A thought goes through the head of most (sane) people that start eating Ketogenically, “I have to give up pizza?!!!” Fortunately, the answer is NO!!!!! This easy, versatile recipe creates a sturdy pizza crust and is easily adaptable for other popular foods like empenadas or cinnamon rolls. This recipe has to option of either using coconut flour or almond flour. I prefer the taste and texture of the coconut flour. You can have your pizza and eat it, too.
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Sustainable Ke-Dough (Pizza Dough and More)
This versatile dough can be used for pizza, empanadas or even as a sweet treat when mixed with no calorie sweetener
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6
Calories 194kcal
Ingredients
- 1 1/2 cup Mozzarella Cheese Shredded
- 2 tbsp Cream Cheese cubed and softened
- 2 eggs beaten
- 1/3 cup Coconut Flour Coconut Flour Version
- 1/4 tsp Baking Powder
- 1 cup Almond Flour Almond Flour Version
Instructions
- Preheat oven to 425F. Line baking sheet with either non-stick aluminum foil, baking parchment paper, or silicone baking lining.
- Combine shredded mozzarella and cubed cream cheese in a large microwave-safe bowl. Heat on high in the microwave oven for 45 seconds. Stir until combined and repeat for another 45 seconds. Stir until well incorporated.
- Stir in beaten eggs until ingredients are uniformly wet.
- Mix in coconut flour (or almond flour) and baking powder. Knead by hand until dough forms. If necessary, heat in the microwave for 10 seconds to make it more manageable. (Coconut flour absorbs liquid quite efficiently).
- Spread the dough on the lined baking pan to 1/4" or 1/3" thickness using your hands or rolling pin. Use a toothpick or fork to poke holes in the dough to minimize bubbling.
- Bake for 6 minutes. Poke more holes where bubbling has occurred. Bake for an additional 3 to 7 minutes until golden brown
Notes
- When using this dough for empenadas or pastries, add filling prior to baking.
- Add cinammon and sweetener to use for sweet desserts
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