You can eat pizza on Keto and it’s not a cheat!
I’ve tried several recipes for different kinds of crust. The cauliflower crust was too soggy, and the packaged crust mix from Wheat Free Market was better, but I knew there had to be another option, and there is!
My fellow Wheat Belly friend April Duval posted HER recipe for a crust- and it’s FABULOUS!
Here is her recipe for fathead pizza crust:
1 1/2 cups of shredded mozzarella
2 Tablespoons of cream cheese
3/4 cup almond flour
1 egg, beaten
garlic powder to taste
Place mozzarella cheese and cream cheese in a microwave safe bowl, and cook for 1 minute. Stir, and cook another 30 seconds.
Stir in beaten egg and almond flour.
Wet hands, spread dough think on a parchment lined baking sheet.
Poke a row of holes with a fork to avoid bubbling.
Sprinkle with garlic powder
Bake at 425°
Check crust after 8 minutes, poke any holes where large bubbles might be
Cook for 10-12 minutes, depending on your preference.
Now that you have a super easy crust, you need marinara sauce, right? Well, I found the EASIEST and tastiest recipe yet from Melissa Sevigny of “I Breathe I’m Hungry”.
Now the toppings are up to you. We use an uncured pepperoni from Trader Joe’s, and sliced mushrooms to complete the masterpiece.
Bake your pizza for approximately 10-12 minutes, or more if you like the top nice and brown.
Hardly deprivation, right?!
Hi, my name is Karen Cook, and I’ve been an Interior Designer for over 20 years. I have experience in commercial design ( Steelcase 9000 anyone?!) and residential design.
While I love many different eras, I am most passionate about mid century modern. So let’s indulge our mutual love of all things mid-century!