KETO PIZZA CRUST (NO EGG/NO CHEESE!)
Maybe it's just me, but I am kind of getting tired of fathead dough. It's a pain (for me) to make and I'm over the taste. It was delicious at first but you know when you eat too many of one thing and then you never want to eat it again? That's me right now with fathead. No thank you!
So after perfecting my keto buns, I decided to tweak the recipe a bit to make it a nice pizza crust. This recipe is great because it has no eggs, no cheese and you can top it with all protein and fat heavy toppings like bacon and cheese!
Now, this recipe does use whey protein, which is a milk product, but you can easily turn it vegan by using hemp protein powder or another type of vegan protein powder. Just make sure it has no additives in it, like flavour, sugar, extra xanthan gum etc.. otherwise your recipe may turn out pretty gross. Trust me, I've tried.
This will most likely be the last (maybe) bread recipe for a while as I head back to Ireland next week. Lots more stuff coming your way!
What you'll need:
2 cups (200g) almond flour
1 1/4 cup (75g) whey protein isolate
2 tsp xanthan gum
1 1/2 tsp baking powder
1 cup (236ml) warm water
salt
choice of toppings
In a mixing bowl, whisk together your almond flour, protein powder, salt, xanthan gum and baking powder.
Pour in the warm water and mix thoroughly until a dough forms.
Place the dough onto a piece of parchment paper and use wet hands to make it flat and a pizza shape. NOTE: do not roll with a rolling pin & extra parchment. It will not work and the dough will just stick to the parchment.
Once you have a circle of dough, add your toppings! I used 2 tbsp of tomato paste, cheddar cheese, polish sausage, bacon and goat cheese.
Bake at 400°F / 200°C for 10-15 minutes or until the crust has formed and is a golden brown.
Take out and enjoy!
This makes roughly 8 slices!
Nutritional Information per slice (CRUST ONLY)
CALS: 178
FAT: 12.6
CARBS: 6.2
FIBRE: 2.7
NET CARBS: 3.5
PROTEIN: 13.3
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KETO PIZZA CRUST (NO EGG/NO CHEESE!)
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