Low Carb Pizza (Easy, Crispy)
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My low carb pizza has a crispy coconut flour fathead crust. Learn my hack how to make the easiest keto pizza ever - no messy mozzarella dough!
Ingredients
Instructions
Preheat the oven to 200C / 400F (electric).
Put the mozzarella, coconut flour, psyllium husk, egg and salt in a blender or food processor. Blend until you have a smooth dough. This takes around 2 minutes. Scrape down the sides of the bowl in between if needed.
Grease your hands with olive oil and form 2 dough balls (130g each).
Roll out the dough between 2 sheets of baking paper to make 2 round pizza crusts (20 centimetres diameter). The top parchment prevents the dough from sticking to the rolling pin.
Remove the top parchment paper and transfer the crusts on their bottom parchment onto a baking sheet. Bake the pizza crusts for 7 minutes until golden brown.
Remove the crusts from the oven and spread with toppings of your choice. I used marinara sauce, salami slices, mozzarella cheese and fresh basil.
Return to the oven for a further 6 minutes or until the cheese has melted and the toppings have crisped up.
Nutrition
- Calories
- 414 kcal
- Carbohydrate Content
- 10.8 g
- Protein Content
- 28.1 g
- Fat Content
- 28.3 g
- Fiber Content
- 1.9 g
- Sugar Content
- 2.7 g
- Saturated Fat Content
- 17.9 g
- Serving Size
- 1 serving
