Pizza is one of those foods most people avoid when doing low-carb diets. With Keto being an extremely low-carb diet, Pizza seemed to be way off limits. That is until I came across Fat Head Pizza Dough. I had to make one that night! I followed the directions and made a yummy pizza, but honestly I felt like the pizza crust was a little spongy and had to work with.
I started to experiment with the dough and cook it different ways to get it crispier and less spongy. Last night I finally found a techniques that we all were very happy with.
I started with the Recipe that I typically use from wholesomeyum.com but modified it a bit to get a little more crisp on the dough. The biggest differences are that I add Parmesan into the mixer, and I don't microwave the cheeses when making the dough. I like the texture of the parmesan shreds that get crispy on the crust as it bakes.
1 cup Shredded Part- Skim Mozzarella Cheese
1/2 cup Finely Shredded Parmesan Cheese
2 tbsp cream cheese (softened)
3/4 cup Super Fine Ground Almond Flour :
Directions: Preheat oven to 425º. Into your mixer add the cheese, Cream cheese and egg. Mix on his until combined. Add in the almond flour and mix until all incorporated. Knead the dough with oiled hands until it is a similar texture to real dough. I like to use the ingredients when they are cold so that warming the dough up while kneading doesn't make it too sticky. Roll the dough into a ball and lay it on oiled parchment paper. I like to use grape seed oil because it has a high cooking temp. Place a second piece of parchment paper on top and roll out the dough until it is think and even. I make a round pizza on this:
I then bake the crust for 8-10 minutes on the bottom rack.
Remove the crust and add your favorite toppings. Make sure to use marinara that had no sugar if making a pizza with a marinara base. I like to make a Marinara base then add mozzarella and then pepperoni. I then sprinkle parmesan on top of the pepperoni so it gets crispy :) . Then I sprinkle with italian seasoning. SO GOOD!