Sunday, 19 January 2014

Keto pizza base

  • 2 cups shredded mozzarella cheese (I added a bit of colby jack and parmesan as well)
  • ~3 tblsp almond meal
  • 1 large egg
  • 1 tblsp Italian seasoning
  • 1 tsp garlic powder
  • Pepper/other seasonings to taste
  • Your preferred sauce/toppings
How:
  • Preheat oven to 450°F
  • In a large bowl, add your cheeses and microwave for about a minute and a half, until the cheese is melted. WATCH THE CHEESE. If it gets too bubbly, I suspect it will get hard or rubbery. You want a doughy consistency.
  • While the cheese is hot, add in almond meal 1 tblsp at a time and incorporate with a fork. I probably actually used more than 3 tblsp in the end. You're really just doing this for texture, so add to taste and experiment with other low carb flours and meals!
  • Once it has cooled down a bit, add in your egg and spices and start mixing well with your hands.
  • Grease or spray a large baking sheet or pizza pan.
  • Spread your crust mixture fairly thin and into an approximate pizza shape. It should hold this shape while cooking.
  • Pop it in the oven for about 6-7 minutes or until golden brown. It will be puffy, gorgeous, and it will TOTALLY look like a real deal pizza crust after baking.
  • Pull it out of the oven, loosen from the pan with a spatula, and stick it in the fridge or freezer until it is room temperature or cooler.
  • Add sauce and toppings to taste. I found that Walmart's Great Value pizza sauce doesn't have any added sugar and has about ~4carbs per serving, I think? Whatever, I'm broke.
  • Bake or broil for another few minutes, until it looks done. I can't presume to tell you what your pizza cooking preferences are. If you broil, make sure to watch it. My crust ended up a little extra brown because I wanted PIZZA. NOW. Still good, though.
MFP Nutritional Info: (Approximate, per serving)
Serving size: 2 slices
Toppings: Pepperoni, Sausage crumbles, Mushrooms

 source

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