whole30 | The Artful Gourmet :: Food Stylist | Photographer | Blogger

September 2, 2021May 2, 2022

Garlic Basil Parmesan Chicken + Zucchini Bake

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.

Prep the Chicken and zucchini

Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.

Baked Chicken + Zucchini

The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)

Garlic Basil Parmesan Chicken + Zucchini Bake

To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.

Garlic Basil Parmesan Chicken + Zucchini Bake

It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!

Garlic Basil Parmesan Chicken + Zucchini Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.

Ingredients

4 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
2 medium zucchini, sliced into 1-inch chunks
2 garlic cloves, finely minced
2 teaspoons dried basil
1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
2 tablespoons Harry and David Basil Parmesan olive oil
2 tablespoons melted butter or ghee
½ cup grated Parmesan cheese
½ cup torn fresh parsley, for serving
2 tablespoons lemon juice, for serving
¼ teaspoon red pepper flakes, for serving

Instructions

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, dried basil and Italian Soffrito.
Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.

Notes

You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.

https://www.theartfulgourmet.com/2021/09/garlic-basil-parmesan-chicken-zucchini-bake/

This recipe serves four people, so just double the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe).

Garlic Basil Parmesan Chicken + Zucchini Bake

Adios Summer, Hello Fall! Enjoy 🙂

August 18, 2021March 15, 2023

Spicy Korean Chicken Lettuce Wraps

I was recently invited to participate in another great blogger recipe challenge– this time for Lucky Foods, a family-owned business and premiere Asian food brand. For the contest, I decided to make some Spicy Korean Chicken Lettuce Wraps made with two of their popular sauces – Gochujang chili paste and Kimchi Mayo.

These delicious spicy chicken lettuce wraps are full of flavor, light on carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Gochujang is a Korean chili pepper paste made from fermented red chili peppers and it has a nice spicy bite with a subtle sweetness and umami flavor from the fermented soybeans.. It’s great on noodles, in fried rice, as a marinade, or drizzling on soups, stews and salad bowls.

Their Kimchi mayo is also a delicious condiment made with spicy fermented kimchi (cabbage) and vegan mayonnaise.

First I sautéed some fresh garlic, sliced scallions and ginger over medium heat until softened, about 2 minutes. Then I increased the heat to medium high and added the diced chicken and zucchini and sprinkled with sesame seeds and some salt and pepper, sautéing for about 4 minutes until browned.

To make the spicy sauce, I whisked together the Gochujang chili paste, hot honey, soy sauce and rice vinegar, then added it into the pan with the chicken and zucchini. Then I tossed in the cooked cauliflower rice, honey roasted peanuts and sliced carrots and let the mixture cook for another 4-5 minutes until the sauce thickened and liquid was reduced.

To serve, I spooned the spicy chicken mixture inside the lettuce leaves, then garnished the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side.

You guys – this is the most delicious thing I have ever tasted! The balance of spicy / sweet / umami flavors along with the crunchy and creamy textures is absolutely DIVINE. And these sauces will go great with any protein you choose – try it with tofu or shrimp or beef. And it’s low carb, paleo and keto-friendly too!

Spicy Korean Chicken Lettuce Wraps

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 8.

Serving Size: 2-3 lettuce wraps

These delicious spicy chicken lettuce wraps are full of flavor, light on the carbs and the perfect mixture of sweet and spicy, crunchy and creamy all in one bite! The gochujang chili paste gives it a nice kick of heat and the kimchi mayo rounds out the flavor with some creamy tangy goodness to top it all off.

Ingredients

2 tablespoons vegetable oil
1 tablespoon sesame oil
3 scallions, thinly sliced
3 cloves garlic, minced
4 teaspoons finely chopped fresh ginger
1 medium zucchini, sliced into half-moon wedges
1 pound chicken thighs, fat trimmed, cut into 1-inch chunks
2 teaspoons sesame seeds, plus additional for garnish
Kosher salt and freshly ground black pepper
4 teaspoons Lucky Foods Gochujang chili paste
2 tablespoons hot honey
1/3 cup soy sauce
3 tablespoons rice vinegar
1 package frozen cauliflower rice, cooked
1 cup honey roasted or spicy peanuts
6 baby carrots, sliced
Butter lettuce leaves, for serving
Grated carrots, for garnish
Cilantro leaves, for garnish
Lucky Foods Kimchi Mayo, for drizzling/dipping

Instructions

Heat vegetable and sesame oil in a large nonstick skillet over medium heat. Add the fresh garlic, sliced scallions and ginger and cook over medium heat until softened, about 2 minutes.
Increase the heat to medium high and add the chicken thighs and zucchini, sprinkle with sesame seeds and some salt and pepper, to taste, sautéing for about 5-6 minutes until chicken is browned and cooked through.
Whisk together the Gochujang chili paste, hot honey, soy sauce and rice vinegar to make a spicy sauce, then add it into the pan with the chicken and zucchini. Stir to coat with the sauce.
Add in the cooked cauliflower rice, peanuts and sliced carrots and stir; let mixture cook for another 5 minutes until the sauce thickened and liquid mostly evaporated.
To serve, scoop the spicy chicken mixture inside the lettuce leaves, then garnish the wraps with more grated carrots, cilantro, sesame seeds, and a drizzle of spicy Kimchi Mayo with extra on the side for dipping.

Notes

Feel free to substitute tofu, shrimp or beef for the chicken or use chicken breasts instead of thighs.

https://www.theartfulgourmet.com/2021/08/spicy-korean-chicken-lettuce-wraps/

To get more info on Lucky Foods products, check out their website. Their product line ranges from traditional and gluten-free spring rolls to Asian fusion sauces and BBQ sauces, kimchi and Korean pancakes. All of their products are free from MSG, GMOs, and added colors and preservatives. Their products only feature wholesome produce and fresh, aromatic spices, which is something I absolutely love!

They have more great recipe ideas on their Instagram & Facebook pages, and you can buy their products online or find them locally at Whole Foods, Giant, Acme and Food Lion.

#luckyfoodsrecipechallenge #eatluckyfoods

Note: I received complimentary products to use and try out for this Blogger recipe challenge. All opinions, writing, recipes and photos are my own.

November 17, 2020April 12, 2021

Keto Chicken Tikka Masala Flatbread

I was recently invited to participate in a recipe challenge for Kevin’s Natural Foods and I am so excited to try these delicious #organic sauces! They are all sugar/dairy/soy/gluten-free as well as paleo and keto-friendly, made with non-GMO/clean ingredients, super tasty and easy to cook with. And since I am currently doing a #keto and #low-carb lifestyle, I thought this would be the perfect opportunity to experiment with some fun recipes for the contest.

Chicken Tikka Masala is one of my favorite Indian dishes EVER – so I jumped at the opportunity to create a Keto Chicken Tikka Masala Flatbread – an absolute flavor explosion which is also guilt-free and MAJORLY delicious!

I used Kevin’s Natural Foods Tikka Masala Sauce – a delicious blend of bright tomato curry made with coconut milk, ginger, and Indian spices, with some roasted cauliflower, sweet caramelized onions, and juicy savory chicken thighs over homemade Keto Garlic “Naan” Flatbread.

I started first by making the keto garlic naan flatbreads using mozzarella cheese, almond flour, cream cheese, garlic powder, baking powder and a pinch of Himalayan Pink sea salt and microwaving it for about a minute until cheeses are melted.

Then I stirred in the egg and kneaded it gently into a dough and shaped them into ovals on to the baking sheets, and brushed them with olive oil, fresh garlic, paprika and some chopped cilantro. I baked them for 15-17 minutes until browned and let them cool on parchment paper while making the Chicken Tikka Masala topping.

Next, I chopped up a head of cauliflower into small florets and drizzled them with olive oil, garlic salt and freshly cracked black pepper, and roasted them in a 400 degree oven for about 20-25 minutes until crispy and browned (but made sure not to overcook because it will simmer in the sauce later with the other ingredients).

I sliced up some sweet onion and sautéed them in a large pan with some more olive oil, sea salt and paprika for about 25-30 minutes over low heat until they were soft, golden and caramelized. YUM!!

In the same saute pan, I sautéed the chicken thighs over medium-high heat until cooked through and no longer pink. Then I added the chicken back in the pan along with the cauliflower and onions, a pinch of red pepper flakes for additional heat, and poured the Chicken Tikka Masala sauce over the top.

I let this big pot of curry goodness simmer over medium-low heat for about 10 minutes to let all the delicious flavors meld together with the sauce.

Once done, I topped the Keto flatbreads with some of the mixture..LOOK AT THIS GORGEOUS COLOR.

…then sliced the flatbread into wedges and topped it off with some fresh cilantro and black pepper.

OMG – you guys. This is the most delicious thing ever – and it’s so easy! The garlic flatbreads are literally super low carb and the chicken, cauliflower and sweet onions go so good with the Tikka Masala curry sauce – it literally melts in your mouth!

I can’t wait try their other great sauces out – stay tuned for more recipes this month that I’ll be creating for the same challenge with their Korean BBQ, Lemongrass Basil and Thai Coconut flavors which you can find online!

Keto Chicken Tikka Masala Flatbread

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2-4

Serving Size: 1/2 to 1 flatbread

These Keto Chicken Tikka Masala Flatbreads are a flavor explosion! Made with Kevin's Natural Foods Tikka Masala Sauce (organic, gluten free), roasted cauliflower, caramelized onions, and juicy chicken thighs over Keto Garlic Naan Flatbread. Guilt-free and absolutely delicious!

Ingredients

Chicken Tikka Masala:
1 pound boneless chicken thighs, cut into 1-inch chunks
2 cups cauliflower florets
4 tablespoons ghee or olive oil, divided
Kosher salt and pepper
1 large onion, julienned
1 tablespoon paprika
1 teaspoon red pepper flakes, optional
1 pouch Kevin’s Chicken Tikka Masala Sauce
Fresh torn cilantro, for garnish
------------------------------
Garlic Naan Flatbread:
2 cups shredded mozzarella
1 cup almond flour
4 tablespoons cream cheese
2 tablespoons garlic powder
2 teaspoons baking powder
Kosher salt
2 large eggs
2 tablespoons ghee or olive oil
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced

Instructions

Garlic Naan Flatbread:
Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high until cheeses are melted for about 1 minute; stir in eggs.
Shape the dough into two 1/2-inch thick ovals and place on two large baking sheets.
Mix ghee or oil with garlic and cilantro, brush over top of the bread.
Bake each flatbread for 15-17 minutes. Set aside while making Chicken Tikka Masala.
Chicken Tikka Masala:
Drizzle 2 tablespoons of ghee or olive oil over cauliflower and season with garlic salt and pepper on a large baking sheet.
Roast cauliflower for 20-25 minutes, until browned and crispy. Remove tray from oven and set aside.
Heat an additional tablespoon of ghee or oil in a large sauté pan over medium-high heat, sprinkle paprika over the onions and sauté for about 3-5 minutes. Reduce heat to low and let cook for about 20-25 minutes until caramelized and brown. Set aside into a small bowl while cooking the chicken.
Bump up the heat to medium-high and add the chicken to the same sauté pan with one tablespoon ghee or olive oil. Saute for about 6-8 minutes until cooked through and no longer pink.
Pour in the pouch of Jason’s Chicken Tikka Masala Sauce to the pan along with the cooked onions and cauliflower. Toss in a few red pepper flakes if desired. Bring sauce to a boil and reduce heat to a simmer and let cook over low heat for 5-8 minutes. If the sauce is too thick, add a little water or chicken broth until desired consistency.
Remove from heat to cool and let flavors meld together.
Top each keto naan flatbread with 1/2 the Chicken Tikka Masala mixture and garnish generously with fresh cilantro and freshly cracked black pepper.
Slice flatbreads into wedges and serve immediately.

Notes

You can also substitute chicken breast instead of chicken thighs if you prefer. Try adding other veggies in if you like - peas, green beans, carrots...if you want to spice up the heat, garnish with a few jalapeños or sliced red chilies.

https://www.theartfulgourmet.com/2020/11/keto-chicken-tikka-masala-flatbread/

#eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

Check out more of Kevin’s Natural Foods Products and Recipes Online!

Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/

Instagram: https://www.instagram.com/kevins.natural.foods/

Pinterest: https://www.pinterest.com/KevinsNaturalFoods/

June 29, 2020December 10, 2022

Favorite #Keto + Low Carb Snacks

Now that #Summer has finally arrived, it’s back to #Keto and #lowcarb eating! Of course that includes lots of salads, no sugar, plenty of grilled steak, chicken, burgers and veggies. But what about the snacks on those days you’re craving something sweet? Or salty? And don’t feel like cooking and making your own low carb munchies? Here’s my shortlist of fav #snacks that will help you stay on your keto/low carb journey all Summer long. You can find most of these on Amazon or the brand’s websites – I’ve attached links below for easy shopping! Stay tuned for my next post with my favorite Keto and Low Carb recipes on the list this month. Enjoy. 🙂

FBOMB Keto Krunch

FBOMB Keto Krunch – made from 100% real cheese and baked into perfect crunchy cheesy bites of goodness. Gluten-free, sugar-free, hormone-free and high in fat and protein and they’ll keep you full all day long. They come in Buffalo, Chili Lime, Cheddar, Parmesan, Salt + Vinegar, Garlic + Herb flavors. buy

FBOMB Nut Butters

FBOMB Macadamia Nut Butter – these are great when you need a quick hit of some extra healthy fat on the go. The macadamia nut butters are only 1 net carb per serving and have 22g of fat to keep you full and satisfied when you’re craving something sweet. The flavors are great too: Macadamia Pecan with Sea Salt, Macadamia with Sea Salt, Salted Chocolate Macadamia, and Macadamia with Coconut. Super delish and packable. buy

Quest Protein Chips

Quest Protein Chips – when you have a serious craving for potato chips or tortilla chips – these are the next best thing! They have both options as a low carb chip in flavors like Nacho Cheese, Spicy Taco, Cool Ranch, and BBQ, Chili Lime, Cheddar and Sour Cream, Sour Cream and Onion, and Original. With a whopping 18g of protein and only 4g of net carbs, they’re perfect for dipping and crunching without the guilt. buy

Blue Diamond Almonds

Blue Diamond Almonds – perfect snack when you’re craving something crunchy and salty instead of chips. They have a variety of amazing flavors too like Sriracha, Dill Pickle, Smoked, Habanero BBQ, Sweet Thai Chili and Wasabi and Soy. They also have a Gourmet collection of flavors including Pink Himalayan Sea Salt, Rosemary, Black Truffle, and Garlic Herb and Olive Oil. Low carb (3g) and high in protein (6g) per serving. buy

fat snax cookies

Fat Snax Keto Cookies – these low carb keto-friendly cookies are sugar-free, gluten-free and only 2g net carbs each. They come in Chocolate Chip, Lemony Lemon, Peanut Butter and Double Chocolate and taste great! buy

Chef's Cut Jerky + Sticks

Chef’s Cut Jerky and Meat Sticks – These are great when you’re craving some quick protein and fat to fill you up but don’t have time to cook. Their premium jerky and meat sticks come in great flavors too like Original, Teriyaki, Sweet and Spicy, Jalapeño, Ghost Pepper, Buffalo and Sugar Free. Gluten-Free, Nitrite-Free, Chef-crafted and High in Protein (7g) and only 100 calories each. buy

Folios_Cheddar

Lolito Folio Cheese Wraps – these lightly baked cheese wraps are super delicious and come in three flavors: Parmesan, Cheddar and Jarlsberg all natural cheese and have zero carbs and only 180 calories. Perfect substitute for regular tortillas and wraps – make tacos, quesadillas, savory tarts, sandwich wraps, stuffed pasta substitute and more. buy

Coco Lite Pop Cakes

Coco Lite Pop Cakes – these super light and airy pop cakes are great! You can top them off with ricotta cheese, olive oil, chile flakes and herbs, use them for dipping instead of crackers, or break them up and throw them in a salad in place of high carb croutons. They come in Original, Multigrain, Maui Onion, and Chocolate Lace (a great low carb sweet treat!) and also have PopCHIPZ which are bite sized pop cakes great for just snacking right out of the bag. Only 16 calories and 5g net carbs. buy

EPIC pork rinds

EPIC Himalayan Sea Salt Pork Rinds – for a super crunchy snack with lots of protein (16g!) and fat these are the perfect Keto/low-carb option to potato chips. They’re great for dipping or just eat them alone. buy

Quest Hero Bars

Quest HERO Bars – these are great when you’re craving sweets and also a good replacement for a low carb meal or snack. They’re gluten free, only 3-5g net carbs and come in tons of flavors like Blueberry Cobbler, Caramel Chocolate Chunk, Maple Waffle, Peanut Chocolate Chunk, Birthday Cake, Vanilla Caramel and more. buy

pyure hazelnut spread

Pyure Organic Hazelnut Spread – made with real hazelnuts and cocoa and organic stevia, this spread is the perfect option when you have a sweet tooth and are craving chocolate! It’s got only 2g net carbs, gluten-free, vegan and no palm oil. Super delicious! buy

Kbosh Cauliflower Crusts

Kbosh Keto Pizza Crusts – so anyone else craving pizza except for me? These keto pizza crusts are awesome and come in tons of flavors like Cauliflower, Broccoli, Kale, Italian Spinach, Pumpkin Zucchini, Mexican Zucchini and more. Top them off with all your favorite toppings and then bake them in the oven for a super delish option to carb laden pizza! Only 1g net carbs and 40 calories for 1/3 pizza (1 serving). Bring it on! buy

PBFit PB Powder

PBFit Organic Peanut Butter Powder – yes it sounds weird but it’s delicious! It’s simply made with ground peanuts, organic palm sugar and salt and when you mix it with water you have a low carb, low sugar option to peanut butter! Throw some in a smoothie with almond milk or make a dip for celery, apples or a low carb chip. buy

Protein Puffs

Twin Peaks Protein Puffs – these are like super high protein (42g!) Cheetos without all the carbs and they come in 3 flavors – Garlic Parmesan, Pizza and Mesquite BBQ. Only 3g net carbs and 130 calories per serving. buy

Enlightened Keto Ice Cream

Enlightened Keto Ice Cream – Who doesn’t love ice cream in the Summer? But on a low carb keto diet it’s a definite no-no. This brand has a variety of flavors like chocolate peanut butter, mint chocolate chunk, butter pecan, coffee and cream cookie dough, and lots more to choose from! They are gluten free, soy free and no sugar added. 1g net carbs per serving. They also have Keto ice cream bars in yummy flavors too. Score! buy

May 11, 2020March 15, 2023

Balsamic Cranberry Chicken Cauliflower Pizza

I was recently invited to be a part of the Cape Cod Select Food #Blogger Recipe Challenge and I’m so excited to share my delicious new #pizza recipe using their frozen cranberries with you!

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, caramelized onions, ricotta, Parmesan and mozzarella cheese, topped with fresh arugula and basil on a crispy, thin cauliflower crust. You guys..this is the most delicious pizza I’ve ever made..It’s a sweet and tangy savory delight all in one bite!

For over 70 years, the Rhodes family has been harvesting cranberries in Southeastern Massachusetts, the heart of “Cranberry Country”. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers.

They select only the ripest, freshest fruit to package and are proud to provide a premium quality product. From flower to package, they strive to integrate all the latest sustainable technologies and pledge to do their share in protecting the environment.

I used a pre-made frozen cauliflower pizza crust (Caulipowr brand is great) which is super thin, crunchy and saves a lot of time. You can also make a homemade crust with riced cauliflower, egg, mozzarella, parmesan cheese, with a dash of dried basil or italian seasoning which is included in the recipe.

First slice your onions and sauté them over low heat on the stove in a large sauté pan with a pinch of sugar or stevia for about 30-40 minutes until caramelized. Set aside.

The cauliflower pizza crust is topped with all kinds of goodies: a creamy base of ricotta topped with flavorful shredded rotisserie chicken, mozzarella, and caramelized onions, then popped in the oven for 11-13 minutes to crisp it up and melt the cheese.

While the crust is cooking, chop your cranberries and sauté the cranberries for a few minutes in a little bit of olive oil.

Reduce the balsamic vinegar in a small saucepan over high heat on the stove to create a delicious glaze, then add the cranberries to the glaze and set aside.

Once the pizza is done cooking, add the balsamic glazed cranberries and top it with fresh baby arugula and torn basil leaves, with a drizzle of additional olive oil and balsamic glaze for an extra hit of flavor.

Cut it into 4-8 slices (depending on the size of your crust) and serve immediately.

Healthy, delicious and perfect for a light, gluten-free meal. Enjoy!

Yum

Balsamic Cranberry Chicken Cauliflower Pizza

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 slice

Calories per serving: 166

Fat per serving: 9.7g

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, ricotta, Parmesan and mozzarella cheese, caramelized onions and fresh arugula on a crispy, cheesy cauliflower crust. Healthy, delicious and perfect for a light, gluten-free meal.

Ingredients

For the crust:
1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
1 egg, beaten
1/2 teaspoon garlic powder
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Kosher or sea salt
Freshly ground black pepper
For the pizza:
3 tablespoons extra virgin olive oil, divided
1 large sweet onion, halved and sliced thin
Sea salt and freshly ground black pepper, to taste
1 cup balsamic vinegar, plus extra for drizzling
1 1/2 tablespoons stevia (or 3 tablespoons honey)
3/4 cup Cape Cod Select frozen cranberries, thawed and drained
2 ounces ricotta cheese
1 cup shredded rotisserie chicken
1 cup mozzarella, shredded
1 cup baby arugula
Fresh torn basil, for garnish

Instructions

For a homemade cauliflower pizza crust:
Preheat oven to 400 degrees F.
Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
For the pizza:
While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
Drizzle pizza with additional olive oil and balsamic reduction, if desired.
Slice into 4-8 pieces and serve immediately.
NOTE:
If using pre-made or frozen cauliflower pizza crust:
Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.

Notes

To save time and effort, use a pre-made frozen cauliflower pizza crust and top with ricotta and mozzarella cheese, onions, chicken and bake for 11-13 minutes, then top with arugula, balsamic cranberries and basil and additional olive oil and balsamic glaze to garnish and cut into slices and serve.

You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.

Macros per serving: 166 calories 9.7 g fat 3.3 g saturated fat 46mg cholesterol 211 mg sodium 7 g total carbs 1.3g fiber 4.1g total sugars 12.4 g protein 5.7g net carbs

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2020/05/balsamic-cranberry-chicken-cauliflower-pizza/

Feel free to share this post and please include a link back to this blog post and tag Cape Cod Select using hashtags #FrozenCranberries #YearOfTheCranberry #CapeCodSelect #SelectTheBest and #artfulgourmet @artfulgourmet

I’d also love to hear your comments below if you made the recipe!

For more information, recipes and where to buy Cape Cod Select Cranberries, follow them online:

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselect/

YouTube: https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

Store locator link: http://www.capecodselect.com/store-locator/

May 7, 2020January 19, 2021

Paleo “Smashed” Sweet Potatoes w/ Honey + Thyme

These Paleo “Smashed” Sweet Potatoes with Honey + Thyme are a fantastic alternative to regular sweet potato casseroles that are laden with calories, carbs, sugar, and all the other things that can be problematic on a #paleo, #low-carb, #whole30 or #ketogenic diet.

I created this recipe for my client #Ketologic, made with their #FBOMB Macadamia Oil which gives you the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter. Full of vitamins, packed with minerals, and utterly delicious.

Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system. They also contain beta carotene, which supports eye health along with high amounts of antioxidants that help defend the body of free radicals.

But sweet potatoes are high carb and starchy, even before adding sugar.

Traditional sweet potato recipes send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward. Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs.”

Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets. Luckily, sweet potatoes are sweet enough without having to add candy. They’re called “sweet” potatoes for a reason, you know.

This recipe swaps out the burnt marshmallows in traditional sweet potato casseroles for a topping that’s far healthier but just as delicious: Pecans.

These high-fat, low-carb nuts deliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packed macadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.

Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:

Antioxidant-rich. Pecans are full of antioxidants, which work to combat free radicals in the body, protecting and repairing your cells.
Promote heart health. Research shows that consuming pecans may help manage cholesterol, promoting a healthy heart.
Satiating. The high-fat content in nuts provides stable energy and satiety, which can assist with weight loss by reducing hunger and cravings.

These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!

Yum

Smashed Roasted Sweet Potatoes w/ Honey + Thyme

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 2-3 potato rounds

Calories per serving: 379

Fat per serving: 26.5g

These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!

Ingredients

2 large sweet potatoes (or 3 medium)
3 tablespoons FBOMB Macadamia Oil
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper, to taste
½ cup pecans, chopped
2-3 tablespoons grass-fed organic butter
¼ cup organic honey
1 tablespoon thyme leaves

Instructions

Preheat oven to 400 degrees F.
Slice the sweet potatoes into five 1½-inch thick slices (or quarters for medium size) and place in a large mixing bowl.
Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
Place sweet potatoes in an even layer on a large baking sheet, about 1-inch apart.
Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
Serve hot.

Notes

You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end.

Nutritional Information Per Serving:

Calories: 379 •Fat: 26.5g •Protein: 2.5g •Total Carbohydrates: 32.5g •Fiber: 3g •Net Carbs: 29.5g

Macros: •Fat: 63% •Protein: 3% •Carbohydrates: 34%

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2020/05/paleo-smashed-sweet-potatoes-w-honey-thyme/

Hello Pretties.

Just look at these yummy bites of roasted goodness.

Nutritional Information Per Serving:

Calories: 379
Fat: 26.5g
Protein: 2.5g
Total Carbohydrates: 32.5g
Fiber: 3g
Net Carbs: 29.5g

Macros:
Fat: 63%
Protein: 3%
Carbohydrates: 34%

Other Sweet Potato Recipes you may enjoy:

Roasted Sweet Potatoes, Bon Appetit

Baked Sweet Potatoes, Skinny Taste

Mashed Sweet Potatoes, Delish

Sweet Potato Souffle, Southern Living

Hasselback Herbed Garlic Butter Sweet Potatoes, Cafe Delights

Sweet Potato Wedges, Martha Stewart

April 21, 2020March 15, 2023

Pizza Zucchini Boats {Keto + Low Carb}

These adorable Pizza Zucchini Boats are the perfect remedy for a #keto and #lowcarb diet when you’re craving some major comfort food but don’t want to get weighed down with carbs. Especially during this #coronavirus nightmare when all I want to do is eat a huge bag of Reese’s Peanut Butter Cups and Salt and Vinegar potato chips in one sitting to calm my anxiety.

And they’re really easy to make! They’re basically a cross between #lasagna and #pizza and stuffed zucchini all in one lovely concoction. They have a cheesy, creamy filling made with ricotta (or cottage cheese), parmesan cheese, shredded mozzarella and seasonings like sea salt and pepper, dried basil, minced onions and garlic, all baked into a bubbly tray of love in the oven.

First I washed and halved the zucchini (I used 4 medium-large ones), cut the ends off first then cut in half, and scooped out the flesh and chopped it up a bit.

Next I mixed in some dried onion flakes and garlic powder with some dried basil, sea salt and freshly ground black pepper and sautéed the mixture in some olive oil for a few minutes. You can also use fresh onion, garlic and basil here if you have it on hand. Red pepper flakes could be fun too for some heat.

Then I added the cooked zucchini mixture to a medium prep bowl with the cottage cheese (or ricotta if using), 1/2 cup mozzarella, shredded parmesan cheese and mixed it together with the marinara sauce for the filling.

I stuffed the zucchini shells with the mixture then topped them with additional 1/2 cup of mozzarella cheese.

I topped them off with baby pepperoni slices and placed them on a foil-lined baking sheet. Baked at 425 degrees F for 20-30 mins until the cheese was melted, bubbly and golden.

Let them cool for a few minutes before serving (they are super hot!), and garnish with more basil and a dash of sea salt and extra pepper or Parmesan cheese if you like. (the more cheese the better in my opinion!)

You guys! These are so good you’ll never miss the crust. I promise. Look at all the bubbly cheesy goodness.

And you can stuff your face during the #pandemic guilt-free. Grab a glass of wine to go with them while you’re at it to make the experience even more amazing….Whoo Hoo! Your life will seem somewhat normal again, at least for a moment.

[mv_create title=”Pizza Zucchini Boats {Keto | Low Carb}” type=”recipe” thumbnail=”https://www.theartfulgourmet.com/wp-content/uploads/2020/04/Zucchini-Hero-2.jpg” key=”1″]

Enjoy.

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Pizza Bake

April 20, 2020August 5, 2020

Cheeseburger Salad w/ Sriracha Ranch Dressing

#Spring is here and #Summer is on the way – so here’s to eating lighter and healthier. My goal is to start eating and cooking more low-carb and healthy recipes over the next few weeks and months. (Enough of this #quarantinecooking and eating the whole closet full of carbs stuff already!)

This Cheeseburger Salad is a mountain of deliciousness, and its #lowcarb #glutenfree, #keto, #whole30 and #atkins-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers (one of my clients and my favorite burgers in the world!) – they’re thick, juicy, 90% lean, grass-fed and absolutely delicious!

Simply sprinkle the burgers with a little bit of olive oil, salt and pepper Montreal Steak seasoning and turn a grill up to high heat.

Grill the burgers for about 8-10 minutes for medium-rare (less or more to your liking and temperature.) These burgers are really thick and juicy so let sit for at least 5-10 minutes to let the juices settle while making the salad so you don’t lose all that goodness and tasty flavor when slicing them.

While you are grilling the burgers, cook the bacon in the oven on a wire rack over a foil-lined sheet pan for 20 minutes at 400 degrees F until crispy and brown. (it’s less messy this way and the bacon gets really crispy and evenly cooked.) Drain on paper towels and crumble or chop coarsely.

Make the base salad with some fresh mixed greens with purple cabbage, romaine and green leaf lettuce, then add the crumbled bacon, shredded Cheddar cheese, cherry tomatoes, sliced red onions. Feel free to use any lettuce you like – spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too – Muenster, Swiss, Monterey Jack are all great picks. Slice the grilled burgers and top the salad with a creamy Sriracha Ranch dressing.

You can also substitute mayo for the ranch dressing along with the Sriracha or ketchup and add a few diced dill pickles (like a special sauce dressing). Or try a chunky creamy blue cheese dressing or Italian vinaigrette dressing topped with blue cheese crumbles which are equally delicious and the blue cheese goes great with the bacon!

Try melting the cheese on top of the burgers while grilling instead, if you like your cheese melted on the burgers instead of shredded on the salad. Anyway you make it – this salad is the BOMB. It’s like a bacon #cheeseburger deluxe in a bowl. And so delicious, you won’t even miss the bun!

Keto Cheeseburger Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 1 burger with 2 cups of salad

This #Keto Cheeseburger Salad is a mountain of deliciousness, and its low-carb and keto-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers served over mixed greens, topped with bacon, shredded Cheddar cheese, tomatoes, sliced red onions, and a creamy Sriracha Ranch dressing. It’s like a bacon cheeseburger deluxe in a bowl - you won’t even miss the bun!

Ingredients

8 slices center-cut bacon
2 tablespoons olive oil or canola oil
4 Steakhouse Elite Grass-Fed Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
8 cups lettuce/mixed greens (romaine, iceburg, green leaf)
1 cup shredded Cheddar
1 cup baby tomatoes, halved
1 small red onion, sliced thin
½ cup ranch dressing
4 tablespoons Sriracha sauce

Instructions

Preheat oven to 400 degrees F.
Place bacon on a wire rack over a baking sheet (or use foil on a sheet pan) and cook for 18-23 minutes until bacon is crispy, turning bacon over halfway through cooking time. (You can also cook the bacon over medium heat on the stovetop in a large sauté pan until crispy and done). Drain the bacon on paper towels, chop/crumble and set aside.
Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each.
Brush the burgers with oil and grill for about 5 minutes, turn over and grill for another 5 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
Remove from grill and let rest for 5-10 minutes, cut burgers into ½ inch slices.
Make the salad dressing in a small mixing bowl by adding Sriracha to the ranch dressing, mix together well.
In a large salad or mixing bowl, add lettuce and mixed greens, bacon, shredded cheese, halved tomatoes, and red onion slices, tossing salad together. Divide salad mixture between four medium bowls.
Place the burgers on top of the salad and drizzle with Sriracha ranch dressing.

Notes

You can also substitute mayo for the ranch dressing or use blue cheese dressing without the sriracha and it's equally delicious. Or an Italian vinaigrette dressing with blue cheese crumbles which goes great with the bacon! Feel free to use any lettuce you like - spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too - Muenster and Monterey Jack or Gruyere are all great melty cheeses that go great with burgers. Feel free to add a few sliced dill pickles to the salad or the dressing too for extra zippy tangy flavor.

https://www.theartfulgourmet.com/2020/04/cheeseburger-salad-w-sriracha-ranch-dressing/

If you make this recipe yourself, I’d love to hear your comments below and please share the love on social media! If you do share, please tag this post with @artfulgourmet / #kristenhess / #theartfulgourmet including a link back to the original #recipe post on my blog and I’m happy to give you a shout-out online in return!

Other Keto/Low-Carb Salads you may enjoy:

Cheeseburger Chopped Salad

BBQ Cheeseburger Salad

Skinny Taste Cheeseburger Salad

Note: All recipes, photographs, written copy/content and opinions are my own and copyrighted by Kristen Hess/The Artful Gourmet 2020. Please do not distribute or share this post and my photos without crediting my work per above including @artfulgourmet on any shared, reposted content and social media posts. Thanks!

January 2, 2020May 2, 2022

Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for!

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 tablespoons fresh mint leaves, chopped
2 tablespoons roasted salted pistachios, chopped
½ small red onion, halved and sliced thin crosswise
3 cups baby arugula
4 tablespoons Seven Barrels Truffle Oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

Layer the orange slices in alternating colors on a large plate or a couple of small plates.
Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

January 19, 2019March 15, 2023

Fat Head Pizza {Low Carb, Keto, Gluten Free}

So you can take a girl out of New York but you can’t take the New York Pizza out of the girl. True story. New York #pizza is one of my favorite things in the world but I’ve been doing my #lowcarb/#keto diet the past 2 weeks and its definitely not on the list of acceptable foods, and is one of those things I truly miss.

This Fat Head Pizza has only 10g of carbs and is really easy to make (and really tasty too!) The crust is made with almond flour, mozzarella cheese, parmesan cheese, egg and white balsamic vinegar, and pre-baked in the oven for 10-12 minutes before adding the toppings. I made a traditional pepperoni pizza because I was starving last night and wanted to keep it simple, but next time I’m definitely going to experiment with some other fun ingredients now that I have the base crust recipe.

I also found a great low sugar/low carb pizza sauce at Publix called La Famiglia DelGrosso (Pappy Fred’s Old Style Pizza Sauce) that has only 3g net carbs per 1/4 cup and it’s really good! You have to be careful with premade and jarred or canned sauces because there are usually a lot of hidden sugars in them which will blow your carb count if you’re trying to stick to 20-25g per day on #Keto or #Atkins Induction phase 1..

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

Enjoy! xx, kristen

Fat Head Pizza {Low Carb, Keto, Gluten Free}

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 2

Serving Size: 1/2 pizza (2 slices)

Super delish low carb pizza crust made with almond flour, cheese, egg - topped with Parmesan and Mozzarella cheese and lots of pepperoni! With only 10g of carbs, it's a great way to satisfy your pizza fix on a low carb/Atkins or Keto diet!

Ingredients

Crust
1½ cups shredded mozzarella cheese
2 tbsp sour cream (or cream cheese)
4 tablespoons grated Parmesan cheese
¾ cup almond flour
1 tsp white balsamic vinegar
1 egg
½ tsp garlic salt
olive oil (for hands)
Toppings
1/2 cup low carb/low sugar pizza sauce (DelGrosso brand)
3/4 cup Parmesan cheese, grated
3/4 cup Mozzarella cheese, shredded
Pepperoni
Any other additional toppings you like (veggies, sausage, etc.)
Red pepper flakes, garnish
Italian seasoning, garnish
Parmesan cheese, garnish

Instructions

Preheat the oven to 400°F.
Heat mozzarella and sour cream and parmesan cheese in a small bowl in the microwave oven for a minute, stir together, heat for another 30 seconds, stir together until melted.
Measure out the almond flour, balsamic vinegar, egg and garlic salt into a mixing bowl and add the melted cheese/sour cream mixture.
Moisten your hands with olive oil and pat the dough out into a 6-8 inch circle onto a greased baking pan. You can also use a rolling pin to flatten the dough between two sheets of parchment paper and remove the parchment before baking. Try to pat or roll out the dough evenly and patch up the thin spots on the edges or they may get too dark/burn.
Prick the crust all over with a fork, and bake for 10-12 minutes until golden brown.
Spread the sauce on to the baked crust and add the pepperoni or desired toppings.
Bake the pizza for 10 minutes. Remove, and turn the heat on broil, up to 450/500 degrees.
Broil the pizza for another 2 minutes until cheese is bubbly and pepperoni is crispy.
Garnish with red pepper flakes, Italian seasoning and additional grated parmesan cheese.
Serves 2.

Notes

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

https://www.theartfulgourmet.com/2019/01/fat-head-pizza-low-carb-keto-gluten-free/

Recipe adapted from original Fat Head Pizza