Oh man… Happy New Year!
I wanted to do a nice little “end of 2015 – year in review” type thing, but as it turns out, when I left town for a day shy of three weeks, I was pretty busy! I also had some recipes to share, but I think they will have to wait!
I don’t think you’ll be upset, though, because I offer you this – bacon crust pizza!
One of the things Tommy and I missed from Chicago was Lou Malnati’s pizza… Pizza in California just isn’t that fantastic! And one of Lou Malnati’s specialties is sausage crust pizza! I was thinking today about how we didn’t get to try it when we were home, and thought “Maybe I will try to make that tonight!
Then I remembered the majesty that was our Christmas dinner… and I decided to go a different route – and you can’t go wrong with bacon!
I started by weaving 12 strips of high quality, humanely raised bacon into a lattice.
I then put it in the oven at four hundred degrees for ten minutes!
Let’s add some cheese, shall we?
I used Montitrentini Caciotta Tartufo cheese with truffles from Umbria Italy, and it was good!
While the bacon crust was cooking, I shredded the cheese (here’s why you don’t buy shredded cheese), and sauteed some spinach and mushrooms.
Then after the cheese, I added the spinach and mushrooms!
Then, how about some more cheese? (I had used ALMOST all of it, and figured I’d just finish up the wheel)!
Then it’s back in the oven for ten more minutes (still at 400 degrees) and boom! DELICIOUS!
It disappeared quickly! And because there is so much fat, it’s super filling! Next time, I think I will maybe throw some chicken breast on top for extra protein! 😉
xoxo,
Mandie
P.S. What would you like me to primal-ify next?
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[…] When you think about it, most pizza toppings are already keto-friendly, including all cheeses and meats. What takes pizza off the diet list is the carb-heavy crust. So in this easy recipe from Mandie Brice, a nutrition and healthy living expert, you simply swap out the white flour dough for… bacon! Get the recipe at MandieM.com. […]