I used the standard fathead crust and plenty of pepperoni. For context, I have pizza steels not those ceramic deals and I use imported 00 italian flour when I make “real” pizza. So I did not have high expectations. That was a good thing because it is just not the real thing. It reminds me of St Louis style pizza with the linoleum/cracker crust. Other than some burnt edges it looked fine and I will eat it!
My first keto pizza with pics
anon54735292
#5
I quite like thin/crispy crust pizza but adding a tsp of baking powder & giving it less time in the oven makes for a slightly softer/chewier base.
240lbfatloss
(Ken)
#6
For a thin crust that tastes like pizza, use one half mozzarella cheese and one half cooked cauliflower. Mix, form on a pan and sprinkle with pizza spice. Cook at 450 until brown, around ten minutes.
Maisri
#8
I’ve also started skipping the cream cheese that’s usually found in fathead dough recipes. Definite improvement. Prevents the sauce sogging it up so much.