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DRY INGREDIENTS FOR CRUST

Ground Raw Sunflower Seeds = 360 g / 3 cups

Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)

Baking Powder = 4 g / 1 tsp

Salt = 6 g / 1 1/2 tsp

Italian Seasonings = 2 tsp

Instant Yeast = 4 g / 1 tsp (Note: This is for flavor only hence, it is optional)

WET INGREDIENTS FOR CRUST

Coconut or Olive oil = 30 ml / 2 tbsp

Apple Cider Vinegar = 30 ml / 2 tbsp (This is an important ingredient as the acid helps to neutralize the color change reaction)

Hot or Boiling Water = 200 ml / 0.8 cup

INGREDIENTS FOR PIZZA SAUCE

Pure tomato puree = 120 g / 1/2 cup

Olive oil = 15 ml / 1 tbsp

Italian seasonings = 1 tbsp

Salt = 1 to 1 1/2 tsp

Monk fruit = to taste (optional) (OR any keto friendly sweetener)

Black Pepper = 1/2 tsp

(Note: Mix all ingredients together in a bowl)

INGREDIENTS FOR PIZZA TOPPINGS

Mozzarella Cheese = 150 to 200 g

(Note: In the video, I used 200 g of mozzarella block and grate it by hand as this will create a stretchy pull. Pre-shredded cheese in bags may be more convenient but most of them are packed with cornstarch or anti-caking agent to keep the cheese from sticking hence, making it harder to get that picturesque pull.)

Beef Pepperoni = 8 pieces

Some chopped parsley for garnishing

(Note: You can opt to use any toppings of your choice.)

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

2.  Preheat the oven at 350F or 180C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add the wet ingredients and mix until a dough is formed.

5.  Knead the dough for a while. Wet your hands as the dough is sticky. Then shape into a ball.

6.  Place the dough on parchment paper. Use your hands to spread into a round shape.

7.  The dough should be 11 inches in diameter for a thick crust. For a thin crust, you can go up to 12 inches in diameter.

8.  Fold the edges into a ring to create a raised edge.

9.  In the video, I used a pizza pan with a perforated surface as it makes the bottom crust more brown and crispier. But you can use any suitable pan.

10.  Transfer the dough onto the pan.

11. Brush with olive oil generously then prick some holes with a fork.

12. Bake in the oven for 20 minutes or until browned. Rotate midway for even browning.

13. Remove from the oven and spread with the pizza sauce generously.

14. Top with a layer of cheese then top with beef pepperoni and more cheese on the top.

15. Bake for about 5 minutes just to melt the cheese.

16. Remove from the oven, brush the crust with some olive oil for a glossy and crisp texture (optional).

17. Sprinkle with chopped parsley.

18. In the video, I used a rocking pizza cutter. It is the best pizza cutter as it slices smoothly through the pizza crust without pushing aside the pizza toppings. Slice into 8 servings or more.

[Total Servings = 8]

NUTRITION INFO PER SERVING (CRUST ONLY)

Total Carb = 5.5 g

Dietary Fiber = 3.9 g

Net Carb = 1.6 g

Calories = 119

Total Fat = 10.5 g

Protein = 3.2 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (PIZZA SAUCE & TOPPINGS)

Total Carb = 1.7 g

Dietary Fiber = 0.5 g

Net Carb = 1.2 g

Calories = 70

Total Fat = 5.4 g

Protein = 3.5 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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