There are many versions of pizza crust that are keto friendly out there. I have even posted one of my own, that is a bit more of a thick, bread-like crust. But, recently my husband offered to make supper as I had worn myself out doing an outdoor project (Thank you keto for enough energy to even attempt such a thing. A year ago, I would not have dared even try it, or risk spending 2-3 days recovering in bed for my trouble).
Apparently my husband found a post on Reddit, where someone lightened up the “Fathead” pizza crust (this one is an excellent recipe too. Here’s a shout out to /u/shrinkingviolet82 for her efforts! The crust he made was pliable and flavorful! But, far be it from me, to leave a very good recipe alone (insert laugh at self). As I was eating the wonderful pizza he made, I thought to myself, if this had a few of those bread-like air bubbles it would be just as I remember delivery pizza way back before I had to go gluten-free. So, I started thinking about how to accomplish that with a cheese based crust. I decided to give the most obvious choice a shot a little bit of baking powder, it worked!
The combination of herbs or lack of them is completely up to you. After it finished baking (you will want to back before adding your sauce and toppings), I brushed my crust with a bit of extra virgin olive oil before adding the sauce, for just a bit more fat. But, that is also up to you, whether you want to do that. Another note, you will not want to make this recipe on a pizza stone unless you have a huge one that will allow the crust to spread as the cheese melts.
While my crust was baking, I set to coming up with a lower carb option for a pizza sauce. In the past I had to come up with a tomato alternative for a family member, the ones that turned out the best, were a combination of pureed strawberries and sweet peppers, or pureed pumpkin. Pumpkin is the winner of the two as the lowest carb choice. So, I am also including the sauce I used for our pizza.
3 cups shredded mozzarella cheese1/2 cup grated parmesan cheese (if not using romano increase to 3/4 cup)
Preheat oven to 350° F.
1/2 cup pureed pumpkin
Mix all ingredients together. If you like a smoother sauce mix with hand blender or in the the regular blender.