3/1/20

#WhatsForDinner? Low Carb Bacon and Jalapeno Pizza! Oh, and (yawn) pepperoni and green olive pizza too.




Today it's not only what's for dinner... but lunch and dinner because I only wanted to cook once today.  I was craving bacon and jalapenos in some form (any form!) and was thinking of a chicken/bacon/jalapeno/cream cheese dish but, weekends are for pizza!  So, I went ahead and made some low carb dough, divided into two and decided I would make a jalapeno popper pizza for me and for my "I'll take pepperoni, please" husband.... pepperoni.  Although I did make his into pepperoni and green olives.  He likes that and he likes mushrooms too but doesn't get much more wild than that.

My pizza however?  Swoon.  

Although I've got a number of low carb pizza crust recipes on this site (keep in mind this site goes back to 2006 or so and we've been low carbing since 2003 so yeah... a lot of recipes) the one I've been making since last year so far is our favorite. I don't make it exactly, precisely every time but the basic idea is there and I'm pretty happy with it. It's a version of the popular fat head dough, but everyone has their own little tweaks.

I don't care for coconut flour and I can taste it in foods made with it, even if it uses very little.  So, although I use it once in a while, mostly I do not. But I usually use psyllium husk powder and an egg in mine, along with some whey protein powder. 


Pizza

1 1/2 c almond flour
1 T baking powder
1/4 t salt
1/4 c unflavored, zero carb, zero sugar whey protein powder (isopure)
1 t psyllium husk powder
1 egg
1 1/2 c mozzarella cheese

Toppings of your choice

The photo above uses;
6 oz cream cheese, softened
1 c mozzarella cheese, shredded
1/2 c Mexican blend cheese (cheddar and others blended, or use just cheddar)
diced jalapeno
bacon crumbles - real, cooked bacon, crumbled

Preheat your oven.  400 ish.  I use a pizza stone - kept in the oven so it gets hot when your oven does.

Place the dry ingredients in the bowl of a food processor and pulse to blend.  Add the egg and pulse to blend just a few times until it's a bit crumbly.  In a bowl, place the mozzarella cheese and microwave until it just starts to melt.  Add this to the food processor bowl and pulse a few times, but stop as soon as it comes together to form a dough.

Divide into 2 pizza crusts.  Roll each between two pieces of parchment.  Slide the pizza still on parchment, into the hot oven on the pizza stone.  Bake until it's golden - about 8 minutes.  Remove.  Bake the 2nd the same way.  While the second one is baking, top the first one with your favorite ingredients.  If you are making the jalapeno bacon version in my photo, just spread the cream cheese on the crust, top with the other cheeses, crumbled real bacon pieces and diced jalapeno (I use store bought in a jar as I have those on hand always). 

Take the 2nd pizza out and put the first back in to cook for 5-8 minutes more until it's golden and melty on top.  While it's baking, top your second pizza (today our second was pepperoni and green olive - my husbands favorite).  Remove the first, pop in the second for 5-8 minutes.

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Another 'note' is that sometimes for a more crisp crust, I remove it from the oven after the first bake, and then flip it over so when I put the toppings on, I'm putting them on the underside.   I also place mine in cardboard pizza boxes.













Some items related to this post you may or may not be interested in, available from Amazon if you can't find them locally near you.


  Isopure Zero Carb, Keto Friendly Protein Powder, 100% Whey Protein Isolate, Unflavored, 1 Pound (Packaging May Vary)


  NOW Supplements, Psyllium Husk Powder, Non-GMO Project Verified, Soluble Fiber, 24-Ounce

   Cuisinart CPS-445 Pizza Grilling Set

  50 Corrugated Pizza Boxes 12w x 12d x 1 3/4h Kraft




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