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No Dough & Keto Friendly
Confession: I love PIZZA. Second Confession: I’ve done away with grain and sugar in my diet, and gone to a more keto (genic) type diet , (specifically NSNG ®,) that Dr. David Perlmutter recommends in his book Grain Brain. Bigger Confession: Oh how I wanted to cheat! Until I found that I could make this Keto Friendly Gluten Free Pizza!
In Italy, Pizza is generally a seasoned flatbread, topped with olive oil, maybe a few fresh ingredients like basil, tomatoes and of course Mozzarella di Buffalo. Not at all what we’ve come to know in America. Deep Dish, Cheesey, full of meats and goodies.
This recipe takes a cue from the Pizza of Italy. We used fresh cheeses, olive oil and coconut oil, spiniach, artichoke hearts, basil, black olives and sundried tomatoes. Simple ingredients, and fresh toppings, meld to make the best mid-week dinner ever. (I’ve included some in process images so you can see how this all came together).Print
The ‘crust’ will shrink from the sides, rise and bubble up a bit but will settle as it cools.Print
Top your ‘crust’ with your favorite ingredients, we chose a light vegetable combination. So fresh and delicious. You won’t order out after this one!