Aunt Rocky’s Pepperoni Pizza (LCHF)

Preheat oven to 375ºF. Line large cookie sheet with parchment paper, set aside.

In small mixing bowl, mix all of the crust ingredients. Let sit for about 5 minutes to thicken.

Divide dough in half, and place each mound on the cookie sheet. Using fingertips, spread each mound into a flat circle about 7 inches across. Be sure there are no holes in the spread dough.

Bake 12 to 15 minutes, or until bottom of crust is turning golden brown. The crust will not be brown on top, but that’s alright.

Remove from oven, and layer toppings on each crust, distributing them evenly. Layer in this order: pizza sauce, about 1/3 of the shredded mozzarella on each, pepperoni, basil, mushrooms, olives, remaining shredded cheese, and a sprinkle of grated Parmesan (if desired).

Bake until cheese is bubbly and starting to brown, about 12–15 minutes. Allow to cool 5 minutes before eating so as not to burn your mouth with hot cheese.

Tip: After opening a jar of pizza sauce, store leftover sauce in small pre-measured jars to pull out and quickly defrost in hot water for future pizzas. Leftover sliced olives can also be frozen for future use.

Nutritional information for each whole personal size pizza (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 540, Total Fat 37 g, Saturated Fat 16 g, Sodium 1829 mg, Potassium 123 mg, Total Carbohydrate 7 g, Dietary Fiber 1 g, Net Carbs 6 g, Sugars 3 g, Protein 44 g. Macros: 62% fats, 33% protein, 5% net carbs.

© March 2, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.