Classic Pepperoni Pizza

 
This classic combination never gets old. Quickly assemble this keto pepperoni pizza for some crispy, cheesy goodness when those carby cravings kick in.
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. Top your pizza as normal
  4. Bake at 425 until your cheese is melted and golden brown
  5. Carefully remove from oven.
  6. Cool, cut, & enjoy!

*Temperature/Cooking time may vary so watch carefully

Steak and Cheese Quesadilla

 
With melty cheese and flavorful steak, this classic quesadilla is perfect for lunch or dinner! The delicious flavor of our Mexi Zucchini Keto crust pairs well with any variation of veggies, cheese, and protein. Top your keto quesadilla with salsa, guac, or sour cream and enjoy!
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Add a layer of cheese to the entire crust. Add cooked steak to half of crust.
  3. Once the cheese begins to melt, gently fold your crust in half. Cook on both sides until desired doneness.
  4. Serve with desired toppings and enjoy!

*Temperature/Cooking time may vary so watch carefully

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