Saturday, May 24, 2014

Recipe: Keto pizza crust is a reality!

Kent found this recipe for gluten free, ketogenic low carb pizza crust, thanks to the Reddit low carb forum. We were excited to test it out. Here's the original source of the recipe-  I haven't looked through the rest of that blog yet, but if this recipe is any indication, she is a genius! We are looking forward to modifying this original recipe and trying different cheese combinations, as well as adding herbs and other seasonings to make it custom to whatever kind of pizza we make. We started with my favorite this time- sausage and mushroom. I am hoping to make barbeque pork pizza and Thai chicken pizza in the future. One thing to keep in mind is to go light on the pizza sauce, as tomatoes can be sugary. Alfredo? That's a whole 'nother story!

Dreamy ovals of melty perfection.

Low Carb Pizza Crust
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1/4 cup whipped cream cheese
1 1/2 cup plus or minus 1-2 Tbsp almond meal
2 eggs

Preheat your oven to 425 degrees.

Place the cheese in a medium bowl; microwave till melted. (2 minutes for us.)
LET IT COOL enough to handle with your hands, this is crucial or you could burn your hands. (This took maybe 5-7 minutes.)

Once you can handle it safely, add the cream cheese, egg and almond meal; mix with your hands until it forms a ball.  This will be very sticky at first; add the almond meal in gradually until you get the right consistency. It seems like it won't come together, then suddenly it does- have faith. Also, be sure to remove your rings before this step.

Divide the dough into two equal pieces and set it aside.  Put a sheet of parchment paper on the counter, approximately the same size as your cookie sheet.  Use a rolling pin to roll out the dough as thin as you like, we went pretty thin, and I think that helps with the final texture. Pick up the parchment paper and put it on the cookie sheet.  Place in oven and bake till edges start to turn golden brown.

Remove the cookie sheet from the oven; add sauce and toppings.

Return to the oven on the top rack till cheese is melty and the edges of the crust are browned.We like to kick on the convection in the oven to encourage more crispiness.

This recipe made two oval pizzas, approximately 10 inches long by 8 inches wide. It was enough that we each got stuffed on half of our pizzas, and were able to save the other halves for lunch the next day! Almond meal sticks with a person.

One time saving tip: my local HyVee store used to put out ready made pizza toppings in a display case, but I didn't see any the other day. I went over to the pizza kitchen area and asked, and they packaged up what I wanted, so I got 28 ounces of pre-cooked Italian sausage meatballs for $2.09. That is cheaper than if I bought the raw sausage and saved us tons of prep time. Win!

Much golden. Such chewy. Wow.


  1. Hey there,
    I just noticed that your recipe has more cheese than the original recipe. Did you make your dough with 3 cups of cheese or is that a typo??

  2. Hi! We actually doubled everything from the original recipe, because we figured that as long as we're going to the trouble, we might as well make two pizzas at once. We didn't realize how filling it would be, but that's okay, because I love taking dinner leftovers to work for lunch the next day!


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