KETO PIZZA RECIPE (LOW CARB FATHEAD CRUST)

Follow this easy recipe to make a keto pizza crust that’s grain free, using what’s commonly referred to as fathead dough. The pizza is topped with low carb Greek style toppings.

A typical pepperoni pizza slice from Domino’s has about 34g net carbs. That’s quite a lot, and most people on a keto diet can’t “afford” that many carbs in one day.
You can make keto pizza crust with just a handful of ingredients — almond flour, cream cheese, mozzarella cheese, egg, and salt. Everything except the egg is microwaved and mixed into a dough, then the egg is added last.

The dough is placed on a parchment paper lined baking sheet and covered with plastic cling wrap. I use my hands to flatten the dough into an 11-inch circle, but you can use a rolling pin or whatever is convenient. I prefer covering the dough with plastic wrap rather than parchment paper because then I can see the dough as I’m flattening it.

Keto Pizza Recipe (Low Carb Fathead Crust) Recipe

An easy recipe to make keto pizza crust that's grain free, also called fathead pizza. Includes ingredients for low carb Greek style pizza toppings.

Ingredients

Keto pizza crust:

• 6 ounces shredded mozzarella cheese (roughly 1 1/2 cups)
• 3 ounces blanched almond flour (roughly 3/4 cup)
• 2 ounces cream cheese (4 tablespoons)
• 1 large egg
• 1/4 teaspoon salt

Optional Greek style toppings (or use your favorite toppings):

• 2 ounces finely grated parmesan cheese
• 2 ounces shredded mozzarella cheese
• 2 ounces crumbled feta cheese
• 2 ounces mushrooms thinly sliced
• 2 ounces kalamata olives chopped
• 5 cloves garlic finely chopped
• 1/2 roma tomato chopped
• 1 tablespoon minced fresh parsley
• 1 tablespoon olive oil

Instructions

1. Position a rack in the center of the oven and preheat to 425 F. Prepare a baking sheet large enough for an 11-inch pizza, and line with parchment paper.
2. In a heatproof mixing bowl, stir together cheese, almond flour, and salt. Add cream cheese. Microwave until the cheese is melted, about 1 1/2 minutes, pausing halfway to stir. After microwaving, stir until the mixture forms a smooth dough.
3. Add the egg, stirring it in until absorbed and well-mixed. If easier, use your hands to knead when the dough is cool enough to handle.
4. Place the dough on the parchment paper lined baking sheet. Cover with equally large plastic cling wrap. Use your hands to spread out the dough to form a thin and even 11-inch circle. Discard the plastic wrap. Dock the crust (poke holes with a fork) to prevent air bubbles.
5. Bake the crust at 425 F for 10 to 12 minutes until golden brown.
6. Remove the crust from the oven. Add toppings of your choice. If you use the suggested Greek toppings, first evenly distribute each of the cheeses, then distribute mushrooms, olives, garlic, tomato, and parsley, and then evenly drizzle olive oil on top.
7. Return the pizza to the oven and bake for 5 to 10 minutes until mushrooms are tender but before the edges of the crust get too brown. For simpler toppings, bake for about 5 minutes until the cheese is melted.

Recipe Adapted : KETO PIZZA RECIPE (LOW CARB FATHEAD CRUST) @ savorytooth

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