Keto Pizza Crust de almendra


Keto Pizza Crust de almendra

  • 1 ¼ cups almond flour——————————————————————————————
  • ¾ cup arrowroot (arruruz ó su equivalente en maicena)
  • 1 tsp. baking powder——————————————————————————————
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • ½ tsp. dried basil (albahaca)
  • ½ tsp. garlic granules
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. black pepper, ground
  • 2 eggs———————————————————————————————————
  • ⅓ cup coconut or almond milk
*1 cucharada de aceite de oliva

Precalentamos el horno a 218º.
Engrasa el molde de pizza o coloca papel encerado.
Coloca los huevos y la leche, mezcla suavemente.
Mezcla los ingredientes secos en otro bowl.
Combina ambas mezclas.
Si la mezcla parece muy líquida (aguada) agrega 1/4 más de taza de arrurruz o maicena.
Vierte la mezcla en tu sartén o molde y que esta alcance un grosor de 6.35 cm.

Hornea por 8 a 10 minutos.
Coloca los ingredientes sobre la pizza y hornea por 4 minutos más ó hasta que el queso este burbujeante..

Instructions
  1. Preheat oven (and pizza stone, if using) to 425° F.
  2. Grease a small, 12” round pizza pan or rimmed cookie sheet with coconut oil.
  3. Combine eggs and coconut milk in medium sized bowl and lightly whisk.
  4. Whisk dry ingredients in a separate bowl.
  5. Add dry ingredients to wet ingredients and thoroughly combine.
  6. The batter will be quite runny, almost like pancake batter. If it seems too runny add up to ¼ cup more of arrowroot powder.
  7. Spread batter onto greased pizza pan until a ¼” thickness is achieved, with slightly thicker batter on edges (if desired).
  8. Alternately, spread batter onto parchment paper that is sitting on a pizza paddle/peel or an un-rimmed cookie sheet (this will allow you to transfer it successfully to your pizza stone).
  9. Bake pizza crust for 8-10 minutes.
  10. Top pizza with toppings of choice and return to oven to bake for 3-4 minutes, or until cheese is melted and bubbly.

Nutrition Information
Calories: 1011 Fat: 58g Saturated fat: 9g Unsaturated fat: 45g Carbohydrates: 103g Sugar: 1g Sodium: 2529mgFiber: 3g Protein: 29g Cholesterol: 372mg


Quick Pizza Sauce



Print
Cook time
10 mins
Total time
10 mins

This quick pizza sauce is SO delicious and no one will ever know that they're really eating "anchovy pizza!"
Serves: 2
Ingredients
  • 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are the best!)
  • 3 Tbs. extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 tsp. dried basil
  • ½ tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. crushed red pepper flakes
  • 2 anchovies (canned or jarred), minced (optional)

Instructions
  1. Heat oil in a small saucepan over low-medium heat.
  2. Add the garlic and basil and sauté gently for about 30 seconds, or until the garlic releases its flavor.
  3. Add the tomato, salt, sugar and pepper flakes. Bring to a simmer and add the anchovies. Cook for 10 minutes or until slightly thickened.
  4. Using an immersion blender, blend sauce until smooth.

Notes
*Sauce should be spread to ¾ of an inch to the edge of the pizza crust. Just enough to lightly coat the dough, but you should be able to see through it.
**The sauce can last up to a week in the refrigerator. I like to freeze mine in ice cube trays for later use. It also tastes great on pasta!

Nutrition Information
Calories: 461 Fat: 42g Saturated fat: 6g Unsaturated fat: 35g Carbohydrates: 20g Sugar: 9g Sodium: 1313mgFiber: 4g Protein: 6g Cholesterol: 7mg

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