Keto Pizza

I've only been on Keto for about a month, but had been missing pizza like crazy. This keto pizza was nearly indistinguishable from the real thing, it was the first substitute I've had so far that has really hit the spot! I made a couple and the thin crust (not the one pictured) was the best, though both were great.

The base recipe is pretty much the black tie pizza 2.0 recipe, with a bit of garlic powder added.

Ingredients:

5g sugar (for blooming the yeast, you can probably skip this if using instant yeast)

100 ml hot water

3g yeast

320g almond flour

180g vital wheat gluten

80g lupin flour

8g salt

28g gelatin

4.5tbsp olive oil

340ml cold water

Some garlic powder

As for the process, start by disolving the sugar in hot water, then when it reaches the ideal heat range (i did 42°C) add the yeast and allow it to get to work. I left it for about an hour, but this much time is not needed. You should hear bubbling and a foam should form.

Then it is just a matter of mixing the dry ingredients to assure even distribution, then incorporating the wet ingredients. This could be done with a food processor or stand mixer, I had neither so did it with my hands.

Next knead the dough until it comes together and feels consistant, you will be able to feel the gluten developing during this step.

Form into a ball, cover and leave to proof in a warm spot for a couple of hours. During this time it should nearly double in size. After this you can either use or refrigerate and use later. This makes about 3-4 thin crust pizzas.

When ready to use, I just roll out the dough, and stretch/press it to fit my pizza steel, and poke it with a fork a bit so it doesn't pillow up. Bake it at about 230°C until a touch of colour begins to form, then top with the desired toppings and put back in to the oven until it looks good!

In the case that anyone is interested, my preferred sauce is as follows.

A small can of good quality tomatoes, I use the Mutti DOP san marzano.

Some olive oil

A few cloves of garlic

A couple of basil stalks.

This is easy as, just lightly crush the garlic cloves and chuck them, along with the basil stalks in a pan with the olive oil to infuse. Cook until the cloves are a bit golden, throw out the stalks and add the tomato. Crush the tomato up and cook down to reduce the moisture. When it has reached the desired consistency pull the cloves of garlic out and you are done. I like to add a little torn basil once it is cooled, but that is just me.

Nutrition (base):

I'm a prety big guy and half a pizza has been good for me. This is full of fiber, protine, and fats, so it fills you up more than you'd think. Working off of that the recipe should serve 8, the following are the numbers for a single serve.

Net carbs = 5.6g

Protine = 27g

Fat = 30.8g

With toppings:

This is based on sauce (1/2 my recipe per pizza) and cheese (140g mozarella + 20g pecorino).

Net carbs = 8.6

Protine = 48

Fat = 54.2

The carbs could be bought down further by using less sauce, or using lower sugar tomatoes. For me this is fine to stay in ketosis.