pizza

It’s easy as Pi

Happy Pi Day! I honor of this momentous day, I decided to make pizza pie. I don’t want to make my blog all about the products that we now sell on our site, but decided to use a variation of the No Guilt Baking Company’s Pizza Crust Mix. If you make this crust per the package it makes more of a thin crust pizza, what my family calls “cracker crust pizza.” But, had a customer tell me they added 1 1/2 cups of mozzarella cheese to the mix and made it more of a soft crust pizza. So, I decided to test out the claim. I am more of a cracker crust pizza fan, but it was soft as they said and had a nice mouth feel to it. So, used it for our Pi Day Pizza Pie.

The recipe below is a meat lover’s pizza (hubby’s favorite) but you can change it up to make your own version. Things we have done in the past is use low carb barbecue sauce in place of the marinara and then top it with left over pulled pork or shredded chicken (a personal favorite of mine!). As you all know pizza variations are limited only by macros and imaginations. Hope you enjoy yours as much as we enjoyed ours!

No Guilt Meat Lover’s Pizza
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Keto
Servings: 12 slices
Calories: 370 kcal
Ingredients
  • 1 package No Guilt Baking Company Pizza Crust Mix
  • 1/4 cup melted butter may use ghee or coconut oil
  • 3 large eggs
  • 1 tsp apple cider vinegar
  • 1 1/2 cup mozzarella cheese
  • 1/2 cup low carb marinara sauce (I used Strollo’s brand)
  • 1 small yellow, red, or green pepper sliced
  • 6 pitted green olives sliced
  • 1/2 cup bacon fried and crumbled
  • 14 slices pepperoni
  • 14 slices summer sausage
  • 1 1/2 cup shredded cheese
Instructions
  1. Preheat oven to 325° F. place a bit of oil (this holds the parchment steadier) on a 14″ pizza pan and line with parchment paper

  2. Empty one package of No Guilt Baking Company Pizza Crust Mix into a mixer bowl and be sure to remove the stabilizer packet.

  3. Add melted butter, eggs and apple cider vinegar to the dry mix

  4. Mix well (if you don’t add the cheese in the next step this will make a thin crust pizza)

  5. Add mozzarella cheese and mix into dough ball (this makes a softer crust pizza)

  6. Mix until well blended and large dough ball forms

  7. Place dough on parchment papered pizza pan and begin rolling out the dough

  8. Roll out dough until pan is covered and dough thickness is relatively even

  9. When it is completely rolled, add a few fork holes to allow air to escape during baking

  10. Bake for about 15 mins don’t over-cook as you don’t want your crust to burn when you put it back into the oven with the toppings. Remove from oven to add your favorite toppings. After removing crust increase oven temp to 350° F.

  11. Spread marinara in an even layer over the crust

  12. Add veggies (I used pepper slices and green olives)

  13. Add a layer of meats (I used bacon, pepperoni, and summer sausage) to the pizza

  14. Add shredded cheese (I used a mix of mozzarella and cheddar). Then top with remaining meat (I used summer sausage)

  15. Bake for about 10 mins or until the cheese is nicely melted and your toppings are hot. Remove from oven and cut into about 12 slices.

Recipe Notes

Macros are per slice based on dividing the pizza into 12 slices.

total fat 29 g

net carbs 3 g

protein 20 g

Update on the business side: We are established at the commercial kitchen and are now at the LDDA Lakeland Curbside Farmer’s Market almost every Saturday now. In addition to the dry mixes, we started offering baked goods made from our mixes for the Sugar Buzz Festival and they were very well received. So, we will continue to offer these at the market. So, if you are local, stop by and see us at the market!

We got CJOK Kitchen’s DBA and trademark paperwork completed for No Guilt Baking Company, so look for the new branding to appear on our products.

We are discontinuing the frosting mixes as the costs involved in making it a powdered frosting make the retail price a bit steep, so they haven’t been the best sellers. Although, if you have some you haven’t used, my daughter likes the chocolate (about 2 Tbsp of the powder) added to her coffee as an instant creamer, so it make come back in the future in another form.

We are in the process of testing out 2 new products to replace the frosting mixes. This Saturday at the market we will have the new Low Carb Brownie Mix made up into brownies for sale to test this one. Stay tuned for what the second mix will be.

If you aren’t local, check out our shop here on the site. All orders over $65 are eligible for free shipping (not just if you buy the sampler box).

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