Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.


  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional


  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in


Easy Chickpea Tikka Masala

I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
But then I thought that it’s such a shame that vegans miss out on something delicious like tikka masala.
So I got down to it and made this delicious and vegan Easy Chickpea Tikka Masala.
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Now I understand that chickpeas are NOT paleo-friendly; but I decided to cook this dish anyway because I wanted to serve some sort of heart-healthy protein to my guests.
Plus, I figured since hummus is not a paleo-diet killer (or is it?), the chickpeas themselves are okay for the occasional consumption of legumes. Not to mention that even the paleo Almighty Chris Kresser believes that “eating a few servings of legumes a week is fine as long you tolerate them well.”
Last — but definitely not least — not all of you guys follow the paleo diet. Actually, I think that just a fraction of my readers are cavemen.
So, why not chickpeas, for once…

Here’s the lowdown about this dish: rich, spicy, curry, delicious. That’s it. So good. You might even say that this Chicken Tikka Masala is fleek.
If you love my Chicken Tikka Masala, I’m sure you’ll love this one too.
The gravy is delicious and works perfectly with the chickpeas.
All of my guests forgot they were eating vegan as they polished this off. You might just do the same.


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece of ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
  • 2 (14.5 oz / 410 gr) cans diced tomatoes
  • 1 can full fat coconut milk (I used BPA-free Natural Value)
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro


  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.

You can find complete recipes of this Easy Chickpea Tikka Masala in



Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!


  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste


  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.




Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!
I made snowflakes for Christmas in July! Just kidding. But aren’t these baked Parmesan crisps the cutest things ever? And, do you see the heart? I’m giddy over here. These are so fun! Oh, and they’re delicious, too.
If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.
The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!
I know I’m using lots of exclamation points, but these baked Parmesan crisps make me happy. I first saw some on The Italian Dish a few years ago. I was blown away, and vowed to make them someday. I hadn’t thought of them for a long time, though, until last week.
I had made little pizzas out of sliced bread for lunch, and was standing at the stove, scraping up every bit of cheese that had fallen onto the pan and gotten baked into crispy, crunchy goodness. Suddenly, it hit me. Parmesan crisps!
I did some research and learned they’re called frico in the Italian dialect from the Veneto region, where Venice is located. I decided to add the garlic powder and paprika, because that’s the combo we love in my Parmesan Chicken Drumsticks with Garlic Butter and Lemon Parmesan Cod with Garlic Butter. Mmmm.


  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika


  1. Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper.
  2. Grease your parchment with cooking spray.
  3. Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
  4. In a small bowl, stir together your Parmesan, garlic powder and paprika.
  5. Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet.
  6. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
  7. Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide.
  8. Bake for 3-5 minutes, until they are set and starting to get crispy.

You can find complete recipes of this BAKED PARMESAN CRISPS in


Spicy Grilled Chicken with Baja Black Beans and Rice

Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe.


  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2 1/2 cups chicken broth
  • 2 cups frozen whole kernel corn
  • 1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
  • 1 1/4 cups long grain rice
  • 1 cup canned black beans, rinsed and drained
  • 1 4 ounce can diced green chile peppers
  • 1 cup chopped zucchini (1 small)
  • 1 tablespoon snipped fresh cilantro
  • Crumbled Cotija cheese (optional)
  • Avocado slices (optional)


  1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
  2. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
  3. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.)

You can find complete recipes of this Spicy Grilled Chicken with Baja Black Beans and Rice in



I am finally posting this yummy low carb chicken stuffed peppers recipe!
Incorporating a low carb diet can be quite challenging. If you are used to eating grains and you love bread (like me) then you may get really discouraged.
For the past years, my diet was heavy in grains and carbs (brown rice, starchy vegetables, whole wheat bread and quinoa). Considering my active lifestyle, I didn’t really gain weight, but I didn’t look my best either. While I still chose my carbs wisely, I did not have a proper schedule for them. That was my issue. I would load up my breakfast with carbs, my lunch and my dinner.
Lately I have been monitoring my food journal and I did notice that I consume lots of carbohydrates. I also happened to get really interested in the bulletproof lifestyle after reading this book. I always loved fats – I always use coconut oil and grass fed butter. So I started incorporating it more into my meals.
So I have been experimenting with incorporating more healthy fats into my meals..which inspired this recipe today 🙂I was pretty skeptical at first about whether these would turnout good, as I never made stuffed peppers before without some kind of grain.
To my surprise, these were so filling. I had two halves. They were also super delicious. They are super easy to make, and I had a lot of leftovers as well.
The ingredients are very dense and nutritious.

  1. You don’t ‘need’ to use any oil in this recipe. The cheese is enough to add moisture to the peppers.
  2. I used red, yellow and green peppers just because they came in different colors in the bag.
  3. You can totally use only green or red or yellow peppers.
  4. The flax seed is optional. It just add a nice texture to the chicken.
  5. I cooked the chicken briefly in a pan. If you don’t want to bake it, it won’t change how these will turnout.
  6. Just cook it in a pan for few minutes, it will continue cooking in the oven.


  • 4-6 peppers halved and seeded
  • Cooked chicken breast – shredded
  • 1/2 cup of grated cheese ( I used cheddar)
  • 1/2 cup of cream cheese
  • 1-2 chopped chives
  • 1/2 tsp garlic powder
  • Salt and pepper


  • 2 tbsp butter (microwave for 10 seconds to bring to melt)
  • 1/4 cup grated cheese
  • 1 tsp flax seed
  • 1/2 cup almond flour


  1. Preheat the oven to 400 F degrees.
  2. Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) – remove and let sit for few minutes
  3. While the peppers are sitting.
  4. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
  5. Mix the breading ingredients together.
  6. Start stuffing the peppers with the chicken mixture, and add some breading on top.
  7. Place in a large baking sheet.
  8. Bake for 15-20 minutes until the top turn brown (as in the picture)
  9. Enjoy!

You can find complete recipes of this LOW CARB CHICKEN STUFFED PEPPERS in


Warm-Spiced Roast Chicken over Sweet Potatoes

This Warm-Spiced Roast Chicken over Sweet Potatoes is the ultimate savory but simple dish. Warmly spiced, flavorful and everything cooks on one baking sheet! A perfect weeknight meal that is elegant enough to serve to any guest.
A few months ago, someone shared a recipe from Glamorous Bite with me for Roast Chicken with Curry and Paprika. I had never visited the blog before and found myself perusing lots of their beautiful recipes and food photography. I kept coming back to this chicken (it had me when they described it as a “culinary hug” – I love culinary hugs!) I also happen to have chicken thawing and had not decided what to do with it.
Double win. If curry is new for you, know that the curry in this dish is very mild. It gives the chicken a wonderful warm taste. It is not overwhelming but provides just enough spice to be interesting and flavorful.
The recipe you see here is not the same as the one at Glamorous Bite. I encourage you to pop over there and visit because their recipe and photography look amazing. This is my own version based on the ingredients I keep stocked in my kitchen. There are a few different spices – but the biggest difference is that I generally take advantage of my butcher’s free service to prepare the chickens before I freeze them. So though I usually cook the entire bird, I rarely cook it while whole in order to shorten cooking time, particularly on weeknights.


  • 1 whole chicken, cut into 8 pieces by your butcher
  • 1/4 cup olive oil plus more for coating sweet potatoes
  • 1/4 cup butter, melted half of a stick of butter
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp curry powder, mild
  • 1 tsp cumin
  • 4-6 whole sweet potatoes, washed, peeled and cut into cubes
  • 1 small red onion, thinly sliced into strips
  • 3 cloves garlic, minced
  • 3 tsp fresh thyme
  • 2 tbsp fresh parsley for garnishing


  1. Preheat oven to 450 degrees.
  2. Add diced sweet potatoes, sliced onions, garlic, and thyme to a lightly oiled baking sheet. Drizzle with just enough olive oil to coat all of the potatoes, tossing with your hands to combine. Spread the potato mixture evenly on the pan, making sure that it is in a single layer for even baking.
  3. Lay each piece of chicken directly on top of the sweet potato mixture.

You can find complete recipes of this Warm-Spiced Roast Chicken over Sweet Potatoes in



It’s the 1st of August. How is it the 1st of August already? I say it every year and every year I feel like it’s going faster and faster. I sometimes feel overwhelmed at how quickly the years seem to be flying past me. When I was in school I was SO excited when the year’s would fly past because it would mean our December holidays were upon us, but now, I don’t know how I’m going to get everything done I still need to get done this year. But then, this is how I always feel and what doesn’t get done this year, always seems to get done the next year. It is frightening to think that my babies are turning 3 soon. Three! It feels like yesterday when I was lying on the bed watching them play in my tummy.
Anyway, on to the food. As my beautiful hometown, Pretoria, starts warming up during the day and the smell of Jasmine starts filling the air, I know my favourite season, Spring, is just around the corner. There are a lot of things that make me so happy that I have a permanent smile plastered on my face and my toes curl from utter joy, but Spring has to be pretty much at the top of that list. I love the warm days, cool evenings and watching the trees put on their bright green adornments. It means the season of braai-ing (barbecuing), salads and swimming is almost here.
But I still need comfort food every now and then and before my second favourite season, Winter, goes away for a while, I need to soak up as much comfort food as I can. After curries, warm pies are my absolute favourite Winter food and these pot pies are sheer perfection. The steak and mushroom stew is rich, meaty and flavourful. If you don’t want to use stewing steak (or chuck steak), you can use beef shin, oxtail or any other stewing beef you happen to have around. Just make sure you remove any bones before putting the mixture into the pie. Nothing worse than munching through a pie only to almost break your tooth on a bone half way through.


  • 1.5kg stewing beef (I used chuck steak cut into chunks, bone removed)
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 250g mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
  • 2 bay leaves
  • 500ml (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml water)
  • 1 tbsp cornflour mixed with 50ml milk
  • salt & pepper to taste
  • 1 roll ready-made puff pastry, rolled out slightly
  • 1 egg, beaten


  1. For the filling, brown the beef in a large pot. Remove and set aside.
  2. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  3. Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  4. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.

You can find complete recipes of this STEAK & MUSHROOM POT PIES in



This Bang Bang Shrimp and Pasta recipe has the most scrumptious, creamy sauce. Plus it’s ready in about 20 minutes!
My hubby’s birthday was yesterday and I wanted to cook him something new and exciting. I knew I wanted to make something with seafood since that is his favorite. This simple recipe is so, so yummy delicious. We were all practically licking our bowls!
I bought frozen shrimp and just ran it under very cold water for about 5 minutes in a colander to thaw it quickly.
I have never cooked with Thai sweet chili sauce and I love it. It has just enough spice to it but not too much to be overwhelming. Actually, there are so many sauces in the Asian aisle that I have never tried. Where have I been?
If you are a shrimp lover, you will really love this easy dinner. It was ready in about 20 minutes! Shoot, you can even make it with chicken you might have cooked in the freezer already too. The sauce is what makes it delish!!
**I have had a few people ask about the bowl I served it in (in the picture). It is a Wilton Armetale that I received as a wedding gift. I love their products! They keep food warm (or cold) when serving and they are so pretty! The one I have is the William and Mary Medium Serving Bowl.


  • ¾ – 1 lb of thin spaghetti or angel hair pasta (or gluten free pasta)
  • 1½ lbs of medium shrimp, peeled and deveined
  • 1 TBSP coconut oil
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 1 TBSP dried parsley
  • freshly ground black pepper to taste
  • Sauce
  • ½ cup mayonnaise or light mayonnaise
  • ½ cup Thai sweet chili sauce
  • 2 cloves garlic, minced
  • 2 TBSP of lime juice
  • ⅛ tsp of crushed red pepper flakes


  1. Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
  2. In a large pot of boiling water, cook the pasta and drain well.
  3. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
  4. Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 7- 10 minutes.

You can find complete recipes of this BANG BANG SHRIMP AND PASTA in


Barbecue Chicken Pizza with Homemade "Sweet Baby Ray’s" Sauce

Let me introduce you to a friend of mine. Meet, Barbecue Chicken Pizza. Fresh from the oven, oozing cheese, and dripping with homemade barbecue sauce… what more is there to say?
This pizza has been on my list of things to make for a long time, now. It all started back when Game of Thrones was in its first season. You see, back then, there was only one person in my group of friends who had HBO. So, every Sunday, we all gathered ’round their television with a pizza and a few beers.I don’t know whose idea it was to order this particular pizza, but all I can say is, thank goodness we did. We dubbed that inaugural pie, “Barbecue Chicken Sex Pizza” (as in, “Better Than”), and it became a Sunday night tradition henceforth.Well, a few things have changed since then. One, I stopped watching Game of Thrones (forgive me, GoT fans), and two, I started making my own pizza.
And I’m never going back.
If you’ve never made pizza from scratch, please don’t be intimidated. It is easy as pie. Pizza pie. It takes a bit more planning ahead than ordering out, but all of the components can be prepped ahead of time — the dough, the sauce, the toppings — and once all is said and done, the assembly and cooking time is comparable to delivery. It’s also a million times cheaper, and can be made exactly the way you like it, with ingredients you know and trust.
For me, one of the biggest reasons for making this pizza at home was the barbecue sauce. As much as I love the Sweet Baby Ray’s brand that the pizza place uses, it was hard to overlook the fact that the first ingredient is high fructose corn syrup. Delicious, but gross. That alone was plenty of motivation to come up with my own recipe. For all you Sweet Baby Ray’s lovers out there, this stuff is damn close (and dare I say, even better) than the original… and you probably already have all the ingredients on hand to make it.

Homemade “Sweet Baby Ray’s” Style Barbecue Sauce

  • 1 1/4 cups ketchup (preferably organic)
  • 1 cup dark brown sugar
  • 2 TBSP molasses
  • 1/4 cup 100% pineapple juice (no sugar added)
  • 1/4 cup water
  • 1 tsp. apple cider vinegar
  • 2 tsp. wochestershire sauce
  • 2 tsp. smoked paprika
  • 2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. finely ground black pepper
  • 1/4-1/2 tsp. cayenne pepper, to taste

Pizza Dough

  • 1 1/4 cup warm water (110-115 degrees F)
  • 2 TBSP olive oil
  • 1 TBSP honey
  • 2 1/4 tsp. active dry yeast (one 1/4 oz packet)
  • 400g. (about 2 1/2 cups) white bread flour, plus more for dusting
  • 100g. (about 1 cup) fine semolina flour
  • 1 1/2 tsp. fine grain sea salt
  • 1 tsp. garlic powder

Barbecue Chicken Pizza

  • 1 small boneless skinless chicken breast, cooked and sliced or shredded*
  • 2-3 slices of bacon, cooked and chopped
  • 1/4 cup + 2 TBSP barbecue sauce (recipe above)
  • 1/4-1/2 cup red onion, thinly sliced
  • 1 cup mozzarella cheese, grated
  • 1 cup monterray jack cheese, grated (or other cheese, or more mozzarella)
  • Fresh parsley or cilantro, for garnish
  • 1/3 dough recipe (above), plus a bit of flour, semolina, and olive oil, for rolling and brushing the dough

Homemade “Sweet Baby Ray’s” Style Barbecue Sauce

  1. In a saucepan over medium heat, combine all ingredients. Let cook for 4-5 minutes, or until thickened to desired consistency. (Keep in mind the sauce will continue to thicken as it cools — if it thickens too much, thin with a little water or more pineapple juice).
  2. Taste, and adjust the level of heat if necessary. Let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.

You can find complete recipes of this Barbecue Chicken Pizza with Homemade “Sweet Baby Ray’s” Sauce in