Carbs
(Keto Carbs) 5,6g
Fat
12g
Protein
16g
Keto Pizza? Isn’t that a mission impossible? Our colleagues Michelle and Akanksha didn’t think so. They felt sure they could do it – and they did!
Keto cooking fanatic
To give you a bit of background: Michelle is a long-time keto-adept who’s lost a great deal of weight and feels super on the diet. On her keto journey, she discovered that she has a talent and a love of keto cooking and baking. “I just love to experiment and create new recipes,” she says. “I can get pretty fanatic trying different preparations and ingredients until I get it right. I love my keto food!” Michelle has already brightened our office days with some delicious keto creations, like muesli buns and forest fruit cheesecake, and you can take it from us: she knows her way about the keto kitchen… Akanksha, who joined Michelle for this pizza venture, is a vegetarian, which meant that one of the requirements for this recipe was that it should be meat-free. You can see for yourself how well they succeeded.
Creating the pizza base
The basis of this recipe is our much-praised Go-Keto Bread Mix Farmers Bread. Where else would you find an easy-to-make, delicious pizza base that low enough in carbs to carry a full range of veggie topping? Michelle and Akanksha had both used the Bread Mix before, of course, and felt sure that it would work perfectly well. Because a pizza is much flatter than the loaf-shaped bread that the baking instructions are meant for, they shortened the baking time a bit, plus they pre-baked it before adding the topping, so that it wouldn’t get soggy from the vegetables. And yes, remember that as a tip, should you ever wish to go on a Bread Mix Experiment Quest yourself.
DIY: personalize your keto pizza!
As we said, this recipe is for a vegetarian pizza, but what’s to stop you from seeing what you can do with your own favourite pizza toppings. How about:
– Salami slices
– Salsicce
– Tuna, canned or fresh
– Ham
– Olives, green or black
– Artichoke hearts (take care though, some brands can be high in carbs)
Serves: 6
Ingredients
- 1 pack Go-Keto Bread Mix Farmers Bread
- 50g Tomato pulp (can)
- ½ Zucchini ½ Red bell pepper
- 5 Button mushrooms
- 30g Red onion
- 1 Clove of garlic, chopped
- 50g Mozzarella, grated
- 50g Mixed (pizza) cheese, grated
- 1 tbs Parsley, chopped
- 1 tsp Dried Italian herbs
- ¼ tsp Chili flakes
- Salt and pepper
- 45 min
Preparation
- Preheat your oven at 190 °C.
- Pour the Bread Mix into a deep bowl, add the Italian spices and mix well.
- Add 400 ml of warm water and prepare the Bread Mix dough according to the directions on the package.
- Let the dough rest for 5 minutes, then moisten your hands or use baking paper and a rolling pin to shape the dough into a 2-3 cm thick round pizza. Put it on a baking tray lined with baking paper.
- Bake the pizza base for 15 minutes at 190 °C.
- Slice the zucchini, arrange the slices side by side on paper towels and sprinkle them with some salt so as to draw out the moisture.
- Slice the onion, mushrooms and bell pepper.
- After 15 minutes, take the pizza base from the oven and gently turn it upside down, using a plate or cover.
- Cover the pizza base with a thin layer of tomato. Dry the zucchini slices with a piece of paper. Arrange the vegetables on top of the pizza. Sprinkle with the garlic.
- Top the pizza with a liberal amount of grated cheese.
- Finish with a sprinkling of chili flakes, Italian herbs, pepper and parsley.
- Put the pizza back in the oven and bake for 20 minutes at 190 °C.
- Ideally, the pizza should rest and cool for about 2 hrs or more.
If you want to serve the pizza hot, you can heat it for a few minutes in the oven, but make sure it doesn’t burn or get too dry.
Recipe: Michelle de Vries & Akanksha Shrivastava
