Keto Fathead Pizza With Soppressata Recipes

KETO PEPPERONI PIZZA WITH FATHEAD CRUST

Keto Pepperoni Pizza with Fathead Crust image

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.

Provided by France C

Categories Bread Pizza Dough and Crust Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 teaspoons yeast
2 tablespoons warm water
3 cups shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
1 cup almond flour
1 teaspoon xanthan gum
⅛ teaspoon salt
¼ cup no sugar added pizza sauce (such as Rao's®)
2 ounces sliced pepperoni
1 pinch red pepper flakes to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.5 g, Cholesterol 77 mg, Fat 24.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 638.9 mg, Sugar 1.8 g

KETO FATHEAD PIZZA WITH SOPPRESSATA

Keto Fathead Pizza With Soppressata image

Cheesy, tender crust meets classic tomato and meat pie in this almond meal-based pizza. Top with your favorite herbs and call it dinner, all in under 25 minutes.

Provided by norasingley

Categories < 30 Mins

Time 22m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

olive oil, for greasing pan and hands
8 ounces about 2 cups lightly packed coarsely grated mozzarella cheese
1 1/2 ounces cream cheese
1 cup almond flour
2 tablespoons almond flour
1 tablespoon nutritional yeast
kosher salt & freshly ground black pepper
1 large egg, lightly beaten
1/3 cup tomato sauce
1 1/2 ounces about 10 thick slices soppressata or 1 1/2 ounces pepperoni
parsley, basil or chives, for serving

Steps:

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment, lightly grease with olive oil, and set aside.
In a small saucepan, combine 4 ounces mozzarella and cream cheese. Place over medium-low heat and cook, stirring, until cheeses are melted and mixture forms a cohesive ball.
Remove from heat and add almond flour, nutritional yeast, and 1/2 teaspoon salt. Mix until almond flour is incorporated. Add egg and continue to mix until combined.
Using oiled hands (dough will be sticky), press dough into a 9-10" round on prepared baking sheet, about 1/8-inch thick. Transfer to oven and bake 7 minutes, until browned on the bottom.
Flip, and top with tomato sauce, remaining 4 ounces mozzarella, and soppressata. Drizzle lightly with olive oil and season with salt and pepper. Return to oven and continue cooking until cheese is melted and crust is browned on the top, about 6 minutes more.
Top with desired herbs and cut into wedges. Serve immediately.

Nutrition Facts : Calories 478.7, Fat 35.6, SaturatedFat 19.9, Cholesterol 206.2, Sodium 1033, Carbohydrate 8.2, Fiber 2.2, Sugar 3.7, Protein 32.5

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA

Keto Fathead Pizza with Chorizo and Salsa image

Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!

Provided by Yoly

Categories Bread Pizza Dough and Crust Recipes

Time 35m

Yield 2

Number Of Ingredients 14

Ingredients

1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1 egg, beaten, at room temperature
cooking spray
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g

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