Every time I craved pizza, my hack was to order a normal pizza and just scrape off the toppings and toss the pie crust. I would eat just the toppings and for a time, that felt good enough for me. But it definitely wasn't bang for my buck since I was throwing away half of the experience and half what I was paying for. One day I found myself with a hankering or salmon and spinach pizza, but also wanted to make pepperoni for the boys--so I made a two-faced pizza with a keto crust. Guilt-free and 100% delicious.
INGREDIENTS:
For the fathead dough
2 oz. cream cheese
3/4 cup shredded mozzarella
1 egg, beaten
1/4 tsp garlic powder
1/3 cup coconut flour
1/4 tsp oregano, thyme, garlic powder, onion powder, and paprika
Toppings:
4 oz. salmon fillet, in bite-size pieces
1 1/2 tbs sour cream
12 pieces pepperoni
4 pieces mozzarella string cheese, shredded or pulled apart
1 cup spinach
3/4 cup tomato sauce or pizza sauce
1/2 cup shredded pizza blend cheese
DIRECTIONS:
Preheat oven to 425 F.
In a microwave-safe bowl, heat up the shredded mozzarella with the cream cheese until it's melty. Then add in the rest of the fathead dough ingredients and mix well until you form a dough. Knead well and transfer onto a baking sheet lined with parchment paper. Shape the dough ball into a pie crust by pressing down with your hands and pulling it out wider. If you find the dough is too sticky, just wet your hands.
Take a fork and prick holes into the dough and bake for 7 minutes. After 7 minutes, take out the dough, prick more holes and bake it some more for another 6-7 minutes. When that's done, take out the pie crust, assemble your toppings and bake again for another 10 minutes or until preferred doneness.
Slice up and enjoy. Serve warm. Don't forget the hot sauce! ;)