Keto Pizza Pancakes With Mozzarella Dough
Sunday, June 23, 2019
Edit
How to make insane keto pizza pancakes with mozzarella dough. Perfect for a quick dinner or school lunch box emergency.
Ingredients
- Metric - Cups/Ounces
- 170 g shredded/grated cheese mozzarella is the best
- 85 g almond meal/flour
- 2 tbsp cream cheese
- 1 egg medium
- pinch salt to taste
- 1/2 tsp dried rosemary/ garlic or other flavourings (optional)
- your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc
Instructions
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, rosemary and any other flavourings, mix gently.
- Divide the mixture into 4 equal portions. Place one portion at a time in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment.
- Gently fry each keto pizza pancake in a medium heat frying pan for 5 minutes until golden, then flip and cook on the other side for a further 5 minutes (or until golden brown and cooked).
- Remove the pizza pancake from the frying pan and load it up with your favourite pizza toppings (all meat must be pre-cooked, not raw).
- Place the pizza back in the frying pan, cover with a lid to allow the heat to melt the cheese and warm the toppings. Remove the lid for the last minute to allow any steam to escape and make sure the pancakes remain crisp, not soggy.
- Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
- Nutrition panel is for base only as toppings will vary widely depending on what was added and how much.