March 26 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Keto white pizza
Pizza without tomato sauce? You bet! You won't miss the red carpet with this creamy white version. We ditched the tomatoes and gluten, doubled up on cheese, and added sour cream and a dash of rosemary. Make it white tonight.
USMetric
servingservings
Ingredients
Crust
- 2 2 large egglarge eggs
- 1⁄3 cup 80 ml sour cream
- 3 tbsp 3 tbsp mayonnaise
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- ½ tsp ½ tsp salt
Topping
- ½ cup 120 ml sour cream
- 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- 1 tsp 1 tsp chopped fresh rosemary or dried rosemary
- 1⁄8 tsp 1⁄8 tsp ground black pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together eggs, sour cream, and mayonnaise. Add the remaining ingredients and mix well. Let the dough sit for 5 minutes to allow it to thicken.
- If you want to make one pizza per serving, divide the dough into as many pieces as servings. Or make a large one and slice it right before serving.
- Place the dough on a baking sheet lined with parchment paper. Add another lightly oiled paper on top (oily side down) and use a rolling pin to flatten the dough evenly. The crust shouldn't be thicker than 0.25" (5 mm).
- Remove the top parchment paper and repeat the same procedure if you make more than one pizza.
- Bake for 10 minutes. The crust should be lightly golden; don't overdo it. Remove from the oven and let cool for a few minutes. Flip the crust upside down so that you are spreading the topping on the crispier side.
- Spread sour cream on top. Add shredded cheese. Sprinkle with rosemary and pepper.
- Place the pizza back in the oven and bake for another 5 to 10 minutes. Watch out: You don't want the edges to overcook or burn.
- Remove the pizza from the oven, grate, or slice parmesan on top. Serve immediately.
Tip!
Almond flour-based dough satiates way more than others. You can also make smaller pizza portions that are great for snacks. Feel free to reheat the pizza the day after. It makes a great kid-friendly lunch and takes their lunchboxes to the next level. You can also make an extra crust to keep in the fridge for two to three days. Or freeze the crust for a future fast meal where all you need to do is defrost and add the topping.
There is not a good substitute for the psyllium. It gives a pliability to the finished product that other ingredients won't. If you do not have psyllium, you may wish to try another crust and use the "white" toppings from this recipe on that crust.
--Kristin
I am looking for a crispier recipe
Topping like a flammenkueche is always OK
There are a couple of important elements in this one, make sure it is thin and flip the crust before topping. Another option you may enjoy is the Kedough Pizza. https://www.dietdoctor.com/recipes/sullivans-kedough-pizza
Thanks for your comment, Lori! So glad you loved it!