Iron Chef Ian: Low-Carb Pizza

September 5, 2020
Low Carb Pizza Crust
  • 4 tbsp almond flour
  • 3 tbsp coconut flour
  • 1 1/4 cup mozzarella cheese shredded
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp fennel seed
  • 1 tsp oregano
  • 1 tsp crushed red pepper
  • 1/2 tsp garlic powder
Low Carb Pizza Crust

Preheat oven to 400° degrees.Melt shredded cheese in toaster oven or microwave until soft and malleable.

Fennel seeds are the secret!

Add almond flour, coconut flour and egg to your melted cheese and combine. Make sure all ingredients are well combined (heat for 10 seconds again if necessary).

If you have a problem with the dough, wet your hands.

Place the dough between 2 sheets of parchment paper and roll into your desired shape (we chose round!).

Don’t roll it too much, or the dough will break.

Bake at 400° for 12-15 minutes (until slightly golden).

This is perfect!
Pizza Toppings

Evenly spread the sauce over the crust. Get it as close to the edges as you like!

If you aren’t making your own sauce, you should be!

Lay out the sliced mozzarella over the sauce. Add little globs of ricotta all around (so you get some in every slice).

Fresh Mozarella!

Place all your other favorite toppings and bake the pizza in the oven for about 10 minutes at 400° until the mozzarella is fully melted (you can also let it bake until cheese is lightly golden).

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