May 25 2017 recipe by Maria Emmerich![Maria Emmerich]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto pizza crust
Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
USMetric
servingservings
Ingredients
- 1ยผ cups (5 oz.) 300 ml (140 g) almond flour
- ยผ cup (ยพ oz.) 60 ml (25 g) whey protein isolate (unflavored)
- ยผ cup (11โ3 oz.) 60 ml (40 g) ground psyllium husk powder
- ยฝ tsp ยฝ tsp salt
- 2 tbsp 2 tbsp grated Parmesan cheese
- 1 tbsp 1 tbsp Italian seasoning
- 2 tsp 2 tsp baking powder
- 2 2 eggeggs
- 1 cup 240 ml boiling water
- 1ยฝ oz. 45 g melted butter or coconut oil, for brushing
- olive oil for greasing
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Making low carb simple
Instructions
- Preheat the oven to 350ยฐF (176ยฐC). Line two baking sheets with parchment paper, or use non-stick baking sheets, and lightly coat either option with olive oil.
- In a medium-sized bowl, mix the dry ingredients together. Add the eggs, and stir until combined.
- Slowly add boiling water to the mixture, and mix until the dough thickens, and becomes sticky. Divide the dough in half. Lightly moisten hands with olive oil, and shape the dough into two balls.
- Put each ball in the center of the baking sheets, topped with a touch of olive oil. Place parchment papers on top of each ball. Lay a rolling pin, or your hands on top of the parchment papers, to shape and flatten the dough into two, 10-inch (25 cm) round, thin crusts. Discard the upper parchment papers. Using a fork, prick holes all over the crusts to help prevent bubbles from forming.
- Bake on the middle rack(s) for about 20-25 minutes, or until lightly browned.
- Remove, and brush with butter or coconut oil.
- Increase the temperature to the Broil setting (Watch closely during this step to make sure that the crusts become crispy, yet not burnt). Broil both sides of the pizza base until light brown and crispy, approximately 1-3 minutes per side.
- Set aside to cool, and then store in the freezer until you want to use them. If you can't wait, pre-heat the oven to 425 ยฐF (218ยฐC), add toppings and bake on the middle rack for 5-10 minutes, or until the cheese is melted, and starts to brown.
78 comments
Is the cheese necessary? Thanks
"cemmerich says:
September 26, 2013 at 1:31 pm
It will work without the protein powder. It just add a little to the texture and flavor. ?"
We always use net carbs.
... cups and spoons come in different sizes and some ingredients contain more or less air.
That it became too dark at 175ยฐC is not really a surprise in circulating air oven. I will try 165ยฐC next time. Also, I did not bake it a second time.
But before I could even put it into the oven, I first had to add more of the non-liquids to get the right consistency.
210g almond flour
40g whey protein powder
65g psyllium husk powder
1/2 teaspoon salt
30 g grated parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons baking powder
2 eggs
225 ml warm water
coconut oil for brushing
Ric
The psyllium is not there to give lower net carbs; it actually is a great keto baking ingredient because it gives a pliability to the finished product.
You would need to use less or add more moisture because coconut flour is much "thirstier".
For those complaining the recipe has the consistency of wet poridge... yup. That's what it's supposed to be, hence flattening it with parchment instead of rolling it out.
You can omit protein, but psyllium husk is key IMO.
Make it thinner than you think.
And I skip the butter step.
Love it.