One thing I have missed so much during the last 2 weeks is pizza. Gooey, greasy, guilty meat lover pizza. With a coke, of course. Here is the thing though, I love being confronted with a challenge. I get to experiment, like with this — I have not tried keto pizza before — the result is this awesome Keto Pizza with Pancetta and Smoked Cheddar.
While I do love cauliflower, I find that a cauliflower pizza crust does not give me that same satisfaction I get from eating pizza. So, for this pizza I decided to go with something a little different: coconut flour.
Coconut flour is very high in fibre and thus low on net carbs (net carbs = total carbs – fibre), and most importantly it has a texture that is somewhat close to wheat flour.
Notice the somewhat I used there? That’s because while they can be similar, coconut flour and good old flour are two completely different animals. It’s very important not to go in there thinking that this is going to be exactly like regular pizza.
It won’t. But it’ll still be epic.
Coconut Flour Crust
2018 is the year of the coconut. Jk. This is just the first time I experiment with coconut flour so much, and I have to say I am very pleased with the results. The crust turned out to be crispy and soft in the middle, which is perfect.
Most importantly, it was able to support carry the toppings without collapsing.
That was a big worry of mine, I had experimented before with cauliflower pizza and let me tell you this, if you don’t grab your cauliflower pizza slice with 2 hands, firmly, you are going to be in for a disappointment.
But again, maybe it is just me who can’t make a decent cauliflower pizza crust.
The trick? Double Bake, my friends.
Bake it once until it just starts to get golden and holds it shape. Then you take it out of the oven, you add your toppings and bake once more.
Well I wanted my pizza crust to get crispy and golden brown on the outside without my toppings completely overcooking.
Here are some things I am not willing to compromise on.
- Gooey stretchy cheese
- Perfectly browned toppings
- Crispy Caramelized onions
My Keto Journey, so far.
Almost 3 weeks into this keto challenge so far, and I can proudly say that I am finally fat-adapted. The results have been nothing short of spectacular, I am down from almost 200 lbs to 194 lbs (Height : 5′ 11″).
The first week has definitely been the most challenging one of all, but today I have absolutely no trouble with my intermittent fasting or the complete absence of sugar from my diet. I have a lot more energy, as you can see I am working a whole lot more and posting more and more recipes for you guys and gals to enjoy.
I would love to hear about you, how are managing your keto diet so far? (if you’re on it of course)
Are there any recipes in particular that you are missing and you would like to see on this blog?
Leave me a comment below and subscribe to our Keto exclusive newsletter to be notified everytime there is a new recipe published.
Keto Pizza With Pancetta and Smoked Cheddar
- 1/2 Cup of coconut flour.
- 2 Tbsp flax meal.
- 5 Tbsp Room Temp water.
- 4 large eggs.
- 1 Tsp of salt.
- 1/2 Cup of Parmesan.
- 1/2 Cup of pancetta.
- 1/4 Cup chopped green onions.
- 1/2 Onion finely chopped.
- 1 Cup Grated Smoked cheddar.
- Preheat your oven to 375F
- In a bowl, mix all of your pizza crust ingredients and let it set for 4 minutes. The coconut flour will absorb all excess moisture in that time.
- Line some parchemin paper on a cookie sheet and transfer your pizza dough to it.
- Cover your dough with some saran wrap and using a rolling pin flaten to desired thickness. My target is 1 cm thickness (just a little over 1/2 third of an inch).
- Bake for 10 minutes. Take out and let it rest for 5 minutes.
- Raise your oven temp to 450F.
- Place your toppings on the pizza. To make sure your onions crisp up, place the cheese at the bottom. Save the green onions for garnish later.
- Bake for another 7-10 minutes or until the crust is golden brown.
- Take out of the oven and let it rest for 5 minutes before cutting and serving.