Keto pizza crust
Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
USMetric
servingservings
Ingredients
- 1¼ cups 300 ml (150 g) almond flour
- ¼ cup 60 ml unflavored protein powder
- 4 tbsp 4 tbsp (30 g) ground psyllium husk powder
- ½ tsp ½ tsp salt
- 2 tbsp 2 tbsp grated parmesan cheese
- 1 tbsp 1 tbsp Italian seasoning
- 2 tsp 2 tsp (10 g) baking powder
- 2 2 eggeggs
- 1 cup 225 ml boiling water
- 3 tbsp 3 tbsp melted butter or coconut oil for brushing
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 375°F (175°C).
- Combine all dry ingredients and mix until blended. Add eggs and stir until well combined.
- Add boiling water and mix until the dough thickens. Start to form a ball.
- Place the ball on a greased baking sheet. Spray a piece of parchment with oil and place it on top of the dough to help spread it without sticking. Use a rolling pin or your hands to spread the dough into a 16-inch round.
- The dough will raise to 2-3 times its size, so make the thickness one third of what you want the final crust to be. (I like a 1/4-inch thick crust so I start with about 1/8 inch or less thickness.)
- Place in oven and bake for 25 minutes.
- Remove crust from oven and brush with butter or coconut oil and return to oven. Broil for 3-8 minutes or until the crust is crisp. (Careful—watch closely during this step to make sure it doesn’t burn, but just crisps up.) I start the broil with the crust flipped over to crisp the bottom first. Then, I flip it and broil the top.
- Let cool and store in the freezer until you want to use it. (If you can't wait, add toppings and broil for another 5-10 minutes until the cheese is melted and starts to brown.)
Tip!
Individual pizzas can be fun for any crowd. Just divide the dough into two and make a 10-12" crust. Go even smaller for little kids, and set-up a 'make your own mini pizza' buffet!
This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Is the cheese necessary? Thanks
"cemmerich says:
September 26, 2013 at 1:31 pm
It will work without the protein powder. It just add a little to the texture and flavor. ?"
We always use net carbs.
... cups and spoons come in different sizes and some ingredients contain more or less air.
That it became too dark at 175°C is not really a surprise in circulating air oven. I will try 165°C next time. Also, I did not bake it a second time.
But before I could even put it into the oven, I first had to add more of the non-liquids to get the right consistency.
210g almond flour
40g whey protein powder
65g psyllium husk powder
1/2 teaspoon salt
30 g grated parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons baking powder
2 eggs
225 ml warm water
coconut oil for brushing
Ric
The psyllium is not there to give lower net carbs; it actually is a great keto baking ingredient because it gives a pliability to the finished product.
You would need to use less or add more moisture because coconut flour is much "thirstier".
For those complaining the recipe has the consistency of wet poridge... yup. That's what it's supposed to be, hence flattening it with parchment instead of rolling it out.
You can omit protein, but psyllium husk is key IMO.
Make it thinner than you think.
And I skip the butter step.
Love it.