My first Keto Pizza

(Dameon Welch-Abernathy) #14

Do you cook the bacon first or just layer the stuff on top of raw bacon and cook the lot in the oven?

(Rick) #15

We cook the bacon first - once the toppings are on and the pizza is back in the oven, it doesn’t remain in there long enough to cook the bacon through.

(Kat Lewis) #16

I weave the raw bacon like a basket. I fry it while keeping pressure on top of the bacon. After its crispy and drained of the grease I put it on a pizza pan.I add cheese first then a little pizza sauce,sliced onion,sliced mushroom and a little more cheese. Then I broil it on high in the oven for a few mins. until the cheese is uniformly melted and my onions are slightly browned on the edges. :slight_smile:

(Candy Lind) #17

There’s also another pizza crust gaining favor - Kristie Sullivan’s ke-dough pizza crust. Find that one on diet doctor or on “cooking keto with Kristie” on YouTube.

(Mike W.) #18

https://www.keyingredient.com/recipes/1207085032/fat-head-pizza/
This is the recipe that we use. We usually double it and only use one egg. Even worked for a deep dish!

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(Dameon Welch-Abernathy) #19

All this talk of keto pizza… :drooling_face:

(Keto Steve) #20

Goodness gracious great balls of :fire:

(Samer Marcos) #21

The wife and I have tried every type of crust known to the keto world…cauliflower rice, fathead, straight cheese, etc… But the winner is…

Ground spicy sausage crust! Try it. Buy some ground spicy sausage and flatten it onto some parchment paper and then bake on 425 for 15 mins until cooked. Top with pizza sauce and mozzarella and BAM, you have sausage pizza that is soooo delicious.

#22

the guys at ketoconnect have done a bunch of the pizza crusts and do like them all, but they rave of the ‘canned chicken’ crust… i’m going to try it tonight. link here: https://www.youtube.com/watch?v=KSwchOCdzzc&t=185s

(John B) #23

I made a Meatza for the family last night. Browned up some ground turkey, mixed in some mozzarella cheese, a little almond flour to make help it hold together, then flattened it on my pizza stone. I found the recipe somewhere on line, perhaps here, but I just kinda threw it together. Topped it with tomato sauce that I seasoned myself, pepperoni, and of course cheese. Need to eat it with a fork, but super yummy!

#24

Taste was great but like my cauliflower crusts the problem was still a bit too much moisture in the middle. Soggy but the edges were crisp, and it was all Pizzalicious… Any tips to prevent The soggy symptom?.

(VLC.MD) #25

It’s very important to really try to squeeze out as much moisture as you can from your processed and microwaved cauliflower florets. This helps to crisp up the crust and prevent it from getting soggy.

(Tom ) #26

I just made my first Fathead pizza two nights ago. The crust was similar tasting to a Boboli crust which I like.

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(Candy Lind) #27

Sing it, Jerry Lee!!:rofl:

(Karen) #28

Thanks for the great bacon crust idea. As someone who can’t do dairy, fathead is just annoying and worthless and cauliflower doesn’t work with cheese subs either so…I do meatza a lot but the bacon sounds wonderful and I’m guessing a great option. I will be trying this. :slight_smile:

(Jeffie Lynn Mc Kay) #29

That looks awesome. #dinnergoals

#30

I did that last week! So good! Binding, but worth it! LOL!

(Kim Cook) #31

The canned chicken crust is, by far, my favorite! I like it better than fathead! So easy to make and tastes great!

(Kim Cook) #32

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(Kim Cook) #33

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