Featured Recipes


Cheese & Tomato Pizza (4:1)

Author: Nutricia (KetoCal)

 g KetoCal 4:1 Powder Unflavoured
 g Oil, rice bran
 g Eggs: Chicken Egg, whole, raw, fresh
 g Water: Water
 g Mainland, Cheese: Grated, Cheddar, Tasty
 g Philadelphia, Cheese Spread: Cream Cheese Block, Original
 g Always Fresh, Pastes: Stir-in-Paste, Garlic
 g Ardmona, Vegetables, canned: Tomato Puree, No Added Salt or Sugar


  1. Preheat oven to 165°C/gas mark 3 
  2. Mix KetoCal with oil, egg and water in a bowl 
  3. Spread pizza base onto a lightly greased baking sheet in a 15cm circle 
  4. Combine garlic and tomato puree to make pizza topping 
  5. Evenly spread the pizza topping over the base, leaving 1cm around edge with no topping (to form a crust) 
  6. Scoop the cream cheese, and sprinkle the cheddar cheese and herbs over the pizza 
  7. Cook for 10-20 mins, or until golden brown

Chef's Tips

Freeze your cooked pizzas once cool, putting greaseproof paper in between each pizza to avoid them sticking. Then simply reheat in the oven for a quick pizza anytime!

Nutrition Information (for entire recipe):

Carbohydrate: 1.92
Calories: 461
Fat: 45.81
Protein: 9.46
Ratio: 4:1


4:1 ratioKetoCal 4:1 PowderSavouryLunchDinner  

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