crispy keto pizza!
I definitely have addictive tendencies. I know this but it's been that way forever so why fight it at this point? I mean, I'm 43 years old. I deserve pizza and just because I am eating keto, I should be able to indulge when I want to too. The problem for me is that most of the recipes out there are for a thick bulky crust and if you go the cauliflower route, it just never gets crispy enough for me. I am not a thick crust gal and while I do enjoy a deep dish pizza slice now and again (mostly due to my love of cheese), I almost always prefer a thin, crispy crust. Well once you take out the flour from a pizza crust, that becomes a bit difficult. Also, I'm not a fan of floppy pizza and coconut flour isn't my go-to for crusts/bread alternatives. I've experimented with lots of recipes and let me tell you, some of them are just terrible (for my tastes) and NOT easy! I mean, cooking something and then burning your hands to squeeze it to death to take out as much water as you can just so that when you cook it, it still comes out a bit soggy? No thank you!
If you are like me and want something a bit more crispy and thin enough that you can eat the whole pizza without feeling stuffed by one thick bulky piece, which equates to more pizza toppings and more satisfaction, then this recipe is for you! The best part? IT'S EASY and FAST! In the time that it takes me to pre-heat the oven, the dough is made and in the time that the dough par bakes, I can gather all of the toppings together. Another few minutes to melt/crisp up before it's on a plate for me to devour! It's so easy and so addictive, I have literally had differently topped pizzas all of last week (I'm not even sorry about it!). I even made it for Sakya (mostly because I was unwilling to make something else at the time due to me being super hungry) and he really liked it as well. So in my book? A winner!
No need to make this crust early. It comes together super fast - the microwave does all the work. Just take the mozzarella cheese and melt it - it takes 1 minute in my microwave with me mixing it around midway.
After that, you add in the dry ingredients and mix them in with a small rubber spatula and then eventually your hands. You want to make sure that it all gets incorporated into the
"crust". If it gets difficult to work with, just pop it back in the microwave for a few seconds. You want the crust to be a bit warm when you are rolling it out to make it easier for yourself. I like making personal sized pizzas so that I can eat the whole thing. I divide the dough in half and I am able to make 2 pizzas this way. Rolling the dough out is as easy as putting it between two parchment papers and rolling it out that way. Again, if it becomes too difficult to roll out, just
warm it up in the microwave for a few seconds. At this point, you can make the crust as thick or as thin as you prefer. I like to make my crust fairly thin at about 2mm in thickness. Depending on how thick you go with, you may need to add more or less time to par baking your crust. Remove the top parchment paper, and put your crust, parchment paper and all, on a baking sheet and cook in your pre-heated oven for about 5 to 8 minutes. You are looking
for the edges of the crust to start turning brown but not burned. Keep your eye on it as almond flour tends to cook and burn faster than flour would. Mine takes exactly 8 minutes when it's at that thickness. When it is done, take it out and then it's time to build your pizza. One day I had pepperoni and jalapeños on my pizza - that is one of my favorites. Another time, I used other Italian meats and fresh mozzarella and most recently, I even made a taco pizza with seasoned beef and my serrano cilantro sauce as the base. Really the toppings can be anything that you love as long as it is keto friendly!
Once your masterpiece is complete, pop it back in the oven for another 5 to 8 minutes until everything is melted and the cheese is nicely browned. It really is as simple as that!
You'll see from the picture above, I like to go to the very edge of my pizza with the sauce/toppings. This is because with the almond flour, any exposed edges tend to get very brown. If you cover them in toppings, the edges are protected and you also get more pizza toppings per square inch so it's a win-win!
YUMMMM! You should make this today! The only ingredient in this recipe that you may not have in your pantry but is a staple now in mine is psyllium husk. The psyllium husk acts as a binder and gives you that traditional texture of bread-like baked goods while packing lots of fiber. You can find it on amazon here.
Crispy Keto Pizza Crust
2 cups mozzarella, shredded
3/4 cup almond flour, finely ground
2 Tbsp psyllium husk powder
1 tsp garlic powder (optional)
1/4 tsp dried oregano (optional)
1/4 tsp onion powder (optional)
pinch of salt
Preheat your oven to 375F.
In a large microwavable bowl, melt the mozzarella cheese in the microwave for approximately 60 to 90 minutes, stirring in between.
Add the rest of the ingredients to the bowl and stir to combine. Knead the dough with clean hands until it is smooth.
Divide the dough in half. Roll out each between 2 sheets of parchment paper, rolling it out as thin as you like it. The thinner it is, the less baking time you need.
Once rolled out, put the rolled out crust with bottom parchment paper on a sheet tray and bake for 5 to 8 minutes in the middle rack. Keep an eye on it so that the edges brown but don't burn!
Take out the pre-cooked crust and add your favorite pizza toppings. Once ready, put your pizza back in the oven and bake for another 5 to 8 minutes until all the cheese had melted and browned slightly on top.
Let the pizza rest for a few minutes before cutting so everything has time to set. It will crisp up the crust a bit more so that you can easily pick up each slice.