Guilty Pleasure Pizza or Ice Cream?

What is your guilty pleasure? Mine would have to be ice cream. Growing up we always have a carton in the freezer. Now, I wouldn’t think of buying a pint at the store. I like to keep my indulgences just that, it has to be worth it to me. When I say worth it I mean it has to be an interesting flavor combination and in a completely judgement free mindset. To date my favorite flavor would have to be the salted caramel popcorn ice cream I had in Austin, Texas 7 years ago. To me the word guilty pleasure assumes a negative connotation, like saying cheat day or cheat meal. I prefer the word indulgence or treat. The choices I make or don’t make all reflect back to my goals and mindset. A lot of times your relationship with food has a greater affect on your body than the actual food you are eating. When I’m really craving a sweet treat I’ve tried making Keto ice cream in my Vitamix a few times, not my best work. A few months ago I funded a kick starter for Rebel Keto Ice cream. I should be getting my pints in a few months, I will keep you posted.

My husband prefers pizza. We were in Phoenix last week and surprisingly they had a famous Chicago pizza place called Lou Malnati’s, which I didn’t think existed outside Chicago itself. We didn’t end up going there but the thought of a Chicago deep dish was still on our minds. This is my refined keto deep dish his and hers creation.

Deep Dish Chicago Style Keto Pizza

For the crust: 3/4c shredded mozzarella, 2oz cream cheese, 2tbsp butter melted together for 30 seconds in the microwave. Mix in 3 eggs, 1c almond flour, 1/4c coconut flour 1/4c tapioca flour, 1 tbsp Italian seasoning. Lightly butter an 8 inch sping form pan. Press the dough evenly on into an 8 inch spring form pan with parchment paper half way up the sides, it will be kind of sticky. Bake at 350 for 20 minutes, remove parchment paper.

For the filling: Layer 1 cooked meat, I used bacon and sausage on one half and prosciutto on the other. For the prosciutto I quickly heated it in a pan for 10-15 seconds on each side to crisp it up a bit. Layer 2 veggies, I used sauteed red bell pepper, onion, garlic, mushroom, zucchini, and power greens (spinach, kale, chard) seasoned with salt, pepper, and Italian seasoning. Layer 3 cheese, I used goat cheese on the prosciutto half and mozzarella on the sausage and bacon half. Layer 4 sauce, a simple basil marinara (1/2 c Organic Tomato Sauce, No Sugar Added seasoned with Italian seasoning, garlic, and fresh basil) on the sausage half and a creamy pesto (1c. fresh basil, 2 garlic cloves, 1/2c. olive oil, 1/4c. almonds, 2oz cream cheese blended) on the prosciutto half. Top with grated parmesan.

Bake at 350 for 25 minutes, broil on high for 2-3 minutes until cheese is bubbly.

Unveiling my pizza creation. When trying new recipes I find online I never know if it will be a success until the end. Luckily, this one was a winner all around, great flavor, good texture, and guilt free. The original crust did not have cream cheese and was cooked in a cast iron skillet . I have issues with things sticking in my cast iron skillet and I didn’t want to risk not being able to get the slices out of the pan. I was unsure if the spring form pan would produce a good texture and cook evenly, but it did! We’ve tried many pizza crusts from cauliflower to zucchini to grain free and dairy free, but this one was the best.

Another Keto friendly pizza: Cauliflower and mozzarella pizza crust cooked on a pizza stone. Topped with simple marinara, nitrate free pepperoni, veggies, basil, and cheese. Recipe for crust: 1 bag cauliflower rice, I use the Trader Joe’s fresh and cook in microwave for 3 minutes, drain excess water by wringing in a kitchen towel, cool and add 2 eggs, 1/4c parmesan and mozzarella, 1 tsp oregano, 1/2 tsp garlic powder and onion powder. Form into pizza shape on parchment paper and flip onto a 500 degree preheated pizza stone (this will give you the crispiest crust) for 10-12 minutes, put on desired toppings and cook for another 8 minutes.