This keto grain-free crust is light and airy and can stand up to whatever toppings you decide to pile on!
Ingredients
227 gm
Cream cheese
(softened)
1/4 cup
Butter, unsalted
(melted)
3 large
Egg
3 tbsp
Cream, half and half, 10% M.F.
(or 2 tbsp cream and 1 tbsp water)
1 cup
Whey protein powder, isolate, unflavoured
2 tsp
Baking powder
1/2 tsp
Garlic powder
1/4 tsp
Cream of tartar
1/4 tsp
Salt
1 cup
Tomato pizza sauce, canned
(sugar-free; Topping)
114 gm
Pepperoni
(Topping)
1 1/2 cup shredded
Mozzarella cheese
(Topping)
Instructions
Preheat the oven to 350°F and grease a 12 inch skillet well (it doesn't need to be cast iron although that is the best for this purpose).
In a large blender jar, combine the cream cheese, butter, eggs, and half and half. Blend on high for 30 seconds and then scrape down the sides with a rubber spatula.
Add the whey protein, baking powder, garlic powder, cream of tartar, and salt and blend for another 30 seconds, until smooth.
Pour the batter into the prepared skillet. Bake about 15 to 20 minutes, until top is just firm to the touch and edges are golden brown.
Remove from oven and spread with tomato sauce, sprinkle with cheese and top with pepperoni (I like to put some pepperoni under the cheese as well as over the cheese).
Bake another 8 to 10 minutes, until cheese is melted and bubbly. Remove and let cool a few minutes before slicing.
