Keto Ultimate Streusel Dessert Pizza
This Ultimate Streusel Dessert pizza is absolutely made delicious and craveable. The Keto-friendly, low-carb and paleo pizza crust is topped with a Keto icing, a cinnamon and sugar mixture and then a deliciously sweet almond streusel. It is baked until hot and then drizzled with more Keto icing so it melts into all the nooks and crannies. Finally, feel free to top it with Keto-friendly fruit like blueberries. Room temperature/solid ghee works best to make the streusel.
How to Make It
Step 1
Preheat an oven to 500 F. Place a pizza stone in the oven to preheat with the oven. In a stand mixer fitted with a paddle attachment, combine the almond flour, psyllium husk, baking powder and kosher salt until combined.
Step 2
Add the vinegar and boiling water slowly and mix until combined. Add the eggs and mix until combined. Scrape down the sides of the bowl and divide the dough into two pieces. Roll them into a round ball. This will help when you roll the dough out so it will have even edges.
Step 3
Place half of the dough in the middle of two pieces of silicone coated parchment paper. Use a rolling pin to roll the dough as thin as possible. Each crust will be about 10” in diameter. Remove the top piece of parchment. Carefully remove the hot pizza stone from the oven and sprinkle on the coconut flour. Work quickly because it will start to brown fast. Flip the dough that is still connected to the other piece of parchment face down. Bake for 5 minutes. Then remove the parchment paper that is still on top and allow to bake for another 1-2 minutes until slightly golden on top. Remove to a cooling rack and repeat with the other piece of dough.
Step 4
Turn the oven down to 350 F. Prepare the cinnamon sugar mixture by combining the granulated sugar and cinnamon together in a small bowl. To make the icing, combine ⅔ cup of Swerve icing sugar, 6 tbsp of heavy cream and ½ tsp almond extract and mix until smooth.
Step 5
Prepare the streusel topping by combining the 3 tbsp ghee, 1 ¼ cup almond flour, ¼ cup Swerve icing, and ½ tsp almond extract together in a bowl. Combine well until butter is well distributed.
Step 6
Spread cooked crust with a very thin layer of icing and then half of the cinnamon sugar mixture. Reserve the rest of the icing for topping the hot dessert pizza.
Step 7
Then top with half of the streusel. Place pizza back in the oven and bake for 8-10 minutes or until the streusel is golden brown.
Step 8
Remove hot dessert pizza from the oven. The streusel should be nicely golden brown.
Step 9
Drizzle with icing in a circular pattern. Repeat with the other crust.
Step 10
Slice each pizza into 8 slices and top with blueberries.
Ingredients
- Almond Flour
1-¼ cup
- Psyllium Husk Powder Soluble Fiber by Now
5 tbsp
- Baking Powder
1 teaspoon
- Coarse Kosher Salt by Morton
1 tsp
- Apple Cider Vinegar
2 teaspoon
- Boiling Water
1 cup
- Raw Egg
2 large
- Coconut Flour
2 teaspoon
- The Ultimate Sugar Replacement Granular by Swerve
2 tsp
- Cinnamon
½ teaspoon
- Ghee
3 tablespoon
- Almond Flour
1-¼ cup
- The Ultimate Icing Sugar Replacement by Swerve
¼ cup
- Almond Extract
½ teaspoon
- The Ultimate Icing Sugar Replacement by Swerve
¼ cup
- Heavy Cream
6 tablespoon
- Coarse Kosher Salt by Morton
1 tsp
- Almond Extract
½ teaspoon
- Blueberries
24 each