Keto pizza crust

By Booper-2

Ingredients

• 1 1/4 cups 300 ml almond flour
• 4 tablespoons 60 ml unflavored protein powder
• 4 tablespoons 4 tablespoons ground psyllium husk powder
• 1/2 teaspoon 1/2 teaspoon salt
• 2 tablespoons 2 tablespoons grated parmesan cheese
• 1 tablespoon 1 tablespoon Italian seasoning
• 2 teaspoons 2 teaspoons baking powder
• 2 2 eggeggs
• 1 cup 225 ml boiling water
• 3 tablespoons 3 tablespoons melted butter or coconut oil for brushing

Details

Servings 2
Adapted from dietdoctor.com

Preparation

Step 1

Preheat the oven to 375°F (175°C).

Combine all dry ingredients and mix until blended. Add eggs and stir until well combined.

Add boiling water and mix until the dough thickens and starts to form a ball.

Place the ball on a greased baking sheet. Spray a piece of parchment with oil and place it on top of the dough to help spread it without sticking. Use a rolling pin or your hands to spread the dough into a 16-inch round.

The dough will raise to 2-3 times its size, so make the thickness one third of what you want the final crust to be. (I like a ¼-inch thick crust so I start with about ⅛ inch or less thickness.)

Place in oven and bake for 25 minutes.

Remove crust from oven and brush with butter or coconut oil and return to oven. Broil for 3-8 minutes or until the crust is crisp. (Careful—watch closely during this step to make sure it doesn’t burn, but just crisps up.) I start the broil with the crust flipped over to crisp the bottom first. Then, I flip it and broil the top.

Let cool and store in the freezer until you want to use it. (If you can’t wait, add toppings and broil for another 5-10 minutes until the cheese is melted and starts to brown.)


Tip
Individual pizzas can be fun for any crowd. Just divide the dough into two and make a 10-12″ crust. Go even smaller for little kids, and set-up a ‘make your own mini pizza’ buffet!