Garlic Pickle Pizza

If you love pizza and pickles then have we got the recipe for you!

To be fair, I don't really love pickles but they go really well on this pizza. You start with a garlic sauce instead of tomato based so it's deliciously different. The recipe, as written makes 2 large pizzas. 

I cut the second into slices and individually wrapped and froze them. Just pop them in the microwave for a minute or two and they are a great, quick lunch/snack. 

Bring this to your next get together and impress your friends!

Garlic Pickle Pizza

Ingredients

Garlic Sauce

1/2 cup sour cream

1/4 cup mayo

1 tsp dried dill

1 Tbsp pickle juice

1/2 tsp garlic powder

1 clove garlic, minced

1/4 tsp pepper

Pizza

2 (1 lb each) balls of pizza dough

(We double THIS RECIPE for dough)

1 jar sliced pickles (about 3 cups)

1/2 cup sliced onions

3 cups mozzarella cheese, shredded

1 cup parmesan cheese, shredded

1 tsp dried parsley (for garnish)

Directions

Preheat oven to 425. Lightly grease 2 large pizza pans (or line with parchment paper). You can also use one large cookie sheet or 4 - 8 inch pans. 

Prepare the garlic sauce by mixing the sour cream, mayo, dill, pickle juice, garlic powder, garlic, and pepper together well. Set side. (This can be made a day ahead if you want more intense flavor.) 

Press the pizza dough to the edges of the prepared pan. 

Spread half of the sauce on each pizza. 

Top with pickles, onions, mozza, parmesan. 

Bake at 425 for about 15 - 20 minutes, rotating once halfway. Top should be bubbly and brown. 

Cut into pieces and serve hot. 

You can use store bought pizza dough or make your own. Our recipe can be found HERE. (Just remember to double it)  You can even use pita shells, Pillsbury crust,  or tortillas as a base if you prefer. 

Garlic pickle pizza is super simple to whip up and freezes very well. 

There is no need to add extra salt as the pickle themselves are quiet salty. 

Our mom loves this and she is not a big pizza fan. She says it reminds her of a grilled cheese with pickles on it. FYI - do yourself a favor and make extra of the garlic sauce. It's delicious as a veggie dip or salad dressing! 

Keto Almond Biscotti

 

If you are looking for keto, diabetic friendly, gluten free cookie with a little crunch then you have come to the right place. These Keto Almond Biscotti are super tasty and will definitely satisfy a cookie craving. 

The nutritional counts on these are: 110 calories, 10 fat, 3 carbs, 2 fiber, 3 protein. That’s 1 net carb per cookie! 

(Recipe makes 32 cookies)

I made these fairly small, about finger size, but you can make them a little longer if you prefer, just watch your bake time. I enjoy these with my coffee or tea in the afternoon for a little 1 net carb snack. 

They are easy to switch up if you want to swap out the nuts and cranberries for sugar free chocolate chips or maybe even pumpkin seeds. That will change the nutritional counts a little but they will still be low carb/keto friendly. 

Keto Almond Biscotti

Ingredients

3 1/2 cups almond flour

1 tsp baking soda

Pinch salt

1/2 cup almonds (or pecans), finely chopped

2 Tbsp dried cranberries, chopped

 1 tsp cinnamon

2 eggs

1/2 cup keto honey or pancake syrup

1/2 cup butter, melted

1/2 tsp almond extract

Directions

Preheat oven to 325. Line a cookie sheet with parchment paper, set aside. 

Combine the almond flour, baking soda, salt, almonds, cranberries, and cinnamon. In a separate bowl, whisk together the eggs, keto honey (or syrup), butter, and almond extract. 

Stir together and form into 2 logs about 1 inch wide and 8 inches long on top of the parchment paper.

Bake at 325 for 20 minutes. Remove from oven and let cool 5 minutes. 

Using a serrated knife, cut the logs into slices approximately 1/2 inch wide. Place cut side up on the cookie sheet. 

Return to oven, reduce heat to 250, and bake 15 more minutes. 

Gently flip the cookies over and bake another 10 or so minutes, until they are golden brown. 

If you like your biscotti super crunchy then leave them in longer. 

These cookies are a little more crumbly than regular biscotti so can be frustrating to cut. If you find you are having trouble just cut them a little thicker. 

These keep very well covered, at room temp, for several days or they can be frozen for up to 3 months. 

The nutritional counts are going to change a little depending on what brands you use so, as always, if you are strictly tracking macros you will want to enter the recipe into your own counter.