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| A quick, simple and tasty pizza! |
parchment paper or foil
16 ounces mozzarella cheese, grated
3 eggs
3 tablespoons almond flour
2 teaspoons Lakanto Classic or Golden granulated sweetener (optional)**
olive oil cooking spray
standard size Belgian or regular waffle maker
4 - 5 tablespoons Rao's marinara sauce (or low carb sauce of choice)
1 teaspoon Italian seasoning herb blend
10 slices natural (nitrate free) pepperoni
Method:
Preheat oven to 400*. Line a baking sheet with parchment or foil. Set aside.
Place 3 cups of the grated cheese into a blender container. (Set aside remaining cheese.) Add the eggs and flour. (and sweetener, if desired**) Blend together until well mixed.
Lightly coat the waffle iron with the cooking spray. Spoon half of the batter onto the waffle iron. Cook until waffle iron says "done". Place cooked "waffle on the prepared baking sheet. Repeat with remaining batter.
Spread 2 - 2 1/2 tablespoons of marinara sauce on each waffle crust. Sprinkle 1/2 teaspoon of Italian seasoning over the sauce. Sprinkle with desired amount of cheese onto the prepared crusts. Top with equal portions of the pepperoni. Bake for 10 minutes or until the crust reaches the crispness that you prefer. Makes 2 mini pizzas. (4 servings)
Notes:
I have tried many different KETO pizza recipes and his one is the one that my husband and I like the best...So satisfying & good. Perfect, served with a salad.
**My husband's favorite pizza crust is served at "Numero Uno" pizzerias. Adding sweetener gives the crust a similar flavor to a Numero Uno crust.**
You can experiment with different sauces and toppings, such as:
Rao's Alfredo sauce
chopped chicken & bacon, sausage, red or green onions, red bell pepper,
mushrooms, spinach, olives & more
Nutritional info per serving (using 2 1/2 tablespoons of sauce on each pizza):
approximately: 387.13 calories ~ 29.15 grams fat ~ 3.5 grams net carbs
~ 26.55 grams protein
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