BEST Keto Pepperoni Pizza Crust | Easy Chewy & Crispy Fathead Low Carb Recipe скачать в хорошем качестве

BEST Keto Pepperoni Pizza Crust | Easy Chewy & Crispy Fathead Low Carb Recipe

Enjoy pizza night again with this simple fathead crust—chewy like the pizzeria with shatter-crisp edges and no soggy center! Made with everyday ingredients: mozzarella, almond flour, coconut flour, xanthan gum for perfect cheese pull. Lightly topped with your homemade red sauce, premium cupping pepperoni, gooey cheese blend. Keto-friendly, gluten-free, ready in 30 minutes. ✅ If you love easy keto desserts, keto dinners, keto meal prep, or simple casserole recipes, don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE this recipe! (   / @ketoketoyum2526  ) ================================================== Prep Time: 15 minutes Bake Time: 15 minutes Total Time: 30 minutes Servings: 8 slices Net Carbs: ~3-4g per slice Ingredients Ultimate Chewy-Crispy Crust: - 1 ¾ cups shredded low-moisture mozzarella (175g) 2 tbsp full-fat cream cheese ¾ cup fine almond flour 1 tbsp coconut flour 1 tbsp grated Parmesan 1 tsp baking powder 1 tsp garlic powder 1 tsp Italian seasoning ¼ tsp xanthan gum (for chew) ¼ tsp salt 1 large egg, beaten Toppings: - ⅓–½ cup your homemade red sauce (room temp or gently warmed; thin layer only) ¾ cup freshly shredded low-moisture mozzarella ½ cup freshly shredded whole-milk mozzarella or provolone 25 pepperoni 2 tbsp grated Parmesan ½ tsp garlic-infused olive oil (or regular olive oil + pinch garlic powder) for brushing Optional finish: pinch oregano, fresh basil Instructions 1. Prep Crust Dough Preheat oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment. Melt mozzarella and cream cheese in a microwave-safe bowl (20–30 sec bursts, stirring until smooth). Whisk dry ingredients (flours, Parmesan, baking powder, garlic powder, seasoning, xanthan, salt) in another bowl. Mix into cheese, add egg, and knead briefly with oiled hands until smooth. Chill dough 10 min. 2. Shape and Parbake Press/oil hands to form a 10–11" circle (¼" thick center, thicker rim). Dock with fork. Bake 10–12 min until deep golden edges. Flip parchment+crust, bake 2–3 more min for crisp base. Brush edges with garlic oil. Drop oven to 400°F. 3. Assemble for Peak Yum Spread thin layer of your red sauce (⅓ cup max; avoids sogginess). Layer pepperoni overlapping in center (curls into crispy fat cups). Top with mixed cheeses, sprinkle Parmesan. Bake low rack 8–10 min until cheese bubbles wildly and pepperoni cups crisp. Broil 1–2 min for char (watch closely). 4. Finish and Slice Rest 4 min. Drizzle edges with garlic oil, add oregano/basil. Slice hot for max cheese pull. 🔴 Subscribe for more recipes just like this! (   / @ketoketoyum2526  ) ================================================== #ketopizza #fathead #lowcarbpizza #ketodinner #ketorecipeseasy #ketorecipes #ketocookingchannel 👇 Tell me in the comments: 🍕 Favorite pepperoni pizza topping combo? 🧀 Cheese pull fan or crispy edge lover? 🥐 Miss traditional pizza crust most?