Pizza Crust

[trg_recipe template=”recipe” img_src=”media_lib” imgwidth=”500″ imgheight=”333″ imgcrop=”true” img_align=”center” summary=”One of the first ketofied meals we tried was the keto pizza. We had done our research and decided that fat head was the one for us. Chicken or cauliflower crust just wasn’t going to do it for us, being the foodies that we are. We were so excited, We had seen so many posts about this fat head pizza crust and how good it was. Here we were on this Keto WOE and we get to have pizza? Incredible. We mixed up our dough, baked it and topped it and waited. It smelled incredible. We were literally drooling.

As soon as it was cooked, we popped it out of the oven and served it up. We were so looking forward to this, that its a wonder we didn’t burn the mouths off ourselves with the hot cheese.

It was ok. Not amazing, just ok. The bigger issue was, within five minutes of eating a slice, we felt like the crust was made of lead and it was weighing down in our stomach and making us feel bloated. Fat head wasn’t the one of us.

We stumbled upon a version of this recipe early on and after a couple of basic changes to make it ours, we were amazed at how much we liked it. I remember the first time we tied it. Hubby and I looked at each other and both said at the same time “OMG, this is Pizza!!” No bloating, no aftertaste and no cheating.

Win, Win, win!! Hope you enjoy it too.
” method_heading=”Directions” other_notes=”Don’t buy preshredded cheese, it usually has starches which spike insulin levels.
You can add 1/4 cup of almond flour to make the crust denser” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Breakfast,Main Course,Snack” tags_schema_only=”true” cooking_method=”baking” cook_time=”30″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20crust%22%2C%22list%22%3A%222%20cups%20pizza%20mozzarella%2C%20shredded%5Cn1%20egg%5Cngarlic%20powder%20to%20taste%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.

We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.

Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.

*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”605″][trg_recipe_method]

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