Stinky Pizza For One, Please!

Stinky Pizza For One, Please!

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3 Responses

  1. AutoModerator dedi ki:

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  2. trysth dedi ki:

    The toppings are an abomination for me, but the dough looks like a great idea. Will try.

  3. Terri_flaps dedi ki:

    I’m eating dinner for one today & kept my macros low so I could have a pizzie party!

    My toppings are anchovies, kalamata olives, chopped garlic & scamorza cheese. The great value pizza sauce has 3 nc for 1/4 cup. My calcs are about 14 nc for the whole thing. The dough is the best fakey pizza dough & I really like that it’s non-dairy & easily made with pantry ingredients. The recipe is from gnom gnom. Her recipes for bread/dough subs are the best, IMO.

    I budgeted for this and it’s so good!

    Ingredients for the dough:

    96 g almond flour

    24 g coconut flour

    2 teaspoons xanthan gum

    2 teaspoons baking powder

    1/4 teaspoon kosher salt

    2 teaspoons apple cider vinegar

    1 egg lightly beaten

    5 teaspoons water as needed

    INSTRUCTIONS
    FOR THE KETO DOUGH:
    Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
    Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still sturdy.

    Wrap dough in plastic wrap and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not significantly cracked (a couple here and there are fine). In which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).

    If cooking on the stove top: heat up a skillet or pan over medium/high heat while your dough rests (you want the pan to be very hot!). If using the oven: heat up a pizza stone, skillet or baking tray in the oven at 350°F/180°C. The premise is that you need to blind cook/bake the crust first on both sides without toppings on a very hot surface.

    Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter) and fold over the edges (pressing down with wet fingertips).

    Cook the pizza crust in your pre-heated skillet or pan, top-side down first, until blistered (about 2 minutes, depending on your skillet and heat). Lower heat to medium/low, flip over your pizza crust, add toppings of choice and cover with a lid. Alternatively you can always transfer it to your oven on grill to finish off the pizza.

    Serve right away. Alternatively, note that the dough can be kept in the fridge for about 5 days. So you can make individual mini pizzettes throughout the week.

    *edited for format & instructions!

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