If you're tired of battling to stir cream cheese and melted mozzarella or you hate the soggy middle of most low carb pizza crusts, this easy individual low carb pizza recipe gets crispy on the bottom. You can throw it together in mere minutes.
- 1 egg
- 1.5 tbsp almond flour
- .5 teaspoon baking powder
- 1 tbsp shredded Parmesan heaping
- .25 teaspoon garlic powder
- salt to taste
- pepper to taste
- 1 pat butter
- 10 slices pepperoni
- .25 cup crumbled sausage
- .25 cup green peppers
- .25 cup onions this is not strict keto
- 2 tbsp low carb pasta sauce can sub tomatoes, alfredo, etc.
- .5 cup mozzarella cheese
- .25 teaspoon fennel seed
- .25 teaspoon Italian seasoning
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Preheat oven to 400-degrees Fahrenheit.
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Cover cookie sheet with parchment paper.
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In a medium bowl, lightly beat one egg.
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Add almond flour, baking powder, garlic powder, salt and pepper to egg and mix thoroughly.
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Fold in shredded Parmesan cheese.
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Place pat of butter in non-stick skillet and heat on medium.
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Once butter is melted and covering bottom, pour mixture into the pan. If you want a thin crust, tilt the pan around to spread the mix out to the edges. If you want a thicker crust, pour and leave pan stable.
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Brown both sides of "dough." As soon as both sides are brown, place the dough onto your lined cookie sheet.
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Precook any veggie toppings, such as green peppers and onions for just a few minutes.
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Add sauce or tomatoes to pizza crust top. You can also use garlic butter or olive oil as your base.
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Add all toppings.
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Spread cheese from edge to edge.
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Cook for 8-10 minutes in preheated oven or until cheese is melted and bubbling.
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Remove from oven and let sit for five minutes.
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Cut and serve. Yum!