Author: Tara Wright with thanks…https://www.youtube.com/channel/UC3uxw4eOsVlmPdW0_KlJDxA/videos
1 Tbsp Acacia Fiber Powder or Psyllium Husk Powder
1/4 Tsp Baking Soda
1/4 Tsp Xanthan Gum
22.5 g Coconut Flour 3 Tbsp
1 1/2 Cup Shredded Mozzerella melted
2 Ounces Cream Cheese softened
1 Tsp White Wine Vinegar
2 large Eggs
1/2 Tsp Salt
1/4 cup Avocado Oil
Preheat oven to 400 degrees.
Using a food processor (or a mixer), combine melted mozzarella cheese, softened cream cheese, white wine vinegar, avocado oil and blend until combined.
Add eggs and blend until combined.
Add remaining ingredients and blend for 1 minute.
Let the mixture rest while you prepare a cookie sheet with a parchment paper liner.
Divide the dough into four equal sized portions. Spread the first portion onto the parchment paper. Use the back of an oiled spoon to shape the crust and press it as thick or thin as you want it. Repeat with the other crusts. (You can also just make one large crust!)
Bake in 400 degree oven for 5–6 minutes until set and just starting to brown around the edges. While the crust is baking, prepare your toppings.
Remove crust from the oven and top them with your favorite keto pizza sauce. Pesto sauce is what we’ve used in the video.
Place your topped keto pizza back into the oven and bake for 6–8 minutes until the cheese is melted and crust is a golden brown color.
Remove your finished keto pizza from the oven. Using a spatula, place the individual pizza on your plate and enjoy!
Note: Nutrition Facts are only for the Pizza Crust.
This recipe has 3 net carbs per serving.
Calories: 362kcal | Carbohydrates: 6g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 731mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin A: 610IU | Calcium: 240mg | Iron: 0.8mg