Keto Rainbow Pizza Recipe Foodcom Recipes

RAINBOW KETO PIZZA RECIPE

Steps:

• Place a pot on the stove and switch on the medium heat
• Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time
• When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated
• After you are satisfied with the dough, switch the heat off completely and add egg.
• Knead the egg into the dough to incorporate it fully with spatula
• Heat up the oven to 200C or 390F
• Either use the baking pan with Parchment paper or Pizza Stone Plate with a bit of oil.
• with your spatula spread the dough throughout the whole surface in either round or rectangular shape. Make sure the thickness of the crust is even
• Using fork, make tiny holes all over the Fathead crust for the dough to bake evenly (check video)
• Place it into the oven for 8 minutes
• Shread mozarella and cut chives into small pieces
• Separate tomatoes as per color into bowls and cut half slices placing each color into that particular bowl
• Once the pizza crust is baken, start with placing cheese into the middle
• From the middles start with the lighterst tomatoes spreading them evenly.
• Continue with orange, red tomatoes
• finish the outer layer with the darkest tomatoe slices
• if you still use chives (later) keep a bit of space at the outer layer for them
• Bake in the oven for another 8 minutes
• once baked, take it out from the oven and spread all of the chives onto the outer layer of the pizza
• Bon Appetit

KETO RAINBOW PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Place the tomatoes, sliced carrot, bell pepper and red onion on a sheet tray in four separate rows. Drizzle the oil over the vegetables and season with salt. Roast the vegetables in the oven for 10-15 minutes, or until softened and just beginning to brown. Set aside to cool.
• Spread the tomato sauce over the cauliflower pizza crust and top with the shredded mozzarella. Evenly spread the onions over the pizza followed by the carrot, peppers, and then tomatoes. Season with dried oregano and crushed red pepper and put the pizza back in the oven and bake 6-8 minutes or until the cheese is melted.
• Remove from oven and garnish with parsley. Cut and serve immediately.
• Nutrition Info Per Serving.
• Calories: 302.
• Total Fat: 23 grams.
• Saturated Fat: 7 grams.
• Total Carbohydrate: 13 grams.
• Sugars: 5 grams.
• Protein: 15 grams.
• Sodium: 3,328 milligrams.
• Cholesterol: 119 milligrams.
• Fiber: 4 gram.
• Net Carbs: 9 grams.

KETO PIZZA

Steps:

• If making your own plant-based cream, combine the ingredients for this with a pinch of salt and 60ml of water in a powerful blender and whizz until smooth. Add a little more water (up to 40ml) to help create the desired consistency, if needed.
• Heat the oven 200C/180C fan/gas 6. Put the cherry tomatoes, olive oil and a pinch of salt on a baking tray, toss well and spread into an even layer. Bake for 20-25 mins until the tomatoes are soft.
• Meanwhile, make the pizza crust. Microwave the cauliflower rice for 5 mins (or gently heat in a frying pan stirring regularly), then using a nut milk bag, cheesecloth or dish towel, wrap the cooked cauliflower and while it's still warm (but not too hot) squeeze out the water as hard as possible with your hands. Set aside for a few minutes, then squeeze out more water in the same way.
• Heat a frying pan over a medium heat, add the olive oil, herbs and cooked cauliflower, and stir for 5 mins. Take off the heat. Put the beaten eggs in a bowl with a pinch of salt. Add the cooked cauliflower rice, coconut flour, milled flaxseed and nutritional yeast, and mix to combine.
• On a baking tray lined with baking parchment, shape the pizza crust into a rectangle (about 18 x 20cm). Do not spread it too thin because it will tear. Bake for 15-20 mins until the cauliflower crust is golden and feels dry to the touch.
• Remove the crust from the oven, add the cheese or cream, roasted cherry tomatoes and black olives. Bake for 5-10 mins until the edges are lightly golden and the toppings are piping hot. Add the rocket, freshly cracked black pepper and a drizzle of extra olive oil.

KETO PEPPERONI PIZZA

Steps:

• Preheat oven to 450 degrees F.
• On one baked cauliflower crust evenly spread the tomato sauce. Top the sauce with the shredded mozzarella, fresh mozzarella, pepperoni, oregano and red chili flakes. Bake in the oven 6-8 minutes or until the cheese is melted and just beginning to brown. Cut and serve immediately.
• Nutrition Info Per Serving.
• Calories: 203.
• Total Fat: 14 grams.
• Saturated Fat: 5 grams.
• Total Carbohydrate: 10 grams.
• Sugars: 4 grams.
• Protein: 12 grams.
• Sodium: 1,740 milligrams.
• Cholesterol: 113 milligrams.
• Fiber: 4 gram.
• Net Carbs: 6 grams.

KETO FATHEAD PIZZA WITH SOPPRESSATA

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment, lightly grease with olive oil, and set aside.
• In a small saucepan, combine 4 ounces mozzarella and cream cheese. Place over medium-low heat and cook, stirring, until cheeses are melted and mixture forms a cohesive ball.
• Remove from heat and add almond flour, nutritional yeast, and 1/2 teaspoon salt. Mix until almond flour is incorporated. Add egg and continue to mix until combined.
• Using oiled hands (dough will be sticky), press dough into a 9-10" round on prepared baking sheet, about 1/8-inch thick. Transfer to oven and bake 7 minutes, until browned on the bottom.
• Flip, and top with tomato sauce, remaining 4 ounces mozzarella, and soppressata. Drizzle lightly with olive oil and season with salt and pepper. Return to oven and continue cooking until cheese is melted and crust is browned on the top, about 6 minutes more.
• Top with desired herbs and cut into wedges. Serve immediately.

RAINBOW PIZZA

Steps:

• Unroll crescent rolls and press seams together on cookie sheet.
• Bake at 400F for 8-10 mminutes, or until light brown in colour.
• Soften cream cheese in microwave and then mix with sour cream and any spices.
• Spread onto cooled crust.
• Chop/grate veggies and cover top of pizza.
• Cut into bite size pieces and serve.