Low Carb Keto Friendly Pizza Recipe
Try this Low Carb Keto Friendly Pizza Recipe recipe, or contribute your own.
Try this Low Carb Keto Friendly Pizza Recipe recipe, or contribute your own.
- Carbohydrate 2.547579375 g
- Cholesterol 0 mg
- Fat 5.80993875 g
- Fiber 1.43426247757673 g
- Protein 2.49467625 g
- Saturated Fat 0.4386256875 g
- Serving Size 1 1 serving (12g)
- Sodium 0.1175625 mg
- Sugar 1.11331689742327 g
- Trans Fat 0.320945625000002 g
- Calories 68 calories
Step-by-step
- Add the shredded cheese, cream cheese and almond flour in a microwave bowl and heat it in 30 seconds bursts until the cheese has slightly melted. I usually only takes me a minute to make this happen.
- Carefully use a fork and mix the warm ingredients together.
- Add the egg, salt and rosemary seasonings to the dough and mix it thoroughly. The cheese must be warm and melted for it to mix correctly but not terribly hot that it will cook the egg.
- This dough will be a bit sticky. Use two pieces of parchment paper and roll the dough out till it's as thick as you want it. I usually roll it pretty thin because I like a thin crust pizza. If I roll this dough thick I could probably get about 6 pieces of pizza out of this recipe but if I roll it thin I can usually get about 12 small slices.
- Remove the top layer of parchment paper and poke holes in the dough.
- Bake it at 350 degrees for about 12 to 15 minutes until the crust is a golden brown.
- Remove the pizza crust from the oven and add your toppings! Once your toppings are complete on the pizza be sure to heat it for another 5 minutes to allow the cheese and toppings to heat.
Swapping almond flour for coconut flour completely alters the liquid absorption rate, requiring you to reduce the alternate flour by roughly two-thirds to avoid a crumbly, dry mass. Melt the mozzarella and cream cheese in short thirty-second increments to prevent the dairy proteins from scorching or separating prematurely. Rolling this sticky dough between two sheets of parchment paper prevents tearing while allowing you to achieve the uniform thickness necessary for an even 350-degree bake. When preparing larger batches for guests, doubling the base quantities works seamlessly if mixed in separate bowls to maintain proper thermal control over the melting cheese.
Complementary Pairings
Balancing the richness of a cheese-heavy crust requires bright, high-acid accompaniments that cut through dense fats without competing with the savory rosemary notes baked directly into the dough. A sharp arugula salad tossed in a simple lemon vinaigrette provides the required bitterness and acidity, while roasted garlic broccoli florets offer a contrasting crunch. Keeping vegetable sides light ensures the meal remains satisfying rather than overwhelmingly heavy.Storage and Scaling
Leftover slices store well in an airtight container in the refrigerator for up to three days, though crisping them in a hot skillet for three minutes revitalizes the base better than a microwave. Portioning the dough down to single-serve rounds requires careful attention to baking times, as thinner crusts lose moisture faster and will brown significantly quicker than thick configurations.
