Low-carb keto pizza dough

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 Here is a simple and delicious recipe for **Low Carb Keto Pizza Dough**:  Ingredients: - 1 ¾ cups almond flour (finely ground) - 1 ½ cups shredded mozzarella cheese - 2 tablespoons cream cheese - 1 large egg - ½ teaspoon baking powder - ½ teaspoon garlic powder (optional) - ½ teaspoon Italian seasoning (optional) - Pinch of salt  Directions: 1. **Preheat the oven:** - Set your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper. 2. **Melt the cheese:** - In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. - Microwave for 1 minute. Stir and microwave for another 30 seconds until melted and smooth. 3. **Mix the dough:** - Add the almond flour, baking powder, garlic powder, Italian seasoning, and a pinch of salt to the melted cheese. - Mix well, then add the eggs. Mix until a sticky dough forms. Use your hands or a spatula to knead the dough until completely incorporated. 4. **Shape the crust:** - Place the dough on a sh...
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One-pot keto vegetarian zucchini alfredo

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 Here's an easy recipe for a **One-Pot Keto Vegetarian Zucchini Alfredo** that's creamy, flavorful, and low-carb:




 **Ingredients**

#For the Alfredo Sauce:

- 1 cup heavy cream

- 2 tablespoons cream cheese

- 1 cup grated Parmesan cheese

- 2 tablespoons unsalted butter

- 2 cloves garlic, minced

- 1/4 teaspoon nutmeg (optional)

- Salt and pepper to taste



* For the base:

- 3-4 medium zucchini, rolled into zoodles (zucchini noodles)

- 1/2 cup fresh spinach (optional, for extra greens)

- 1/4 cup chopped parsley or basil (for garnish)



**Instructions**


1. **Prepare the Zucchini Noodles:**

- To make the Zucchini Noodles Use a spiralizer to. Set them aside on a paper towel to absorb excess moisture.


2. **Make the Alfredo Sauce (One Pot Style):**

- Melt the butter in a large skillet or saucepan over medium heat.

- Add the minced garlic and sauté until fragrant, about 1 minute.

- Pour in the heavy cream and bring to a simmer. Stir in the cream cheese until melted and combined.

- Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until the sauce is smooth and creamy. Reduce heat to low to avoid burning.


3. **Add the Zoodles:**

- Gently fold the zucchini noodles into the Alfredo sauce. Cook, stirring occasionally, for about 3-4 minutes. Be careful not to overcook the zoodles to retain their texture.


4. **Optional Greens:**

- Add in fresh spinach and let it wilt slightly in the sauce.


5. **Serve:**

- Transfer to serving plates or bowls. Garnish with parsley or basil, and add additional Parmesan if desired.



**Tips:**

**Add Protein:** Add grilled mushrooms, tofu, or nuts (like toasted pine nuts) for extra protein.

**Storage:** Best served fresh, as zucchini noodles can lose water when stored.

**Flavor Enhancement:** Add a pinch of red pepper flakes or lemon juice for extra zing.



Enjoy this easy, keto-friendly meal that's perfect for any time of the week! 🌱

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