Sunday, June 30, 2019

Primal + Keto Pizza

When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.

This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!




  • 1 cup sliced Cremini/button mushrooms
  • ¼ cup sliced red onion
  • 2 Campari tomatoes, quartered
  • ½ Tbsp. olive oil
  • ½ Tbsp. Primal Kitchen Avocado Oil
  • 2 cloves garlic, minced
  • ¼ tsp. dried oregano
  • Pinch of salt


  • 4 oz. cooked Italian sausage, sliced
  • 4 oz. fresh mozzarella
  • 1/3 cup Raos Marinara Sauce
  • 3 Tbsp. thinly sliced fresh basil
  • olive oil to brush the crust with


Preheat the oven to 375º degrees. In a bowl, combine the almond flour, flaxseed, collagen and 1 tablespoon of tapioca starch. Stir in the salt, garlic powder, dried oregano and baking soda. Slowly add in the coconut milk, olive oil and avocado oil. Whisk the egg and add it to the dough. Allow the dough to rest for a few minutes.

Toss the mushrooms, red onion and campari tomatoes with the olive oil, avocado oil, minced garlic, oregano and salt. Lay the vegetables out on a parchment covered sheet pan and roast for 15-20 minutes, flipping once in between.

Slice the fresh mozzarella into thin slices and place them between two pieces of paper. Allow them to dry out like this for 30 minutes.

Dust another parchment covered sheet pan with half a tablespoon of tapioca starch. Pour out the dough onto the parchment and spread it out so it is in a rectangular shape. Sprinkle more tapioca starch on the dough and your hands as you work. The dough will be sticky so you can also use a silicone spatula to help you spread. Sprinkle the last of the tapioca starch over the top of the crust and spread it until it’s a rectangular shape around 10”x6”. Bake the pizza for ~10 minutes or until the crust is just set.

Heat a grill over medium heat. While it is heating, remove the crust from the oven. Spread on the marinara sauce, leaving a small amount of crust around the outside of the pizza. Sprinkle half of the basil all around the sauce. Lightly press the mozzarella slices onto the sauce. Arrange the sausage slices and mushroom mixture on the pizza. Brush a little olive oil on the crust. Carefully move the pizza from the pan to the grill, making sure to place it over indirect heat. Cover the lid and cook for 2-3 minutes, or until the cheese starts to melt slightly and the bottom of the crust is a little browned. Remove the pizza from the grill and garnish with the remaining basil immediately. Cut into 6-8 squares and enjoy!

**This pizza has a dense crust that’s a perfect vehicle for all sorts of topping goodness. The pizza crust is pre-baked and then grilled with the toppings. If you don’t have a grill, you can bake the pizza from start to finish in the oven – prebake the crust as directed and then finish baking at 400 ºF for about 5-7 minutes after you’ve added the toppings. This recipe uses fresh mozzarella which is dried out before baking, but it will get watery on your pizza if you grill it for too long. If you want more of a melted and browned cheese, swap out fresh mozzarella for a block or shredded mozzarella that has moisture already removed.

Nutrition Information (1/6 of pizza):

  • Calories: 367
  • Total Carbs: 9 grams
  • Net Carbs: 5 grams
  • Fat: 29 grams
  • Protein: 17 grams

The post Primal + Keto Pizza appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Clean Eating Grilled Garden Salad Recipe

This Grilled Garden Salad is the perfect salad for summer!

It’s the season of sunshine and summer grilling. Bring home your bounties from the Farmer’s Market and savor this exquisite grilled garden salad.

Yes, it might be another salad, but it is so much more! It is healthy and a definite must for anyone that is eating clean. But it’s also perfect for grilling enthusiasts and sharing at summer events.

Today’s recipe is from Natalya at

An overhead shot looking down into this beautiful bowl of Clean Eating Grilled Garden Salad. The colors are like a grilled veggie rainbow!

This salad is made with grilled vegetables and a homemade sauce. Keep this recipe close by because everyone is going to ask you for it!


This is an elevated garden fresh salad. Instead of just chopping up raw veggies from your garden, you’ll be taking different ones and grilling them.

Then, you’ll be drizzling it with lime and oil or Tiffany’s Clean Eating Green Goddess Dressing. Place raw veggies with the grilled ones, all on top of a bed of lettuce.

What you have is a stunning salad that steals the show and becomes the main course.


This garden salad has both grilled vegetables and crispy raw greens. Keeping everything fresh in the refrigerator might be a challenge. You don’t want the grilled veggies to make your lettuce soggy.

All combined, this salad will last about two days in the refrigerator. Store it in an airtight container with a lid. That will help you salad stay as fresh as possible.

A white bowl containing this Clean Eating Grilled Garden Salad looks vibrant with grilled corn, peppers, zucchini and some fresh cherry tomatoes in a bed of salad greens.


If you are going to pack this salad as a work lunch, don’t combine the ingredients for the salad before you pack it.

To keep your lettuce crispy, follow one of these tips:

  • Layer the grilled veggies first. Put the veggies and sauce on the bottom and the crispy greens on top. Then mix them together during lunch. This method works great when you use a small mason jar.
  • Use separate containers. Another super simple hack? Just store everything in separate containers and mix them when you get to work.
  • Adding protein to your garden salad. What is your favorite meat to put in a garden salad? This is a really tangy sauce with a hint of spice, so it can pair well with almost any meat or protein source you choose.
      • Here are some popular choices:
        • Chickpeas – If you are vegan, these can add protein and a nice texture.
        • Hardboiled eggs
        • Chicken
        • Steak
        • Cheese
        • Salmon – Fish and veggies are best friends in the culinary world. And they will give you a hearty but light lunch.

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Clean Eating Grilled Garden Salad Recipe

A delicious, garden-fresh salad straight from your grill!

  • 1 lb. mini bell peppers
  • 1 head green leaf lettuce ((or red leaf))
  • 2 cobs corn
  • 1 lb. cherry tomatoes
  • 2 small zucchinis
  • 1 large lime
  • 1/4 cup avocado oil
  • salt and pepper (to taste)
  1. Slice mini bell peppers into halves lengthwise.

  2. Cut zucchini and jalapeno pepper into rings.

  3. Season with a bit of salt and grill everything until you reach a golden color.

  4. Cut lettuce into bite size pieces.

  5. Cut cherry tomatoes in halves.

  6. In a serving bowl place lettuce, followed by grilled veggies and tomatoes.

  7. In a separate dish combine together lime juice, oil and salt and pepper.

  8. Drizzle over the salad right before serving.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

The post Clean Eating Grilled Garden Salad Recipe appeared first on The Gracious Pantry.

from The Gracious Pantry