my (bryanm) 450 12’’ Fathead Keto Pizza Crust

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 18.8 g
  • Cholesterol: 29.5 mg
  • Sodium: 245.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.8 g

View full nutritional breakdown of my (bryanm) 450 12’’ Fathead Keto Pizza Crust calories by ingredient
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Introduction

I took several “Fathead” Keto-friendly pizza crusts that I found on the Internet, took a little bit from each one and came up with my own. Along the way, I burnt myself, singed one of my cats, and turned the air blue several times swearing, but I finally created a crust that I really like. I hope you will enjoy it as well. I took several “Fathead” Keto-friendly pizza crusts that I found on the Internet, took a little bit from each one and came up with my own. Along the way, I burnt myself, singed one of my cats, and turned the air blue several times swearing, but I finally created a crust that I really like. I hope you will enjoy it as well.
Number of Servings: 8

Ingredients

    180 gram(s) my Great Value Low Moisture Part Skim Mozzarella Cheese
    110 gram(s) my (bryanm) Bob's Red Mill Super Fine Almond Flour - .25 Cup/28g/Serving
    60 gram(s) my Hellman's Real Mayonnaise - 14g/Serving
    80 gram(s) my (bryanm) Great Value Cream Cheese - 28g/Serving

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    Optional
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    1 Drop sesame oil
    Roasted garlic powder
    Oregano

Directions

Equipment:
12’’ Pizza Pan
Two pieces of parchment paper large enough to cover the pizza pan
Silicone spatula
Microwave safe bowl.
Ingredients:
180g Mozzarella Cheese
1 drop Sesame Oil
110g Almond Flour
60g Mayonnaise (or 1 large egg – Mayo is smoother)
80g Cream Cheese – Cut into equally sized cubes

Roasted Garlic Powder
Sesame Oil
Oregano

Directions:
Pre-heat your oven to 450 degrees while you gather ingredients.

Mix the almond flour, cream cheese and mozzarella cheese in a microwave safe bowl. Mix it up a bit.

You will notice the mozzarella doesn’t stick together so well. This is what you want.

Stir in the sesame oil. Smells funny…tastes good.

Stir in as much roasted garlic powder as you like.

Microwave for 45 seconds

Mix with spatula

Microwave for another 45 seconds

Remove from microwave and stir in Mayonnaise (If using egg, let it cool for a minute before adding egg)

This should start looking like a ball of dough about now.

(Optional)
Sprinkle a bit of almond four on the parchment paper if you wish. I like the grainy feel on the crust.

Dump the mixture onto parchment paper that is lining the pizza pan.

See if your oven is at 450 degrees yet.

Use the silicone spatula to spread the pizza around the pan. This may take a couple of minutes. It is pretty easy to “push” excess dough to where you need it. Just try and keep it consistent.

Once you have the dough pretty close to the edge of the pan, take the spatula and push the edges in so that they pop up a bit and make a rim to “trap” sauce and ingredients.

Fork your dough several times all over. This will prevent the crust from bubbling up like burnt cheese-toast (it is cheese after all) in your oven.

Sprinkle as much oregano on the crust as you care to. I like to cover it heavily.

Bake for 12 minutes. Adjust time according to your oven.

Carefully take the crust out and flip it onto the other piece of parchment paper. The oregano-covered side of the crust will now be touching the pan. This is how nature intends for pizza to be.

Bake the overturned crust for 5 minutes or hit broil and go for three minutes to really brown it.

Carefully remove pan from the oven. Make sure your cat isn’t nearby ☹

Turn your oven to BROIL at this point and raise the oven rack to just under the burner

Let the crust cool for about 5 minutes then top the non-herb side with:
1. Your favorite sauce
2. Mozzarella.
3. Add your toppings
4. Light mozzarella to cover toppings, if desired.

Place under broiler for 3 to 5 minutes, or until you like the way it looks.

Congratulations! You did it! Cut and enjoy!


Serving Size: Makes Eight 54g Slices

Number of Servings: 8

Recipe submitted by SparkPeople user POLARISB.

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