DRY INGREDIENTS FOR CRUST

Almond Flour = 180 g / 1 1/2 cups  

Coconut Flour = 45 g / 3/8 cup

Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)

Baking Powder = 4 g / 1 tsp

Salt = 6 g / 1 1/2 tsp

Italian Seasonings = 2 tsp

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

WET INGREDIENTS

Olive oil = 30 ml / 2 tbsp

Hot or Boiling Water = 300 ml / 1 1/4 cup

PIZZA SAUCE

Tomato puree = 100 g / 7 tbsp

Olive oil = 15 ml / 1 tbsp

Italian seasonings = 1 tbsp

Salt = 1 to 1 1/2 tsp

Black Pepper = 1/2 tsp (Note: Mix all ingredients together in a bowl)

PIZZA TOPPINGS

Mozzarella Cheese = 120 g / 1.45 cup (Note: 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 Salami = 8 pieces

Some chopped parsley (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 1 minute. Wear gloves as the dough is quite hot. Then shape into a ball.

6.  Place the dough on parchment paper. Use your hands to spread into a round shape.

7.  The dough should be 10 inches or 25 cm in diameter for a thick crust. For a thin crust, you can go up to 11- or 12-inches diameter.

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 minutes or until browned. Rotate midway for even browning.

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

14. Top with a layer of cheese then top with beef salami and more cheese on the top.

15. Bake for 10 minutes just to melt the cheese.

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

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.

19. To reheat the pizza, just toast them in the mini electric oven and they will be nice and crispy. You can even use a waffle or sandwich maker to reheat the pizza. Place 2 slices faced together like a sandwich then toast it until nice and crispy.

[Total servings = 8]

NUTRITION INFO PER SERVING FOR CRUST

Total Carb = 7.3 g

Dietary Fiber = 4.7 g

Net Carb = 2.6 g

Calories = 134

Total Fat = 10.8 g

Protein = 3.5 g

[Total servings = 8]

NUTRITION INFO FOR PIZZA SAUCE & TOPPINGS

Total Carb = 1.3 g

Dietary Fiber = 0.4 g

Net Carb = 0.9 g

Calories = 54

Total Fat = 4.4 g

Protein = 2.4 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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