DRY INGREDIENTS FOR CRUST

Oat Fiber Powder = 90 g / 3/4 cup

Golden Flaxseeds = 90 g / 3/4 cup (Finely ground)

Whole Psyllium Husks = 18 g / 2 tbsp (Ground until half its original volume then weigh it)

Baking Powder = 4 g / 1 tsp

Salt = 4 g / 1 tsp

Italian Seasonings = 2 tsp

Instant Yeast = 4 g / 1 tsp (Note: This is for flavor only hence, it is optional)

WET INGREDIENTS FOR CRUST

Olive oil = 15 ml / 1 tbsp (OR any keto friendly oil)

Hot or Boiling Water = 360 ml / 1 1/2 cups

INGREDIENTS FOR PIZZA SAUCE

Pure tomato puree = 120 g / 1/2 cup (You can also reduce the amount and add tomato paste for a thicker consistency)

Olive oil = 15 ml / 1 tbsp

Italian seasonings = 1 tbsp

Salt = 1 to 1 1/2 tsp

Monk fruit = to taste (optional) (OR any keto friendly sweetener)

Black Pepper = 1/2 tsp

(Note: Mix all ingredients together in a bowl)

INGREDIENTS FOR PIZZA TOPPINGS

Mozzarella Cheese = 200 g

(Note: In the video, I used mozzarella block and grate it by hand as this will create a stretchy pull. Pre-shredded cheese in bags may be more convenient but most of them are packed with cornstarch or anti-caking agent to keep the cheese from sticking hence, making it harder to get that picturesque pull.)

Beef Pepperoni = 8 pieces

Some chopped parsley for garnishing (Note: You can opt to use any toppings of your choice.)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add the wet ingredients and mix until a dough is formed.

5.  Knead the dough for a while. Wet your hands as the dough is sticky. Then shape into a ball.

6.  Place the dough on a parchment paper and make it into a round shape.

7.  The dough should be 11 inches (28 cm) in diameter. This is a moderately thick crust.

8.  Fold the edges into a ring to create a raised edge.

9.  In the video, I used a pizza pan with a perforated surface as it makes the bottom crust more brown and crispier. But you can use any suitable pan.

10.  Transfer the dough onto the pan.

11. Brush with olive oil generously then prick some holes with a fork.

12. Bake in the oven for 20 to 25 minutes or until browned. Rotate midway for even browning.

13. Remove from the oven and spread with the pizza sauce generously.

14. Top with half of the cheese then top with beef pepperoni and remaining cheese on the top.

15. Bake for about 10 minutes or until the cheese has melted.

16. Remove from the oven, brush the crust with some olive oil for a glossy and crisp texture (optional).

17. Sprinkle with chopped parsley.

18. In the video, I used a rocking pizza cutter. It is the best pizza cutter as it slices smoothly through the pizza crust without pushing aside the pizza toppings. Slice into 8 servings or more.

[Total Servings = 8]

NUTRITION INFO PER SERVING (FOR CRUST ONLY)

Total Carb = 3.8 g

Dietary Fiber = 3.8 g

Net Carb = 0

Calories = 67

Total Fat = 5.7 g

Protein = 2.6 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (FOR PIZZA SAUCE & TOPPINGS)

Total Carb = 1.7 g

Dietary Fiber = 0.5 g

Net Carb = 1.2 g

Calories = 70

Total Fat = 5.4 g

Protein = 3.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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