Realgood Pizza Co.

Realgood Pizza Co.

The popularity of low-carb, ketogenic products is gaining momentum! As entrepreneurs creatively bring their ideas to market, we have a wonderland of options. In Idaho, we often wait impatiently for the latest trends to arrive. For instance, I finally located Moon Cheese, Whisps, Bai, and Zevia at Starbucks, Costco, and Albertsons. Having just recently heard of  Realgood Pizza Co. products, I was surprised to see it—so soon—at our local Fred Meyer.

Unlike Fat Head Pizza, Realgood Pizza's crust is made with chicken breast and parmesan cheese. In addition, their gluten-free and grain-free pizza has 25 g of protein and just 4 g of carbohydrates!

Here is how Realgood Pizza keeps their product so CLEAN.

The secret is our proprietary, all natural parmesan Chicken Crust. We use antibiotic free, hormone free chicken, and all natural parmesan cheese—creating a taste experience you'll have to try to believe. By using clean natural ingredients, instead of refined sugars and empty carbs, you can finally feel good after eating delicious pizza.

Our Nampa Fred Meyer store carries just the Personal 5" pizzas. I selected the Breakfast Sausage Pizza and Uncured Pepperoni Pizza. These pizzas can be microwaved or baked in a conventional oven. Fred Meyer sells them for $7.99 each, which is pricey. No doubt, the premium ingredients raise the price. I can buy them in bulk via their website, but freezer space is a problem for me. Even so, I am hoping to find them cheaper through another source.

I definitely enjoy these protein packed pizzas! They are flavorful and filling.

Share your "COMMENTS" below↓

Fat Head Pizza

After 2 years of LCHF, I finally tried one of the most popular fast-food hacks in the low-carb sphere: Fat Head Pizza! This grainless crust is made with mozzarella cheese, cream cheese, egg, and almond flour. The toppings can be anything traditional or imaginative. I opted for mozzarella cheese, pepperoni, sliced onions, and sugar-free pizza sauce. 

The cheesy crust is obviously different than what I am used to, but I enjoyed it! After 3 small slices, I was full. Considering that I had not consumed pizza in over 2 years, this recipe earns big points for flavor and satiation.

As usual, I consulted the Brock-ometer (my 17-year-old, non-low-carb son). He raved about it and had to be stopped from devouring the entire pizza! My husband, Barry, who is dabbling with low-carb, called it a home run! I agree.

For the Fat Head Recipe, click HERE.

Share your "COMMENTS" below↓