Click to see a close-up

KEVIN'S THIN AND CRISPY CHEESE CRACKER PIZZA
1/4 cup almond flour, 1 ounce
1/4 cup wheat protein isolate 5000
1 egg
1/8 teaspoon salt
2 ounces cheddar cheese, shredded, 1/2 cup *
4 ounces mozzarella cheese, shredded, 1 cup *

Mix all of the crust ingredients with a spoon until there are no longer any dry bits of flour and it looks a bit like dough. Spray a 14-inch pizza pan with cooking spray then line with parchment paper and spray the paper again lightly. Drop the dough in somewhat of a circle on the pan. Cover with a second piece of parchment. Roll out to a 12-inch round, 1/8" thick, with a rolling pin. Remove the top piece of parchment and bake at 375 10-20 minutes.

Toppings:
1/4 cup pizza sauce *
4 ounces mozzarella cheese, shredded, 1 cup
12 slices pepperoni
Italian sausage, optional
Green pepper, optional
Mushrooms, optional

Spread the pizza sauce over the hot crust then add the cheese and other toppings. Sprinkle with some Italian seasoning and garlic powder, if desired. Bake an additional 12 minutes or until the toppings are bubbly.

Makes 4-8 servings
Can be frozen

* I used all Italian blend cheese in and on mine. Kevin used part cheddar, asiago and fontina cheeses in his crust and Italian cheese blend for his topping. Kevin used 6 tablespoons of pizza sauce on his pizza and I cut mine back to 1/4 cup because too much pizza sauce gives me heartburn and I also wanted to reduce the carbs a little.

Per 1/4 Recipe: 338 Calories; 25g Fat; 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 225 Calories; 17g Fat; 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 169 Calories; 13g Fat; 12g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net Carbs
Whole Pizza: 1352 Calories; 102g Fat; 93g Protein; 18g Carbohydrate; 5g Dietary Fiber; 13g Net Carbs

Kevin said to bake the crust for 20 minutes but mine came out very dark after only 15 minutes. Even then, the center of the crust wasn't crispy. I think I'd try baking it only 10 minutes next time and not let the edges get so brown. The crust is hardly brown at all in Kevin's photos. My pizza tasted good except for the burnt edges which are the only really crispy part of the crust. The flavor of the crust is very similar to the Pork Rind Pizza crust that I've made before, but not as greasy. It will be interesting to see how this pizza comes out when it's reheated in the toaster oven later. If you don't have wheat protein isolate 5000, I think that any bake mix or Carbalose flour would serve the same purpose. You may need to adjust the carb count though. Click the pizza slice photo for a close-up.

UPDATE: The pizza reheats very well and would be even better if my crust hadn't gotten so dark. The crust was nice and sturdy and I could pick up a slice to eat it. I reheated it in my toaster oven at 350 for 5 minutes.

Here are some pictures of the crust before baking and after the first baking:


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