Keto Recipes FOUND FOR FAT BURNER WITH NO EFFORT

KETO RECIPES FOUND FOR FAT BURNER WITH NO EFFORT

1. Keto Fat Head Pizza Crust

Fat Top crust is one of the best keto recipes for pizza shell out there. This KETO RECIPES cheesy, low-carb, fat stuffed crust offers a chewy, bread-like texture, but KETO RECIPES a crispy underbelly crust

KETO RECIPES Fat Head Pizza Crust Ingredients

  •  3.5 cups shredded mozzarella cheese
  •  1.7 cups almond flour
  •  One egg
  •  One teaspoon baking powder
  •  One teaspoon xanthan gum
  •  ½ teaspoon salt
  •  One teaspoon Italian seasoning, optional
  •  ½ teaspoon garlic powder, optional

KETO RECIPES Fat Head Pizza Crust Directions

  • Preheat the stove to 700 degrees.
  • Place mozzarella in a microwave-safe glass dish. Microwave for about two minutes. Beat to combine and make sure all of the cheese is blended. You may need to microwave for extra time if all the cheese has not softened. (If you are increasing or tripling this recipe, make sure you double or add spare microwave time to ensure proper cheese melting.) Extract from the microwave and let the mixture cool.
  • In a big separate bowl, mix the almond flour, baking powder, xanthan gum, salt and seasonings, if using. Set aside.
  • Add your egg to the softened mozzarella cheese. Mix until combined.
  • Gradually add the almond flour mixture to the cheese mixture. Using an electric blender or food processor, beat until you have a uniform dough. Don’t be shocked if dough goes flying if you are applying the blender! It can happen, but this is an easy way to combine the saturation to make the best fathead dough. If you don’t have an electric blender or food processor, I suggest kneading the dough by hand until it comes mutually. It is a messy and time-consuming method, but the result is the same – fathead pizza.
  • Once combined, form a large dough ball. Knead the dough a couple of times on a gently almond floured cover to ensure the dough is uniform in appearance and all components are thoroughly combined.
  • Put the ball in between two pieces of parchment paper. You can also apply a Silpat mat if you have one of those, but having that first layer of parchment paper holds the dough from sticking to you and your rolling pin. Plus, it enables you to roll out a nice thin pizza crust.
  • Roll out dough to wanted thickness. Displace the first parchment layer and place it on top of a baking sheet.
  • Add toppings.
  • Bake in a 500-degree oven for 12 to 15 minutes or until the coating is golden and cheese is bubbling.

2. Keto Prosciutto Onion Tomato Pizza

Hurry up your Friday night keto pizza with salty prosciutto, spicy red onion, and blistered cherry tomatoes. This cheap carb pizza prepares with so much flavor, and your kids will eat it too!

Keto Prosciutto Onion Tomato Pizza Ingredients

  •  3.5 cups shredded mozzarella cheese, plus 1 cup for toppings
  •  1.5 cups almond flour
  •  One egg
  •  One teaspoon baking powder
  •  One teaspoon xanthan gum
  •  ½ teaspoon salt
  •  Two tablespoons pizza sauce
  •  3 oz prosciutto
  •  Two tablespoons diced red onion
  •  Four cherry tomatoes halved
  •  Two chives, minced (optional)

Keto Prosciutto Onion Tomato Pizza Directions

  • Preheat oven to 700 degrees.
  • Put 3.5 cups of mozzarella in a microwave-safe glass jar—microwave for about two minutes until cheese melt. Beat to blend and make sure all of the cheese melt. Remove from the microwave and let the mixture chill.
  • In a big separate dish, mix the almond flour, baking powder, xanthan gum, and salt. Set aside.
  • Combine your egg to the softened mozzarella cheese. Beat using an electric blender until blended.
  • Gradually add the almond flour mixture to the cheese mixture. Using an electric blender or food processor, beat until you have a smooth dough.
  • Don’t be surprised if dough goes flying if you are using the mixer! It can happen, but this is an easy way to combine the mixtures to make the best fathead dough.
  • If you don’t have an electric blender or food processor, I suggest kneading the dough by hand until it comes together. It is a messy and time-consuming process, but the result is the same – fathead pizza.
  • Once combined, form a large dough ball. Knead the dough a couple of times on a gently almond floured surface to ensure the dough is uniform in look and all components are thoroughly blended.
  • Set the ball in between two pieces of parchment paper.
  • Roll out dough to wanted thickness. Push the first parchment cover and put it on top of a baking sheet.
  • Spread pizza sauce evenly across the pizza crust.
  • Spray 1 cup of mozzarella cheese all over the crust.
  • Add prosciutto.
  • Combine cherry tomatoes half all over the pizza dough.
  • Spray chives if using.
  • Roast at 600 degrees for 10 – 12 minutes or until cheese is starting to brown and is bubbly.

Leave a Reply