- 2 teaspoons yeast
- 2 tablespoons warm water
- 3 cups shredded part-skim mozzarella cheese, divided
- 1 large egg, lightly beaten
- 1 cup almond flour
- 1 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1/4 cup no sugar added pizza sauce (such as Rao's®)
- 2 ounces sliced pepperoni
- 1 pinch red pepper flakes to taste (optional)
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
- Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
- Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
- Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
- Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
- Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.
07/26/2019
recipepes.com
keto pepperoni pizza with fathead crust, recipe
PT15M
PT1H
5
455 calories
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