I often make a double batch of dough whenever I make this pizza. If you roll and cook the dough then put a ziplock bag with parchment between the crust you'll have individual size pizza crust all ready for a quick week night meal.
Toppings.
Go wild! This makes rather small individual pizzas so make sure not to over load the dough so it doesnt become limp. The next biggest source of crabs after the crust is going to be the pizza sauce but you don't have to spring for the $7 a bottle, low carb, holy grail of pizza sauce here (Rao's). You're only using a scant 2 tbsp maximum per individual pizza which will contribute negligible carbs no matter what brand you use, just avoid brands with additional added sugars. You can always make a quick white sauce by gently heating 1/2 cup of heavy cream with 1/4 cup parmesan and a clove of garlic. Bring your cream and garlic clove to a simmer, whisk in the parmesan and stir until it melts and the sauce thickens.
Nutrition facts are for the crust only as topping choices are wildly different in carb counts
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| white pizza with chicken, pesto, red onion and bacon |
My family usually does a make your own pizza bar with this crust so we can all get what we want on personal pizzas. All of the topping left overs get baked into my delicious and easy pizza frittata the next day. Alternatively I save some crust for the next morning and make breakfast pizzas! The sky is the limit here.
Yield: 4
Keto Pizza Crust
prep time: 10 minscook time: 15 minstotal time: 25 mins
ingredients:
1 egg
200 g almond flour
2 tbsp cream cheese (Or dairy free cream cheese like Kite Hill brand)
1/2 tsp of kosher salt
1 packet of instant yeast
1/4 cup of warm water
1//2 tbsp of sugar or honey (This small amount of sugar adds negligible carbs as most will be metabolized by the yeast during rising)
instructions:
1. Add the yeast to the warm water and let it bloom for around 5 minutes. If the yeast doesnt become bubbly and foamy then it's dead and you need to start over. Water should be just warm to the touch.
2. In a food processor or large bowl add the dry ingredients and whisk to combine.
3. Add the egg, yeast mixture and cream cheese if using and mix thoroughly or pulse to combine.
4. Knead the dough on your work surface a few times to ensure everything is combined, you an add a bit of almond flour if its very sticky. Avoiding adding too much so your dough isn't tough.
5. Place dough in a Ziploc bag or wrap in plastic wrap to let it rest for 1 hour for puffy, chewier pizza which will raise and puff a bit from the action of the yeast ,. For pizza right this second you only need to wait 5 minutes for the flour absorb any additional water.
6. To roll out the dough split it in half and then in half again. Place the quarter between two pieces of parchment paper and roll out gently until its the desired thickness. Roll the edges in about 1/4" all the way around the circle to create a crust if desired.
7. Place the dough in a nonstick skillet with no oil over medium high heat and cook for around 45 seconds total, flipping halfway through. You want some light golden brown spots without any charring.
8. You can add the toppings right in the pan and cover it with a lid to heat them through. alternatively you can broil the toppings in your oven or bake the entire pizza at 375 degrees, or until the pizza is brown and crisp. If you broil your toppings you might have to quickly pan fry the bottoms of the pizza to stop them from getting soggy
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