Asparagus, Prosciutto, & Egg Whites on Italian Spinach Keto Crust
  1. Boil chopped asparagus until tender
  2. While asparagus boils, cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  3. Carefully remove crust and place on a baking sheet.
  4. Add olive oil, oregano, mozzarella, and asparagus to crust.
  5. Create little "nests" with proscuitto and fill with egg whites.
  6. Bake at 425 until eggs are cooked and cheese is melted.
  7. Carefully remove from oven - cool, cut, & enjoy!

*Cooking times may vary so watch carefully

Smoked Salmon & Dill Dip Bites on Zucchini Keto Crusts
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides. For an extra cripsy, cracker-like crust, bake your crust in the oven at 425 for an additional 5-10 more minutes, flipping halfway.
  2. While the crust cooks, mix together cream cheese and dill. Season with salt and pepper to taste.
  3. Carefully remove crust and cut into bite-sized pieces.
  4. Top with dill dip, salmon, and fresh dill!
  5. Cool, cut, & enjoy!

*Cooking times may vary so watch carefully

Spinach & Bacon Wrap on Kale Keto Crust
  • 1 Kale Keto Crust
  • Spinach
  • Cooked bacon
  • 1-2 strawberries, chopped
  • Feta
  • Sliced almonds
  • Sliced red onion
  • Red wine vinaigrette
  1. Cook frozen or thawed crust in a nonstick pan until flexible and lightly browned on both sides.
  2. Mix your spinach, onion, and strawberries in a bowl with a drizzle of red wine vinaigrette and salt/pepper to taste.
  3. Carefully remove your crust from the pan and place it onto a plate.
  4. Add your fruit/veggie mix to half of the crust.
  5. Add your bacon, feta, and almonds to half of the crust.
  6. Carefully roll up your wrap, cut in half, and enjoy!

*Cooking times may vary so watch carefully

Bacon, Egg, & Cheese Sandwich on Cauliflower Keto Crust
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  2. Carefully remove crust and cut into 4 pieces
  3. Cook your egg how you choose
  4. While your egg cooks, add cheddar cheese to the pieces of crust and bake at 425 until cheese is melted.
  5. Once the cheese is melted, carefully remove from oven and top with bacon and egg. Enjoy!

*Cooking times may vary so watch carefully

Pork Tostadas on Mexi Zucchini Keto Crust
  • 1 Mexi Zucchini Keto Crust
  • Cooked ground pork (seasoned to taste)
  • Shredded Lettuce
  • Diced tomato, red onion, and cilantro mixture
  • Shredded cheese of choice
  • Sour cream
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until lightly browned on both sides.
  2. Carefully remove crust and place on a baking sheet and bake for an additional 5-10 minutes or until desired crispness, flipping halfway.
  3. Remove your crusts from the oven, let cool for a few minutes, and cut into 4 pieces.
  4. Assemble your tostadas, top with fresh cilantro, and enjoy!

*Cooking times may vary so watch carefully

Roasted Corn & Sausage on Cauliflower Keto Crust
 
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  2. Carefully remove crust and place on a baking sheet.
  3. Add marinara sauce, mozzarella, and remaining toppings.
  4. Bake at 425 until your cheese is melted and golden brown.
  5. Carefully remove from oven and top with fresh basil
  6. Cool, cut, & enjoy!

*We only used 1/8 cup of roasted corn to keep it low carb. Cook times may vary so watch closely.

Traditional Eggs Benedict on a Dessert Cauliflower Keto Crust
Traditional Eggs Benedict... but make it keto! We’ve used circle cutouts of our Dessert Cauliflower Keto Crust in place of an English muffin for a low-carb twist on a brunch favorite!
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  2. Carefully remove crust and cut into pieces
  3. Stack your crusts with slices of ham and cheddar cheese
  4. Add a poached egg, drizzle with hollandaise, and top with green onions.
  5. Enjoy!

*Cooking times may vary so watch carefully

Grilled Fish Tacos on a Mexi Zucchini Keto Crust
 
Starting with a Mexi Kbosh Crust, stack with liberally spiced grilled tilapia, and pile it high with red cabbage slaw, and cilantro. You’ll be coming back for seconds once you experience the irresistible sensation of chilled veggie slaw and warm, charred tilapia fresh. Bon appetit!
  1. Pan fry a frozen or thawed Mexi Keto Crust until medium brown and flexible.
  2. Position your crust in the shape of a large hardshell taco between two pans or in a taco holder to finish crisping up in the oven. Bake at 425 until your crusts are browned and crispy.
  3. Carefully remove your crusts and add your fish, cabbage slaw, and fresh cilantro!

*Cooking times may vary so watch carefully

Shrimp Scampi Pizza on a Cauliflower Keto Crust
 
Slathered in butter, drowned in cheese, and brightened by fresh cilantro, this pizza is the luxurious culinary trip your mouth needed like, yesterday. After a quick broil, the shrimp will be piping hot, the cheese will be browned and bubbling, and your night will be made. No matter which savory Keto Crust you use as a vehicle, this is one recipe you're sure to love!
  1. Cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  2. Carefully remove crust and place on a baking sheet.
  3. Add olive oil, oregano, mozzarella, and shrimp.
  4. Bake at 425 until your cheese is melted and golden brown.
  5. Carefully remove from oven and top with fresh parsley.
  6. Cool, cut, & enjoy!

*Cooking times may vary so watch carefully

Bruschetta Bites on Italian Spinach Keto Crusts
 
Stop everything and listen! With a knife or cookie cutter and an order of kbosh crusts, all your keto appetizer dreams just came true! These Bruschetta Bites are covered in melty mozz and garnished with a bright & acidic blend of red and yellow tomato. Drizzle with balsamic dressing, top with freshly chopped basil, and you’re ready for snacking. Enjoy!
  1. Cut your crusts into bite-sized pieces.
  2. Cook frozen or thawed crust in a nonstick pan on medium heat until browned and crisp on both sides. You could also bake for 15-20 minutes, flipping your crust halfway.
  3. Carefully remove crust and move to baking sheet
  4. Drizzle olive oil and sprinkle oregano onto your crusts as your base.
  5. Add mozzarella and bake at 425 until your cheese is melted then remove from oven.
  6. Add tomatoes, drizzle with balsamic dressing, and top with fresh basil.
  7. Enjoy!

*Cooking times may vary so watch carefully