Gina’s Very Low Carb Pizza Crust
- sheet pan
- parchment paper
- mixing bowl
- extra bowl for egg whites (save these for other recipes)
- measuring spoons
- Whisk
- Rotary Pizza Cutter
- 6 egg yolks (Separate Eggs – Save egg whites for another recipe. )
- 2 Tablespoons Butter (Melted and then cooled slighly.)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt (Redmond Garlic Salt)
- 1 Teaspoon Basil (dried)
- 1 Teaspoon Oregano (dried)
- 2 Tablespoons Parmesean (shredded)
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Preheat oven to 350°F or 325°F if using convection oven.
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Line a 9×13 Baking sheet with parchment paper.
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Separate egg yolks and whites.
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Place yolks into mixing bowl.
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(Keep egg whites and refrigerate to be used in other recipes)
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Melt butter and then allow it to sit and cool slightly before adding to egg yolks to prevent cooking the eggs. I will usually melt my butter before I begin cooking. This should allow enough time for it to cool to the proper temperature.
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Next, add butter, baking powder, salt, basil, oregano and grated parmesean to egg yolks and whisk thoroughly.
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Pour mixture into parchment lined baking sheet.
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Spread egg mixture over the entire surface area.
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Place onto center rack in pre-heated oven and bake for 6 to 8 minutes, or until knife comes out clean in the center.
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The crust will be slightly browned on top.
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Remove baking pan from oven and allow the pizza crust to cool. Approximately 3-5 minutes.
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Add your choice of toppings and place back into oven for 5-6 minutes or until heated completly through.
I like to use this as a base for my keto pizzas. I can easily adjust my fat requirements up or down to meet my personal needs with the toppings that I choose to add.
Remember to watch for any added sugars in the sauces and toppings that you choose – especially processed meats.
For those looking for a carnivore option. Leave out the herbs and just make with the egg yolks, butter and baking powder.