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Welcome back, my dear friends! 💛
I’ve been craving something cozy, fun, and still completely low carb —
so today I’m sharing two pizza recipes that feel indulgent but keep your blood sugar beautifully stable.
No flour, no gluten, no heavy dough… just pure flavor, protein, and comfort. 🍕

One pizza comes with a crispy chicken crust, the other is a mini eggplant version that tastes like the easiest bite-sized comfort food ever.
Both are perfect for weight loss, keto, diabetes-friendly eating, or simply enjoying pizza without guilt.

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📌 Recipe #1
🧷 Ingredients for the crust:
Chicken breast — 450 g (1 lb)
Butter — 15 g (1 Tbsp)
Eggs — 2
Grated Parmesan — 125 g (½ cup)
Salt + pepper
🧷 Ingredients for the Caesar dressing:
Egg yolk — 1
Salt — pinch
Garlic powder — 3 g (½ tsp)
Worcestershire sauce — 3 ml (½ tsp)
Dijon mustard — 1 tsp
Grated Parmesan — 30 g (¼ cup)
Lemon juice — 15 ml (1 Tbsp)
Olive oil — 45 ml (3 Tbsp)
🧷 For the salad layer:
Iceberg lettuce — 225 g (3 cups)
Extra Parmesan — 15–20 g to sprinkle on top

🔥 Method:
Sear the chicken breast in butter until golden, season with salt, cover, and cook gently until done.
Cut into pieces, blend finely, transfer to a bowl.
Add eggs, Parmesan, salt, pepper — mix well.
Spread on parchment and form an even pizza base. Bake 30 minutes (190°C = 374°F) until firm and lightly golden.
Blend yolk, salt, garlic powder, mustard, Worcestershire, lemon juice, Parmesan, and olive oil until creamy and smooth.
Chop iceberg lettuce, mix with half the dressing.
Add salad on the baked crust, sprinkle Parmesan, drizzle remaining dressing. Slice into 8 portions.

🥑 Macronutrients (per 1 of 8 slices):
(Chicken crust + dressing + salad)
171 kcal · 15.2 g protein · 11.2 g fat · 2.2 g net carbs

📌 Recipe #2
Ingredients:
Eggplant — 1 medium (~350–400 g)
Tomato paste — 10 g (2 tsp)
Water — 30 ml (2 Tbsp)
Oregano — ½ tsp
Garlic powder — ½ tsp (2–3 g)
Salt — pinch
Shredded mozzarella — 15 g per piece (1 Tbsp × 10 = 150 g total)
Mini pepperoni slices — 2–3 per bite
Parmesan — 10 g (2 tsp)
Basil — for decorating

🔥 Method:
Mix tomato paste, oregano, garlic powder, salt, and water until smooth.
Slice eggplant into 1-cm rings, score each piece with shallow criss-cross cuts.
Brush each slice with about 1 tsp of the tomato sauce.
Bake for 10 minutes (190°C = 374°F).
Add mozzarella and pepperoni on top of each piece.
Bake again until the cheese melts and the edges turn golden (190°C = 374°F).
Sprinkle Parmesan, garnish with basil, and enjoy warm.

🥑 Macronutrients (per 1 of 10 pieces):
63 kcal · 3.6 g protein · 4.4 g fat · 2.0 g net carbs

🤗 If these recipes made you smile, please subscribe, leave a sweet like, and share it with someone you love — it helps so much. 🧡

Tell me in the comments — are you making the chicken crust or the eggplant minis today? Can’t wait to hear! ✨