KETO ALMOND FLOUR PIZZA CRUST
THIN & CRISPY
INGREDIENTS
- 2 1/2 cups Almond Flour - 1/2 teaspoon Baking Soda - 1/2 teaspoon Salt - 1/2 teaspoon Garlic Powder - 1/4 teaspoon Onion Powder - 1/2 tablespoon Dry Active Yeast - 2 large Beaten Eggs - 1/4 cup Extra Virgin Olive Oil
Combine Dry Ingredients
In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.
1
Use your hands!
Combine with a spatula at first then use your hands to form a ball of pizza dough.
2
Press the dough
Place the dough ball between two pieces of parchment paper and roughly press the ball with your hands to flatten into a thick disc.
3
Roll the dough
Start rolling with a rolling pin until it forms a 12-inch (30 cm) pizza crust.
4
Put on Baking Tray
5
Peel off the top piece of parchment paper, smoothen the sides of the pizza crust then slide the bottom parchment paper piece onto a baking tray.
Prebake the crust
6
Prebake the crust for 10-12 minutes in an oven preheated to 400°F (200°C). The thicker you roll it, the longer it takes to crisp.
Spread Tomato Paste
7
Remove from the oven, spread a thin layer of unsweetened tomato passata, and toppings of your choice.
Add toppings
8
Avoid vegetable that releases a large amount of water. So, skip mushrooms, tomato slices, eggplant, or zucchini. Add Cheese!
Bake the Pizza
9
Return the pizza into the oven and bake on the center rack of the oven until the cheese is melted.
NET CARBS FAT PROTEIN
3 grams
21 grams
7 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 8 Slices
Prep: 10 Minutes Cook: 20 Minutes
KETO ALMOND FLOUR PIZZA
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