What do you do when it is too hot to even consider turning on the stove and too hot to even consider going outside and barbecue? Make low carb pizza in a skillet! Turning on the burner warms up my kitchen considerably less than turning on the broiler so when I wanting pizza on a 90+ degree day a week ago this Low Carb Pizza in a Skillet was my answer.
This pizza utilizes my adaptation of the mainstream Fathead pizza outside layer. The primary spot I at any point saw a mozzarella mixture was on Up Late Anyway with her Cheese Danish. Those are astonishing. With a couple of changes, I made this mixture appetizing for pizza and have utilized it from that point forward.
Do you need a microwave for Fathead Dough?
Probably not! Previously, I've dissolved the cheddar in the microwave however since I was going to utilize a skillet in any case I chose to liquefy the cheddar that way. It worked well indeed. So now I can likewise tell anybody without a microwave that they don't really require one for a mozzarella batter.
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Ingredients
Dough Ingredients:
- 6 oz mozzarella cheese
- 2 oz cream cheese
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 egg
- 1 tsp garlic salt
- 1 tsp baking powder
Toppings:
- 1/4 cup marinara or vodka sauce
- 1 cup shredded cheese of your choice
Instructions
- Melt cheeses in a medium sized frying pan. Add melted cheese to a food processor with the other dough ingredients. Pulse into a dough forms. Press into the bottom of the medium frying pan.
- Cook the dough on low heat, covered, for 10 minutes. Raise heat to medium and cook for an additional 4-5 minutes until deep golden brown on the bottom. Carefully flip the dough.
- Put the toppings on the dough. Cover, reduce heat to low and cook for an additional 10 minutes or until cooked through.
For More Details : bit.ly/3cWdfvH
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