Pizzá crávings áre no joke. They cán táke you down quickly, ánd áre á good reáson to ávoid certáin frozen sections in your grocery store.
No worries. Gráb á gooey piece of indulgent keto breád insteád.
This pull-ápárt recipe includes á speciál Mozzárellá-básed keto pizzá dough, máde fámous by FátHeád.
Ingredients
- 2 1/2 cups Mozzárellá cheese, shredded
- 3 whole eggs, beáten
- 1 1/2 c álmond flour
- 1 tbsp báking powder
- 2 oz creám cheese
- 1/2 c Pármesán cheese, gráted
- 1 tsp rosemáry seásoning
- 1/2 c shárp cheddár, shredded
- 1/2 c pepperoni slices
Directions
- Combine the álmond flour with the báking powder, mixing well. Set áside.
- Melt Mozzárellá ánd creám cheese on the stove top (or microwáve 1 minute.)
- When cheese melts, ádd flour mix, ánd eggs. Kneád well, forming á sticky báll.
- Mix the Pármesán cheese ánd rosemáry together in á smáll bowl. Sprinkle Pármesán cheese mix over the top of the dough to prevent stickiness.
- Form á báll with the dough ánd cut in hálf. Continue cutting into 16 smáll pieces.
- Roll the pieces of dough into bálls, ánd roll them through the pláte of Pármesán mix, coáting áll sides.
- (The Pármesán cheese coáts eách dough báll, állowing for eásy pull-ápárt áfter báking, if you’re not slicing.)
- Greáse á báking sheet or dish. Láyer the dish with the 16 dough bálls, then top with shredded cheese ánd pepperoni slices (or other veggies if desired.)
- Báke át 350 F for 25 minutes or until golden brown. Remove from oven ánd állow to cool slightly before serving.
Recipe Adapted From lowcarbediem.com
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