Good Morning, Ketonians!

I am obsessed with pizza! Doing Keto, there’s so many options: cauliflower crust, fat head crust, coconut flour crust… none of these options satisfied my cravings for a deep dish… bready kind of a crust. I have been playing a lot with the textures and it this recipe is finally ready to be unveiled:

KETONIAN DEEP DISH CRUST:

4 Servings

Cals 446.6| Fat 35.5g| Protein 26g| Net Carbs 5.3g|

*MACROS ARE FOR THE CRUST ONLY*

INGREDIENTS:

~* 1 cup of pork rinds, crumbed

~* 1 cup of almond flour

~* 4 oz cream cheese, room temp

~* 4 eggs

~* 1/4 Parmesan, ground

~* 1 tablespoon of psyllium husk

~* 1 teaspoon baking powder, aluminum free

DIRECTIONS:

Measure the pork rinds only AFTER you have crumbed them in a food processor. Put all ingredients in the bowl. I microwaved the cream cheese for 30 seconds, it makes it much easier to mix. When all ingredients are homogenized, put it in the fridge for 10 minutes.

Pre heat the oven to 350 Fahrenheit.

Get out a cookie sheet. Line it with parchment paper. You will be able to feel the bready texture when you spread the dough on the parchment paper. I tried to make the crust a little thicker, like they do at pizza places. Bake for 15 minutes and then add your sauce, cheese, meats. Pay attention that the macros listed above is for the pizza crust only. These would also make awesome garlic rolls. YUM!

Thank you for joining us for our weekly recipe! Do you have any requests?

I am delighted to have this blog and hopefully, it is helping all of you like it is me 🙂

Love,

Ro.