THICK
– Coconut Flour – Almond Flour – Psyllium Husk – Salt – Garlic Powder – Baking Powder – Water – Apple Cider Vinegar
In a bowl, add the yeast with 1 teaspoon of sugar (don't worry no sugar is left). Cover with lukewarm water. Stir and leave for 10 minutes.
1
In another medium-size mixing bowl stir: coconut flour, almond flour, whole psyllium husk, salt, garlic powder, and baking powder.
2
Pour the vinegar and water onto the dry ingredients and combine with a spoon. Knead the dough for 60 seconds. Form a ball and set aside 10 minutes at room temperature.
3
Lightly grease the parchment paper with olive oil, place the Keto Pizza dough ball in the center, add another piece of parchment paper, and press gently to flatten roughly.
4
Use a rolling pin to roll the dough into a disc. Don't press much to keep the desired thickness. If you roll it too thin, the dough would still be good but a lot crispier.
5
6
Shape puffy pizza edge, use your fingers and artistic mind! Roll the edge of the dough into a cylinder don't over-press to keep some air and it will make a puffy crispy pizza edge.
7
Slide the piece of parchment paper (with the pizza crust on it) onto a baking tray or pizza baking rack. Prebake the pizza crust for 15 minutes at 220°C/430°F.
8
Remove from the oven, spread unsweetened tomato passata (or cream or any spread you love) and grated cheese of your choice.
9
Return the pizza to the oven for 10 minutes at 220°C/430°F then switch to grill mode for 1-2 minutes to grill the cheese on top.
10
Serve the Keto Pizza Crust with toppings immediately. You can then drizzle a bit of spicy olive oil on top.
NET CARBS FAT PROTEIN
2.7 grams
1.4 grams
2 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 8 Slices
Prep: 10 Minutes Cook: 25 Minutes