouth.



Primal Pizza with Cauliflower Crust

1/2 head cauliflower, shredded (I used the shred setting on my food processor, but you could use a cheese grater as well)

1 C grated Parmesan Reggiano (or whatever parm you like to use)

2 cloves garlic, minced

1 large egg, whisked

1 tsp parsley

1 tsp oregano

1 tsp basil

1/2 tsp onion powder

olive oil

pizza toppings (on this one, I used sliced Roma tomatoes, mushrooms, and fresh mozzarella)

salt and pepper


1.- Shred cauliflower.  Put 2 C in microwave-safe bowl and heat for 8 minutes.  Remove from microwave and let cool (if you spread it out over a larger area, it will cool faster).  You want it tender, but not mushy.

2.- Preheat oven to 450.  Grease a pan with olive oil (remember to make it large enough to spread your crust pretty thin).

3.- Mix cauliflower, egg, grated cheese, garlic, parsley, oregano, basil, onion powder, salt, and pepper in a bowl.  Pour over baking sheet and use the back of a spoon to smooth and flatten.  Drizzle or spray with a little more olive oil.

4.- Bake crust for 15-20 minutes, or until browning and getting crispy.  Remove from oven, add toppings, and bake until cheese starts to bubble (about 5 more minutes).