Pizzas ...
First, I start the reduction of fresh tomatoes while everything else is going on. While toms have carbs, this way avoids extra carbs from prepared sauces and it tastes better. Towards the end of the reduction, add ground pepper or garlic or both. I don't bother skinning or pushing through a sieve.
Once that is underway, I then start to make a keto pizza base mix (plenty of recipes on the web).
Get the right recipe and cooking technique for your oven and this will be light and fluffy and tasty.
Basically, the right ingredients for the base just go all at once into the mixer and it is thoroughly blended - no fuss involved.
I line two large rectangular trays (maximum pizza for the oven) with baking paper then fill with the mix and flatten evenly (I use a bottle to get to the edge of the pans, using a sheet of baking or "lunch wrapper" paper on top of the base just for this step).
I first cook the pizza base without any covering - about 10 minutes or so - then retrieve from the oven to add toppings and then cook more.
The two main "combos" are these:
- tomato base topped by chorizo (sliced thinly - a fatty, soft sausage unlike salamis and pepperonis) + (shredded or chopped) basil + cheese(s) (mozzarella or blue or packaged shredded "4 cheeses"); some areas on the pizza have sliced mushrooms and some without
- a bed of smashed avo with some good oil (macadamia? walnut?) - aiming for more omega 3 than olive oil's omega 6, probably smashed with ground pepper, maybe garlic, maybe chilli spice, then topped by (uncooked) prawns then drizzled very little with olive oil (also basil?)
mix it up a bit - some prawns atop the tomato base (by now a paste consistency); some chorizo atop the avo base; some areas without any cheese topping
salt to taste
try your own (low carb) variations, maybe using leftovers: shredded (roast?) chicken; tandoori chicken pieces; raw egg (it gets baked); good ham, chopped; other herbs; splashes of tatziki ...
Very few carbs
good fats and opportunity to enhance the omega 3s (I can add freshly milled flaxseed)
yes, takes more time in prep, but it is good time, can involve family members responsible for parts of the preparation (smashing the avo, slicing the chorizo and mushrooms)
also, cooking time is less, and is more forgiving in the oven than flour-bases
allows family members with different tastes to stake out their "territory"
not a lot of kitchen mess to clean up; can clean up a lot of it while the pizzas are cooking