Keto Pepperoni Pizza
1.5 cups pre-shredded low moisture mozzarella
2 oz cream cheese (cut in cubes)
1 large egg
1.5 cups almond flour
Put both cheese in a bowl and microwave for a minute or until melted. Stir every 20-30 seconds so you don’t burn it.
Let it cool for just a few. Beat the egg with a fork then add to the cheese. Mix as well as you can. Then add the almond flour. At this point it’s best to use your hand to mix. Squeeze and smush and knead until it’s all mixed and pretty uniform. Roll in a ball and wrap in Saran Wrap and stick in the freezer while you prepare the sheet pan.
Place parchment paper on a sheet pan. Trust me on this one! 😂
2 cups pre-shredded low moisture mozzarella cheese
1/2 cup cheddar cheese (shred this yourself)
1/2 cup Tomato sauce (the can the lowest carbs. Mine had 4 carbs and 1 fiber. It’s important in order to keep the macros accurate. Feel free to use what you want just adjust the macros
Random seasonings (I used garlic salt, creole, pepper, and nature seasoning)
Heat the oven to 425°
Pull the dough out. Grease your hands. I used cooking spray for mine. Stick the dough on the parchment in the pan and start working it. This takes a lot of patience. It won’t seem like it will fit in the sheet pan but it does. Just keep your hands oiled and keep pushing and poking the dough around. If you get a tiny tear, just press it back together. Trust me, it cooks fine. Poke holes with a fork all over.
Cook on the bottom rack of the oven for 8-10 minutes. Until it’s brown. Pull it out and start building.
Top with the tomato sauce. Add your seasonings. Then start adding cheese. Reserve a little mozzarella for the top. Place the pepperonis then sprinkle the remaining cheese. Pop it back in the oven on the top rack and broil until the cheese is melted and the top is beginning to brown.
Makes four servings. It’s super filling and I can rarely even eat one whole serving. According to my net diary, this is per serving:
ONLY 8 NET CARBS!