EFudd's Journal, 10 January 2018

I made ClarityAnn's keto pizza recipe again. This time, I prepared the "dough" for the crust, then put half of it in the fridge and used the rest for dinner. I like a super thin pizza crust, so it was more than enough. Toppings are spinach, cheddar cheese and a layer of mushrooms. I may have gone a bit overboard with the spinach, but I don't care -- it's my favorite. And I'm getting a little better at making a round pizza, even if this one is more oval than round.

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1237 kcal

Fat: 87.63g | Prot: 80.61g | Carb: 31.03g.   Breakfast: Daisy Sour Cream, Avocados, Egg, Extra Virgin Olive Oil. Lunch: BelGioioso Parmesan Cheese, Dole Hearts of Romaine, Newman's Own Lite Italian Dressing, Grape Tomatoes, Earthbound Farm Organic Bright Herb Spring Mix, Boar's Head Whole Milk Low Moisture Mozzarella Cheese, Boar's Head Seasoned Filet of Roast Beef. Dinner: Kraft 100% Grated Parmesan Cheese, Fresh Selections White Sliced Mushrooms, Baby Spinach, Food Club Shredded Mild Cheddar Cheese, Contadina roma style pizza sauce (flavored with pepperoni), Cheese pizza crust. more...