Keto Sheet Pan Pizza

Hi everyone – It’s Jack. For a while now, I’ve been testing out some different low-carb Keto Sheet Pan Pizza recipes.  A good friend of ours started eating a keto diet a couple of years ago to help with migraines, so we always try to serve foods that he can enjoy when he and his family come to visit us.

More recently, I’ve been eating lower-carb too, to help lower my blood sugar and the number on our scale. Last week, we shared this other keto recipe – and wow – a lot of you checked out that recipe! So I figured I’d share this Keto Sheet Pan Pizza with you too. (And please let us know…would you like to see some more keto recipes here on A Family Feast?)

One of the nice things I’ve discovered since starting the ketogenic diet is that my craving for food has greatly diminished. I am able to watch food commercials on TV quite passively now. Not a twinge of the old familiar cravings in site.


With that being said, I still enjoy the familiar taste of foods that I grew up with. The good news is, I don’t need to sacrifice those delicious tastes just because I’m doing keto. I can still sit down and enjoy a keto personal pan pizza whenever I want to.

Life is good, indeed.

My goal here was to come up with an original, easy keto pizza dough that was high in fat, low in carbs, and moderate in protein — which are the ideal nutritional macros for a keto recipe.

I read through dozens of keto pizza dough recipes, some using almond flour as the base (known as ‘fathead’ pizza), some using raw, ground chicken as the base, while others used cooked chicken as the base of the pizza crust. They all seemed good, but all suffered from a similar issue in that the amount of fat included was low and really didn’t fit the recommended keto recipe proportions.

The tasty keto personal pan pizza can be whipped up in a flash and personalized any way you’d like. As an added bonus, it tastes amazing. Mix and match with your favorite low carb toppings to make it personal.

Be sure to watch the sugar content on the meats you find in the grocery store. They can be chock full of ingredients you don’t want to eat. My homemade low carb sausage might be a lower cost option when you are looking for the perfect topping. Or head over to US Wellness Meats for great sugar free options that I enjoy.

Ingredients

  • 0.77 pounds shrimp rinse well, shelled
  • 0.44 pounds Scallops
  • 0.33 pounds Fish Fillet bite size portions
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/8 teaspoon Chili Powder
  • 1/8 teaspoon Cayenne Powder
  • 1/4 teaspoon Ground Sage
  • 1/4 teaspoon Dried Thyme
  • 3 cups Mozzarella Cheese freshly grated
  • Dried Parsley for garnishing

Cauliflower Mixture:

  • 3 pounds cauliflower riced
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Sage
  • 1/4 teaspoon Ground Oregano
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Chili Powder optional
  • 1/4 teaspoon Ground Mustard
  • 3/4 cup Cheddar freshly grated
  • 2 Eggs
  • Ground Black Pepper

Pizza Sauce

  • 1 cup Homemade Sugar Free Pizza Sauce
  • 1/4 teaspoon Ground Sage
  • 1/4 teaspoon Ground Oregano
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Tarragon
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder

Instructions

  1. Combine pizza sauce ingredients - Homemade Sugar Free Pizza Sauce, sage, oregano, thyme, tarragon, onion and garlic powder. Set aside.
  2. In a bowl, season shrimp, fish fillet and scallops with onion powder, garlic powder, chili and cayenne. Cover and refrigerate.
  3. Squeeze riced cauliflower for excess water. Mix riced cauliflower with onion powder, garlic powder, sage, oregano, thyme, chili powder, mustard, cheddar, eggs and black pepper.
  4. Cover sheet pan with foil and slightly grease them. Press cauliflower mixture onto the pan. Bake in a preheated oven of 400°F for 8 to 10 minutes.
  5. Spread Homemade Sugar Free Pizza Sauce mixture onto cauliflower crust, sprinkle mozzarella cheese, top with shrimp, fish fillet and scallops. Sprinkle sage and thyme. Bake at 400°F for 15 to 20 minutes or until cheese starts to turn golden in color.
  6. Garnish with parsley and serve immediately.

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