Keto Low Carb Lupin Fathead Pizza Base
Servings: 4
Easy. Yummy. Crispy. Super quick. You must try this!
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Ingredients
- 200 g mozzarella dry block variety - cubed
- 1 small egg lightly beaten
- ⅛ tsp fine himalayan pink salt (U.S. option HERE)
- 60 g lupin flour (U.S. option HERE or world-wide supply HERE -use code QUEENKETO5 at checkout for discount)
- oat fibre (U.S. option HERE)
Instructions
- pre-heat oven to 200°C static.
- lightly beat egg with a fork, stir in salt and set aside.
- blitz mozzarella in a food mixer for a few seconds until it turns to crumbs, then transfer to a large mixing bowl.
- microwave mozzarella crumbs on full power for 1 minute or until it has melted and become gloopy; this may take more or less time depending on microwave power and is best done in short bursts so as not to burn the mozzarella.
- let the melted cheese cool down a little, then add beaten egg, stirring vigorously.
- incorporate lupin flour and mix well, using a fork - it will be sticky initially but will quickly become too hard for the fork; at that point, knead by hand until you have a soft dough-like consistency (dust your hands with a little oat fibre if too sticky).
- place the dough over a sheet of parchment paper, flatten it a little with the palm of your hand, and start pressing it from the centre to the outer edge with flat finger tips and palms, as you rotate it; shape it according to your baking tray.
- now put a fresh parchment sheet over your baking tray and transfer your dough over it.
- flatten the dough a bit more so it is very thin, but with even thickness, and poke the whole surface with a fork.
- bake for 15-17 minutes or until golden brown and crispy.
- remove from oven and allow to cool before adding tomato sauce and toppings of your choice.
- bake again for about 5-8 minutes before serving.
Notes
Dusting a little oat fibre flour over your hands will make the kneading easier, but don't over do it as it is quite drying.
Always put cold tomato sauce over a cold pizza base, otherwise you'll end up with a soggy base.
This pizza base makes a great flat bread, either as it is, or with herbs and/or spices added to the lupin flour.
Store in an air tight container for up to 5 days.
For a delicious, home-made tomato sauce, head HERE.
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1quarter | Calories: 173kcal | Carbohydrates: 2g | Protein: 6.4g | Fat: 4g
Tried this recipe?Mention @queenketo or tag #queenketo!
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