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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 1 pound ground chicken
- 1/2 cup grated parmesan cheese
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 eggs
- 3/4 cup Rao's Tomato sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh chopped basil
- Preheat your oven to 400 degrees F and line a sheet tray with parchment paper.
- In a large bowl, mix together the chicken, parmesan cheese, garlic, salt, pepper and eggs. Mix well, using your hands to really blend all the ingredients together.
- Dump the chicken mix onto the sheet tray and use your hands to shape it into a large circle. Press the mix down as you shape it to make it about ¼ of an inch thick.
- Place the crust in the oven and bake for about 15 minutes. The edges should just be turning brown
- Remove the crust from the oven and let it sit for about 10 minutes to absorb the juices from the meat (cutting too soon will make the curst watery).
- Spread the tomato sauce across the pizza and then sprinkle the shredded mozzarella over the sauce.
- Return the pizza to the oven for another 5-10 minutes or until the cheese has completely melted and the cheese is also beginning to brown around the edges.
- Remove the pizza from the oven, sprinkle with the chopped basil then slice and serve while hot.
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