Long ago before keto was even on my radar I had a pizza addiction. I doubt I was the only one. My favorite type of pizza was Pan Pizza. That buttery crust was the perfect vessel to top with all of my favorite ingredients. I’ve since been on a mission to create a keto friendly pan pizza crust that could scratch that itch. Well though nothing will fully compare to the real thing I believe I’ve come pretty darn close.
Fat head dough though are very good can be annoying to make. I always seem to have trouble getting all the ingredients to combine before the dough cools and turns into a brick. I wanted a pizza dough recipe that I could simply whisk up and bake anytime the mood struck me.
That’s when I decided to take a page from the Chaffle Craze. If you haven’t been on the internet in a while and haven’t seen a Chaffle I’ll fill you in. A Chaffle is just a cheese and egg mixture that is poured into a waffle maker. They are a fantastic substitute for bread for sandwiches and I’ve even got 2 recipes you really should check out. The first is a Pulled Pork Chaffle Sandwich and the second is a Chaffle Reuben Sandwich
I took the basic idea of the Chaffle but wanted to add some pizza flavor like Italian herbs, Parmesan cheese along with garlic and onion. In addition to those ingredients I also wanted to add crushed pork rinds, not only to add some structure to the crust but also for added flavor. You can definitely crush up your own but I love the convenience of using Pork King Good Breadcrumbs. They are evenly ground to the perfect size and ready to use at a moments notice.
Once you have the quick and easy dough put together its time to spread it out. I use a 13.5” Cast Iron Pizza Pan because it’s the perfect size and creates the perfect crust. Before I pour out the dough mixture I like to brush the pan with about 2 tablespoons of melted butter or ghee to give the crust an extra buttery flavor. This will also help prevent the pizza from sticking to the pan while baking.
The easiest way to form the pizza crust is to pour the mixture directly in the center. Then gently press the crust out evenly to fill the pan. Don’t worry if it’s not perfect looking at this point. As the crust bakes it will spread out covering the entire pan. This takes just about 20 minutes at 375 degrees F.
Once the crust is out of the oven you can top the pizza however you like. I kept it simple with Mozzarella, pepperoni and freshly torn basil. I highly recommend Rao's Homemade Marinara as your pizza sauce. Not only is it low in carbs (4 carbs per ½ cup) but it also has very clean ingredients.
While your topping your pizza turn your oven to the low broil setting since you only need to melt the cheese and cook the top of the pizza. You don’t need to go crazy with the cheese on top of the pizza. Since you already have so much cheese in the crust. Just add enough to cover the top and that will be fine. Honestly it’s your pizza so do what works for you. I’m not your mother lol.
The pizza crust will be strong enough to hold up to a lot of toppings and won’t fall apart in your hands like some other recipes I’ve tried. If you’re like me and miss cold leftover pizza this recipe is great for meal prep leftovers. I’ll sometimes make a whole pizza, have 2 slices fresh then potion out the rest in Meal Prep Containers. Finally a Pizza Diet that works!!!
« Keto Reuben Chaffle: Katz Deli Copycat