Zero Carb Crust Keto Meat Pizza
Zero Carb Crust Keto Meat PizzaWe all dream of zero carb pizza crust! Eating pizza every day and still stay true to our Keto Paleo lifestyle!
Well the dream is now a reality: let me introduce you to Keto Meat Pizza!
I was born and raised in Italy and even though I was never a huge fan of pasta, as every kid in the world I could appreciate a good pizza!
Keto Pizza Success!
Since I have been Keto I have played with different versions of pizza crust, and I liked some better than others, but I have to say I was never crazy about any of them.
Until I made the keto meat pizza crust. I was really surprised (as were my dinner guests when I tested it) about how much the flavor and texture were like a “normal” pizza. I was excited and wanted to try it with one of my favorite flavor combinations: Olives and fresh tomatoes.
As You might know I usually do not eat dairy, as I am keto paleo, but I do occasionally treat myself to a bit of goat cheese. This was the perfect occasion, as I think goat cheese sublimates the already great olive-tomato combo!
Be creative
This is my own favorite version, but I would love to hear about your experiments with this pizza crust and which ones are your favorite toppings. Please chime in below and share your pizza with us!
- Serves: 6 servings
- Serving size: 1 portion
- Calories: 343
- Fat: 29 gr
- Carbohydrates: 3.1 gr net
- Fiber: 0.5 gr
- Protein: 18 gr
- CRUST
- 1 pound ground chicken or turkey meat
- 1 egg
- ¼ cup almond meal
- 1 teaspoon olive oil for greasing
- TOPPING
- 3 ounces Kalamata olives, pitted and sliced
- 1 cup green olives pitted and sliced
- 1 cup fresh cherry tomatoes, sliced
- 6 fresh basil leaves, chopped
- 4 tablespoons olive oil
- OPTIONAL
- 3 ounces of soft goat cheese
- Pre heat oven to 375F. In a mixer or food processor (like this one http://amzn.to/2FZSfXQ) place the chicken meat, egg and almond meal and blend well until a dough is formed.
- Oil a 12x16 Non toxic cookie sheet (like this one) with a teaspoon of olive oil, place the dough on the cookie sheet and either with your hands or with a rolling pin, spread it out evenly. It should be about ½" thick all over.
- bake at 375F for about 20 minutes or until crust is evenly cooked. It is normal for the crust to shrink about 15% while cooking, you can make up for it by slightly overlapping the edges.
- Now you can top the crust with the olives, tomatoes, basil and olive oil.
- (If you can tolerate some dairy, sprinkle the goat cheese on top)
- Bake for 10 more minutes or until all ingredients are fully cooked and cheese is soft.
- Serve hot or cold. Makes a great next day lunch.
