KETO ALMOND FLOUR PIZZA CRUST
- 2 ½ cups Almond Flour - ½ tsp Baking Soda - ½ tsp Salt - ½ tsp Garlic Powder - ¼ tsp Onion Powder - ½ tbsp Dry Active Yeast - 2 large Beaten Eggs - ¼ 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.
Use your hands!
Combine with a spatula at first then use your hands to form a ball of pizza dough.
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.
Roll the dough
Start rolling with a rolling pin until it forms a 12-inch (30 cm) pizza crust.
Put on Baking Tray
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
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
Remove from the oven, spread a thin layer of unsweetened tomato passata, and toppings of your choice.
Avoid vegetable that releases a large amount of water. So, skip mushrooms, tomato slices, eggplant, or zucchini. Add Cheese!
Bake the Pizza
Return the pizza into the oven and bake on the center rack of the oven until the cheese is melted.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 8 Slices
Prep: 10 Minutes Cook: 20 Minutes
KETO ALMOND FLOUR PIZZA
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