Gluten-Free Low Carb Pizza

I have tried a few low carb crusts over the last two years of eating the ketogenic and low carb way of eating. I enjoyed the taste of each of them quite well, but most of them involved too many steps for my liking.

The recipe I’m about to share here is by far the easiest and tastiest I’ve ever made, no joke! It only has two main ingredients with some herbs thrown in.

[I can’t take credit for the recipe, and I’m not sure who actually created it, but kudos to them!]

Gluten-Free Low Carb Pizza

• 2 cups shredded mozzarella cheese

• 1 tsp Italian seasoning

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

Mix all ingredients into a microwave safe bowl.

Microwave for 90 seconds. (Making sure cheese is fully melted)

Knead in 1/2 cup almond flour to form a dough ball.

Roll out onto a pizza pan and prick a few holes in the dough using a fork, preventing the crust to dome up while baking.

Bake in a preheated oven at 375 degrees for 5-7 minutes.

Remove crust from oven and add sauce and toppings of your choice. Bake for an additional 5 minutes.

Mamaw Opal’s Pickled Eggs

I have really been craving my grandmother’s pickled egg recipe lately. And after making some tonight, I thought I’d share the recipe here.

My grandmother used individual spices in her original recipe, but after comparing those ingredients with the label on a jar of mixed pickling spices, I decided they were nearly identical and so much easier than adding them individually.

I used the instant pot to boil my eggs – easy peasy!

I use the 6-5-4 method. Manual high pressure for 6 minutes, after cooking, naturally release pressure for 5 minutes and finally, put them into an ice bath for 4 minutes before peeling.

Mamaw Opal’s Pickled Eggs

•2 dozen hard boiled eggs

•4 cups white vinegar

•4 tbsp mixed pickling spice

•1 tbsp sea salt

After peeling and rinsing eggs, add them into a half gallon jar.

Add vinegar, spices and salt into a pot on the stovetop on high heat.

Let it reach a boil and turn down heat to a simmer for 10 minutes.

Pour hot brine over eggs and seal lid tightly.

After the jar cools down, refrigerate.

Pickled eggs should sit refrigerated for at least 4 days.

Let me know if you try them!

Natural Homemade Toothpaste

I’ve transitioned over into using more natural products in my home for a few years, but admittedly, I have not always been consistent with it when it comes to personal care.

I use my homemade soap daily, but, I see personal & beauty products in the stores and become a big ole pushover for what they claim to do, the nice smell and pretty packaging.

Can you relate?

This year, I am trying my best to resist all these chemical laden products and use natural products that I can make myself.

Today, I’m sharing a natural peppermint toothpaste that you’re sure to find surprisingly refreshing and will make you say, “ahhhh!”

You’ll need:

2 tablespoons of unrefined coconut oil

1 tablespoon of baking soda

5 drops of peppermint essential oil


1. Mix all ingredients in a small bowl until the mixture is creamy.

2. Use a pea size amount on your toothbrush to clean teeth.

3. Store at room temperature in a covered glass container.

Homemade Chicken Pot Pie (Instant Pot)

Chicken Pot Pie

(Instant Pot)


4 boneless chicken breasts, cubed

1 1/2 cups chicken broth

2 large carrots, diced

2 celery stalks, diced

1 large potato, diced

1 onion, diced

1/2 cup frozen corn (optional)

2 tsp poultry seasoning

1 tsp salt

1 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

Add after cooked in instant pot:

1 can condensed chicken soup

1/2 cup frozen peas


Add all ingredients except condensed chicken soup & peas to instant pot.

Cook on manual high pressure for 10 minutes.

Naturally release pressure for 10 minutes.

Mix in soup & peas after removing lid.

*you can add a cornstarch slurry (or arrowroot, xantham gum, potato starch) to thicken up your mixture if desired. (1 tbsp cornstarch to 2 tbsp cold water, mix well and add to pot pie filling)

Spread mixture evenly into a pie pan lined with uncooked store bought pie pastry.

Add second pie pastry over the top, tucking in excess pie crust into pan.

Then, using a fork, poke vent holes in top of pie crust.

*I used a convection oven but for a regular oven, I’d bake at 425 for about 20 minutes or until golden brown. Be sure to keep an eye on it and if the edges start to brown before the inner part of the pie, add some tin foil around the edges to prevent burning.