Keto Neapolitan Deep-Pan Pizza
Servings: 2 individual pizzas
The ULTIMATE, real Italian pizza, with a deep base that is light yet satisfying.
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Ingredients
- 45 g whey protein isolate (U.S. option HERE)
- 60 g lupin flour - sifted (U.S. option HERE)
- 60 g ground almonds (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 1.5 tsp baking powder
- ½ tsp baking soda (U.S. option HERE)
- 225 g water
Instructions
- pre-heat oven to
170 °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
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