Keto Neapolitan Deep-Pan Pizza

KETO NEAPOLITAN DEEP-PAN PIZZA

Organic BAKES & MIXES. Freshly Prepared and Made to Order.

(UK delivery only)

Keto Neapolitan Deep-Pan Pizza. 3g carbs. Soft and as light as a feather. Yet so very filling.

You need to try it to believe it! No ‘fathead ‘dough, no butter, no oil. Which means it is Low-Calorie as well!



For those of you looking for a pizza base that isn’t calorie-dense, cheese-based, stodgy, super-thin and too limp to hold in your hand, I have just the ticket. This pizza recipe creates the healthiest, lightest and easiest feast you never thought would be possible.

The Difference Between Italian Pizza and Neapolitan Pizza

Of course you know that Neapolitan means ‘from Naples‘, which is an Italian city. But then, if being Neapolitan means being Italian, why isn’t Neapolitan Pizza the same as Italian Pizza?

 In the UK and Europe (and possibly elsewhere in the world), mass-produced pizzas are called either ‘Thin Crust’ or ‘Deep-Pan’.

In Italy, the most common pizza you’ll find is the ultra-thin type, called ‘Pizza Bassa’, or (misleadingly, according to Neapolitans) ‘Pizza Classica’.

Keto Neapolitan Deep-Pan Pizza

If you see ‘Pizza Napoletana’ or ‘Pizza Alta’ on a menu, you’ll get a deeper, denser, chewier pizza, often with a crusty base and rim.

Neapolitans are always keen to inform visitors that Pizza was first created in Naples, by a Neapolitan, and as such the thin type is an impostor.

Well, I have no reason to doubt that someone, at some point, reinvented the Neapolitan original and created a thin impostor. But equally, it is obvious that the thin impostor’s popularity is the result of it being less doughy and therefore perceived to be healthier. Ultimately, it’s a case of individual preference. I don’t believe one type is better than the other. They’re just different.

How to Make Keto Neapolitan Deep-Pan Pizza

It may come as a surprise that my pizza ‘dough’ is actually a frothy batter created from a mix of dry ingredients and hot water. No kneading, no stretching, no faffing. Just mix, spread and bake.

The recipe below is extremely detailed, and includes tips and tricks you might find useful. Such as how to stop your paper lining from moving around when you’re trying to spread something sticky over it. And how to lift something hot from a baking tray effortlessly and without it breaking apart.

In the Notes section, you’ll even find toppings and quantities for Real Italian Pizza Margherita. But of course you can add any toppings you like.

Enjoy!

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Keto Neapolitan Deep-Pan Pizza

Keto Neapolitan Deep-Pan Pizza

The ULTIMATE, real Italian pizza, with a deep base that is light yet satisfying.
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Course: Lunch, Main Courses, Make your Own
Diet: Coconut Free, Egg Free, Gluten Free, High Protein, Italian, Keto, Low Calorie, Low Carb, No Butter, No Oil, Yeast Free
Keywords: deep pan, ground almonds, lupin flour, Neapolitan, pizza, whey protein isolate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 individual pizzas

Ingredients

Instructions

  • pre-heat oven to Top + Bottom Heat170 °C static.
  • smear cold butter all over the bottom of 2 x 20cm/8" square baking trays (or round ones), then line them with non-stick parchment paper, leaving some overhangs on opposite sides.
  • heat water until hot (not boiling).
    225 g water
  • sift dry ingredients and tip them into a large mixing bowl, mix with a balloon whisk, make a well in the centre and pour in the hot water.
    45 g whey protein isolate, 60 g lupin flour, 60 g ground almonds, ¼ tsp fine himalayan pink salt, 1 tsp xanthan gum, 1.5 tsp baking powder, ½ tsp baking soda
  • immediately stir with a fork, then mix for a few seconds using a flexible silicone spatula.
  • divide and spread the frothy 'dough' into your lined baking trays, then flatten to a smooth, even surface, covering the whole area edge to edge; if you find the mixture too sticky, it might help to wet the spoon/spatula you're using.
  • bake for 25 mins, then open oven door 45° and leave in situ.
  • after 5 minutes, remove the pizza bases from your oven, lift them out of the baking trays and place them on a cooling rack, wait until they've cooled, them flip them upside down and peel off the paper liners.
  • wipe away any remaining moisture from the baking trays, line them with fresh baking paper, again overhanging at opposite ends (no need to smear butter underneath them this time), and put the cold pizza bases back into them, crust facing down.
  • add your pizza toppings (see Notes below for Neapolitan Margherita) and bake for 15 mins at 220°C or until cheese has melted and beginning to caramelise.
  • lift the pizzas out of the trays and onto your plates using the overhangs, slide them off the paper and serve immediately.

Notes

Smearing cold butter at the bottom of the trays will make the paper stick down and stop it from moving around as you spread the 'dough' over.
The dough consistency will be quite liquid at first, but keep stirring and it will soon become a dense, frothy paste. Don't leave the 'dough' to sit, as it will continue to thicken and become impossible to spread neatly into the baking tins.
You can make these pizza bases in advance. Pop them into zip-lock bags and either keep refrigerated for up to 4 days, or freeze them for up to 4 months.
Neapolitan Margherita Pizza: top each cold pizza base with 100g of cold, well-seasoned tomato sauce, scatter over 3 chopped anchovies, then cover with 100g shredded mozzarella, and finally add 4 sliced cherry tomatoes; bake at 220°C static for 15 minutes. Add basil leaves after baking. Eat immediately, or cool, cover and refrigerate. Neapolitan Pizza is even more tasty when eaten cold, like many Italians prefer it.
Reported macronutrients are for each pizza base - no toppings.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Serving: 1pizza base | Calories: 389kcal | Carbohydrates: 3g | Protein: 39g | Fat: 19g
Tried this recipe? Mention @queenketo or tag #queenketo. Thank You!

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2 Comments

  1. Are there any subs for the Lupine flour? I can’t eat that but would love to try the recipe.
    Thanks

    • Hi Sharon, I tested it with coconut flour instead of lupin but I didn’t like the flavour nor the texture. You could give it a go, I suppose, using 40-50g fine coconut flour.

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