Keto Pizza Recipe (Low Carb Fathead Crust) #keto #recipes

While a large number of my recipes are normally low in carbs, from time to time I appreciate a decent heating test where I make a low carb form of a generally carb-thick nourishment. These keto copycats incorporate these famous low carb scones, and sweet treats like low carb spread treats and low carb Moment Pot cheesecake. Most mentioned, be that as it may, is keto agreeable pizza and all things considered — any individual who pursues a low carb diet has envisioned about having pizza once more.

As far as I can tell, pizza hull is only a vehicle for moving delectable garnishes and cheddar to your mouth. This keto pizza hull works superbly of that — it's tough and can hold up fixings. I included Greek style fixings (with no under nine distinct fixings) and the outside layer had no issue supporting them all. Similarly significantly, it also looks and possesses a flavor like a genuine slight pizza covering.

A run of the mill pepperoni pizza cut from Domino's has about 34g net carbs. That is a considerable amount, and a great many people on a keto diet can't "bear" that numerous carbs in one day.

Contrast that figure with this keto pizza recipe, which has 6g net carbs per cut with liberal Greek garnishes (or 3.5g net carbs for the outside layer just), which is 5-6 times less. Not awful, and absolutely possible on any low carb diet!

You can make keto pizza outside with only a bunch of fixings — almond flour, cream cheddar, mozzarella cheddar, egg, and salt. Everything with the exception of the egg is microwaved and blended into a mixture, at that point the egg is included last.

Pursue this simple recipe to make a keto pizza covering that is without grain, utilizing what's generally alluded to as fathead mixture. The pizza is topped with low carb Greek style fixings.

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.

Read more our recipe : Rosemary Garlic Grilled Baby Potato Skewers

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