Keto Pizza with Shrimp and Basil Pesto

For this Pizza Wednesday, I have a yummy seafood pizza recipe for you. Prepared with Shrimp and Basil Pesto this pizza is one of my favorites. The flavor combination is absolutely wonderful and if you have never had Pesto before, let me tell you it’s very different than marinara sauce. If you feel fresh Shrimp will be too expensive you can always use a frozen bag. Just make sure to count the number of pieces you will be using for the recipe and place the bag inside the freezer again (we don’t want the entire bag to thaw). 

Now if you are not on Keto diet, you can still use the toppings to create this delicious pizza whenever you want. You can make your own pizza base (follow my directions in the article: Homemade Pizza with Paneer, Tomato and Basil) or you can buy a readymade one. 

Once your pizza base is ready, generously spread the Basil Pesto on it, followed by the Shrimp, vegetables, cheese and seasoning. The pizza will be ready as soon as the cheese melts. 


Bon Appetit!

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 
• Red Pepper Flakes – ¼ teaspoon

Toppings:

• Basil Pesto Sauce (low carb) – ¼ cup (or as you like)
• Shrimp – 6-8 pieces, peeled and deveined
• Mozzarella Cheese – 1 cup, shredded
• Salt and Ground Black Pepper – to season (about ¼ teaspoon each)
• Butter – 1-2 tablespoons
• Onion – ¼ of a small onion, cut into small thick slices
• Mushrooms – 2, sliced
• Tomato – ¼, sliced

Others:

• Red Pepper Flakes
• Parchment Paper
• Extra Virgin Olive Oil
• Non stick pan

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, Red Pepper Flakes 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.

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

• Use a 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.

Directions to prepare the Toppings:

• While we are baking the pizza base, let’s prepare the toppings. Start by heating a nonstick pan over medium heat.
• Melt the Butter on it.
• Add the Shrimp with the Onion, Mushroom and Tomato slices, season with Salt and Black Pepper and sauté for 2-4 minutes until the Shrimps look pinkish in color.
• Switch off the heat and transfer the toppings to a bowl.

To assemble the Pizza:

• Spread the Basil Pesto Sauce generously on the pizza base. 
• Arrange the toppings (Shrimp, Onion, Mushroom and Tomato slices) in a single layer over it.
• Sprinkle the Mozzarella cheese (1 cup) over it. Sprinkle some more seasoning (if required).
• Return the pizza back to the oven for 5-7 more minutes or until the cheese is melted.
• Drizzle some Extra Virgin Olive Oil on the pizza and sprinkle some Red Pepper Flakes. Enjoy.

Tip: Seafood overcooks very fast, so it is important to keep an eye on the pizza. When the cheese has melted, switch off the oven and remove the pizza promptly.

Recommended Reading:

• Homemade Pizza with Paneer, Tomato and Basil
• Avocado Smoothie
• Avocado Strawberry Smoothie
• Keto Pizza with grilled Chicken and Shrimp
• Egg Drop Soup
• Tomato Basil Soup
• Keto Pizza with Pepperoni, Parmesan and Basil
• Cream of Asparagus Soup
• Buying and Preparing Shrimp
• Quick Weeknight Dinner - Shrimp Stir Fry
• Chingri Malai Curry (Shrimp Curry with Coconut Milk)
• Jalapeno Shrimp
• Spicy Shrimp and Zucchini Curry

Egg Salad (not to be afraid of when you are on Keto diet)

Photo Courtesy: Dr. Debarshi Chatterji

This is a salad which I would never eat for my everyday meal for the simple reason that it is loaded with calories! However, when I am on the Keto diet (which is a low carb high fat based diet) this salad is a wonderful option amidst all the other regular types of green leafy salads. You can enjoy it in an Egg Salad Sandwich (using the Almond Flour Bread) or you can eat it as it is. I often serve it on a bed of butter lettuce (makes me feel good that I am eating at least some greens).

Can you believe that I used to be a mayo hater! However, this salad has totally converted me. It tastes delicious and creamy and of course I don’t have to worry about the extra calories which Mayo adds in any dish. However, I still have to say that if I am not on Keto diet, eating just one Egg Salad sandwich will pretty much cover my calorie intake of the entire day so please keep this in mind while consuming it regularly.

Now I know the recipe of Egg Salad is pretty basic but believe me sometimes we take these simple recipes for granted and after a while we just completely forget how to create that comforting flavor in them. The trick is to keep them as they should be (simple) and not to add a bunch of ingredients in them just because we have everything in the fridge. Too many cooks spoil the broth, remember that. 

Start by boiling the perfect eggs, you may be more comfortable with using a pan or a pressure cooker (in my case) but whatever you are using make sure to have tender whites and creamy yolks. Then comes the seasoning, use a good amount of Black Pepper and Red Chili Powder to make the flavors pop. You can use scallions instead of onions to add a lovely subtle onion flavor and color. I also like to add some hot peppers for the same reason. Result, a creamy, fresh and vibrant Egg Salad.

If your kids love this salad, you can easily turn this into a sandwich for their picnics. You can also serve this for your elegant tea parties (presentation is everything so make sure to serve it with a crusty baguette and butter or cut the sandwiches into triangles). You can always boil the eggs before hand and mix the salad at the last moment which makes this perfect as a last minute snacking option. Make sure to use a good mayo and cool the salad completely before serving. 

Enjoy the Egg Salad with a side of Grilled Garlic Asparagus and Pan Fried Salmon.

Ingredients:

• Eggs – 8, large, boiled and peeled 
• Mayonnaise – ½ cup 
• Mustard Sauce - 1 teaspoon 
• Onion – ¼ cup, chopped 
• Salt – ¼ teaspoon (or as per taste)
• Black Pepper – ¼ teaspoon
• Red Chili Powder – ¼ teaspoon 
• Hot Peppers – a few, chopped

Tips: 

• Use Scallions instead of Onion.
• You can also add ¼ cup of chopped Celery for more flavor.

Directions:

• Chop the boiled eggs.
• Place them in a bowl and add the remaining ingredients (Mayonnaise, Mustard Sauce, Onion and Hot Peppers) 
• Season with Salt, Black Pepper and Red Chili Powder. 
• Mix and serve on the homemade Almond Flour Bread or with an entrée.

Recommended Reading:

• Tandoori Chicken
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Egg Drop Soup
• Chocolate Ganache - Keto Dessert
• Tomato Basil Soup
• Romaine Salad with Basil and Nuts
• Salad - Roasted Asparagus with Feta Cheese
• Cream of Asparagus Soup
• Mushroom Salad with Fried Eggs
• Pan Fried Salmon

Cream of Asparagus Soup

I have a friend who doesn’t like cooking, she likes to enjoy good food but never thinks of preparing anything herself. When I asked her the reason, she said, “Oh I am quite horrible at it, tried a couple of times it didn’t work.” In situations like this I always get very interested to know what went wrong and do you know the answer? Readymade food. Yes, she refuses to cook because everything is already available in the market in fresh, packed and processed form. 

Life has become really easy these days with the exploding market of convenient food options. Craving for a salad? No need to buy a head of lettuce, you can just pick up a readymade salad from a grocery shop. Why grill a burger when it is already available at a nice restaurant? Why buy spices, utensils and cooking gadgets when anything you want to eat can be found readymade. Let me tell you, if you are reading this article you want to make some changes in your life. I believe there is an inherent foodie and cook in all of us and sooner or later there will come a time in your life when you will actually feel the urge to pick up the spatula and cook something yourself. We have been cooking since the pre-historic times and it’s in our DNA to cook food. You may be too busy to dedicate proper time to cook but once you set your mind to it nothing is impossible. Yes, you may say I am just not one of those people who like cooking, you may not enjoy cooking and may not want to do it everyday. Here you have to understand that cooking means something different to everyone — many people look at it as a source of comfort, for my mom it’s for her family and health; my friends love to cook to entertain; Debarshi cooks to make memories. I find cooking delightful and de-stressing. It fulfills my urge to learn and try something new every day. The moment I step into the kitchen I feel excited. Ideas rush into my mind. What do I want to cook today? Do I have all the ingredients? Which gadget can I use. Should I try a new recipe? Right now you may be miles away from this step but I firmly believe that by trying a few easy and quick recipes you will soon enter into that stage where you will not only enjoy cooking but also work with the leftovers and raw ingredients which are otherwise just sitting in your fridge. Of course even I don’t like cooking everyday. There are days when I just want to sit with a glass of wine and enjoy my favorite TV shows or just want to go out and enjoy a nice meal in a good restaurant. Remember you don’t have to cook everyday but you should know how to do it to avoid any waste. Also, when you are not eating out everyday you can actually choose to go to places where you can have something new.

With this message in mind let me share a delicious soup recipe with you. I learnt this soup only a couple weeks ago when Debarshi and I went for our 5th anniversary celebration. It was an Asparagus soup and what impressed me was the creamy buttery texture and appetizing flavor. Now I am not a huge fan of asparagus and I don’t like having it everyday but Debarshi loves it and we usually get a big pack of it from Costco. Of course it is only a matter of days when it starts going bad. This soup is a life saver! You can make a big batch and store it in your fridge for 2-3 days (in a covered container) and enjoy it whenever you want. It is especially a good option for us because we are on keto diet and this soup has no extra carbs in it but is loaded with all the healthy fats we need. This delicious, creamy soup is made with heavy cream which not only packs in a ton of flavor but also brings a rich consistency in the soup. 

Debarshi loves this Creamy Asparagus Soup, he says it’s pure comfort in a bowl. The preparation is pretty simple too. This recipe has just five ingredients (of course I am not counting the Salt and Black Pepper) and gets ready in 20-25 minutes. You can prepare it on a low heat while cooking your main course and serve it hot. If you want it to cook fast, just chop the asparagus into smaller pieces and don’t forget to trim the ends. Use a good sharp knife because it greatly reduces your efforts and does work more efficiently. You can choose to garnish with Parmesan cheese/ Butter or Heavy cream or a combination of these. 

Well, I wanted to see if this simple recipe can encourage my friend to try cooking because she loves asparagus. I invited her over for a bowl of soup and cooked it right in front of her. Needless to say she was pretty impressed with the quality of flavor created in such a short time. She took the recipe from me and texted me today that she has prepared this soup a couple of times now and is absolutely in love with it. She even said that she is ready to experiment with some more easy recipes which means, I have successfully turned her into a believer. 

Needless to say that by preparing a meal ourselves we can not only manage our budget more efficiently but also create memories, something to share with our friends and family like I created by sharing this recipe with my friend. 

What do you say? Ready to pick up your spatula and create something wonderful? Well, you will need the recipe first so here we go:

Ingredients (Serves 2):

• Butter - 2 tablespoons, unsalted sweet cream
• Salt – to taste (about ¼ teaspoon)
• Garlic - 2 medium cloves, minced
• Chicken Broth - 1 cup, low-sodium
• Heavy Cream - ½ cup 
• Black Pepper – coarsely grounded, ¼ teaspoon
• Asparagus - 6-9, ends trimmed, cut into 1 inch pieces

To garnish:

• Parmesan Cheese – grated, 1-2 teaspoons
• Heavy Cream – 1-2 tablespoons
• Butter – 1-2 tablespoons

Directions:

• Heat a pot over medium heat.
• Add the Butter in it.
• When the Butter melts, add the Garlic. 
• Cook for a minute till it gets fragrant then add the Asparagus. 
• Season with Salt and Black Pepper and mix and cook until golden for about 5 minutes, stirring occasionally. 
• Add the Broth and reduce the heat to low. Cover and cook until the Asparagus is very tender but still green, about 10-15 minutes. 
• Remove the soup from the heat. If you are using a hand blender, cool for 10-15 minutes. For Nutri bullet you may want to wait for at least 20 minutes otherwise the steam may lock the blade. Purée the soup in a couple of batches until it looks smooth.
• Add the Heavy Cream with the Black Pepper and taste to adjust the seasonings.
• At this point you can do either of these steps: Return the soup to the wok, warm it up and serve immediately. Or, cool the soup completely, transfer it in an airtight container and refrigerate. Before consuming, simply heat it up in the microwave and add a dollop of butter.
• Before serving don’t forget to garnish with a combination or either of Parmesan Cheese / Heavy Cream or Butter. Enjoy!

Tips:

• Remember hot soup will create steam which will lock your Nutri Bullet’s blade so give it ample time to cool down. You do not want to rush this step.
• Use the extractor blade of your Nutri Bullet.

Recommended Reading:

• Tomato Basil Soup
• Egg Drop Soup
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Nutri Bullet – now cook gourmet foods whenever you want
• Egg Salad (not to be afraid of when you are on Keto diet)
• Keto Pizza with Shrimp and Basil Pesto
• Make Homemade Butter from Spoiled Cream
• Pan Fried Salmon
• No Knead Dutch Oven Artisan Bread
• 15 minutes Butter Crackers

Egg Drop Soup

Photo Courtesy: Dr. Debarshi Chatterji

We have decided to make our Keto diet exciting by trying new recipes everyday. So Mondays are Chinese nights and this week I decided to prepare Egg Drop Soup and serve it with a hearty Garden Salad followed by Stir Fried Shrimp and Scallions on a bed of Zucchini Noodles. The dinner was a hit and Debarshi even gave me the compliment that if I continue to serve him such good meals then he will not miss rice at all (which is a huge compliment because he loves to eat rice everyday!). So, without further ado, let me present to you the recipe of easy homemade Egg Drop Soup.

Ingredients (Serves 2):

• Egg - 1 
• Chicken Broth – 2 cups
• Red Pepper Flakes – a pinch
• Black Pepper - freshly grounded (for more flavor)
• Scallions – 1, cut into thin slices (for garnish)
• Soy Sauce – 1 teaspoon, optional

Directions:

• Scramble the Egg in a bowl with the fresh Black Pepper and set aside.
• Heat a small pot on the stove over high heat.
• Add the Chicken Broth with the Red Pepper Flakes in it.
• Once it starts boiling, slowly stir in the Egg mixture and continue to mix until it boils again. 
• Egg Drop Soup is ready! Garnish with the Scallions and serve immediately.

Tip: Add a few drops of Soy Sauce in the soup for color and flavor.

Recommended Reading:

• Tomato Basil Soup 
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Keto Pizza with grilled Chicken and Shrimp
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
• Keto Pizza with Shrimp and Basil Pesto
• Debarshi’s Shrimp Fried Rice
• 15 minutes Butter Crackers

Tomato Basil Soup

I think, there is nothing more comforting than a homemade Tomato Basil Soup on a cold winter evening and believe me this is coming from a person who is not very fond of soup. I found the recipe online and needless to say this is a fuss free, quick and delicious recipe. Easy to store too and tastes great with some crunchy homemade croutons. The addition of garlic and the taste of caramelized onions with the heavy cream brings a smooth silky texture in the soup while the black pepper creates a heat on the tongue making you feel warm and happy!

I decided to prepare this delicious soup as a welcome drink at one of our get together parties. We were doing a North Indian themed party with all our favorite dishes and suddenly it hit me that Tomato Soup is the most common welcome drink served at North Indian winter weddings. Now before serving this to the guests I decided to do a trial run. The original recipe asked for canned San Marzano tomatoes which I couldn’t find at that time so I picked up another brand and gave it a try. It tasted delicious and immediately Debarshi and I decided to include this in our party menu. I did however, get the recommended canned Italian tomatoes the second time and I have to say they do bring that bright reddish color in the soup (see the above photo) plus it also has Basil leaves added in it.

Preparing this soup is pretty straightforward, fry the onion and garlic, add the tomatoes and the chicken broth and it is ready in no time. When using the blender or Nutri Bullet (use the extractor blade) make sure to cool down the soup for at least 30 minutes otherwise the steam will lock the lid/ blade. I always give it ample time to cool down and then make a puree. Once it is ready you can add the heavy cream and black pepper and either warm it up and serve immediately or refrigerate for later consumption. Before serving, garnish with some chopped basil leaves and enjoy with croutons.

This welcome drink was a hit at our party and everybody loved it! Believe me once you prepare this at home, you will never want to go back to the readymade ones. Since it is easy to store, you can prepare a few batches in bulk and refrigerate them till you are ready to consume. When serving to the guests present the soup in tall glasses (see the above photo) or small bowls (see below) and don’t forget to include some homemade crunchy croutons. Remember:

“Happiness is…. hot soup on a cold day”.

Ingredients:

• Olive Oil - 1 tablespoon 
• Butter - 1 tablespoon, unsalted sweet cream
• Yellow Onion - 1 medium, medium diced
• Salt – to taste (about ¼ teaspoon)
• Garlic - 2 medium cloves, minced
• Red Pepper Flakes – a pinch
• Whole Peeled Tomatoes - 1 (28-ounce) can, tomatoes in their juices - preferably San Marzano
• Chicken Broth - 1 ½ cups, low-sodium
• Heavy Cream - 1/3 cup 
• Black Pepper – coarsely grounded, a pinch or two

To garnish:

• Basil Leaves – 5-6 fresh, julienned or chopped
• Croutons – (see the article - Skillet Croutons – homemade all the way)

Directions:

• Heat a wok over medium-low heat.
• Add the Olive Oil and Butter in it.
• When the Butter melts, add the Onion and a big pinch of Salt. 
• Cook for about 5 minutes then increase the heat to medium and add the Garlic and Red Pepper Flakes. Cook for 5 minutes, stirring occasionally. 
• Cook until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.)
• When the Onion turns to a beautiful golden red color, increase the heat to medium and add the Tomatoes and their juices to the pan. Cover and cook for about 10 minutes.
• Roughly crush the Tomatoes with the back of a wooden spoon or a rubber spatula. Cover and cook until they are hot and beginning to soften, about 10 minutes. 
• Add the Broth and reduce the heat to medium low. Cover and cook until the tomatoes begin to fall apart, about 15 minutes. 
• Remove the soup from the heat. If you are using a hand blender, cool for 10-15 minutes. For Nutri bullet you may want to wait for at least 20 minutes otherwise the steam may lock the blade. Purée the soup in a couple of batches until it looks smooth.
• Add the Heavy Cream with the Black Pepper and taste to adjust the seasonings.
• At this point you can do either of these steps, either, return the soup to the wok, warm it up and serve immediately. Or, cool the soup, transfer it in an airtight container and refrigerate. Before consuming simply heat it up in the microwave and add a dollop of butter.
• Before serving don’t forget to garnish with Basil leaves and add some Croutons. Enjoy!

Tip:

• If you are in a hurry to make the puree, place the warm soup in the freezer for 15-20 minutes so that it cools down. Remember warm soup will create steam which will lock your Nutri Bullet’s blade. 
• I know most of the Tomato soup recipes call for canned tomatoes. However, recently I have stopped using all canned goods. If you are like me, then you are in for a treat! You will be delighted to know that this soup can be prepared using fresh Tomatoes. Just use 3 big tomatoes and follow the same directions. 
• If you don't have fresh Basil leaves at home, try adding some Basil Pesto. I always keep a pack of Basil Pesto in my freezer and use it whenever I want. Just keep the pack outside while you are prepping and cooking the soup. Add 2-3 tablespoons of Basil Pesto in it, mix and puree. Ta da! Delicious homemade soup every time!

Tomato soup prepared with another brand of tomatoes, although it tastes the same, you can clearly see the difference in color.

Recommended Reading:

• Skillet Croutons – homemade all the way
• Debarshi’s Amuse Bouche
• Allahabadi Fruit Cream
• Egg Drop Soup
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
• Keto Pizza with Shrimp and Basil Pesto
• Make Homemade Butter from Spoiled Cream
• No Knead Dutch Oven Artisan Bread
• 15 minutes Butter Crackers
• Sausage Tomato Basil Pasta