Keto Crispy Flaky Pizza Crust

This keto crispy, flaky Pizza crust is so versatile. In fact, in this post, I made a meat pie (Empanada as we call it in the Philippines) instead of pizza. This recipe is a variation of the fat head dough which are usually made in the microwave. However, the secret to the flakiness of this crust is I "melted" the ingredients together in a double broiler. Well, it was a made up double broiler and I used my handy dandy stainless steel bowl and placed in on top of a boiling pot.


Here's how you can make it:


Ingredients:

1 ½ cups almond floursuperfine

½ teaspoons Xanthan gum

1 ½ teaspoons baking powder

1 large egg

1 ½ cups part-skim mozzarella cheese, finely grated (get the finest one you can find so it melts faster)


Cooking Instructions:

  1. Simmer about 2 inches of water in the lower part of a double boiler using high heat.

  2. Turn heat to low. In the top part of the double boiler (while not over the water), whisk together the almond flour, xanthan gum and baking powder.

  3. Stir in egg. Mixture will be very thick.

  4. Stir in the mozzarella cheese.

  5. Place the top part of the double boiler containing the almond flour and mozzarella mixture over the bottom part with the simmering water. Heat the mixture, stirring frequently, until the cheese melts and the mixture becomes a dough-like ball. Be careful not to burn yourself with the hot bowl or the steam escaping from the bottom part of the double boiler. I use a silicone mitt to hold the bowl while I stir.

  6. Transfer the mozzarella dough to a piece of parchment paper or a silpat lining.

  7. Knead it several times to incorporate any stray almond flour into the dough and completely mix the cheese and the almond flour. Pat the dough into an oval shape.

  8. Cover the dough with a second piece of parchment and roll out into an oblong shape about 12 inches by 15 inches. While rolling the dough out, you may need to straighten the top parchment, then flip the dough over and straighten the bottom parchment (unless you're using a silpat lining on the bottom then you only need to straighten the top parchment). This prevents wrinkles in the dough.

You may also watch the video on how to make this crust here from a previous Facebook live video I did:



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