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Aunt Rocky’s Pizza Tart (Low Carb, Gluten-Free)

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Level: Easy

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Description

This pizza tart is a complete meal by itself, and perfect for a brunch or potluck, cut into smaller servings. Use it as a meal prep, freeze individual portions, and take with you to the office. It will defrost by lunch time, then just warm in the microwave. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, coconut free. For CKD/Renal Diet options, see recipe notes.

Ingredients

  • 1 Tablespoon Softened Butter (to Grease Pan)
  • FOR THE CRUST:
  • 1 cup Fine Grind Almond Flour
  • 2 Tablespoons Fine Grind Almond Flour (Sesame Flour For Nut Free)
  • ½ teaspoons Gluten Free Baking Powder
  • 1 teaspoon Lifesource Oat Fiber (Optional, See Notes)
  • ¼ teaspoons Salt
  • ½ teaspoons Glucomannan (or Xanthan Gum)
  • ½ teaspoons Italian Seasoning
  • 2 Tablespoons Cold Salted Butter
  • 3  Large Egg Whites, Whisked
  • FOR THE TOPPINGS:
  • ⅔ cups Signature Select Pizza Sauce (Safeway/Vons)
  • 1 cup Lucerne Shredded Part Skim Mozzarella
  • 3 ounces, weight Thin Sliced Pepperoni (Zero Carb)
  • 2-¼ ounces, weight Canned Sliced Black Olives, Drained And Blotted
  • 1-½ ounce, weight Mezzetta Sliced Pepperoncini, Blotted Dry
  • 1 ounce, weight Trader Joe's Sun Dried Tomatoes, Diced (See Notes)
  • ¼ cups Fresh Grated Parmesan Cheese

Preparation

Preheat oven to 375ºF.

Use soft butter to generously grease a 7×11-inch baking pan (or a 9-inch pie pan). Set aside.

For the crust, in a medium mixing bowl, whisk almond flour, baking powder, salt, oat fiber, and glucomannan until lumps are broken up. Cut in cold butter with a pastry cutter, two knives, or a fork until dough is crumbly.

In a small mixing bowl, whisk egg whites until very frothy. Add frothy egg whites to dry ingredients and mix gently with a knife just until egg whites are incorporated. Don’t over mix, or try to get a smooth dough. Scoop dough mixture into the baking dish. Use your hands to spread the dough evenly along the bottom of the baking dish, and a little way up the sides. There won’t be enough to make a “deep dish” crust, just go up the sides about 1/2 inch. Make sure not to leave any of the baking dish bottom uncovered. Bake 20–25 minutes, until edges are golden brown.

Allow crust to cool for 10 minutes before assembling the tart.

Once crust has cooled, layer toppings in the order listed. Return to oven for 15–20 minutes, or until bottom layer of mozzarella cheese is melted and pepperoni is thoroughly heated. Watch that the sun-dried tomatoes are not getting too dark, as they can char if left in too long.

Allow tart to set up for about 10 minutes before cutting. Slices will be firm enough to hold in your hand, if desired. Or plate and serve with a small side salad.

Leftovers may be stored in the refrigerator or freezer, and reheated in the microwave or a toaster oven.

Variations: Feel free to substitute any low carb ingredients to make this pizza your way. Substitute part of the pepperoni with crumbled cooked sausage, use other low carb vegetables such as mushrooms and bell peppers.

Notes:
• To use up those leftover egg yolks, see Aunt Rocky’s Banana Pudding Recipe on Tasty Kitchen. It requires 3 egg yolks, and you could easily have it made and cooling while the pizza tart is baking.
• Oat fiber is made from the hull of the oat plant, not the grain, and improves texture in low carb baked goods. It is 100% fiber. For that reason, most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• You could use sun dried tomatoes packed in oil, if that’s what you have on hand. Blot them well with paper towels, and chop into smaller pieces.
• For those on a renal diet, you can bring the sodium level down substantially by using unsalted butter and substituting ground beef or chicken for the pepperoni.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 280, Total Fat 21 g, Saturated Fat 9 g, Sodium 1018 mg, Potassium 81 mg, Total Carbohydrate 8 g, Dietary Fiber 2 g, Net Carbs 6 g, Sugars 2 g, Protein 13 g. Macros: 71% fat, 20% protein, 9% carbs.

© June 16, 2019 Roxana Lopez for Aunt Rocky’s.

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Profile photo of Nancy Faust

Nancy Faust on 6.28.2019

Can’t wait to try this recipe!

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