Keto for over a decade and this is the best pizza I’ve made

Using a cast iron skillet as my pan really helped get a good color and doneness on the bottom of the crust. I will be repeating this and not just because my dough batch made two pizzas' worth. You'll need, as mentioned, a 12-inch cast iron skillet, and a decent food processor ideally with a dough kneading function.

Ingredients

Dough

You may notice the dry ingredients seem familiar! I used as a starting point the bread dough you sometimes see posted here. With only slight modification it works okay for pizza. This amount makes two pizzas' worth of dough.

• 150g gluten
• 80g almond flour
• 80g oat fiber
• 15g allulose or erythritol
• 200mL/g water
• 2.25 tsp (1 packet) active dry yeast
• 2.25 tsp sugar (feeds the yeast)
• 30g olive oil
• 1 tsp salt
• Dash of garlic powder
• Dash of onion powder

Toppings

• Olive oil for brushing
• 2:1 ratio water:tomato paste to make 85-113g sauce depending on taste
  • Add a pinch of salt, sweetener, garlic powder, and/or dried basil.
  • Alternatively forgo this and use any other sauce you like, tomato or otherwise. I won't judge.
• 140-170g mozzarella cheese shreds depending on taste
  • Alternatively you could probably use some slices.
  • You may need to salt it if your cheese is on the bland side.
• Any pizza toppings you normally like; pictured in my three-meat version here are:
  • Couple dozen slices pepperoni
  • Handful of bacon bits
  • Handful of ground beef crumbles
  • Tablespoon or so of dried minced onion hastily rehydrated with a few drops of water
• Oregano or Italian seasoning to finish

Prep

Dough

1. Pre-mix your gluten, almond flour, oat fiber, allulose/erythritol to get your "flour."
2. Microwave the water for 50-60 seconds in a medium bowl until warm but not scalding to the touch, then stir in sugar until dissolved, then stir in yeast to hydrate. Cover and let activate for a couple minutes.
3. Add olive oil, then your "flour," then finally the salt + garlic and onion powders. Mix all together with a rubber spatula to form a dough.
4. Add your dough to a food processor, use the "dough"/kneading mode if you have it, turn on, and let go 80-90 seconds. It should form a smooth, elastic dough.
5. Grease/oil a large bowl (maybe while dough is processing), place your processed dough inside, and cover with plastic wrap. Let proof in a warm, humid environment for 45 minutes. It should double or so in size.
6. Divide the dough in half; this batch will get you two pizzas. Freeze one or both, partially flattened into round discs, until ready to make the actual pizza.

Baking

1. If your dough is starting out frozen for this phase, put it in the fridge 24 hours before you plan to bake it.
2. Preheat your oven to 475F. Grease the bottom (of the inside obviously) of your cast iron. You might even want to add a small sprinkle of salt at this stage too depending on how salty you want the pizza.
3. Use a rolling pin to flatten your dough disc between two sheets of parchment. Make it just slightly wider than the bottom of your skillet.
4. Place the flattened dough circle in the skillet, and let sit a couple minutes before proceeding, if it came from the fridge.
5. Prepare your sauce using the ratio listed above and spread on the dough, leaving a bit under an inch at the edges.
6. Brush the edges of the crust with olive oil.
7. Add cheese, reserving a bit as "topping glue" if you like.
8. Add other toppings as desired.
9. Place your prepared pizza skillet into your heated oven and bake for 10-12 minutes. Add finishing seasonings and return to oven for an additional minute if desired.
10. Carefully transfer from skillet to cutting board. It shouldn't stick to the pan; nor should it be excessively floppy, but you want to support the bottom lifting it out. I used two large spatulas coming in at opposite ends.
11. Cut into 8 slices (or however many) and serve.

Nutrition

Macros assuming 140g cheese and 100g or so sauce, with no additional toppings; and eight slices per pizza; added sugar for yeast fuel not counted. Once again, note the dough is for two pizzas, so only half of the dough batch is reflected in these numbers.