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gluten-free, low-carb pizza with spinach

Best Keto + SCD Mini Pizzas


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 15 min + 20 min
  • Total Time: about 45 min
  • Yield: 3 mini or 1 large (6 servings) 1x
  • Diet: Gluten Free

Description

*4.2 net carbs per serving (with toppings)

*SCD version is also Keto for those of you that can’t have guar gum.


Ingredients

Scale

Keto Version: (SCD Version just below)

  • 1 cup almond flour
  • 2.5 teaspoons guar gum
  • 1/2 teaspoon baking powder (Hain brand is grain-free)
  • 1 full cup + 2 tablespoons Shredded Italian Cheese blend. Plain shredded mozzarella works as well.
  • 1 egg + 1 additional egg yolk
  • 1/2 tablespoon heavy cream (half and half or coconut milk fine as well)
  • 23 tablespoons olive oil to spread the dough
  • 36 tablespoons Rao’s tomato sauce (or your favorite brand)
  • additional cheese for topping
  • favorite pizza toppings (we used sautéed spinach + grape tomatoes here)
  • fresh basil, optional.
  • garlic, salt + pecorino for the crust edges, also optional.

SCD Version:

  • 1 cup almond flour
  • 2 teaspoons gelatin
  • 1 teaspoon coconut flour
  • 1/2 teaspoon baking soda
  • 1 full cup + 2 tablespoons of shredded parmesan and provolone. (50% parm, 50% provolone)
  • 1 egg
  • 23 tablespoons olive oil to spread the dough
  • 36 tablespoons Rao’s tomato sauce (or homemade)
  • additional cheese for topping
  • favorite pizza toppings (we used sautéed spinach + grape tomatoes here)
  • fresh basil, optional
  • garlic, salt + pecorino for the crust edges, also optional

Instructions

Keto Version: (SCD Version just below)

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place about 2 tablespoons of olive oil in a small dish, set aside.
  4. In a medium/large bowl, whisk together almond flour, guar gum and baking powder. Set aside.
  5. In a separate medium/ large microwave safe bowl, add your shredded cheese. Microwave for 40-45 seconds until melted.
  6. Immediately after microwaving the cheese, take a fork and spread the melted cheese out a bit on the bottom of the bowl. Pour your flour mix over top. Now it’s time to get our hands messy!
  7. Then, while the cheese is still very warm and malleable, you’ll want to incorporate the flour mixture into the cheese with your hand by squeezing the flour mix and cheese together. If you find the cheese is too hot for your hand, wait 20 or 30 seconds. Squeeze the flour blend and cheese together until fairly well incorporated.
  8. Then add egg, additional yolk and cream. Now use both hands to blend ingredients together until your dough forms. Once the dough starts to form, you can slap it and mold it into a disc shape. Wash your hands to remove excess dough. You can use this disc to make 1 large pizza, or separate it into thirds to make 3 mini pizzas.
  9. Put your dough onto the parchment lined baking sheet. Dip your hands into the olive oil you have set aside and press firmly on the dough– make sure the entire surface is oiled, this will make it easier to shape.
  10. To create a traditional pizza shape, we cup our left hand around the left edge of the dough and start to shape the circle that way, allowing the outer portion to be raised, and we smooth and flatten the middle simultaneously in a circular motion with our right hand. If you’re left handed, the reverse will work beautifully. Think of it as if you’re working with clay.
  11. Once your dough is shaped, sprinkle the edges with garlic salt and a sprinkle of pecorino Romano or grated parmesan if desired. Place it into the oven to bake for about 15 minutes.
  12. Keto Pizza Instructional Photo
  13. Remove from the oven, but keep the crust(s) on the baking sheet, at this point you’ll just want to add your toppings. Add your favorite tomato sauce then sprinkle cheese. Then top with some sautéed spinach and sliced grape tomatoes. We like to add a sprinkling of dried oregano and pecorino Romano on the tomatoes. Alternatively, add your favorite toppings in their place- pepperoni, black olives, onions, etc.
  14. Turn the oven up to 400 and place pizza back in to bake another 10-15 minutes until cheese is nice and bubbly and crust is golden. Slice and enjoy! Store any leftovers in an airtight container and refrigerate.

SCD Version:

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place about 2 tablespoons of olive oil in a small dish, set aside.
  4. In a medium/large bowl, whisk together almond flour, gelatin, coconut flour and baking soda. Set aside.
  5. In a separate medium/ large microwave safe bowl, add your shredded cheese. Microwave for 40-45 seconds until melted.
  6. Immediately after microwaving the cheese, take a fork and spread the melted cheese out a bit on the bottom of the bowl. Pour your flour mixture over top. Now it’s time to get our hands messy!
  7. Then, while the cheese is still very warm and malleable, you’ll want to incorporate the flour mix into the cheese with your hand by squeezing the flour mix and cheese together. If you find the cheese is too hot for your hand, wait 20 or 30 seconds. Squeeze the flour blend and cheese together until fairly well incorporated.
  8. Add egg into mix. Now use both hands to blend ingredients together until your dough forms. Once the dough starts to form, you can slap it and mold it into a disc shape. Wash your hands to remove excess dough. You can use this disc to make 1 large pizza, or separate it into thirds to make 3 mini pizzas.
  9. Put your dough onto the parchment lined baking sheet. Dip your hands into the olive oil you have set aside and press firmly on the dough– make sure the entire surface is oiled, this will make it easier to shape.
  10. To create a traditional pizza shape, we cup our left hand around the left edge of the dough and start to shape the circle that way, allowing the outer portion to be raised, and we smooth and flatten the middle simultaneously in a circular motion with our right hand. If you’re left handed, the reverse will work beautifully. Think of it as if you’re working with clay.
  11. Once your dough is shaped, sprinkle the edges with garlic salt and a sprinkle of pecorino Romano or grated parmesan if desired. Place it into the oven to bake for about 15 minutes.
  12. Keto Pizza Instructional Photo
  13. Remove from the oven, but keep the crust(s) on the baking sheet, at this point you’ll just want to add your toppings. Add your favorite tomato sauce then sprinkle cheese. Then top with some sautéed spinach and sliced grape tomatoes. We like to add a sprinkling of dried oregano and pecorino Romano on the tomatoes. Alternatively, add your favorite toppings in their place- pepperoni, black olives, onions, etc.
  14. Turn the oven up to 400 and place pizza back in to bake another 10-15 minutes until cheese is nice and bubbly and crust is golden. Slice and enjoy! Store any leftovers in an airtight container and refrigerate.

 

  • Category: Keto + SCD
  • Method: Baking
  • Cuisine: Pizza

Keywords: Keto, Low-carb, SCD, Specific Carbohydrate Diet, pizza, parmesan, provolone, tomatoes, snack, lunch, dinner, gluten-free, grain-free