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Thin Crust Almond Flour Pizza – Keto and Low Carb

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How many of y’all have a pizza night? Truthfully, we could eat pizza more than once a week because…it’s so good. We love pairing pizza with wings or a simple salad with our yummy ranch dressing. Pre-keto, we used to buy an absurd amount of pizza on pizza night at my home. We’re talking upwards $50 dollars or more worth of pizza with few leftovers (if any). Not to mention, we’d be hungry again a few hours later… WHY?!? Carbs!!

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Keto has changed all of that! And, Keto pizza has been such an enjoyable new way to enjoy one of our favorite meals and truly get full! Satiety on keto is very real and awesome! There is such freedom in not being a slave to food…namely carbs!

Keto Pizza Crust

We first tried the widely popular fathead dough crust and liked it but felt it lacked flavor. So, my sister and I tweaked it to our liking. She added a little bit of this and I added a little bit of that and now we love this dough!

Basic Fat Head Dough

BUT! We missed our crispy thin crust pizza, a lot! When I began making our Almond Flour crackers I thought it would make a great pizza crust! And, I’m happy to say that with a few additions, it does!

About the Dough

This dough comes together lightning fast! Which I love!! Seriously, it’s one of those, dump, stir and slap it together kind of meals. The dough is going to be a bit sticky but not terribly difficult to work with.

You can work it in two ways.

The first technique is to wet your hands and press out the dough to the thickness of your choice. This method will yield a “bumpy” finished product because of finger indentions.

The second method is by placing the dough between two pieces of parchment paper and rolling it thin. The crust comes out perfectly even. This is my preferred method although; I don’t like just throwing away parchment paper.

I’m not gonna lie to you!

It is very crispy on the edges but not so much in the center. The sauce is the culprit here. Making a bunch of smaller personal-sized pizzas and cooking lower and slower can remedy this… But this busy mama ain’t got time for that! We just let the kids have the softer middles and we eat the crispy edges. It works!

It’s so simple and versatile!

I bet you have all the ingredients to make this crust right now! Sometimes we “trash can” it… meaning we top it with whatever we have in the fridge at that time. But my absolute favorite combo is light marinara sauce shredded whole milk mozzarella and topped with fresh basil right out of the oven. It is so simple and delicious! Homemade sauce is best but when we are out of it we use either Rao’s or Victoria’s because their ingredients are good and carb count is low.

I sure hope you try this recipe and love it as much as we do! Go make it and let us know what you think!

Blessings,

Sherri and Steph

Ingredients:

Instructions:

Preheat oven to 425 degrees.

Gather your ingredients.

In a medium bowl, beat together the eggs, seasonings, salt, yeast, and oil until a slight emulsion begins and mixture thickens slightly.

Add in the almond flour and cheese to the mixture and stir until just combined. Don’t over mix. (See helpful tips)

Roll the dough out on a greased piece of parchment paper. (See helpful tips)

Transfer the dough (still on the greased parchment paper) to your pizza pan or cookie sheet.

Bake at 425 for 6-10 min or until just starting to brown around the edges.

Remove from the oven and add your additional toppings. (See helpful tips)

Place back in the oven and bake for an additional 8-10 min or until the edges are browned (not burned) and the cheese is completely melted and bubbly.

Helpful Tips:

Cheese in the Dough:

Always shred your cheese from the block because pre-shredded cheese almost always has starch added to it to prevent the shreds from sticking together. Any starches aren’t keto-friendly and may interfere with ketosis.

Once your cheese is shredded you can rough chop it to make smaller pieces of cheese. I do this when I use mozzarella. Parmesan usually shreds into much finer pieces so this step isn’t necessary.

Seasonings:

If you don’t have the individual spices but have Italian Seasoning you may use that to replace the dried herbs. I would use a scant tablespoon as a replacement.

Sifting:

You may sift the almond flour to ensure there are no lumps in the almond flour but you totally don’t have to for this recipe.

Rolling Out the Dough:

Again, there are two methods here.

Method one is to place another large piece of parchment paper over the top of the dough. Using the palm of your hand flatten the dough ball out slightly. Then, starting from the center roll towards one side of the ball. Return your rolling pin to the center and roll to the other side. You’ll do this same process making quarter turns all the way around to ensure a perfect circle. Continue this until the dough is rolled out pretty thin to about ¼ inch. The edges will be imperfect which I think adds a rustic artisan aspect that I love!

Have a rectangle cookie sheet? That’s ok; roll out the dough into a rectangle shape!

We cut our pizza into small squares “Chicago style”, “tavern-style”, or “party cut” the smaller pieces are easier to handle and make the pizza more shareable.

Toppings:

Any toppings like meats and veggies I would precook and sauté. There just isn’t enough time for the toppings to cook properly and it will not be enjoyable at all.

Don’t go too heavy on the toppings. I admit I do this sometimes because I’m in a hurry or have “starving” kids and just want to get it done. But I recommend keeping toppings to a reasonable amount to ensure a crispy crust and controlled calories. We don’t go too heavy with the pizza sauce for this reason, as well because it just adds more carbs and calories.

Yeast:

Baking yeast is added only to boost flavor. There will be no rise here because the yeast needs sugar to rise. Traditional pizza dough has yeast so we add it in to give us that bread flavor.

Macros:

Macros for this recipe are only for the crust. Toppings will vary and will need to be calculated on each pizza accordingly.

Crispy Almond Flour Pizza Crust by Ketofied Sisters
Serving Size: 1 Full Crust
Value % Goal
Total Calories 2160
Net Carbs info 20g
Protein 88g
Fat 183g

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Thin Crust Almond Flour Pizza – Keto and Low Carb

Ingredients

  • 1 ½ cups blanched almond flour
  • 2 large eggs
  • 3 tablespoons Extra Virgin Olive Oil
  • 2/3 cup shredded Mozzarella or Parmesan cheese see helpful tips
  • ½ teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Dried Basil
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Parsley
  • 1 ½ teaspoon baking yeast
  • Pinch Pink Himalayan salt

Instructions

  • Preheat oven to 425 degrees.
  • Gather your ingredients.
  • In a medium bowl, beat together the eggs, seasonings, salt, yeast, and oil until a slight emulsion begins and mixture thickens slightly.
  • Add in the almond flour and cheese to the mixture and stir until just combined. Don’t over mix.
  • Roll the dough out on a greased piece of parchment paper.
  • Transfer the dough (still on the greased parchment papeto your pizza pan or cookie sheet.
  • Bake at 425 for 6-10 min or until just starting to brown around the edges.
  • Remove from the oven and add your additional toppings.
  • Place back in the oven and bake for an additional 8-10 min or until the edges are browned (not burneand the cheese is completely melted and bubbly.

Notes

Macros for this recipe are only for the crust. Toppings will vary and will need to be calculated on each pizza accordingly.

Crispy Almond Flour Pizza Crust by Ketofied Sisters
Serving Size: 1 Full Crust
Value % Goal
Total Calories 2160
Net Carbs info 20g
Protein 88g
Fat 183g
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