I’ve been doing Keto for about a month now, and, while I don’t really miss pizza in general, I do miss the convenient portability of leftover pizza. Much like a sandwich, leftover pizza is a take anywhere, easy eating item, and if you like your leftover pizza cold like I do, then even better.
Keto pizza “dough” doesn’t act like a regular flour-based dough: the texture is different, the flavor is different, it doesn’t have quite the same fluffiness. Keto pizza dough gets a break in this area though, because there is usually so much flavor going on with the toppings that any imperfections in the dough can be easily overlooked. You ready for this?
- 3 large eggs, beaten
- 6 -8 ounces mozzarella cheese (fancy shred is better)
Boom! That’s it! Mix it up good in a bowl, then flatten it onto a cookie sheet covered with parchment paper (not waxed paper) and bake in the oven for 15 minutes at 400 degrees. You do not want it to burn because then it will taste like a burnt frittata.
Pull it out of the oven and let it cool for a bit while you prep your other pizza ingredients. Add your pizza toppings to your pizza crust, pop in the oven for maybe 10 more minutes (until the cheese is melted and bubbly) and enjoy!
Feel free to experiment with your crust by adding in other spices or different types of cheeses. For example, I don’t do well with tomatoes, so I usually skip the tomato sauce (yeah, I know), but unfortunately, thats where a lot of the pizza flavor is, and its also kinda what makes pizza, well, pizza. So I add garlic powder, oregano, basil, and parsley to my crust before I cook it. You could also use cheddar cheese instead of mozzarella for a cheeseburger themed pizza, or gouda (or smoked gouda, yum!) for a chicken alfredo pizza or white pizza.