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!
- 1¼ cups 300 ml almond flour
- 4 tablespoons 60 ml unflavored protein powder
- 4 tablespoons 4 tablespoons ground psyllium husk powder
- ½ teaspoon ½ teaspoon salt
- 2 tablespoons 2 tablespoons grated parmesan cheese
- 1 tablespoon 1 tablespoon Italian seasoning
- 2 teaspoons 2 teaspoons baking powder
- 2 2 eggeggs
- 1 cup 225 ml boiling water
- 3 tablespoons 3 tablespoons melted butter or coconut oil for brushing
- 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 and starts 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 ¼-inch thick crust so I start with about ⅛ 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.)
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!