Keto Pizza Crust Recipe
The Keto Pizza Crust recipe provides a delicious low-carb alternative to traditional pizza, perfect for those following a ketogenic diet. Made with almond or coconut flour, eggs, and cheese, this crust is both easy to prepare and customizable with your favorite toppings. The process involves mixing the ingredients, shaping the dough, pre-baking the crust, and then adding toppings before the final bake. The result is a crispy, flavorful base for your pizza that pairs well with a variety of toppings, from classic pepperoni to veggie-loaded options.
Equipment
- Mixing bowls For combining ingredients.
- Measuring cups and spoons To measure out ingredients accurately.
- Baking sheet or pizza stone For baking the pizza crust.
- Parchment Paper To line the baking sheet and prevent sticking.
- Rolling Pin (optional): For flattening the dough evenly.
- Oven To bake the crust.
Ingredients
- 1½ Cup Almond Flour
- 2 Large Eggs
- ½ Cup Mozzarella Cheese
- 2 Oz Cream Cheese (optional)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Italian Seasoning
- ¼ Teaspoon Salt
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Mix 1 1/2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon salt in a bowl.
- Prepare Wet Mixture: Beat 2 eggs. Melt 1 1/2 cups shredded mozzarella and 2 oz softened cream cheese together, then mix with the beaten eggs.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Shape and Pre-Bake: Spread the dough on the prepared baking sheet, shaping it into a crust. Bake for 10-12 minutes, until golden brown.
- Cool and Top: Let the crust cool slightly, then add your favorite toppings and bake until the cheese is melted and bubbly.
Notes
Here are some important notes for the keto pizza crust recipe:
- Cheese Texture: For a smoother dough, ensure the mozzarella and cream cheese are fully melted and well combined before mixing with the eggs.
- Almond Flour Variability: Almond flour can vary in fineness. If your dough seems too dry or too wet, adjust with a bit more almond flour or a small amount of water to achieve the right consistency.
- Dough Handling: The dough can be sticky. Using parchment paper can help in shaping and transferring the crust. You can also lightly flour your hands or rolling pin with almond flour to prevent sticking.
- Pre-Baking: Make sure to pre-bake the crust until it’s just starting to turn golden brown. This helps to create a sturdier base that holds up better with toppings.
- Toppings: Be mindful of adding too many wet or heavy toppings, as they can make the crust soggy. Pre-cook any high-moisture vegetables if possible.
- Storage: If you have leftover crust, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to restore crispiness.
- Freezing: For longer storage, you can freeze the baked or unbaked crust. Wrap it well in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Thaw before baking or reheating.
- Customizations: Feel free to adjust herbs and spices according to your taste. You can add garlic, onion powder, or a pinch of chili flakes for extra flavor.