Pizza

Pizza

PIZZA

I’ve been trying everything I can with my Fathead Pizza Dough as it’s such a lovely and versatile dough to use.  It is wonderful for pizza, producing crispy edges and a softer, but non-floppy centre, for the most perfect of pizza bases.  The dough comes in at 18 net carbs, so that is 9 net carbs for each of two pizzas.  You’ll always have your toppings to account for, so bear that in mind.  I’ve listed here what I do with my pizza and it comes in at 16 net carbs for the toppings, so as you can see, that’s a total of 17 net carbs per pizza. It’s predominantly the tomato that is the high-carb culprit, but as a treat, I think this is perfectly acceptable every now and again when the pizza cravings get to you! The good thing is you can also add meat toppings like salami, ham or chicken with virtually no additional net carbs.  Pizza is a tough ask on a strict keto diet, but it will certainly count as acceptable on a low-carb, rather than a keto day, and it’s infinitely better than the carbs in the ‘real’ thing.  


Ingredients – for 2 Pizzas

For the dough

  • 250g Grated/shredded Mozarella
  • 50g Coconut Flour
  • 1.5 tsp baking powder
  • 1/2 tsp Xanthan Gum
  • 2 Medium Eggs (lightly whisked with a fork)

For the Filling

  • 1/4 Red Onion
  • 1/2 Orange Pepper
  • 200g (1/2 jar) Chair de Tomate (from Sainsbury’s) – Other low-carb options available
  • 200g Shredded Mozarella (or your other favourite cheese)
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Garlic Granules
  • 1/2 tsp Chilli Flakes
  • Chilli Oil to serve on top, if desired.

Method

  • Preheat your oven to 175*C
  • Microwave the mozzarella in 30-second bursts until it is thoroughly melted and there are no lumps remaining.  Be careful not to overcook, or you will burn the cheese.
  • Mix thoroughly the dry ingredients and add this, together with the whisked eggs, to the melted cheese.
  • Mix well together with a wooden spatula.  I find squidging the mixture between my fingers is best for distributing the ingredients evenly.
  • Drop the dough onto a silicone sheet or sterilised worktop and knead for a couple of minutes until the dough resembles an even and smooth dough.  Cut it into two equal pieces.
  • Then add a little coconut flour to your hands and rolling pin and roll out each piece of the dough to a circle approximately 20cm in diameter and 5mm thick.
  • Place each piece of dough onto a baking tray, prick with a fork and bake in the oven for 8 minutes.  If the dough bubbles up, just prick it with a fork.
  • Once the dough is baked, allow to cool for a couple of minutes and then add your toppings as required and bake for a further 10 minutes, until the toppings are hot and the cheese is bubbling.

Serve with chilli oil.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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