It's Pizza Day . what do you want on your pizza. Type of crust, sauce, chese, and extras. I want thin crust, homemade
tomato, shredded mozzarella and veggies. What about you? Have it your way!
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Gave you two hearts for that Pizza.
With a heart
tenor.com
Pepperoni and black olives on hand-tossed crust with extra mozzarella.
All my measurements are in my Niagara Keto Notebook so I cant give out the exact measurements at this moment.
I take shredded mozzarella cheese, grated Parmesan cheese, garlic powder and a little paprika in a glass bowl. I put the bowl in the microwave for 20 seconds here and stir and 20 there and stir. I keep doing this until the ingredients look like pizza dough.
Once it looks like pizza dough I'll add an egg at room temperature and mix it up. I'll add almond flour and knead it until it becomes sticky. I gradually add more almond flour until the dough is less sticky.
I place parchment paper into a round cake pan and I'll shape the pizza. I remove the parchment paper and place the parchment paper on a cookie sheet. I then roll out the dough to make it larger although it still retains a round pizza shape. I poke holes in my dough with a fork and bake until it's a nice golden brown.
Once the dough in a nice brown color, I place a bit of marinara sauce, shredded mozzarella cheese, and generally pepperoni.
I bake in the oven broiler for 3 to 5 minutes until the cheese is a nice bubbly melted brown.
Sometimes I mix and mingle my pizza ingredients using sauteed green bell peppers, mushrooms or pork sausage. It all depends on my mood and what I'm hungry for.
much.
There are some recipes that are better than others and some recipes where the taste is nice but the appearance is sometimes lacking.
I suppose one day I could create a keto recipe book for all my favorites with credits going to the original person that I got the recipe from.
No pun intended!!
Make mine this way:
Hand tossed crust, halfway between crispy and fluffy
Red sauce, spiced just right with plenty of oregano, basil and red pepper flakes
Loads of veggies, a mix of fresh tomatoes, onions, garlic, red bell peppers and, dear god almighty, **pineapple!**
Topped with a generous mix of parmesan, mozzarella and provolone
Baked until the cheese melts and browns on top.
Then, get out of my way because I'm home from the hospital and STARVING for some comfort food. 
Thick crust. That red sauce. Chese? Something that works well with pineapples! And for the second free pizza
But if you order some, I will be happy to try! 
..perfectly the next day. But I like the thick crusts too since i learned to eat them as desert with honey. But the best is a bowl of crustless pizza topping.
However i eat it, it MUST have anchovies! 
I'm good with pineapple, too, especially with green peppers. And if you like green olives, green olives, onions & Swiss cheese is fab! All with a spicy red sauce that has some bite.
We're celebrating later with a pie.
Over the years I've gotten pretty good at making pizza. After we moved to Hawaii I lost my double ovens and had to improvise. We got a large pizza stone and put it in our gas barbecue outside. It gets hot and works like a charm.
I bought large perforated stainless steel pizza pans and build our pizzas on those.
Unbleached flour, tomato sauce with some burgundy and fresh herbs and garlic. Some chili peppers and everything else are picked by whoever wants what. 10 min for a 16" pie.
Yes, Uruguay has what they call pizza. I do not call for it.
Tradition and custom in Uruguay suggests that whatever pizza variations and choices one might make, the pizza should be topped with a slice of 'faina', a garbanzo flour flat bread.
with black & green olives, cheese, mushrooms & spinach.
