Keto Pizza
Here are the 4 crusts I’m planning to make today:
- Cauliflower Crust
- Fathead Crust
- Pure Cheese Crust
- Headbanger Crust
I’ve made all of these before, and they each have their pros and cons.
Here are the rough notes from my personal book:
Cauliflower Crust:
3 cups of riced cauliflower – bake in oven 350 for 10 minutes, drain – cheesecloth it
stir in
2 eggs
1/2 cup mozzarella cheese
2 tbsp parmesan
1 tbsp rando pizza spices
salt and pepper
doughball it up
bake on spready sheet 12-15 mins 350, golden
top with toppings, cheese, bake until cheese melts, 5 mins
6 slices, 2 net carbs 79 cals 4.7g fat
Fathead Crust:
1.75 cup mozzarella
2 tbsp cream cheese
3/4 cup almond flour
warm it up (microwaves are fantastic for this), stir everything together
add 1 egg
bake @350 12-15 minutes
put on toppings
bake another 5-10 minutes/golden brown
6 slices, 1 net carb 143 cals 11.1g fat
Pure Cheese Crust:
This is basically a giant chaffle.
4 eggs
3 c shredded mozzarella
1/4 c parmesan
bake 425F 12-15 mins – until golden
spread sauce, 1 c mozzarella, toppings
bake another 15 minutes
6 slices, .8 net carb 225 calories 16.4 fat
Headbanger Crust:
https://headbangerskitchen.com/recipe/keto-pizza-no-egg/
25g almond flour
50g shredded mozza
20g cream cheese
In a microwave safe bowl add in 50g of the shredded mozzarella and the cream cheese and microwave for 30 seconds or till melted. Season with salt and add in the almond flour and mix well to form the dough.
Pre heat your oven to 200C/400F and then line your baking tray with parchment paper or a silpat of some sort. Then shape the dough with wet hands to form the crust on the paper.
Then bake for 7-8 min or till golden brown. Remove and then flip the base over, top with the sauce, remaining 50g of cheese and the pepperoni.
Return to the oven with the broiler setting to melt the cheese. Cut into 4 pieces and serve. This recipe makes 1 serving or 1 personal pan size pizza.
4 slices/1 personal pan, .55g/2.2 net carbs, 56.5/226 cals, 4.975/19.9 fat
“Alfredo sauce”:
I made way too much. I used about 3 tbsp per pizza so just over 1/3 of a cup is what you’ll likely need for 2 pizzas, which is a quarter of the amount I made on the stream. You can also throw in a tsp of dried oregano, or your favourite blend of Italian seasoning
1 cup heavy whipping cream (1/4 cup)
4 oz cream cheese (1 oz)
3 cloves of minced garlic (1 clove)
Heated up in a small pot on med-low heat, make sure it doesn’t boil. Keep it just under a simmer, stir regularly, and let it thicken up. I let this cook/reduce for something like 30-45 minutes. It also makes for a great dipping sauce for the extra bread I had left over. It cools to a great spreadable consistency at room temperature.
I used this instead of tomato paste for the chicken pizzas.