Deep Dish Breakfast Pizza

I'm sure I've said it several times before, but I really do enjoy making food that can be re-purposed for other meals later in the week.  I think that's why I love casseroles so much - leftovers last for days and are always good re-heated.  I love making a big brunch-style breakfast Sunday morning and then portioning out the leftovers for weekday breakfasts and lunches that require absolutely no effort.  This breakfast pizza is all that and more, and is another great recipe base that you can customize to you and your family's tastes.  Now that I am back in the Chicagoland area, I wanted to pay homage to my roots and try to make a low carb version of one of my favorite foods, deep dish pizza. I started by gathering my ingredients and pre-heating my oven to 350°F. I decided to use sweet Italian sausage for this recipe, but you could use mild or spicy sausage, or ground breakfast sausage, too.  I cooked the sausage in a large pan until crumbled, and then set it aside. While the [Continue reading...]

Pesto Shrimp Flatbread

Pizza is one of my all-time favorite meals to eat, and I've come to thoroughly enjoy low carb pizza, too.  I've made it with many different toppings, like buffalo chicken and spinach alfredo, and even turned the crust into cheesy garlic bread.  The possibilities are endless when you start with a delicious, easy-to-make crust.  I think a lot of people fail when trying to eat low carb because they feel like they are deprived of foods we typically enjoy on the Standard American Diet, but you never really have to give up all of your favorite foods if you learn to be creative in their preparation.  Almost anything can be made into something that is low carb and usually it tastes just as delicious, without any of the guilt.  This flatbread recipe was a huge hit on my Instagram page when I first posted it about 6 months ago, and I'm excited to share it on my blog today. I began by pre-heating my oven to 425°F and gathering the above ingredients. First I melted the cream cheese and [Continue reading...]

Giveaway: Real Good Pizza

*FTC Disclaimer: These pizzas were sent to me free for my consideration.  This is not a sponsored post.  As always, all opinions are my own.* I am so excited to bring you my very first giveaway on Butter Is Not a Carb, and I am thrilled that it is with the company Real Good Foods.  They just launched their low carb, high protein frozen pizzas at the beginning of August, and they want to give away some free pizzas to one of my followers! Currently Real Good Pizza comes in three varieties: Three Cheese, Supreme, and Pepperoni.  I've tried the Three Cheese and Pepperoni and love them both.  They come individually packaged in boxes that are both informative and aesthetically pleasing, which is impressive for a company that is brand new.  After speaking with them several times, it is clear a lot of hard work went into the production of these pizzas before their launch, from marketing and packaging design down to specific ingredients.  Currently they offer personal pizzas, but they [Continue reading...]

Spinach Alfredo Pizza

It can sometimes be difficult to find LCHF-friendly vegetarian meals on the internet, and that became one of the inspirations for this dish (I mostly just love cheese and spinach, so there's that).  Sometimes I find the ketogenic diet can be kind of "meat heavy," as most people rely on fatty cuts of meat like chicken thighs and 85/15 ground beef to raise their daily fat content.  I do that as well, because it's an easy way to take in both protein and fat, but sometimes I want a meal that does not have meat but still has a high fat content.   If you follow me on Instagram you know I've been enjoying this pizza lately, so I wanted to share the recipe for it with you today! I began by pre-heating my oven to 425°F and gathering my ingredients.  Although both shredded cheeses look identical, one is mozzarella and the other is a 4-cheese blend. While the oven pre-heated, I made the dough by first melting the cream cheese and mozzarella together in a large mixing bowl in the [Continue reading...]

Italian Garlic Bread

If you're not already following my Instagram you totally should be.  I capture all my meals on there in addition to the recipes I post here which may give you other meal ideas!  A few days ago for dinner I was craving Italian Cheese Bread from Little Caesars but, sadly, that's not part of the low carb plan.  I asked myself if I thought I could re-create the dish using low carb ingredients and voila!  I posted this garlic bread on Instagram and there were a LOT of requests for the recipe.  I've always wanted to create a Restaurant Swap recipe because I think they are so creative every time I see one on Pinterest, and now I am bringing you this awesome garlic bread. The base for this is my favorite Fathead pizza crust.  As with my other pizza recipes, I pre-heated the oven to 425°F and gathered my ingredients above. In a large mixing bowl I added the brick of cream cheese and 3/4c of mozzarella cheese.  I put them in the microwave for about a minute until they were both soft [Continue reading...]

Avocado Breakfast Pizza

Avocados + bacon + cheese + eggs + pizza.  Need I say more?  It's the best of the breakfast world combined with one of dinner's finest foods.  I will be the first to admit - this is definitely not a low calorie food, but sometimes you're in the mood to splurge for Sunday brunch or maybe you are under your daily calories and need a calorie-dense, high fat meal.  Cue this breakfast pizza.  I love everything about this because it is full of healthy fats and tastes delicious.  You could easily customize the toppings (perhaps crumbled sausage or shredded chicken in place of the bacon?) as well to make this one of your family's favorite pizzas. I began by gathering all the ingredients shown above and pre-heating my oven to 425°F. Next I prepared my pizza crust inspired by the recipe for Fathead pizza.  I microwaved the cream cheese and mozzarella cheese for 45 seconds until softened, added the almond flour, egg, salt, pepper and Italian seasoning and stirred until the ingredients [Continue reading...]

Buffalo Chicken Pizza

Re-vamping traditional comfort foods from the Standard American Diet tends to be highly requested by people who choose to switch to a low carb lifestyle.  Unsurprisingly, pizza is one of these foods.  Pizza is universally loved and such a versatile food by changing the toppings.  There are the standard go-to options like cheese, pepperoni or sausage, but there are also "gourmet" flavors like BBQ, Thai and buffalo chicken pizzas that are becoming more popular at restaurants around the country.  Today I wanted to show you an easy way to make buffalo chicken that can be enjoyed in a variety of ways, and then turn that chicken into a delicious low carb pizza.  I am using the recipe for the famous Fathead Pizza Crust that is delicious and completely fool-proof.  I've made it countless times; it is so easy to put together and cooks in practically no time.  It is definitely my favorite low carb pizza crust that I've found to date. I started by gathering my ingredients and turning my slow [Continue reading...]

Chicken Crust Spinach Pizza

I previously wrote about a keto-friendly pizza crust that is truly delicious and a great replacement for normal pizza dough.  This time I tried something new and I'm sad I didn't attempt this sooner.  The use of ground chicken as the pizza "dough" (along with a few other ingredients) creates a sturdy base for my favorite toppings.  Since the base is cooked first on its own in order to crisp up a bit, the pieces slice easily and you are able to pick up and hold this like a true thin crust pizza slice.  This is another great option when craving pizza and is easy enough to make on a weeknight, too. I began by pre-heating my oven to 400°F and lining a baking sheet with parchment paper, not foil.  You want to avoid having the crust stick to the pan, so I highly recommend using parchment paper for this recipe.   I ground the pork rinds by themselves until very fine, like bread crumbs.  This helps hold everything together, especially once the eggs are added. Next I added both [Continue reading...]

Keto-Friendly Pepperoni Pizza

I realize this will never really substitute for Chicago pizza (sorry Jersey friends, NY-style just isn't as good), but I am glad I have come up with a recipe to fill the void when I'm jonesing for some pizza goodness.  Obviously any toppings can be used in place of pepperoni; I'll probably try my all time favorite spinach & mushroom combination in the future.  There are a lot of low carb pizza crust recipes floating around Pinterest, most of them using cauliflower or zucchini as the base of the crust.  I find those instructions to be labor intensive and the carb count relatively high per slice, so I brainstormed to think of something much easier with less carbs for an individual-size pizza.  Pork rinds to the rescue again!  It's kind of amazing how versatile pork rinds are and I never knew it until a few weeks ago.  I have another recipe on the horizon using them and it's a real winner, too.  This recipe is fast & easy, delivers a great personal pizza and has near-perfect macro [Continue reading...]

Pepperoni and Cheese Stuffed Mushrooms

I know I said I wanted to marry the Brussels sprouts I made a few weeks ago, but I may need to get a divorce because of these mushrooms.  All jokes aside, these are really good...like, really good.  Stuffed mushrooms has always been one of my favorite appetizers as long as the filling is cheesy and they are served warm.  On Easter I brought rosemary, spinach & asiago stuffed mushrooms to my (very generous) co-worker's home when she invited me for dinner with her family; I'll be re-creating those at some point for the blog, but first I whipped up a batch of these.  I was originally going to call these "pizza stuffed mushrooms," but once I tasted them I realized that name didn't really fit.  When served right out of the oven, these are gooey and very flavorful, but not quite "pizza."  Regardless, these would be a real crowd-pleaser for sure. I started by pre-heating my oven to 350°F, lining a baking sheet with foil and spraying it with non-stick spray.  I took 4 ounces of [Continue reading...]