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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