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Making pizza crusts that are not only gluten free, but also keto friendly (low carb) can be tricky sometimes but once you find what works,you can tinker here and there to find different variations that definatly work. The almond flour crusts are no exception here as I have about 3 or 4 different variations of the almond flour crust and I have about 7 or 8 different pizza crusts that fit both diets. This latest one is one that the whole family for sure likes, and it like the rest will be one that is only requested once in a while once people get too much of it, but to have as many pizza crusts as I do for sure help. 

This one is different, yet good. The setup for this is quite easy and it bakes quite nice also. My wife likes this one probably the best next to the cream cheese pizza crust and my daughter seems to like it also. They both say that this one is not nearly as greasy as the other ones

This is one of the crusts that you will want to par bake first, and you will for sure want to bake it onto a sheet of parchment paper on your pizza pan to prevent it from sticking.

Ingredients:

• 2 cups melted shredded cheese
• 3/4 cup almonnd flour
• 3 Tbsp cream cheese
• 1 egg
• 2 - 4 tsp garlic powder (if you want)
• 2-4 tsp italian seasoning
• 2 Tbsp psyllium husk

Directions: 

1. Preheat the oven to 350 to 375 degrees
2. Melt the cheese in a bowl for about 60 - 90 seconds. 
3. Add all the ingredients into a bowl.
4. Using a handheld mixer mix up the ingredients until it starts to resemble dough. 
5. Get out a 14 or 16 inch pizza pan and line it with parchment paper
6. Place the dough on top of the parchment paper and then place some clear plastic wrap on top to prevent sticking
7. Press out the dough using your hands with the clear plastic wrap on top of the dough still
8. Once the dough is in the shape that you want it to be in, remove the clear plastic wrap and bake it in the oven for 15 to 20 minutes  or so. 
9. Use your favorite pizza sauce and make your pizza. My favorite sauce is ranch dressing. 

This entry was posted on February 26, 2017 at 10:50 PM and has received 1477 views. There are currently 0 comments. Print this entry.

Here is another recipe for almond flour style pizza crust. 

This one is different, yet good. It also makes this the 4th or 5th pizza crust recipe that I have on this site, which makes for some nice alternatives when you are wanting to not only do gluten free, but keto friendly / low carb as well. 

The setup for this is quite easy and it backes quite nice also. My wife likes this one probably the best next to the cream cheese pizza crust and my daughter seems to like it also. They both say that this one is not nearly as greasy as the other ones

This is one of the crusts that you will want to par bake first, and you will for sure want to bake it onto a sheet of parchment paper on your pizza pan to prevent it from sticking. In this bake, I ran out of parchment paper and used tin-foil but the crust still stuck even though that I fully greased the tin-foil first. 

Ingredients:

• 1.5 cups shredded cheese
• 3/4 cup almonnd flour
• 2 Tbsp cream cheese
• 1 egg
• 2 - 4 tsp garlic powder
• 2-4 tsp italian seasoning

Directions: 

1. Preheat the oven to 350 to 375 degrees
2. Add all the ingredients into a bowl.
3. Using a handheld mixer mix up the ingredients until it starts to resemble dough. 
4. Get out a 14 or 16 inch pizza pan and line it with parchment paper
5. Place the dough on top of the parchment paper and then place some clear plastic wrap on top to prevent sticking
6. Press out the dough using your hands with the clear plastic wrap on top of the dough still
7. Once the dough is in the shape that you want it to be in, remove the clear plastic wrap and bake it in the oven for 15 to 20 minutes  or so. 
8. Use your favorite pizza sauce and make your pizza. My favorite sauce is ranch dressing. 

This entry was posted on February 17, 2017 at 12:58 PM and has received 1505 views. There are currently 0 comments. Print this entry.

Here is a super easy way to make a cauliflower pizza crust that are not only gluten free but they are also keto friendly (low carb)

Ingredients:

• I head of cauliflower
• 1/4 cup of parmesan cheese
• 2 eggs
• 1/2 cups shredded cheese
• 1/8 cup italian seasoning

Directions:

1. Pre-heat the oven to 350 degrees.
2. Trim the cauliflower and place into a ninja or food processor
3. Once the cauliflower is a rice like consistnency, take out and place into a large bowl
4. Add the italian seasoning, eggs, parmesan cheese and 1/2 cup of shredded cheese and mix well.
5. Line a large pizza pan with parchment paper
6. Dump the cauliflower mixture on top of the parchment paper and press out until it either fills the pan or is the size that you want.
7. Bake in the oven for 20 minutes or so, or until the top starts to get a bit golden brown.
8. I usually will use a pizza peel and slide the crust off of the pan with the parchment paper, take the pizza pan and put it on top of the pizza crust and then flip it so that the bottom of the pizza crust is now the top and bake it for a bit longer.

 Watch this video on Dailymotion - http://dai.ly/x6hzlbj

 Watch this video on DTube - https://d.tube/v/jmrados/pp22n482

 Watch this video on YouTube - https://youtu.be/SrhO36Wx5Ac

This entry was posted on January 24, 2017 at 11:07 AM and has received 1270 views. There are currently 0 comments. Print this entry.

Here is a super easy way to make a cauliflower cheese sticks that are not only gluten free but they are also keto friendly (low carb)

Ingredients:

• I head of cauliflower
• 1/4 cup of parmesan cheese
• 2 eggs
• 2 cups shredded cheese
• 3 or so cloves of garlic

Directions:

1. Pre-heat the oven to 350 degrees.
2. Trim the cauliflower and place into a ninja or food processor along with the garlic.
3. Once the cauliflower is a rice like consistnency, take out and place into a large bowl
4. Add the eggs, parmesan cheese and 1/2 cup of shredded cheese and mix well.
5. Line a large pizza pan with parchment paper
6. Dump the cauliflower mixture on top of the parchment paper and press out until it either fills the pan or is the size that you want.
7. Bake in the oven for 20 minutes or so, or until the top starts to get a bit golden brown. .

Watch this video on Dailymotion - http://dai.ly/x6hzmpg

Watch this video on DTube - https://d.tube/v/jmrados/ft7geesx

Watch this video on YouTube - https://youtu.be/t4T8pOe8PhY

This entry was posted on January 24, 2017 at 10:50 AM and has received 1417 views. There are currently 0 comments. Print this entry.

Here is a almond flour / coconut flour hybrid pizza crust recipe that you can use

Ingredients:

• 1 2/3 cup of blanched almond flour
• 2/3 cup of coconut flour
• 1 tablespoons of xanthum gum
• 1 cup of warm water.
• 1 Tbsp softened butter

Directions:

Preheat oven to 350.

1. Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix all ingredients until combined and allow to sit for 30 minutes.
2. Roll it out between 2 sheets of waxed paper and put it onto a greased pan
3. Bake in the oven for about 15 minutes.
4. One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .
5. From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza. (this is the flip method that I use for the Cream Cheese pizza crust

Allow crust to cool for 10 minutes

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This entry was posted on January 17, 2017 at 10:23 AM and has received 1098 views. There are currently 0 comments. Print this entry.

Ingredients:

• 8 ounces cream cheese, softened
• 3 eggs
• 1 cup pork rind crumbs, about 3 ounces (If you want this to be gluten free also, make sure that the pork rinds are Gluten Free first, which this brand is)
• 1/3 cup Parmesan cheese
• 1 Tbsp garlic powder
• ½ cup Italian Seasoning
• 8 ounces mozzarella cheese, shredded

Directions:
Cut a circle of parchment paper to fit a 12-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.For the crust, whisk the cream cheese and eggs until smooth. Add the remaining ingredients except mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.

I have found that the best type of pizza sauce for this crust has been ranch dressing

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This entry was posted on December 16, 2016 at 3:15 PM and has received 1318 views. There are currently 0 comments. Print this entry.

2 (8 oz) package of full fat cream cheese, room temperature
4 eggs
1/2 tsp ground black pepper
4 - 8 tsp garlic powder
1/2 cup grated Parmesan Cheese
1 tsp Italian seasoning


Preheat oven to 350.
Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into pizza pan. Bake for 12-15 minutes, or until golden brown.

One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .

From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza.

Allow crust to cool for 10 minutes. I usually double the recipe to make a "hand tossed" like crust, which needs to bake for about 30 minutes or so. I also put the pizza crust on the broiler for about 7 minutes to crisp up the bottom. I also use Neufchâtel cheese instead of cream cheese.

I have tried red sauce on this pizza crust and honestly, it tastes like eating spaghetti-o's, not all that great. What I have found out to be the best is to use ranch dressing as the sauce instead.

Here is a video of the whole operation:

This entry was posted on December 16, 2016 at 3:04 PM and has received 3680 views. There are currently 0 comments. Print this entry.