Hi,
is anyone also into keto? I feel sometimes it's not so popular anymore :) Anyway I was mainly because I was out of time and wanted a pizza again using some of my low-carb wraps and just used it as pizza. 5 minutes in the oven
It makes a real good pizza. ( if you like small dough of course )

Would like to hear some keto experience from you guys. I doing it now around a year. More keto-light ( sometimes I cheat a little bit since I like bread a lot)
Jens

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Re: low carb pizza
By: jebu to All on Sun Apr 19 2026 11:32 pm

Hi Jens,

is anyone also into keto? I feel sometimes it's not so popular anymore :) Anyway I was mainly because I was out of time and wanted a pizza again using some of my low-carb wraps and just used it as pizza.

I am not into keto, but i found this recipe in my database:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis' Gluten Free Pesto Chicken Pizza
Categories: Poultry, Breads, Cheese, Vegetables, Sauces
Yield: 4 Servings

MMMMM---------------------------CRUST--------------------------------
7 1/2 oz Pkg Chebe original cheese
- bread mix
2 tb Olive oil
1 c Sharp or hard cheese;
- shredded, firmly packed
2 lg Eggs
4 tb Water

MMMMM--------------------------TOPPINGS-------------------------------
1 1/2 c Cooked chicken;
- in small pieces
1/2 Recipe of pesto
10 oz San Marzano tomatoes;
- seeded, halved
8 oz Fresh mozzarella
Parmesan and/or Romano;
- grated
Feta crumbles

MMMMM---------------------------PESTO--------------------------------
1 c Fresh basil; packed
2 tb Pine nuts
1 cl Garlic; minced
1/4 ts Kosher salt
1/8 ts Coarse ground pepper
1/3 c Extra-virgin olive oil
1/4 c Romano or Parmesan cheese;
- grated

Set your oven @ 450?F/232?C. Lightly oil your pizza pan.

Place your mozzarella between two paper towels to remove moisture.

In a large bowl, beat the eggs before adding the shredded cheese
and 2 tb oil. Mix well with a fork, then slowly add the Chebe
Original Cheese Bread mix. Stir well with a spoon before adding
1/4 cup of water. Mix as well as you can with a spoon, then knead
the dough with your hands until smooth.

Place the pizza dough on an oiled 14" cast iron pizza pan and
spread it out evenly with your hands.

Par bake the crust on a shelf in the bottom 3rd of your oven for
12 minutes. Flatten out any bubbles with the back of a fork before
adding toppings.

Brush the pesto on your pizza. Add the tomatoes and chicken.
Finally, add the mozzarella, and an even sprinkle of Parmesan,
Romano, and/or Feta cheese.

Bake for another 11 minutes on the bottom shelf before moving the
pizza to the top 3rd of your oven and turning it to broil. Broil
for 1 to 2 minutes until the cheese is bubbly and perfectly browned.

Loosen your pizza from the pan with a large spatula before
carefully sliding it onto a serving platter or pizza pan to slice
and serve.

Pesto:

Combine the first 5 ingredients in a food processor, and pulse
until they are well combined. Add the oil and cheese. Pulse until
smooth.

Yield: Enough for 2 pizzas

Courtesy of Alexis' Gluten Free Adventures

Recipe FROM: https://recipes.chebe.com

Uncle Dirty Dave's Archives

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jebu wrote to All <=-

Would like to hear some keto experience from you guys. I doing it now around a year. More keto-light ( sometimes I cheat a little bit since I like bread a lot) Jens

Just skipping bread and chips works for me -- those are trigger foods
that I eat mindlessly.

Atkins got a lot of press for the induction period at the beginning -
all high-fat, high protein, almost zero carb that's not meant as a
permanent diet. Many people stuck with that, that's not very
maintainable.

If you skipped to the end of the book, you'd see the end-game. Lean
meats (lots of chicken and fish, to a lesser extent, pork and
beef), healthy oils, leafy green and nutrient-dense vegetables, whole
fruits and nuts, and starches, in roughly that order of priority.

I'm dieting now, and a chicken breast with mixed veggies does just fine
now. I play a lot more with spices - have an indian blend I use in
stews and a couple of dry rubs I swear by.

If I don't start with potatoes, chips, french bread, et. al, I don't
miss them.





... "The swift blade penetrates the salad."
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