MY FAVORITE PIZZA
Crust:
8 ounces mozzarella cheese, shredded
4 tablespoons butter, cut in chunks
1 clove garlic, minced (or a dash of garlic powder)
1/4 cup ground pork rinds (18 grams)
2 tablespoons coconut flour (17 grams)
1 egg
Toppings:
2 tablespoons pizza sauce
8 ounces mozzarella cheese, shredded
1 ounce pepperoni slices (about 16)
1/2 cup green pepper, chopped or sliced
1/4 cup onion, sliced
For the crust:
Put 8 ounces of mozzarella and the butter in a large microwaveable bowl (I use an 8-cup glass measuring cup). Microwave on HIGH about a minute. Stir the cheese and butter. If necessary, microwave 30-60 seconds more until they are completely melted. Add the garlic, pork rinds, coconut flour and the egg and stir vigorously with a wooden spoon. It will eventually come together into what looks like bread dough. You can sort of knead it with your hands if you like to smooth it out.
Line a 12-16 inch pizza pan with parchment paper. Scrape the dough out of the bowl and onto the paper. With your hands, gently push the dough into a circle that nearly covers the entire pan. If the dough is sticky, wet your hands a little. My pan is 16 inches and I pat my crust to about 12 inches in diameter. You can make a slight ridge around the perimeter if you like but that's not necessary. Dock the dough with a fork to make small holes over the entire surface. Bake at 400º for about 10 minutes until the crust has browned but isn't too dark. It will get baked more after the toppings are added so avoid over-browning it at this stage.
For the toppings:
Spread the pizza sauce over the crust. Top with the cheese and other toppings. Bake another 10 minutes or so until the cheese is melted and bubbly. I sometimes broil it for a few minutes at the end if the toppings aren't cooked enough for my liking. Watch it closely though so that the crust doesn't burn and keep the pizza on the center rack while broiling it. Remove the pizza from the oven and let it stand about 5-10 minutes before slicing.
Makes 6-8 slices
Per 1/6 Recipe: 382 Calories; 31g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 286 Calories; 23g Fat; 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Crust only:
Per entire crust: 1381 Calories; 116g Fat; 70g Protein; 17g Carbohydrate; 6g Dietary Fiber; 11g Net Carbs
Per 1/6 Recipe: 230 Calories; 19g Fat; 12g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 173 Calories; 14g Fat; 9g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
There are lots of variations of the famous Fat Head pizza dough but I like this one because it doesn't have almond flour or cream cheese in it. I tried a recipe that had almond flour once and the gritty texture didn't appeal to me. I rarely have cream cheese on hand so using butter makes more sense for me. It's wasteful for me to buy 8 ounces of cream cheese and only use a couple of ounces or tablespoons of it and I never know what to do with the rest. I like this crust so well that it's the only pizza crust that I make these days and all of the ingredients are easy to find in most stores.
You can add any other toppings that you like and count any additional carbs. I go very light on the sauce because of the carbs and spicy tomato sauces gives me heartburn. You can use more, if you like. The counts include the toppings as listed. Click the photo to see a close-up.
