KETO PIZZA CRUST (A MUST TRY)

From a few ingredients to becoming to most popular human on Earth - let's talk about KETO Pizza Crust. 

Before you question if this is something you'd like to make ... I'd like to reference my 13 year old - He's not one to tolerate people jacking around with Pizza.  Pizza in this house is sacrosanct.  

I actually had to make a second pizza in order to take photos.  It's that good and it was gone that fast.

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My amazing neighbor Jade came over today armed with her KETO Pizza Crust tips & tricks.
Ingredients: 

• 1 c Full Fat Mozzarella 
• 3/4 c Almond Flour
• 3 Egg Yolks
• Garlic Powder
• Salt 
• Dried Basil / Oregano 

What you'll need:

• Pizza Pan
• Parchment Paper 
• Preheated oven - 425 degrees

How To:

• In a glass bowl (microwave friendly) mix everything together EXCEPT the egg yolks
• Microwave the mixture for 30 seconds. Remove, Stir, & Repeat two more times​
• Total Time in Microwave: 1.5 mins 
• After you remove it for the last time (after its 3rd 30 second period), it will look like a little ball of dough (middle photo)
• Add your Egg Yolks and stir until you have a well blended dough

• Once the yolk is fully incorporated, place the dough on a parchment lined pizza pan
• Cover with another sheet of parchment paper and press out until the dough is thin and even.  I use a metal water bottle towards the end just to make sure it's as uniform as possible ... most adults have a rolling pin I'm guessing, so have that on hand! 
• Remove top layer of parchment paper and bake for 8 mins or so - your oven may be different than mine so check it after 5-7 minutes, it should be brown and looking crisp.  Tip: before baking, puncture crust with a fork so you don't get air bubbles as it bakes
• When ready, remove from oven and flip the crust over so that the baked side (middle photo) becomes the bottom of the crust
• Top with anything you'd like - we opted for a plain cheese "flatbread" style pizza so we didn't use any sauce on ours

• Bake for an additional 8 minutes until your toppings are hot and your cheese melted.  Since we only used cheese, I started checking on ours after 5 minutes.  It took about 8 for everything to become bubbly and ooey gooey.

Here's what I love: The pizza was crisp, it held up to a massive amount of cheese, and it was GOOD.  It wasn't just a crappy substitute for pizza.  It was good pizza. 

If I had made this for someone older than 13, I think it would be amazing with pesto and chicken  or  caramelized onions, blue cheese, prosciutto, & arugula which is actually a replica of my favorite pizza of all time.  
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KETO PIZZA ... another way for the Universe to show you some love.