Keto white pizza

Keto white pizza

Pizza without tomato sauce? You definitely won't miss the red carpet in this white version. We ditched the tomatoes and gluten, doubled up on cheese and added a dash of rosemary. Less is more!

Keto white pizza

Pizza without tomato sauce? You definitely won't miss the red carpet in this white version. We ditched the tomatoes and gluten, doubled up on cheese and added a dash of rosemary. Less is more!
USMetric
2 servingservings

Ingredients

Crust
  • 2 2 eggeggs
  • ½ cup 125 ml mayonnaise or crème fraîche
  • ¾ cup 175 ml (100 g) almond flour
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) baking powder
  • ½ tsp ½ tsp salt
Topping
  • ½ cup 125 ml sour cream or crème fraîche
  • ¾ cup 175 ml (75 g) shredded cheese
  • 2 oz. 50 g parmesan cheese
  • 1 tsp 1 tsp fresh rosemary or dried rosemary
  • 18 tsp 18 tsp ground black pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Whisk together eggs and mayonnaise (or crème fraîche). Add the remaining ingredients and mix well. Let sit for 5 minutes.
  3. With the help of a lightly oiled rolling pin or spatula, spread out the batter on a baking sheet lined with parchment paper. It shouldn't be thicker than ½ inch (1 cm).
  4. Bake for 10 minutes. The crust should be light golden, don't overdo it. Remove from the oven and let cool for a few minutes. Turn upside down.
  5. Spread sour cream (or crème fraîche) on top. Add grated cheese. Sprinkle with rosemary and pepper.
  6. Place the pizza back in the oven and bake for another 5-10 minutes. Watch out so the edges don't get too much color.
  7. 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, light up your kids' faces (and your own!) by taking their lunchboxes to the next level.

You can also make an extra crust to keep in the fridge for 2-3 days or freeze for future use. When in need, you only have to fix the topping.

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8 comments

  1. Analiz De Jesús López
    Can I omit the mayonnaise ir creme Fraiche? What can I use to substitute for the ground psyllium husk ?
  2. lisa
    Is the crust crunchy? That is what I miss the most!
  3. Carolbee
    The 'original' of this is called flammenkueche and it comes from Alsace. They use fromage blanc and top it with onions and lardons. Yum!
  4. Luper
    Can the crust be made with coconut flour instead of the almond flour?
  5. Haley
    What type of shredded cheese should be used?
  6. Terrie
    Not crazy about this recipe.
  7. Kelly
    What can I use to substitute for the ground psyllium husk ?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    What can I use to substitute for the ground psyllium husk ?

    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

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