A delicious deep dish low carb pizza with soul! This keto grain-free crust is light and airy and can stand up to whatever toppings you decide to pile on there.
- 8 ounces cream cheese softened
- 1/4 cup butter melted
- 3 large eggs
- 3 tbsp half and half or 2 tbsp cream and 1 tbsp water
- 1 cup whey protein isolate
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 cup sugar-free tomato sauce
- 4 ounces pepperoni slices
- 1 1/2 cups shredded mozzarella
Preheat the oven to 350F 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.
Food energy: 364kcal
Total fat: 25.73g
Calories from fat: 231
Total dietary fiber: 0.14g