Recipe Wheat alternative recipes
- Thread starter Cardinal
- Start date
This recipe is dairy free for the crust.
www.mypcoskitchen.com
KETO LOW CARB PIZZA CRUST RECIPE
A thick or thin crust recipe to make the best keto pizzas ever!
CourseDinner, Lunch
CuisineAmerican, Italian
Keywordgluten free pizza crust, keto pizza crust, low carb pizza crust, pizza crust recipe
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
SERVINGS SLICES
NET CARBS2.23g
CALORIES80kcal
PROTEIN3.32g
FAT5.2g
CookMira
EQUIPMENT NEEDED
INGREDIENTS
NOTES
Thin or Thick Keto Low Carb Pizza Crust - My PCOS Kitchen
This amazing pizza crust is dairy free and gluten free and makes the BEST low carb pizza crust recipe you'll ever make!
www.mypcoskitchen.com
KETO LOW CARB PIZZA CRUST RECIPE
A thick or thin crust recipe to make the best keto pizzas ever!
CourseDinner, Lunch
CuisineAmerican, Italian
Keywordgluten free pizza crust, keto pizza crust, low carb pizza crust, pizza crust recipe
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
SERVINGS SLICES
NET CARBS2.23g
CALORIES80kcal
PROTEIN3.32g
FAT5.2g
CookMira
EQUIPMENT NEEDED
INGREDIENTS
- 1/2 cup (70 g) coconut flour
- 1 cup (120 g) blanched almond flour
- 3 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chives
- 1/2 tsp salt
- 3 medium eggs
- 1 cup (240 ml) boiling water
- Preheat the oven to 180C/350F.
- In a large bowl, add all of the dry ingredients and mix well.
Add the 3 eggs and mix with a rubber spatula. The dough won't really be sticking together here and there will be lots of yellow spots from the eggs.
Pour 1/4 cup of boiling water at a time into the batter while mixing as best as you can with a rubber spatula. - When you can't mix anymore with the spatula, start kneading with your hands until the dough forms a big ball.
- Now you can either make 2 small pizzas (about 25cm/10" in diameter) or a large one. My oven is too small to make a large one so I made two pizzas.
- Separate the dough in half. Make a ball with your hands and place the dough over a piece of parchment paper.
Cover with a second piece of parchment paper and roll out with a rolling pin until you have about a 10"/25cm pizza. You probably won't be able to make a perfect circle so with a pizza cutter, make a circle around the dough, take the extra bits of dough that you just cut off and stick them back on the pizza dough so you don't waste any dough.
Cover with the parchment paper one more time and just lightly roll out the circle a bit more just so that the extra dough sticks to the bottom dough layer.
Repeat with the second half of the dough.
- Separate the dough in half. Make a ball with your hands and place the dough over a piece of parchment paper.
Cover with a second piece of parchment paper and roll out with a rolling pin until you have about a 10"/25cm pizza. You probably won't be able to make a perfect circle, but that's okay. Take the edges of the pizza and roll them in to form a crust. Make sure the crust is well rolled and is staying in place as it can unroll in the oven when cooking.
Continue rolling the edges of the pizza until you have a thick crust formed all around the pizza circle.
- Transfer the baking paper with the dough stuck on it onto an oven tray and bake in the oven for 25 minutes.
Take out of the oven, top with your favourite toppings and then bake in the oven for an extra 15-20 minutes (until your pizza toppings are cooked through).
NOTES
- You cannot leave out the psyllium husk powder in this recipe. It is absolutely essential.
- If you only have whole husks, grind them in a blender first to make a powder.
- Make sure to use boiling water and not cold water. It helps activate the psyllium.
- Make sure to pre-bake your crust before adding the toppings over.
- Make sure to roll out the keto pizza dough between two pieces of parchment paper.
- Instead of the spices, you can use any type of spices you want. I just really like onion and garlic powder!
That is the one I normally use. Annnnddd, if you refrigerate the leftovers and reheat for five minutes in a cast iron pan the next day-oh! heaven!
Another trick it to add a small amount (or sprinkle) Brewer's yeast on the crust. It then has that yeast smell of wheat pizza.
Another trick it to add a small amount (or sprinkle) Brewer's yeast on the crust. It then has that yeast smell of wheat pizza.
hiwall
Has No Life - Lives on TB
No wheat cornbread - ---
NO wheat Cornbread
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons baking powder
2 egg, beaten
4 tablespoons butter, melted and cooled
1 1/2 cups milk
5 tablespoons sugar
When ready preheat your oven to 350°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, milk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin. Let stand for 1/2 hour or more. Pour the mixture into the prepared pan. Bake for 35 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
If you want a more moist cornbread - add a little oatmeal, or add some Cheerios, or a little bit of vanilla pudding mix. I never measure anything and now I use no baking powder and I use olive oil instead of the butter. Sometimes I use water instead of the milk. I do add some vannila and cinnamon.
When cool you can top the whole batch with your favorite jelly or jam or just serve with a side of jam.
Will keep for 4-5 days in the fridge.
or
small batch corn bread
3/4 cup corn meal
1/2 to 2/3 cup water/milk (warmed)
1 tbsp oil
1/4 tsp salt
1 egg or 2 eggs
3 tbsp sugar
1 tsp vanilla
1/8 tsp+ cinnamon
1 tsp baking powder/ or soda
mix and let sit for 1/2 hour or more then bake at 350* for 27 minutes (check near end) To check I just touch the center- it should be firm and often the mix pulls away from the sides of the pan when done
NO wheat Cornbread
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons baking powder
2 egg, beaten
4 tablespoons butter, melted and cooled
1 1/2 cups milk
5 tablespoons sugar
When ready preheat your oven to 350°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, milk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin. Let stand for 1/2 hour or more. Pour the mixture into the prepared pan. Bake for 35 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
If you want a more moist cornbread - add a little oatmeal, or add some Cheerios, or a little bit of vanilla pudding mix. I never measure anything and now I use no baking powder and I use olive oil instead of the butter. Sometimes I use water instead of the milk. I do add some vannila and cinnamon.
When cool you can top the whole batch with your favorite jelly or jam or just serve with a side of jam.
Will keep for 4-5 days in the fridge.
or
small batch corn bread
3/4 cup corn meal
1/2 to 2/3 cup water/milk (warmed)
1 tbsp oil
1/4 tsp salt
1 egg or 2 eggs
3 tbsp sugar
1 tsp vanilla
1/8 tsp+ cinnamon
1 tsp baking powder/ or soda
mix and let sit for 1/2 hour or more then bake at 350* for 27 minutes (check near end) To check I just touch the center- it should be firm and often the mix pulls away from the sides of the pan when done
hiwall
Has No Life - Lives on TB
Gluten-free
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
1 cup gluten-free flour
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 cup brown sugar
½ cup granulated sugar
3 large eggs
2 teaspoons vanilla
3 cups oatmeal (either regular or quick) or rolled oats
1 and ¾ cups semisweet chocolate chips
Instructions
In a small bowl, mix together flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl beat butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
Preheat oven to 350°F.
Drop rounded balls of dough onto baking sheets, about 1-1/2+" diameter. Bake for 13-15 minutes, until cookies just begin to brown at the edges and center is still soft. Keep batter in fridge between batches to make it easier to handle. Place cookies on a wire rack to cool completely.
I usually add coconut to help hold the cookies together (and for taste). Use raisins instead of or with the chocolate chips. Dried cranberries or dried cherries (dried cherries are the best!) work well too.
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
1 cup gluten-free flour
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 cup brown sugar
½ cup granulated sugar
3 large eggs
2 teaspoons vanilla
3 cups oatmeal (either regular or quick) or rolled oats
1 and ¾ cups semisweet chocolate chips
Instructions
In a small bowl, mix together flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl beat butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
Preheat oven to 350°F.
Drop rounded balls of dough onto baking sheets, about 1-1/2+" diameter. Bake for 13-15 minutes, until cookies just begin to brown at the edges and center is still soft. Keep batter in fridge between batches to make it easier to handle. Place cookies on a wire rack to cool completely.
I usually add coconut to help hold the cookies together (and for taste). Use raisins instead of or with the chocolate chips. Dried cranberries or dried cherries (dried cherries are the best!) work well too.
Old Gray Mare
TB Fanatic
Cooking for a GF family member can be a challenge. I hope this helps.
For thickeners I've substituted arrowroot, cornstarch and kudzu starch. Haven't used kudzu starch in years because it's pricey. In stews some mashed potato will work as a thickener.
A lot of gluten free breads suck. It's usually a lot better toasted.
GF bread is pricey but GF corn tortillas or chips usually aren't.
GF pasta is usually twice the cost of regular but there are other options. In ethnic grocery stores (Asian and Indian) I've found rice and bean noodles. They look weird and take some getting used to but work. Note that buckwheat noodles usually have flour in them.
Salsa
Salsa can make life taste better for someone going GF. Used it over eggs, baked potatoes, meat whatever.
This is my basic recipe. Sorry about the lack of measurements. I do it to taste and what the garden provides.
Chopped up tomatoes
Chopped onions
Chopped peppers
Chopped cucumbers
Cilantro
Salt and pepper
Lime juice
Loaded Potato
Start with a baked potato
top with GF: chili and cheese
Hot dogs
I check the labels but have found the brand of hot dogs we use are cheap and GF.
Top with GF chili and cheese
Mock french toast.
cup of cooked rice
an beaten egg
a pinch of cinnamon
A drop or so of vanilla (optional)
Mix and fry as patties and serve like french toast.
I made rice pudding and Bananas Foster (With GF ice cream) as GF desserts.
There are commercially made Italian ice cups that are GF even if you have to read the ingredients to verify.
We like Indian (dot) food. I found that a lot of the Patak's sauces are GF. I still check the label. For an easy meal I cook cut up chicken in the sauce or use leftover cooked meat and spoon it over rice for a GF quick meal. I've no interest in the company other than I like their products.
For thickeners I've substituted arrowroot, cornstarch and kudzu starch. Haven't used kudzu starch in years because it's pricey. In stews some mashed potato will work as a thickener.
A lot of gluten free breads suck. It's usually a lot better toasted.
GF bread is pricey but GF corn tortillas or chips usually aren't.
GF pasta is usually twice the cost of regular but there are other options. In ethnic grocery stores (Asian and Indian) I've found rice and bean noodles. They look weird and take some getting used to but work. Note that buckwheat noodles usually have flour in them.
Salsa
Salsa can make life taste better for someone going GF. Used it over eggs, baked potatoes, meat whatever.
This is my basic recipe. Sorry about the lack of measurements. I do it to taste and what the garden provides.
Chopped up tomatoes
Chopped onions
Chopped peppers
Chopped cucumbers
Cilantro
Salt and pepper
Lime juice
Loaded Potato
Start with a baked potato
top with GF: chili and cheese
Hot dogs
I check the labels but have found the brand of hot dogs we use are cheap and GF.
Top with GF chili and cheese
Mock french toast.
cup of cooked rice
an beaten egg
a pinch of cinnamon
A drop or so of vanilla (optional)
Mix and fry as patties and serve like french toast.
I made rice pudding and Bananas Foster (With GF ice cream) as GF desserts.
There are commercially made Italian ice cups that are GF even if you have to read the ingredients to verify.
We like Indian (dot) food. I found that a lot of the Patak's sauces are GF. I still check the label. For an easy meal I cook cut up chicken in the sauce or use leftover cooked meat and spoon it over rice for a GF quick meal. I've no interest in the company other than I like their products.
Last edited:
Old Gray Mare
TB Fanatic
Homemade salad dressings.
French
Mayonnaise
ketchup
a shot of tabasco sauce
Thousand Island
Mayonnaise
ketchup
a shot of tabasco sauce
hamburger relish
Honey mustard - you guessed it
Honey
mustard
Tartar sauce
Mayonnaise
a shot of tabasco sauce
hamburger relish
French
Mayonnaise
ketchup
a shot of tabasco sauce
Thousand Island
Mayonnaise
ketchup
a shot of tabasco sauce
hamburger relish
Honey mustard - you guessed it
Honey
mustard
Tartar sauce
Mayonnaise
a shot of tabasco sauce
hamburger relish
YT means I'm too lazy to type out YouTube. Just go thee and type in Keto recipes and there are some fantastic ones for every baked good imaginable.
Old Gray Mare
TB Fanatic
Eating out
Some places have GF menus, usually larger chain restaurants. While they may have a GF menu they might not have a dedicated GF kitchen so there is still a chance of cross contamination. They usually put a disclaimer to that effect in the small print at the bottom of the menu.
Telling a server that the diet is GF may or may not help. I think its unfair to expect a waiter or waitress to know about it. However, asking them to put the words "gluten free" next to the order is reasonable and lets the cook/chef know. That way if the fish or chicken come back breaded you have a valid complaint. In those instances I ask them to refire the main course and I've never had a problem with the restaurant do it.
The safest dinner I found from restaurants was plain grilled chicken salad.
If going the salad rout: no croutons and cheese may be an issue. Oil and vinegar was the go to dressing. In the US malt vinegar is not a thing unless the dinner is British themed.
A burger wrapped in lettuce is messy but doable. I wouldn't eat one on a job interview or dinning with someone you want to impress.
Unbreaded fish will usually work but sometimes even that is “pre-seasoned” with gluten as one of the seasoning ingredients. It sucks but you have to ask.
Steak is another option. Usually that is only seasoned with salt and pepper.
Some places have GF menus, usually larger chain restaurants. While they may have a GF menu they might not have a dedicated GF kitchen so there is still a chance of cross contamination. They usually put a disclaimer to that effect in the small print at the bottom of the menu.
Telling a server that the diet is GF may or may not help. I think its unfair to expect a waiter or waitress to know about it. However, asking them to put the words "gluten free" next to the order is reasonable and lets the cook/chef know. That way if the fish or chicken come back breaded you have a valid complaint. In those instances I ask them to refire the main course and I've never had a problem with the restaurant do it.
The safest dinner I found from restaurants was plain grilled chicken salad.
If going the salad rout: no croutons and cheese may be an issue. Oil and vinegar was the go to dressing. In the US malt vinegar is not a thing unless the dinner is British themed.
A burger wrapped in lettuce is messy but doable. I wouldn't eat one on a job interview or dinning with someone you want to impress.
Unbreaded fish will usually work but sometimes even that is “pre-seasoned” with gluten as one of the seasoning ingredients. It sucks but you have to ask.
Steak is another option. Usually that is only seasoned with salt and pepper.
Last edited:
Chicory
#KeeptheRepublic
Thanks for this! realized it was YouTube just after I posted.
SusieSunshine
Veteran Member
This is a great small bread, to me it tastes like a sourdough bread.
www.wholesomeyum.com
KETO 90 SECOND BREAD WITH ALMOND FLOUR - LOW CARB RECIPE
A keto 90 sec
90 Second Keto Bread | Wholesome Yum | Easy healthy recipes. 10 ingredients or less.
An EASY 90 second keto bread recipe - just 5 ingredients + 1g net carb! It's AIRY and CHEWY, with texture like real bread.
www.wholesomeyum.com
KETO 90 SECOND BREAD WITH ALMOND FLOUR - LOW CARB RECIPE
A keto 90 sec
1 tbsp Butter (can use ghee or coconut oil for dairy-free)- 3 tbsp Wholesome Yum Blanched Almond Flour
- 1 tsp Psyllium husk powder
- 1/2 tsp Gluten-free baking powder
- 1 pinch Sea salt
- 1 large Egg
- Melt the butter, ghee, or coconut oil in a small glass rectangular container.
- Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
- Add the flour mixture to the melted butter, then whisk in the egg and stir everything together until smooth. Level the top with the back of a spoon.
- Microwave Method: Microwave for about 90 seconds, until firm.
Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.
Run a knife along the edges, then flip onto a plate or paper towel to release. - Cut in half to form two thick slices. You can slice each piece in half for thinner slices if desired.
- Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.
hiwall
Has No Life - Lives on TB
One day four of us stopped at a restaurant and each of us ordered a hamburger with me ordering a GF bun. When delivered the waitress just set all the burgers in front of people. I did a quick look and saw one bun looked way different and exchanged with the person who got my order. So I'm saying even if you order GF, double check with the waitress when you receive the order.
SusieSunshine
Veteran Member
I will be having this for Christmas Brunch.
www.sweetashoney.co
KETO COFFEE CAKE BATTER
INSTRUCTIONS
Keto Cinnamon Coffee Cake
An easy keto cinnamon coffee cake recipe that everyone loves. It tastes like cinnamon rolls and it's perfect with a cup of coffee or tea on the weekend.
www.sweetashoney.co
KETO COFFEE CAKE BATTER
- 2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup + 2 tablespoons Erythritol or sugar-free crystal sweetener of choice like xylitol, allulose
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 3 large Egg at room temperature, not cold
- 2 teaspoons Vanilla extract at room temperature
- 1/2 cup Melted Unsalted Butter or melted coconut oil
- 1/3 cup Unsweetened Almond Milk at room temperature, not cold
- 1 cup Almond Flour
- 1/3 cup Erythritol
- 1/3 cup Melted Unsalted Butter or melted coconut oil
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 2 teaspoons Instant espresso optional
- 1/2 cup Chopped Walnuts optional
- 1 cup Sugar-free powdered sweetener
- 2 tablespoons Unsweetened Almond Milk
INSTRUCTIONS
- Preheat oven to 180°C (350°F). Line a 9-inch square cake pan with parchment paper. Set aside.
- In a medium-size mixing bowl, combine all the streusel ingredients. The order doesn't matter until it forms a cinnamon crumble. Set aside at room temperature while you make the cake batter.
- In a large mixing bowl, stir together almond flour, coconut flour, baking powder, erythritol, and salt.
- In another medium-size bowl, beat eggs with melted butter (lukewarm not hot, or the butter will 'cook' the eggs), unsweetened almond milk, and vanilla.
- Pour the liquid ingredients onto the dry ingredients and combine with a spoon until it forms a thick batter with no lumps. You can also use an electric beater, on low speed if desired.
- First, spread evenly half of the coffee cake batter into the prepared cake pan.
- Sprinkle half of the cinnamon streusel on top of the cake batter, then spread the rest of the coffee cake batter on top of the streusel. As you spread the rest of the cake batter, it will mix some of the streusels you added below, and that is ok.
- To finish, sprinkle the rest of the cinnamon streusel all over the top of the pan. Slightly press with a spatula to stick the streusel to the cake batter.
- Bake 30-40 minutes or until the cake is golden and a skewer inserted in the center of the cake comes out clean.
- Cool it down for 10 minutes in the cake pan, pull the parchment paper pieces to lift out the cake from the pan easily, and transfer onto a cooling rack for 1-2 hours or until it reaches room temperature.
- When the cake is at room temperature, drizzle the sugar-free glazing on top of the cake. To make the glazing, combine the sugar-free powdered erythritol and unsweetened almond milk into a small bowl until it reaches your desired thickness. Add a bit more powdered erythritol for thicker glazing.
- Cut into 16 squares and serve for breakfast or snack, with a dollop of unsweetened whipped cream (or whipped coconut cream, if dairy-free) and a cup of coffee.
- Store in the fridge in a cake box for up to 3 days or freeze for 3 months. Defrost 4 hours before at room temperature.
SusieSunshine
Veteran Member
Another pizza crust recipe.
www.sweetashoney.co
INGREDIENTS
US Customary - Metric
INSTRUCTIONS
Net carbs: 2.7 grams per slice (no toppings), pizza crust serves 8 slices.
Psyllium husk: don't use Metamucil fiber supplements in this recipe, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Low-Carb Pizza Crust (Keto, Vegan)
This Low-Carb Pizza Crust is a vegan, keto, and gluten-free keto pizza base with 2.7 grams of net carb per slice, made with no eggs, no cheese.
www.sweetashoney.co
INGREDIENTS
US Customary - Metric
- 1/2 cup Coconut Flour
- 1/4 cup Almond Flour
- 3 tablespoons Whole Psyllium Husk
- 1/4 teaspoon salt
- 1/2 teaspoon Garlic powder
- 2 teaspoons Baking Powder OR 2 teaspoons of active dry yeast + 1 teaspoon of sugar (sugar feeds the yeast and NO sugar will be left in the recipe!)
- 1 cup Lukewarm water think 35C/95F bath temperature
- 1 teaspoon Apple cider vinegar
INSTRUCTIONS
- Preheat oven to 220°C (430°F).
- If you want to use active dried yeast in this recipe (recommended for a puffy crust and lovely bread flavor), you must reactivate the yeast. In a bowl, add the yeast with 1 teaspoon of sugar (don't worry, the yeast consumes all the sugar and no sugar is left at the end of the recipe!). Cover with lukewarm water (think bath temperature, not burning water or it will kill the yeast). Stir and set aside 10 minutes until the yeast is activated.
- In another medium-size mixing bowl stir together: coconut flour, almond flour, whole psyllium husk, salt, garlic powder, and baking powder (only if you are not using yeast in the step above!).
- Pour the apple cider vinegar and lukewarm water onto the dry ingredients and combine with a spoon. It is very liquid at first and dries out as you go, forming a pizza dough. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands squeezing the dough to make sure the fiber mix well with the liquid and bind. Form a ball and set aside 10 minutes, in the mixing bowl, at room temperature.
- Lightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another piece of parchment paper on top, and press gently/low pressure to flatten roughly.
- Use a rolling pin to roll the dough into a disc. Don't press much on the rolling pin to keep a decent dough thickness and keep some air in the dough. If you roll it too thin the dough would still be good but a lot crispier.
- Shape puffy pizza edge borders, use your fingers and artistic mind! Simply roll the border of the dough into a cylinder don't over-press to keep some air and it will make a puffy crispy pizza edge. Make sure you look at my video below to watch the technique! My tip is to work the dough as if you were playing with kids' playdoh, giving the pizza edges the exact shape you want to see when out of the oven. The edges will slightly puff when baking especially if you are using yeast but don't expect the puffy edges to form by themself, you must shape them to make this happen!
- Slide the piece of parchment paper (with the pizza crust on it) onto a baking tray or pizza baking rack.
- Prebake the pizza crust for 15 minutes at 220°C/430°F.
- Remove from the oven, spread unsweetened tomato passata (or cream or any spread you love) and grated cheese of your choice (mozzarella or vegan style 'cheese' if you are keto vegan)
- Return the pizza to the oven for 10 minutes at 220°C/430°F then switch to grill mode for 1-2 minutes to grill the cheese on top.
- Serve immediately.
- You can make the dough the day before and store in the fridge in an airtight container or freeze the prebaked pizza base.
Net carbs: 2.7 grams per slice (no toppings), pizza crust serves 8 slices.
Psyllium husk: don't use Metamucil fiber supplements in this recipe, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
SusieSunshine
Veteran Member
Flour free cookies!
Magic Keto Cookies
Magic Keto Cookies Will Blow You Away
by Delish US
These cookies are seriously magical. Super easy to make and without any flour, you can feel good about eating way more than just one. Make sure neither your coconut oil or butter is melted. You want them both at room temperature, but solid or the cookies will spread too much while baking.
Looking for even more keto recipes to try out? We have a lot of delicious ones ready for ya.
CAL/SERV:130
YIELDS:15
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS
1/4 c.
coconut oil
3 tbsp.
butter, softened
3 tbsp.
granulated Swerve sweetener
1/2 tsp.
kosher salt
4
large egg yolks
1 c.
sugar-free dark chocolate chips, such as Lily's
1 c.
coconut flakes
3/4 c.
roughly chopped walnuts
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
GET INGREDIENTS Powered by Chicory
DIRECTIONS
Magic Keto Cookies
Magic Keto Cookies Will Blow You Away
by Delish US
These cookies are seriously magical. Super easy to make and without any flour, you can feel good about eating way more than just one. Make sure neither your coconut oil or butter is melted. You want them both at room temperature, but solid or the cookies will spread too much while baking.
Looking for even more keto recipes to try out? We have a lot of delicious ones ready for ya.
CAL/SERV:130
YIELDS:15
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 35 MINS
INGREDIENTS
1/4 c.
coconut oil
3 tbsp.
butter, softened
3 tbsp.
granulated Swerve sweetener
1/2 tsp.
kosher salt
4
large egg yolks
1 c.
sugar-free dark chocolate chips, such as Lily's
1 c.
coconut flakes
3/4 c.
roughly chopped walnuts
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
GET INGREDIENTS Powered by Chicory
DIRECTIONS
- Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.
- Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.