KETO PIZZA CUPS RECIPE

Photo from eatthis.com

You’re going to want to eat pizza regardless of your dietary preferences. Ketogenic dieters are no exception. Fortunately, keto-friendly toppings like cheese and pepperoni are available. But what about the rest of the components? This is where this keto pizza cups recipe comes in.

The first item that has to be ketofied is the dough. Most alternative pizza crusts use cauliflower as a base, but we’re using cream cheese and mozzarella in this recipe, along with two alternative flours. As a result, the crust is both shapely and flavorful. Almond flour is an excellent low-carb flour and a hardworking component; it is high in vitamin E, protein, and fiber. Coconut flour adds sweetness as well as medium chain triglycerides (MCT), which aid in weight loss in a variety of ways.

For a keto pizza, look for a tomato sauce with no additional sugar. Rao’s pizza sauce is lower in carbs than many other sauces and contains no added sugar, in addition to tasting fantastic.

INGREDIENTS

1 pound of full-fat cream cheese

1 1/2 cups whole milk mozzarella cheese, grated

1 big beaten egg

1 cup almond flour, Bob’s Red Mill

2 tbsp coconut flour (Bob’s Red Mill)

a third of a cup Rao’s pizza sauce

a third of a cup of shredded cheddar cheese

a quarter-cup tiny pepperoni slices

HOW TO MAKE KETO PIZZA CUPS

1. Preheat the oven to 400 degrees Fahrenheit.

 

2. Combine the cream cheese and mozzarella in a large microwave-safe bowl and microwave for 1 minute, stopping several times to stir. Add the beaten egg and mix quickly until a ball forms. Knead by hand until lightly sticky, adding more almond flour as needed.

 

3. Cut the dough into 8 equal pieces. Roll out a portion between two sheets of greased parchment paper using a rolling pin. Repeat with the remaining dough, then press each piece into prepared muffin moulds to form little dough cups.