FATHEAD PIZZA CRUST RECIPE (LOW CARB KETO PIZZA) – 4 INGREDIENTS #healthy #diet

FATHEAD PIZZA CRUST RECIPE (LOW CARB KETO PIZZA) – 4 INGREDIENTS #healthy #diet

An EASY low carb keto Fathead pizza outside formula with coconut flour OR almond flour. Only 4 INGREDIENTS! Fathead pizza is a definitive keto pizza - firm, chewy, and prepared quickly.

Have you at any point attempted low carb keto Fathead pizza covering? You folks, it's unfathomably like "genuine" pizza mixture made with wheat! At the point when you attempt this fathead pizza formula, I challenge you to see that it's without gluten and keto pizza. You can scarcely tell! It even has that chewy quality that is so hard to accomplish with low carb prepared products. I need to concede, I was truly energized the first occasion when I attempted this low carb pizza.

Fathead pizza batter is a without gluten, low carb and keto mixture that is made with mozzarella, cream cheddar, egg, and some sort of low carb flour. There's an explanation fathead pizza outside layer is such a staple for a keto diet plan. It's too simple to make, and best of all, the surface is near genuine pizza!

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FATHEAD PIZZA CRUST RECIPE (LOW CARB KETO PIZZA) – 4 INGREDIENTS #healthy #diet

INGREDIENTS

  • 1 1/2 cup Mozzarella cheese (shredded)
  • 2 tbsp Cream cheese (cut into cubes)
  • 2 large Egg (beaten)
  • 1/3 cup Coconut flour

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
  2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
  3. Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  4. Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

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