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Keto Thin Crust Pizza

“Unless you are a pizza, the answer is yes, I can live without you.”

Bill Murray

MACROS: 66% Fat, 23% Protein, 11% Carbohydrate

12 g net carbs; 38 g fat; 28 g protein per serving (recipe makes 4 servings)

There are two things that make this keto pizza recipe unique. The first is that I greatly reduced the amount of coconut flour in the crust which gives it a better texture, in my opinion. Some recipes called for triple the amount I used and they had a mouth feel somewhat reminiscent of sawdust…yuck. I also found that leftovers of this recipe reheat perfectly in a toaster oven, directly on the rack. Toasting it to reheat it that way makes the crust even crispier and the other ingredients in the crust prevent it from turning into a blob of cheese, melting down into your toaster oven (which is kind of what I thought might happen and was happy to see it didn’t!) The second thing that makes this recipe unique is that it doesn’t use a pizza “sauce”, rather, the tomato flavor comes from the tomato paste and the chopped, fresh tomato on top. This keeps the carb content low while still having a prominent tomato flavor, and it prevents the crust from getting wet and soggy. When it comes to toppings, my list is just a suggestion. It includes the things I love. You can top this with whatever you like…pepperoni, olives, etc. but bare in mind that will change the macros. (By the way, I really enjoy the strong bite of fresh garlic and this pizza features that but if you don’t like the taste of thinly sliced raw garlic, you should omit it or substitute sauteed, finely minced garlic or a sprinkle of garlic powder.)

Crust Ingredients:

  • 2 c shredded mozzarella (part skim)
  • 2 oz cream cheese
  • 1 tsp baking powder
  • 2 Tbl coconut flour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 egg

Toppings:

  • 2 Tbl tomato paste
  • 1 roma tomato, chopped (for best results, let tomatoes drain off extra juice in a colander for a good 19 minutes before adding them to the pizza)
  • 1 Tbl onion, chopped
  • 2 cloves garlic, thinly sliced
  • 1/4 lb cooked ground lamb (or beef), crumbled
  • 4 oz fresh mozzarella
  • 2 sprigs fresh basil leaves
  • 4 mushrooms, thinly sliced
  • 2 tsp avocado oil or extra virgin olive oil
  • 1 tsp red pepper flakes

Directions:

  1. Preheat oven to 425 degrees
  2. Melt shredded mozzarella and cream cheese in medium size bowl in the microwave in 30 second increments, for about 2 minutes, stirring each time, until well melted and smooth
  3. In separate, small bowl, mix the remaining crust ingredients (egg, spices, coconut flour, baking powder) and then add it to the cheese mixture, stirring until mostly absorbed, then knead the dough to fully incorporate all the ingredients
  4. Divide the dough in half and form two 1/4 inch thick, rectangle(ish) crusts on parchment paper using your hands to press the dough into shape
  5. Bake for 12-15 minutes, rotating the pan halfway through the process, until crust looks golden brown
  6. Spread tomato paste thinly on each pizza crust then top with meat, basil, mushrooms, garlic, onions, fresh mozzarella, and chopped tomatoes (or toppings of your choice) and return to the oven for 10-13 minutes until cheese is melted
  7. Drizzle with avocado oil and sprinkle with red pepper flakes, if desired

I hope you try this recipe and let me know what you think of it. And let me know what toppings you used and how yours turned out! Please like and subscribe to be notified when a new blog posts.

This entry was posted in: Recipes

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I began following a ketogenic diet in September of 2017 and it took a while to learn a new paradigm for thinking about what constitutes "healthy" food. Now "healthy", to me, means high in animal fats, extremely low in carbohydrates, and containing moderate amounts of protein. It means I use full fat creamers and butter and fatty cuts of meat. It means I don't eat beans every day any more, nor do I scarf down tortillas with my meals. I got really good at finding keto recipes online, following channels on YouTube and making up my own adaptations of my old favorite foods like albondigas and ceviche and pho. It seemed like just when I'd got that kinda mastered, I developed a life threatening allergy to peanuts and all tree nuts. Dang it! That was in January of 2019 and since then I've had to adjust my eating again...so it was back to the drawing board on some of my staple foods like nut butters, Thai curries, keto friendly chocolates that, alas, are manufactured on equipment that also processes nuts, and so on. I started this blog to help myself, and other people facing similar allergy issues.

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