Zesty Taco Pizza - Keto - No Flour - Gluten Free - Diabetic Friendly

Thick & Rising-Style Keto Pizza Crust Makes: 1 thick 10–11 inch pizza Style: Puffy, chewy, bread-like crust with a raised edge Ingredients 1/2 cup full-fat cottage cheese 2 large eggs, separated 3/4 cup almond flour 1/3 cup lupin flour 2 tablespoons coconut flour 1 tablespoon chickpea flour 1 1/2 tablespoons beef gelatin powder 1 teaspoon xanthan gum 1 teaspoon baking powder 1 teaspoon active dry yeast 1/2 teaspoon salt 1 teaspoon allulose or other keto-friendly sweetener — to help feed the yeast 1 tablespoon olive oil 2 tablespoons warm water, approximately 105–110°F Instructions 1. Activate the yeast Combine the warm water, yeast, and allulose in a small bowl. Stir gently and let sit for 5–10 minutes. The mixture should become slightly foamy. This indicates that the yeast is active. 2. Blend the cottage cheese and egg yolks Place the cottage cheese and egg yolks into a blender or food processor. Blend until completely smooth. Set aside. 3. Combine the dry ingredients In a large bowl, whisk together: Almond flour Lupin flour Coconut flour Chickpea flour Beef gelatin Xanthan gum Baking powder Salt Make sure the gelatin and xanthan gum are evenly distributed throughout the flours. 4. Make the dough Add the blended cottage cheese mixture, activated yeast mixture, and olive oil to the dry ingredients. Stir thoroughly until a thick, sticky dough forms. Allow the dough to rest for 5 minutes. The dough should become noticeably thicker as the coconut flour, gelatin, and xanthan gum absorb moisture. 5. Whip the egg whites Place the 2 egg whites in a completely clean mixing bowl. Beat with a hand mixer until they reach medium-stiff peaks. The whites should be fluffy and hold their shape but should still look smooth and glossy. 6. Fold in the egg whites Gently fold approximately 1/3 of the whipped egg whites into the dough first. Once incorporated, gently fold in the remaining egg whites in two additions. Do not vigorously stir. The goal is to retain the air in the egg whites. The finished dough should be thick, soft, and slightly airy. 7. Shape the pizza Line a pizza pan or baking sheet with parchment paper and lightly brush it with olive oil. Transfer the dough to the center. Using lightly oiled hands or an oiled spatula, gently shape the dough into a 10–11 inch circle. Make the center approximately 1/2 inch thick, with the outer edge slightly thicker. Do not flatten the dough aggressively. 8. Proof the dough Cover loosely with plastic wrap or a clean towel. Place somewhere warm and allow it to proof for approximately 35–45 minutes. Because this is a low-carb, gluten-free dough, it will not double in size like wheat dough. Look for the dough to become visibly puffier and lighter. If your kitchen is cool, it may need closer to 60 minutes. 9. Pre-bake Preheat the oven to 400°F. Bake the crust without toppings for 12–15 minutes. The surface should be set and the edges should begin turning golden brown. 10. Add your toppings Remove the crust from the oven. Add your low-carb pizza sauce, mozzarella, and toppings. Avoid piling on excessive wet toppings because they can make the center heavy. 11. Finish baking Return the pizza to the oven and bake for another 10–14 minutes, until the cheese is melted and bubbling and the crust is nicely browned. For a crispier bottom, transfer the pizza directly onto a preheated pizza stone or heavy baking sheet for the final 5–7 minutes. 12. Rest Allow the pizza to rest for 5 minutes before slicing. This gives the gelatin and egg proteins time to finish setting and helps prevent the center from being gummy. Keto Low Carb Gluten Free Diabetic Friendly low glycemic index!!