Low Carb Pepperoni Pizza

 



It’s naturally crisp and crunchy, it holds together like a regular slice of pizza, and it actually tastes like the real deal. So, if you’ve never had the chance to try it yet, definitely take this opportunity to do it for dinner! It’s really fast to make, too – which makes it a perfect medium for someone with a busy life. And you might be thinking about the leftovers? Yep, it does fantastic in the fridge and I’d even argue that it tastes better cold.

You know, I’ve tried many, many pizza recipes over the last few years. From cauliflower to spinach to cream cheese and egg. I’ve tried most of the recipes out there and while some are definitely better than others, none come close to this one. This is by far the best, most realistic, and most sturdy crust I’ve found while on a ketogenic diet.



I decided to go the classic pepperoni and cheese route for this recipe, but feel free to top it with anything you’d like! Tell us, what’s your favorite pizza toppings – chicken and bacon, BBQ chicken, chicken alfredo, mushrooms and olives? Let us know in the comments below!

Yields 6 Slices of Pepperoni Pizza

Ingredients:

Pizza Base

2 cups (~8 oz.) mozzarella cheese

¾ cup almond flour

1 tablespoon psyllium husk powder

3 tablespoons (~1.5 oz.) cream cheese

1 large egg

1 tablespoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

Toppings

1 cup (~4 oz.) mozzarella cheese

½ cup Rao’s tomato sauce

16 slices pepperoni

Optional: sprinkled oregano

Instructions:


1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.

 


2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.

 


3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.

 


4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.

 


5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.

 


6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.

 


7. Flip the pizza to the other side and bake for another 2-4 minutes.

 


8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).

 


9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.

 


10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!


 

This makes 6 slices of pizza in total. Each slice has 335 Calories, 27g Fats, 3.2g Net Carbs, and 18.2g Protein.

The Preparation

Pizza Base

2 cups Mozzarella Cheese (~8 oz.)

3/4 cup Almond Flour

1 tbsp. Psyllium Husk Powder

3 tbsp. Cream Cheese (~1.5 oz.)

1 large Egg

1 tbsp. Italian Seasoning

1/2 tsp. Salt

1/2 tsp. Pepper

Toppings

1 cup Mozzarella Cheese (~4 oz.)

1/2 cup Rao's Tomato Sauce

16 slices Pepperoni

Spinkled Oregano (optional)

The Execution:

1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.

 2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.

 3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.

 4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.

 5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.

 6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.

 7. Flip the pizza to the other side and bake for another 2-4 minutes.

 8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).

 9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.

 10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!


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