Holy-grail Gluten-free Keto-friendly Pizza!

Delicious and cheesy.

Delicious and cheesy.

Lactose intolerants, Vegans, Cheese-haters beware! This recipe is not for you.

But honestly, for the rest of you, this is the only flourless pizza crust recipe you’ll ever need. And it’s so painless to make; way easier than a regular pizza dough, and without sacrificing any deliciousness. 5 minutes of prep, ~15 minutes in the oven, and you’ll be ready to chow down on beautiful pizza deliciousness.

The crust on its own, post-baking.

The crust on its own, post-baking.

With toppings added. Unevenly distributed because I wanted at least  one slice of plain cheese, and B wanted ALL THE TOPPINGS.

With toppings added. Unevenly distributed because I wanted at least one slice of plain cheese, and B wanted ALL THE TOPPINGS.

All done!

All done! Beautiful cheesy goodness.

Look at that lovely flaky crust!

Look at that lovely flaky crust! Anyways, enough distractions, on to the recipe..

Holy-grail Gluten-free Pizza Crust

(Adapted from 3 different recipes found on reddit’s /r/keto and /r/ketorecipes)

Ingredients:

1.5 cups Shredded Cheese (I use a mixture of Mozzarella and Sharp Cheddar)

3/4 cup + 2 tbsp Almond Meal (I like the appearance and texture of this better with almond meal, if you want a lighter crust then you can use Almond Flour)

2 tbsp Cream Cheese

1 egg

Italian Seasoning

Garlic Salt

Instructions:

Preheat oven to 425°. Place both the shredded cheese and the cream cheese in a microwave-safe bowl and microwave until entirely melted. WAIT for cheese to cool enough so that you can handle it without burning yourself, and also so it won’t cook the egg as you mix it in. Mix in egg, almond meal, and a few sprinkles of italian seasoning with your hands, until all ingredients are combined. The mixture should have a (surprisingly!) normal dough-like consistency. Spread onto a cookie sheet/pizza pan topped with parchment paper (or grease your pan very very well, this will stick easily. Learned this lesson the hard way after using tin foil). My technique involves placing the dough on the pan, topping with a layer of saran wrap, and then using a can to roll it out (just…make sure to remove the saran wrap before baking, if that wasn’t obvious). Poke a lot of holes in it with a fork to prevent bubbling, and then sprinkle with a tiny bit of garlic salt (if you are using only shredded Mozzarella then I would use more salt). Bake for 8 minutes, then remove and poke more holes if any bubbles have formed. Bake for an extra 4-7 minutes (12-15 total), until browned.  Remove and top with all of your favorite pizza toppings, then return to the oven for 5 more minutes. If you like your cheese really melted and bubbly, set your oven to broil on High for 30 seconds at the very end (but make sure to keep an eye on it so that it doesn’t burn).

It’s as easy as that. Please leave a comment and let me know if you try it! Enjoy!

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