Keto, ketogenic, low-carb, nutrition, pizza, recipe, weight loss

Pizza Party!

Need a dish that is sure to please any age group? Then pizza is probably one of the first things to come to mind. Highly customizable and left-overs are great even cold. At our house, it was always the sure fire crowd pleaser. But, that dough…..definitely not keto friendly. I am going to be very up-front here and say that I have not tried any of the cauliflower pizza crust recipes. I know it would be a lower carb choice than the recipes I use; but let’s not forget that I owned the fact that I AM a carb junkie! So, if I am going to eat pizza, I want it to taste and smell as close to that carb overload yumminess I remember. So, there is my disclaimer, please if you want an even lower carb recipe, do check out the cauliflower crusts, if there is enough interest here in me doing a version of a cauliflower recipe, please place it in the comments below, and I will do it.

I will share two versions of pizza dough today, one mimics that yeasty bread crust I was searching for and the other is a mozarella cheese pizza dough. Now a disclaimer about my own recipe, the recipe “Magic Mozarella Dough” (pg. 82) in “Everyday Ketogenic Kitchen” is a less fussy version of a mozzarella dough and very good. This recipe was, in fact, the first keto pizza dough I made.
However, I was searching for a specific texture and mouth-feel, in addition to flavor, so of course, I had to mess with the recipe (it’s what I do..lol).
In addition to wanting to mimic the yeast flavor profile of traditional pizza dough, I have mentioned before that large amounts of dairy are not always my friend. So, when I use the mozzarella dough and then add even more cheese on top, well, the results can tend to be somewhat explosive.
So, I also set out to keep the dairy to a minimum in the crust, in order to better tolerate the cheese on top (I have also substituted Fauxarella Cheese on top. However, it is not as firm melted as mozarella cheese, so I let it cool slightly, so it firms up a bit before eating).
I have also, noted that for me, when I go crazy with the dairy products, my weight loss stalls (I haven’t gained, I just seem to stop losing for a day or two).
For those that would like to order Carolyn Ketchum’s cookbook (“Everyday Ketogenic Kitchen”), I will post the link below. You can click the link here and order it directly from Amazon. **I do get a slight monetary reimbursement from Amazon, for items ordered directly from my blog.
 

Remember you can click on the recipe name to get to the printer friendly version.

 

 

3/4 cup butter-melted

1/2 cup water
1/2 carbonated water
1 pkg rapid rise yeast
1/2 cup whey protein powder
4 Tbsp coconut flour
4 Tbsp nut or sunflower seed flour
2 tsp xanthan or guar gum
2 Tbsp Psyllium husk powder
1/4 tsp cream of tartar
1 tsp baking powder
2 tsp Italian herbs
3 eggs

How to:

Preheat oven to 400° F.

Prepare pizza stone if using by preheating it also, or prepare a baking sheet or pizza pan, by covering in parchment paper.

 

In a microwave safe dish melt butter and heat water (not carbonated) until water is boiling (about 1-2 mins).
Meanwhile in mixer bowl add dry ingredients, including yeast, then eggs and carbonated water, mix slightly.

Add hot butter and water mixture and increase mixer speed to medium and mix until throughly combined. It will be the consistency of thick batter.

 

Remove pizza stone from oven (if using).

Using a ziplock with the corner cut, pipe a crust ridge around edge of pizza stone or prepared baking sheet.

 

Pipe remaining dough inside the crust ridge and spread evenly (about 1/4-1/2″ thick depending on size of pizza) with a spatula.

 

Bake for 10-12 mins for pizza or 15-20 mins for Focaccia bread.

 

For pizza add toppings and place back into hot oven and bake for 8-10 more mins until golden and any cheese is melted.

 

Remember you can click on the recipe name to get to the printer friendly version.
 

6 eggs-separated

1/2 tsp cream of tartar
3 Tbsp cream cheese, mascarpone, or 2 Tbsp Cream Fraiche
2/3 cup nut or sunflower seed flour
1/2 tsp xanthan or guar gum
1 tsp baking powder
1/2 tsp apple cider vinegar
1 1/2 cups shredded mozzarella cheese
1/2 tsp garlic or onion powder
1 tsp Italian herbs (optional)

How to:

Preheat oven to 350° F.  Preheat pizza stone if using, otherwise prepare baking or pizza pan by covering with lightly oiled parchment paper.

Separate eggs whites from yolks (place yolks in a medium bowl as you will be adding the other ingredients to it) and add whites to mixer bowl, add cream of tartar. Using the whisk attachment beat egg whites on medium high until stiff peaks form.

 

Meanwhile in the bowl with egg yolks add all other ingredients, except mozzarella. Mix well.

Carefully fold egg yolk mixer into meringue (stiff egg whites), be careful not to over mix at deflate.

Gently fold in mozzarella cheese.

Spread dough evenly on baking sheet or preheated pizza stone.

Bake for 15-18 mins or until crust is golden.

 

Increase oven temperature to 400° F.  Add favorite pizza toppings and Bake for another 10-15 mins or until any cheese is melted and toppings are hot.
 
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.