Keto pepperoni and mushrooms pizza

Keto pepperoni and mushrooms pizza

Keto pepperoni and mushrooms pizza

Love pizza? Keto or gluten-free diet? Or just too many calories to indulge? Cauliflower, fathead, egg "crusts" brutally harshing your pizza vibe?

I tried them all, and… ugh. That’s not pizza!

Please: Allow me to rescue you with a pure pizza experience.

This is a radically different pizza approach that replaces traditional bread and bread-ish crusts with a crust of mozzarella that provides both incredible flavor and the physical structure required for a slice of pizza to act like… a slice of pizza. It is easy to make and It. Tastes. Awesome. Just like pizza. How is that possible? Because there’s nothing in it that shouldn’t be in a pizza.

Toppings? You bet. You can use any topping you like (I had mushrooms and pepperoni here) or no topping if you’re a purist. Of course, keep an eye on the nutrients in your toppings.

There’s a cool side-effect, too. You know how with a traditional pizza, you take a bite, the cheese stretches in a hunk, then pulls away way too much cheese, leaving a sauce-only area on the slice? That’s not a happy moment. Well, with the approach outlined here, that doesn’t happen. Every bite is exactly what you bit off, and you control how much sauce, or not, goes with it by dipping. This is because the bottom of each slice is cooked enough to make sure that the Mozzarella doesn’t fall apart. If you cook a traditional pizza with crust that way, in order to get the cheese cooked well enough, the crust will be overcooked. Severely. So this is a real win for consistency and taste.

So here’s how to make one just like the picture:

Ingredients:

Mozzarella: 1 and 3/4th cups for 8" pizza
Canned, cooked mushrooms: 1/8th cup
Pepperoni slices: 16, or about 2 per slice at 8"
Parmesan: 2 tablespoons
Garlic powder: 1/4th teaspoon
Italian seasoning: 1/8th teaspoon
Red pepper flakes: 1/8th teaspoon (optional)
Other toppings: optional, to taste, usual amounts

You’ll also need:

1) An 8" frying pan with a glass lid
2) Some kind of quality spray cooking oil
3) Pizza shears (yay!) or rolling cutter
4) A surprisingly small amount of marinara sauce, or other sauce, your call
5) toppings to taste

Procedure:

Begin by spraying a non-stick pan liberally with oil. This is required so that the pizza will easily come out of the pan later. Not kidding. Spray!

First, add your preferred topping(s), if any, to the pan. In the case of pepperoni or anything similar you’d like browned, let the toppings cook a for a little while (time depends on the toppings, so I"m not specifying) before you move on to the following:

Then add the mozzarella to the pan, spread it out evenly, shake / add parmesan across top of mozzarella, sprinkle garlic powder and Italian seasoning over the two cheeses, then cover the pan with its glass lid.

You must be able to see the pizza as it cooks, because the moment it is ready and awesome turns into the moment is is not awesome and overcooked in about 30 seconds. So you have to keep your eyes on the process. Once you get a feel for how fast the pizza cooks on your stove, you can just set a timer to remind you to start looking about a minute before it reaches its optimum state. So here we go:

Turn heat to medium, and cook until you see the just the edges of the pizza begin to significantly brown (this usually takes about 5-8 minutes for most stovetops), remove the pan from the stove, remove lid, let sit and cool undisturbed for five minutes. This lets the cheese set up, it is a very important step. Otherwise it won’t cooperate at all when you try to cut it into slices.

After cooling, the pizza should move as a single entity when you gently shake the pan. If not, use more spray oil next time… for this effort, you can use a spatula to carefully loosen it, but this is to be avoided if possible.

Flip off onto your serving dish so that what was on the bottom of the pan is now the top of the pizza on the plate. Let cool for another few minutes (2-5) before cutting. To cut into traditional slices, pizza shears are highly recommended, otherwise, try a rolling pizza cutter (but shears are better, believe me.)

While the pizza is undergoing this final cooling step, if you want your dipping sauce to be warm, it should be heated so that it will be ready at the end of this step. I just microwave the marinara, takes only seconds because very little is required.

Serve with a desired sauce / dip, such as marinara, garlic butter, ranch, hot sauce, etc. Watch out for carbs here. Marinara, for instance, is relatively high. But you don’t need a lot.

If you work out the nutrients/macros for an 8" pizza as shown here, you can use the following to figure out what a different size will do before actually doing much more math:

10": increase 8" macros by 1.5 times
12": increase 8" macros by 2.25 times
14": increase 8" macros by 3 times
16": increase 8" macros by 4 times

…and of course, use the appropriate size pan.

Enjoy!

* Image composition done with my free iToolBox application.

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