Keto pizza with an almond and coconut crust
The thin almond, coconut and psyllium crust provides fiber and holds the sauce and cheese without wheat flour. Cherry tomatoes, mozzarella and a small amount of allulose create a bright topping without added sugar.
Mix psyllium (25 g) with warm water (260 g) and leave it for 10 minutes to swell.
Add almond flour (135 g), coconut flour (50 g), sea salt (7 g), dried garlic (2 g) and baking powder without starch (5 g). Knead the dough, roll it between sheets of parchment and form a thin crust with a rim.
Prick the crust with a fork and bake it at 200°C for 12 minutes.
Mix tomato paste (25 g), olive oil (8 g), italian herbs (1 g) and allulose (1 g). Spread the sauce over the crust, arrange mozzarella (300 g) and cherry tomatoes (120 g), then bake for 12 more minutes at the oven’s maximum temperature.
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