HIGH FIBRE KETO FATHEAD PIZZA CRUST
 
Prep time
Cook time
Total time
 
A really, really, really excellent pizza crust. The BEST keto crust for those who want similar taste and texture to a real pizza, not a pretentious impostor.
Author:
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. High Fibre.
Yield: 4 servings
Ingredients
Instructions
  1. pre-heat oven to 200C static.
  2. lightly beat egg with a fork, stir in salt and set aside.
  3. cut the mozzarella into chunks and process it in a food mixer for a few seconds until it turns to coarse crumbs, then transfer it to a large mixing bowl.
  4. add cream cheese to the mozzarella crumbs, and microwave on full power (1000W) for 1 minute or until it has melted and turned gloopy (it may take less or more time depending on microwave power and you may need to stir half-way through).
  5. stir the melted cheese to cool it down a little, then add beaten egg, stirring vigorously - it will look like scrambled eggs at this point.
  6. add fiberflour plus coconut flour, and mix well, using a fork - it will be sticky initially but will quickly become too hard for the fork; at that point, start kneading by hand and continue fo a few minutes until you have a soft dough-like consistency that isn't wet (add a little coconut flour if too wet, or a bit of water if too dry).
  7. dust a silicone pastry mat or parchment paper, with coconut flour, place the dough in the middle and flatten it a little with the palm of your hand; sprinkle some more coconut flour over the dough, cover with cling film (or parchment paper) and start rolling it outwards from the centre, shaping it according to your baking tray; I find a mini silicone rolling pin works best.
  8. now cut a sheet of parchment paper to fit your pizza, place it over the dough and flip the whole thing over, then slide paper and dough over your pizza baking tray.
  9. poke the whole surface with a fork and bake for 15-17 minutes or until golden brown and crispy.
  10. let it cool down completely, then add your favourite toppings and bake at 220C static for a few minutes.
Notes
For a very crispy crust, use a pizza crisper pan like THE ONE I USE (U.S. option HERE).

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 4 Calories: 238 Fat: 13.5g Net Carbs: 4g Protein: 17g
Recipe by at https://queenketo.com/high-fibre-keto-fathead-pizza-crust/