10 inch hand tossed pizza dough, serving 6 pieces. About 1.75 to 2 net carbs per slice!
Keto Fresh Tomato Basil Pizza! I think I may add some dollops of ricotta cheese next time to this. It was so good! This pizza is a good 10 inch pizza (used my 10 inch wrought iron skillet) and you get 6 large good size slices! The whole pizza was maybe 11 carbs including crust, veggies, cheese and glaze. No more then 1.75 to 2 net carbs per slice!
How I did it:
Crust:
King Arthur Keto Pizza Crust mix, 1/4 a box used at only 4 net carbs for this WHOLE crust with ingredients obviously adjusted to 1/4 a box. I let it rise for 1 hour with Saran covered in a warm moist area (I proof bread in my microwave with the door closed and a hot pan of water in there and bowl covered with Saran Wrap). After 1 hour rise. I punch down and rough dough ball paper thin between parchment. Make your round about 2 inches past the size of your pan (I use a big 10 inch cast iron skillet) as it shrinks when you pull off parchment and set in pan). Rested the rolled out dough for 15 minutes under Saran Wrap l, placed it carefully in my already hot lightly greased skillet (warm you pan while oven is preheating and rolled out dough is resting), brushed with a bit of butter and parm sprinkle and baked just 6-8 minutes in a preheated 475f oven until it lightly browns and bubbles up. Basically a “half crust bake”.
Toppings:
Took the totally cooled 1/2 baked crust and brushed with a touch more butter, 1/2 c mozzarella and a sprinkle of parm. Took a firm hot house tomato and peeled the skin only off with a veggie peeler (I don’t like cooked stringy tomatoes skins, lol) and thin sliced it and layed all over crust. Added another 1/4 cup of grated mozzarella. Topped with a 1/4 cup bowl mix of olive oil, fresh chopped garlic, fresh chopped basil right off my basil plant, lemon pepper and garlic powder heated till warm in my microwave to infuse the flavors a bit and then drizzled all over the top of my tomatoes and cheese on the pizza. Topped with a few sprigs of fresh Rosemary (not much) and a tiny sprinkle of more parm.
Baking and added touches:
Baked at 475f again another 10-12 minutes or until cheese starts bubbling and crust is darker brown. While pizza is baking do a half mix sauce of 1T basalmic vinegar (not the reduction…too many carbs, use the actual vinegar!) and 1T of Wholesome yum sugar free honey sub (you can also use a sugar free berry type jelly low carb sweet type sub or sugar free sweet low carb type maple syrup if you don’t have keto sugar free honey). This is how I make a sub now for that thicker balsamic reduction glaze you can buy or make that is totally loaded with too much sugar and carbs! It’s way less in carbs that way, works and taste great. When pizza comes out, do a little drizzle distributing evenly for every slice…not too much, just a little for a nice added tang to the savory pizza! It pairs so well with the fresh herbs, garlic, nutty parm and tomatoes. Try it!
Enjoy!
