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Sunday 10 June 2018

Keto Pizza with grilled Chicken and Shrimp


Last time when we were on the Keto diet, we had a big problem coming up with recipes. We wanted to try different varieties of dishes everyday but more often than not we got stuck with the same old recipes. Mind you, a few years back there weren’t these many number of good recipes on Keto and hence soon it became monotonous. This time luckily our friends – Neha and Subhadeep had been doing this diet before we started and they gave us a couple of wonderful ideas. Today’s pizza idea was also given by Neha and I just added the toppings and improvised a bit. I have to tell you that this pizza tastes so great that you wont be able to tell the difference. Roll the crust according to your personal preference and load it up with your favorite toppings. So, why wait? Let’s move on to the recipe. Keto or not Wednesdays are always ‘Pizza Nights’ at our home. You will notice that this recipe has only 1/3 cup of Coconut Flour which means it is super low carb and perfect for our Keto diet.


Ingredients for the Pizza base:
  • Mozzarella Cheese - 1 ½ cups, shredded
  • Cream Cheese - 1 ounce, cut into cubes
  • Eggs – 2, large, beaten
  • Coconut Flour – 1/3 cup 

Toppings:
  • Low Carb Marinara Sauce – ¼ cup (or as you like)
  • Chili Garlic Sauce – 2 tablespoons
  • Grilled Chicken – ½ cup, boneless, bite size pieces
  • Grilled Shrimp – ½ cup
  • Spinach – a handful, washed
  • Mozzarella Cheese – 1 cup, shredded
  • Salt and Black Pepper – to season
  • Onion – ¼ of a small onion, cut into small thick slices

Others:
  • Red Chili Flakes
  • Parchment Paper

Tip: I use Botticelli low carb marinara sauce (available at Costco).




Directions to bake the Pizza base:
  • Preheat the oven to 425 degrees F. 
  • Line a baking sheet or pizza pan with parchment paper.
  • Combine the Mozzarella Cheese and Cream Cheese in a microwave safe large bowl. 
  • Microwave for 45 seconds, stir with a spatula. Then put it back and microwave for another 45 seconds. Stir again until everything is well combined. 
  • Stir in the beaten Eggs and Coconut Flour. The mixture will be hot so be very careful while kneading with your hands. You can use a rubber spatula (but I have found that the kneading is way easier if I am using my hands). 
  • Knead until a dough forms. 

Tip: If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.

  • Transfer the dough onto the lined baking pan and cover it with another piece of parchment (this will make the rolling much easier, otherwise it will stick on the rolling pin and your hands).
  • Roll the dough using your hands or a rolling pin. Make sure to keep the center thin and the sides a little bit thick. Roll it into an 8-inch pizza base.


Tips: Make ahead – you can roll the dough and keep it covered in a cool dry place till you are ready to bake. 

You can save a small portion of this dough and use it to make Keto Tacos

  • Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown (keep a watch on the pizza base while baking the second time, we don’t want it to get brown).
  • Once the base is ready, let’s assemble our Pizza.


To assemble the Pizza:

  • Mix the Marinara Sauce and the Chili Garlic Sauce together and spread it generously on the pizza base. 
  • Arrange the grilled Chicken and Shrimp slices in a single layer over it.
  • Sprinkle the Mozzarella cheese (1 cup) over it. 
  • Arrange the Spinach on top along with the Onion slices.





  • Return the pizza back to the oven for 10 more minutes or until the crust edges are golden brown and the cheese is bubbling.
  • Sprinkle some Red Chili Flakes and enjoy.





Recommended Reading (Keto recipes):

1 comment:

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