Pizza is hands down my FAVORITE food. If I could eat pizza every day, I would. So, it's only right that I share one of my favorite pizza recipes. This recipe has a lot of my favorite aspects about pizza- the thick, but moist crust, the ooey gooeyness from the cheese, and the toppings!
Before I started my low-carb/keto journey, I wrote a list of non-negotiables- foods I refused to live without. If this was going to be a lifestyle change, I needed the ability to enjoy all my favorite foods. The great thing about this is, I don't have to eliminate pizza from my diet. Win-Win!
Many people think making pizza is hard, but this process is easy and quick. The dough requires little work. You mix the ingredients together with a spoon first. This helps ensure the ingredients are well incorporated. Then our knead it with you hands- this will warm and stretch the mixture and make the dough springy and elastic. Then you roll and crust and shape the edges.
After you prebake the dough, on to the fun part... adding the toppings. Note: In this video I used Yo Mama's marinara sauce. It was okay, but it was before someone put me on to Rao's sauces. OMG Rao's tomato basil sauce is EVERYTHING. I'm completely obsessed with it. I even used it for my baked feta recipe; it's so flavorful and versatile.
I love the classic pepperoni pizza, but this works well with any topping. The crust is durable, so you can load the pizza with all toppings you love, but it's flexible and moist when eating.
It's a great recipe to make for a gathering, but if you're like me, you'll eat the whole pizza by yourself (in one sitting- #sorryNotsorry). Happy savoring!
Ingredients
1/2 cup coconut flour
1/4 cup almond flour
3 tbsp psyllium husk
1/4 tsp sea salt
1/2 tsp garlic powder
2 tsp baking powder
1 cup lukewarm water
1 tsp apple cider vinegar
3/4 cup tomato sauce (I used Marinara)
1- 2 oz mozzarella
toppings
Instructions
Preheat oven to 430°F.
Mix the coconut flour, almond flour, psyllium husk, seal salt, garlic powder, and baking powder in medium-sized mixing bowl.
Pour the apple cider vinegar and lukewarm water into the dry ingredients and mix with a spoon or spatula. Note: the mixture will be very liquidy at first, but will dry as you continue to stir it. After 30 seconds, knead the dough with your hands (for about 60- 90 seconds). then form a ball and set aside for 10 minutes.
Lightly grease a piece of parchment paper with ghee oil spray or olive oil, place the dough ball in the center, add another piece of parchment paper on top, and press gently/low pressure to flatten.
Use a rolling pin to roll the dough 10 inches. Don't press too much as you want to keep some thickness. If you roll too thin, the dough will be crispier.
Use your hands to shape the pizza edge/border
Put the parchment paper with the pizza crust on top of a baking sheet and prebake for 15 minutes.
Remove prebaked crust and use your favorite tomato sauce (Note: I recommend Rao's tomato basil or marinara sauce; they're perfection!), mozzarella, and other toppings.
Return pizza to oven for 10 minutes.
