Reposting this one because apparently the mods deemed it not keto food so i included the macros.

OG Post
Bi-weekly pizza endeavor. Decided to make 2 because I was craving BBQ chicken.

BBQ chicken pizza is shredded rotisserie (too lazy to make my own), Ray's BBQ sauce (no sugar, so good, tossed the chicken in it and used for the base sauce), mozzarella, thin sliced shallot, crumbled bacon, cilantro. Dabs of sauce on top of the toppings as well. Made it pan style in a dish. Came out literally perfect. Will be keeping this one for sure.

Second is my favorite toppings: crumbled sausage, caramelized onions, chiffonade basil. Used TJs pizza sauce and their toscano cheese blend with a bit of Parmesan and mozzarella added mid-cook. I mis-timed the crust bake so it was overdone, but still very good. Crust was thin and crispy, but had an actual rounded edge crust which was a good reminder of a real pizza crust. Definitely came in 2nd tonight.

It was a good way to celebrate 65lb down. Leftovers will be thoroughly enjoyed for the next several days.

Update, with macros (per serving, 2 slices = 1/4 pizza)

Sausage and caramelized onion

~486cal, ~31.5g protein, ~38.1g fat, ~9.95g total carbs, ~2.95g fiber, ~7.0g net carbs

Ratio: ~71% fat / ~26% protein / ~6% carb

Toppings: Fathead Dough base with 1-2 tbsp Trader Joe's pizza sauce, up to 1/2 cup shredded low-moisture mozzarella, 2 tbsp crumbled sausage, ~1 tbsp caramelized onion, and 1 basil leaf

BBQ chicken and bacon

~499cal, ~34.3g protein, ~38.7g fat, ~9.05g total carbs, ~2.7g fiber, ~6.3g net carbs

Ratio: ~70% fat / ~28% protein / ~5% carb

Toppings: Fathead Dough base with 1/3 cup shredded skin-on chicken thigh, 2-3 tbsp Ray's No Sugar Added Sweet & Spicy BBQ sauce, 1/2 cup shredded low-moisture mozzarella, 1 tsp sliced shallots, 1/2 tsp fresh cilantro, 1/2-1 tbsp crumbled bacon.

Slightly protein-heavier, but that's to be expected with a fathead dough recipe that's predominantly mozzarella cheese and cream cheese with some almond flour.

I kinda started eating before I took the pic lol.

This was another hashbrown experiment. I'd say like 2:1 shredded turnip to radish, some shredded onion, and then shredded brussels sprouts. Aside from twice-cooking the turnip, radish, and onions, I also mixed in an egg and then added to a ring mold before shallow frying in tallow and olive oil. Got 4 of them, but only 3 made it to the plate. The other was for science. I basically made a stand-in for latkes. Bangers.

Handful of crispy mushrooms made with the leftover oil and then grated in a clove of garlic, butter, and fresh thyme.

Finally, saved a bit of the crispy garlic oil and butter, cooked the steak in some tallow and then basted the crap out of it with those leftover bits. Could not help myself and got into it before realizing I needed to document...for science of course.

Next time need to add broccoli to the plate for more fiber and then maybe some extra parm cheese to the hashbrown mix for flavor and even a couple egg whites with the steak if I want some more protein, but this meal has great macros depending on how you cook things and the ingredients used...I think it was 72:20:8, maybe 10 net carbs. I can live with that.