Best Keto Rainbow Pizza Recipe Genius Kitchen Recipes

RAINBOW KETO PIZZA RECIPE

Steps:

• Place a pot on the stove and switch on the medium heat
• Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time
• When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated
• After you are satisfied with the dough, switch the heat off completely and add egg.
• Knead the egg into the dough to incorporate it fully with spatula
• Heat up the oven to 200C or 390F
• Either use the baking pan with Parchment paper or Pizza Stone Plate with a bit of oil.
• with your spatula spread the dough throughout the whole surface in either round or rectangular shape. Make sure the thickness of the crust is even
• Using fork, make tiny holes all over the Fathead crust for the dough to bake evenly (check video)
• Place it into the oven for 8 minutes
• Shread mozarella and cut chives into small pieces
• Separate tomatoes as per color into bowls and cut half slices placing each color into that particular bowl
• Once the pizza crust is baken, start with placing cheese into the middle
• From the middles start with the lighterst tomatoes spreading them evenly.
• Continue with orange, red tomatoes
• finish the outer layer with the darkest tomatoe slices
• if you still use chives (later) keep a bit of space at the outer layer for them
• Bake in the oven for another 8 minutes
• once baked, take it out from the oven and spread all of the chives onto the outer layer of the pizza
• Bon Appetit

KETO PIZZA

Steps:

• For the sauce: Stir together the tomatoes, oil, garlic and a large pinch of salt in a small bowl. Let sit at room temperature for at least 30 minutes (this can be made and refrigerated the night before).
• Adjust an oven rack to the lowest position with a pizza stone or turned-over baking sheet on it and preheat the oven to 450 degrees F.
• For the keto dough: Toss the cheese and sour cream together in a large microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the cheese is melted; let cool slightly. Add the flour, eggs and 1/4 teaspoon salt and use your hands to mix into a dough (it will be slightly wet and stretchy).
• Brush a piece of parchment with oil. With oiled fingers, pat the dough on the parchment into a 1/4-inch-thick rectangle, making the edges slightly thicker to create a crust all around. Slide the dough onto the preheated baking stone or baking sheet and bake until golden and puffy, about 15 minutes. (The dough can be baked, cooled and wrapped the day before.)
• For the toppings: Remove the dough, top with the sauce and mozzarella and bake until the pizza is heated through and the cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes, oregano and salt. Cut into triangles.

KETO RAINBOW PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Place the tomatoes, sliced carrot, bell pepper and red onion on a sheet tray in four separate rows. Drizzle the oil over the vegetables and season with salt. Roast the vegetables in the oven for 10-15 minutes, or until softened and just beginning to brown. Set aside to cool.
• Spread the tomato sauce over the cauliflower pizza crust and top with the shredded mozzarella. Evenly spread the onions over the pizza followed by the carrot, peppers, and then tomatoes. Season with dried oregano and crushed red pepper and put the pizza back in the oven and bake 6-8 minutes or until the cheese is melted.
• Remove from oven and garnish with parsley. Cut and serve immediately.
• Nutrition Info Per Serving.
• Calories: 302.
• Total Fat: 23 grams.
• Saturated Fat: 7 grams.
• Total Carbohydrate: 13 grams.
• Sugars: 5 grams.
• Protein: 15 grams.
• Sodium: 3,328 milligrams.
• Cholesterol: 119 milligrams.
• Fiber: 4 gram.
• Net Carbs: 9 grams.