Keto Homemade Pepperoni Pizza
How to Make It
Step 1
Preheat an oven to 475 F. Combine the almond flour, psyllium husk powder, salt and baking powder together.
Step 2
Add 1 cup of boiling water, mix to incorporate the water halfway.
Step 3
Then add the apple cider and egg whites.
Step 4
Place dough between two pieces of parchment paper and using a rolling pin, roll dough out to a thin rectangle about ¼” thick.
Step 5
It will not be a perfect rectangle, but roll up the edges that lie on the outside to even the crust to make it more rectangular. Bake for 10 minutes. Remove from the oven and poke holes in the crust where it puffed up with a paring knife.
Step 6
In the meantime, heat a small saute pan over medium-high heat. Add the olive oil and smashed garlic cloves. Cook for 30 seconds, then add the tomatoes. Cook for 4-5 minutes or until most of the liquid has evaporated from the tomatoes and the tomatoes are soft.
Step 7
Spread tomato sauce over the cooked crust. Top with mozzarella cheese and pepperoni.
Step 8
Bake for 7-8 minutes at 475 F until the crust is crispy and the cheese is melted and browned.
Ingredients
- Almond Flour – 1-¼ cup
- Psyllium Husk Powder Soluble Fiber by Now – 5 tbsp
- Coarse Kosher Salt by Morton – 1 tsp
- Baking Powder – 1 teaspoon
- Apple Cider Vinegar – 2 teaspoon
- Boiling Water – 1 cup
- Raw Egg, White – 3 large
- Extra Virgin Olive Oil – 1 tablespoon
- Petite Diced Tomatoes by Hunt’s – 14 ounce
- Coarse Kosher Salt by Morton – 1 tsp
- Mozzarella Cheese, Whole Milk – 1-½ cup, shredded
- Pepperoni – 15 slice – each 0.1 ounce
- Peeled Garlic Cloves By Heb – 2 clove