For the Crust:
3 eggs, well blended
1.5 inch piece fresh romano, grated on microplane
¼ cup each:
blanched almond flour (Bob’s Red Mill)
unflavored whey protein powder
nutritional yeast (Bragg)
whole psyllium husk, ground (I use Now brand)
3 T garbanzo bean flour or 1 T coconut flour*
1 T onion powder
½ T garlic powder
¼ t salt
Tools:
10 inch heavy bottomed deep pan, cast iron pan, or deep dish pizza pan
For the toppings:
½ pound bulk italian pork or chicken sausage (about the size of your fist is a good reference point)
1 pound block whole milk mozzarella, grated (use food processor if you have one to save time)
1 handful spinach
½ yellow onion, medium dice
¾ cup Cucina Antica mariana (or other low sugar variety like Classico. Look for less than 6 grams carbs per ½ cup serving)
1 T natural tomato paste
½ inch piece romano, freshly grated
1 t dried oregano
non-stick cooking spray (coconut or olive oil)
2 T butter, melted
optional: a little celery salt to mimic cornmeal on the bottom of the crust
Instruction:
Preheat oven to 400.
In medium sized bowl, bend eggs with whisk until well whipped. Grate 1.5 inch nub of romano right into bowl and mix to combine. Add the rest of your crust ingredients and mix until a sticky dough forms. Spray your deep dish pan liberally with non-stick cooking spray and brush with some melted butter. Sprinkle a very small amount of celery salt on bottom of pan. Using well-greased hands (I used the cooking spray and the melted butter) gather dough into ball and begin to press into pan going up the edges. Be careful not to spread so thin that you get holes but do try and make it rather thin (about ⅛ inch). Par bake for 10 minutes. While baking, you can get your toppings ready.
Start by getting 2 sheets of wax paper to roll the “sheet sausage”* out. Spray both wax paper sheets and place ball of bulk sausage in center of wax paper. Top with the other sheet of wax paper, greased side down, and roll out sausage with rolling pin to about ⅛ to ¼ inch thick. Carefully peel back the top layer of wax paper. Heat a 12 inch skillet until very hot. Slap the “sheet sausage” onto your hot pan in one quick motion. Again, carefully remove the wax paper. If it is sticking on you, just wait for the sausage to cook for a few seconds and it should become much easier to remove. We are just par-cooking the sausage so this will go fast. Cook for less than a minute on one side, flip and turn of burner.
Remove pizza crust and top with “sheet sausage”. Using the same pan you used to cook the sausage, add onions to hot pan to sizzle in the rendered fat. Top the sausage with onions followed by a handful of spinach, then your grated cheese, and finally your sauce. Top the sauce with a bit of oregano and freshly grated romano. Return to oven to bake for another 20-25 minutes. Allow to cool for 5-10 minutes to allow the cheese to firm up a bit. You can try to remove pizza to a cutting board or simply cut it in the pan. Mine stuck just a bit so I cut it in the pan. With a little help from the spatula each piece came out beautifully. Enjoy!
*Although garbanzo bean flour is not keto it is relatively low in carbs, has a low glycemic index, and really helps the texture of the pizza crust. So long as you are keeping an eye on your carb intake, the small amount of garbanzo bean flour shouldn’t make or break your efforts. However, if you prefer to keep it 100% keto, go ahead and sub 1 T coconut flour for the garbanzo bean flour.
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Carbohydrate Info for Bob’s Red Mill Garbanzo Bean Flour= ¼ cup=13 net carbs My recipe calls for 3 T so that would be 9.75 net carbs from the garbanzo bean flour. Or 2.43 net carbs coming from garbanzo flour, per serving. |
(4 servings)
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