Keto Stuffed Crust Pizza Recipes

KETO STUFFED CRUST PIZZA

Steps:

• Pre-heat the oven to 200C/400F degrees.
• Mix the dry ingredients in a bowl and combine well.
• Add the melted butter and egg and mix thoroughly until the mixture looks like breadcrumbs.
• Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.
• Roll out the dough in between two layers of parchment paper in a circular shape.
• Place the sticks of mozzarella around the edges of the dough and fold the dough over them, making sure that they are sealed.
• Place the pizza on a baking tray or pizza tray. Keep it on the parchment paper it has been rolled out on.
• Bake for 15 minutes.
• Remove the pizza from the oven, spoon Marinara sauce on it and add toppings of choice. Bake for a further 20 minutes.
• Eat and enjoy!

KETO PIZZA

Steps:

• If making your own plant-based cream, combine the ingredients for this with a pinch of salt and 60ml of water in a powerful blender and whizz until smooth. Add a little more water (up to 40ml) to help create the desired consistency, if needed.
• Heat the oven 200C/180C fan/gas 6. Put the cherry tomatoes, olive oil and a pinch of salt on a baking tray, toss well and spread into an even layer. Bake for 20-25 mins until the tomatoes are soft.
• Meanwhile, make the pizza crust. Microwave the cauliflower rice for 5 mins (or gently heat in a frying pan stirring regularly), then using a nut milk bag, cheesecloth or dish towel, wrap the cooked cauliflower and while it's still warm (but not too hot) squeeze out the water as hard as possible with your hands. Set aside for a few minutes, then squeeze out more water in the same way.
• Heat a frying pan over a medium heat, add the olive oil, herbs and cooked cauliflower, and stir for 5 mins. Take off the heat. Put the beaten eggs in a bowl with a pinch of salt. Add the cooked cauliflower rice, coconut flour, milled flaxseed and nutritional yeast, and mix to combine.
• On a baking tray lined with baking parchment, shape the pizza crust into a rectangle (about 18 x 20cm). Do not spread it too thin because it will tear. Bake for 15-20 mins until the cauliflower crust is golden and feels dry to the touch.
• Remove the crust from the oven, add the cheese or cream, roasted cherry tomatoes and black olives. Bake for 5-10 mins until the edges are lightly golden and the toppings are piping hot. Add the rocket, freshly cracked black pepper and a drizzle of extra olive oil.