#healthytoppings

[theworstalbumsever]

A delicious keto-friendly twist on the classic calzone, featuring a cauliflower crust loaded with savory toppings.

Ingredients: 1 medium head cauliflower, grated. 2 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup marinara sauce sugar-free. 1/2 cup shredded mozzarella cheese for filling. 1/4 cup sliced pepperoni or cooked sausage. 1/4 cup sliced black olives optional. 1/4 cup sliced mushrooms optional. 1/4 cup sliced bell peppers optional.

Instructions: Set the oven to 425F 220C and heat it up. Put the grated cauliflower in a bowl that can go in the microwave. Cook for 4 to 5 minutes, or until the cauliflower is soft. Let the cauliflower cool down a bit, then put it on a clean kitchen towel and squeeze out as much water as you can. Mix the cauliflower, eggs, oregano, garlic powder, salt, black pepper, and 1 cup of mozzarella cheese in a large bowl. Mix everything together well. Place the cauliflower mixture on a baking sheet lined with parchment paper and shape it into a rectangle that is about 1/4 inch thick. The cauliflower crust should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and firm. After taking the crust out of the oven, cover it with marinara sauce. Cover the marinara sauce with 1/2 cup of mozzarella cheese. Next, add any toppings you like, like pepperoni, olives, mushrooms, bell peppers, and so on. To make a calzone, carefully fold the cauliflower crust in half over the toppings. Put the calzone back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Serve the calzone hot after cutting it up. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Flippers Gymnastics

[amanoot]

A delicious keto-friendly twist on the classic calzone, featuring a cauliflower crust loaded with savory toppings.

Ingredients: 1 medium head cauliflower, grated. 2 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup marinara sauce sugar-free. 1/2 cup shredded mozzarella cheese for filling. 1/4 cup sliced pepperoni or cooked sausage. 1/4 cup sliced black olives optional. 1/4 cup sliced mushrooms optional. 1/4 cup sliced bell peppers optional.

Instructions: Set the oven to 425F 220C and heat it up. Put the grated cauliflower in a bowl that can go in the microwave. Cook for 4 to 5 minutes, or until the cauliflower is soft. Let the cauliflower cool down a bit, then put it on a clean kitchen towel and squeeze out as much water as you can. Mix the cauliflower, eggs, oregano, garlic powder, salt, black pepper, and 1 cup of mozzarella cheese in a large bowl. Mix everything together well. Place the cauliflower mixture on a baking sheet lined with parchment paper and shape it into a rectangle that is about 1/4 inch thick. The cauliflower crust should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and firm. After taking the crust out of the oven, cover it with marinara sauce. Cover the marinara sauce with 1/2 cup of mozzarella cheese. Next, add any toppings you like, like pepperoni, olives, mushrooms, bell peppers, and so on. To make a calzone, carefully fold the cauliflower crust in half over the toppings. Put the calzone back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Serve the calzone hot after cutting it up. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Flippers Gymnastics

[mayorvicki]

A delicious keto-friendly twist on the classic calzone, featuring a cauliflower crust loaded with savory toppings.

Ingredients: 1 medium head cauliflower, grated. 2 large eggs. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup marinara sauce sugar-free. 1/2 cup shredded mozzarella cheese for filling. 1/4 cup sliced pepperoni or cooked sausage. 1/4 cup sliced black olives optional. 1/4 cup sliced mushrooms optional. 1/4 cup sliced bell peppers optional.

Instructions: Set the oven to 425F 220C and heat it up. Put the grated cauliflower in a bowl that can go in the microwave. Cook for 4 to 5 minutes, or until the cauliflower is soft. Let the cauliflower cool down a bit, then put it on a clean kitchen towel and squeeze out as much water as you can. Mix the cauliflower, eggs, oregano, garlic powder, salt, black pepper, and 1 cup of mozzarella cheese in a large bowl. Mix everything together well. Place the cauliflower mixture on a baking sheet lined with parchment paper and shape it into a rectangle that is about 1/4 inch thick. The cauliflower crust should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and firm. After taking the crust out of the oven, cover it with marinara sauce. Cover the marinara sauce with 1/2 cup of mozzarella cheese. Next, add any toppings you like, like pepperoni, olives, mushrooms, bell peppers, and so on. To make a calzone, carefully fold the cauliflower crust in half over the toppings. Put the calzone back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Serve the calzone hot after cutting it up. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Flippers Gymnastics

[neviesketches]

These sweet potato toasts are a tasty gluten-free breakfast that can be topped in four different ways to suit your tastes. These toasts are versatile and filling, so you can make them with savory avocado and egg or sweet almond butter and banana.

Ingredients: 2 medium sweet potatoes, sliced into 1/4-inch thick rounds. Cooking spray or olive oil for brushing. Salt and pepper to taste. For Avocado & Egg:. - 2 ripe avocados. - 4 eggs. - Salt and pepper to taste. - Red pepper flakes optional. For Almond Butter & Banana:. - 1/2 cup almond butter. - 2 ripe bananas, sliced. - Honey or maple syrup for drizzling. - Cinnamon optional. For Smoked Salmon & Cream Cheese:. - 4 oz smoked salmon. - 4 oz dairy-free cream cheese. - Fresh dill, for garnish. - Lemon wedges, for serving. For Berry & Almond Yogurt:. - 1 cup dairy-free almond yogurt. - 1 cup mixed berries strawberries, blueberries, raspberries. - 2 tbsp honey or maple syrup. - Chopped almonds, for garnish.

Instructions: Preheat your oven to 400F 200C. Place sweet potato rounds on a baking sheet lined with parchment paper. Brush both sides with cooking spray or olive oil, and season with salt and pepper. Bake in the preheated oven for 15-20 minutes, flipping halfway through, or until sweet potato rounds are tender and slightly crispy. While sweet potatoes are baking, prepare the toppings: For Avocado & Egg: Mash avocados and season with salt, pepper, and red pepper flakes. Cook eggs as desired poached, fried, or scrambled. For Almond Butter & Banana: Spread almond butter on toasted sweet potato rounds. Top with banana slices, and drizzle with honey or maple syrup. Sprinkle with cinnamon if desired. For Smoked Salmon & Cream Cheese: Spread dairy-free cream cheese on sweet potato rounds. Top with smoked salmon, garnish with fresh dill, and serve with lemon wedges. For Berry & Almond Yogurt: Mix almond yogurt with honey or maple syrup. Spread on sweet potato rounds and top with mixed berries. Garnish with chopped almonds. Serve the sweet potato toasts with your choice of toppings and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

elodie rose barnes

[deyanel-art]

This healthy veggie pizza is loaded with nutritious toppings and made with whole wheat dough for a guilt-free indulgence. It's a perfect way to satisfy your pizza cravings while staying on track with your healthy eating goals.

Ingredients: 1 whole wheat pizza dough. 1/2 cup tomato sauce. 1 cup low-fat mozzarella cheese. 1 cup sliced bell peppers. 1 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup chopped spinach. 1/4 cup sliced red onion. 1 clove garlic, minced. 1 tsp olive oil. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Roll out the whole wheat pizza dough on a lightly floured surface into your desired pizza shape. Transfer the rolled-out dough to a pizza stone or baking sheet lined with parchment paper. Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges for the crust. Sprinkle half of the mozzarella cheese over the sauce. Top the pizza with sliced bell peppers, mushrooms, black olives, spinach, and red onion. In a small bowl, mix the minced garlic and olive oil. Drizzle this mixture evenly over the pizza toppings. Sprinkle the remaining mozzarella cheese on top of the veggies. Sprinkle dried oregano and dried basil over the cheese. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly and lightly browned. Remove from the oven and let it cool for a few minutes before slicing. Serve your healthy veggie pizza hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Vinjeru Malawi

[bamtsu]

These Keto-friendly tomato slices are a versatile option for picky eaters. They are simple to make and can be customized with different toppings to suit individual preferences.

Ingredients: 2 large tomatoes, sliced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1 tsp Italian seasoning. 1/2 cup mozzarella cheese, shredded. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put tomato slices on a baking sheet that has parchment paper on it. Place the tomato slices on a baking sheet. Add olive oil and season with salt and pepper. Put almond flour, Parmesan cheese, and Italian seasoning in a small bowl and mix them together. Put the Parmesan mix on top of the tomato slices. Add shredded mozzarella cheese to the top of each slice. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 12 minutes

Lex

[forgethewielder]

With this gluten-free and low-carb pizza crust, you can have pizza night without feeling bad. The almond flour and coconut flour give it a crispy crust that's great for putting on all of your favorite toppings.

Ingredients: 2 cups almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs. 1/4 cup olive oil. 1/4 cup water.

Instructions: Preheat oven to 375F 190C. In a bowl, mix almond flour, coconut flour, baking powder, and salt. Add eggs, olive oil, and water to the dry ingredients. Mix until a dough forms. Place the dough on a parchment-lined baking sheet and spread it out into your desired pizza shape. Bake for 12-15 minutes until the crust is golden brown and firm. Remove from oven and let cool slightly before adding desired toppings. Return pizza to the oven for an additional 5-7 minutes to melt cheese and heat toppings. Slice and serve!

Prep Time: 15 minutes

Cook Time: 20 minutes

Blue Mountain Yoga

[lespolitiquessontnosamis]

These Keto-friendly tomato slices are a versatile option for picky eaters. They are simple to make and can be customized with different toppings to suit individual preferences.

Ingredients: 2 large tomatoes, sliced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1 tsp Italian seasoning. 1/2 cup mozzarella cheese, shredded. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put tomato slices on a baking sheet that has parchment paper on it. Place the tomato slices on a baking sheet. Add olive oil and season with salt and pepper. Put almond flour, Parmesan cheese, and Italian seasoning in a small bowl and mix them together. Put the Parmesan mix on top of the tomato slices. Add shredded mozzarella cheese to the top of each slice. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 12 minutes

Lex