KETO PIZZA CRUST
SERVINGS: 4 TO 6 TIME: 1 HOUR INGREDIENTS: 4 medium zucchini 1 cup plus 3 tablespoons arrowroot flour 1/2 cup coconut flour 3 eggs DIRECTIONS: Preheat the oven to 350°F. Wash and grate the zucchini. Squeeze the water out of the grated zucchini and place it in a medium bowl, discarding the zucchini juice. Add the arrowroot flour, coconut flour, and eggs. Mix until well combined. Line a 12-inch round pizza pan with parchment paper and place the batter on the paper. Use your fingers to press the batter into shape until it forms a thin, round pizza crust. Bake for 40 to 45 minutes, flipping halfway through. KETO FLORENTINE PIZZA SERVINGS: 4 TO 6 TIME: 1 HOUR, 15 MINUTES INGREDIENTS: Keto Pizza Crust (recipe above) 2 cups fresh spinach 1/4 cup fresh basil 1/4 cup sun-dried tomatoes 1/4 cup grated Pecorino Romano 1/4 cup grated raw sheep's milk cheese 1/4 cup crumbled goat cheese 1/4 cup fresh buffalo mozzarella, sliced 4 eggs Red pepper flakes, to taste Ground black pepper, to taste Dried oregano, to taste DIRECTIONS: Make the Keto Pizza Crust and leave the oven on. When the crust is finished, scatter the spinach, basil, tomatoes, Pecorino Romano, sheep's milk cheese, goat cheese, and mozzarella on top. Crack the eggs on top of the pizza. Sprinkle with red pepper flakes, black pepper, and oregano, if desired. Bake the pizza until the eggs are cooked to the desired doneness, 12 to 15 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
