Add all of the dry ingredients to mixing bowl and mix. Then add wet ingredients and fold with spatula to combine.
Use your hands to knead and then roll into a ball of dough. Place in the fridge for 30 minutes to chill.
Roll the dough between 2 sheets greaseproof to about 13 inches in diameter.
Now you lift off the top parchment paper and roll the outer edges in to form an outer crust. The pizza is now about 12 inches. Place the dough (still on the bottom sheet of greaseproof paper) onto a pizza tray.
Bake for 3-4 minutes until the edges are slightly golden and crisp. The thicker you roll the dough, the longer it will take to crisp.
Add your toppings of choice - I added tomato sauce, pepperoni and cheese. Place under the grill / broiler for about 4 - 5 minutes or until the cheese melts. Optional: To prevent the outer crust from becoming too dark, protect it by covering it with a ring of aluminium foil.
Net carbs: 2.3g per slice (pizza base only). Makes 8 slices. With pepperoni pizza topping - 3.6g per slice.I topped my pizza with
If you sub the whey protein powder for more almond flour, the pizza crust takes a little longer to bake. Add an additional 3-4 minutes to the oven time if you make a 100% almond flour pizza crust.Store leftover pizza in the fridge for up to 4 days and reheat in the oven for about 5 minutes or until hot.You can also freeze keto pizza! I recommend freezing the pizza slices between pieces of parchment paper so they don't stick. It works equally well to freeze the pre-baked pizza base.Frozen pizza slices can be reheated from frozen at 180 Celsius / 350 Fahrenheit for about 6-9 minutes or until they are crispy and hot.