YEAST MIXTURE

Unsweetened almond milk = 80 ml / 1/3 cup (OR any keto friendly milk or water) (UPDATED)

Unsalted Butter = 15 g / 1 tbsp

Instant Yeast (Rapid Rise Yeast) = 8 g / 2 tsp

Sugar, allulose or Inulin = A pinch

DRY INGREDIENTS

Oat fiber powder = 60 g / 1/2 cup

Golden Flaxseeds = 60 g / 1/2 cup (Finely Ground)

Baking powder = 8 g / 2 tsp

Salt = 1/2 tsp

Whole psyllium husks = 14 g / 1 1/2 tbsp (Ground until half its original volume then weigh it)

WET INGREDIENTS

Egg whites = 4 large (140 g)

Apple cider vinegar = 23 ml / 1 1/2 tbsp

INGREDIENTS FOR TOPPINGS

Shredded Mozzarella cheese = 100 g / 1/2 cup

Beef Pepperoni = 40 g / 6 slices (You can use any meat for the pepperoni. Cut them into smaller pieces)

Chopped Parsley = A handful (Optional)

INGREDIENTS FOR PIZZA SAUCE

Tomato puree = 120 g / 1/2 cup (I combined it with tomato paste so the sauce is thicker)

Italian seasonings = 2 tsp

Olive oil = 1 tbsp

Garlic powder = 1 tsp

Black pepper = 1/2 tsp

Salt = 1 tsp

Keto friendly sweetener = to taste (optional)

(Mix all ingredients together in a bowl)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 210F or 100C

3.  In a microwave safe bowl, add the milk, butter and microwave for 1 minute.

4.  Then add the yeast, sugar, allulose or inulin and mix to combine.

5.  Set aside to test the condition of the yeast.

6.  In a large bowl, add all the dry ingredients and mix to combine.

7.  Add all the wet ingredients including the yeast mixture. If there are lots of bubbles and foam, then the yeast is in a good condition. Otherwise, please change to another batch. Mix until a dough is formed. The dough is sticky and moderately firm.

8.  Wet your hands for easier handling. Shape the dough into a ball.

9.  Place dough between 2 parchment papers. Roll into a square or rectangular shape.

10.  Spoon pizza sauce onto the dough and spread evenly.

11. Top with shredded mozzarella cheese and pepperoni.

12. Cut into 5 rows evenly.

13. Gently roll each row then cut into half and place on a baking tray lined with parchment paper. Place the rolls close to each other or slightly touching each other.

14. Cover with a towel and proof at a warm are for about 20 minutes or until well risen. Alternatively, you can proof in the oven. The oven should be preheated at 210F or 100C. Place a bowl of boiling water below the tray with dough. Cover the oven door and proof until well risen. It should take only about 15 to 20 minutes. It is fine if the cheese is slightly melted.

15. After proofing, bake in the oven at the lowest rack. Increase the heat to 350F or 180C. The dough will continue to rise until a certain point when the yeast dies off.

16. Sprinkle with chopped parsley, if using. These rolls can be enjoyed warm from the oven. They can be stored at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.

17. Just reheat in a mini electric oven and they will be crispy on the outside and tender inside.

[Total servings = 10]

NUTRITION INFO PER SERVING

Total carb = 3.6 g

Dietary fiber = 2.4 g

Net carb = 1.2 g

Calories = 70

Total fat = 4.5 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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