New York Style Keto Pizza |

Let us show you how to make a New York Style Pizza. It's our low carb, keto version of a family favorite. The crust is thin and slightly crisp on the edges, while remaining soft and pliable towards the center. Topped with a simple tomato based pizza sauce and a combination of shredded Provolone and Mozzarella cheese. This combination of cheeses ensures every slice has that unique melty stretch in every bite. Delicious straight out of the oven and even leftovers taste incredible warmed up in an air fryer. In this video we demonstrate the special ways we prepare and use our baking techniques that truly sets this recipe apart from the rest.

New York Style Keto Pizza. (Pre-Heat Oven to 400 degrees)
2 Tablespoons Warm Water between(108 - 110 ) degrees
1 Teaspoon or (7g) Tomato Paste Concentrate
2 Teaspoons or (7g) Active Dry Yeast (we used Redstar Active Dry Yeast from Costco)
Bloom yeast for about 8 minutes or until doubles in size. Set aside and begin preparing your fats while the yeast blooms

Fats Portion of Batter
Combine all ingredients together in a medium size bowl
4 oz Goat Cheese (softened ) Can soften in microwave for 10 seconds
4 Tablespoons or (70g) Full Fat Plain Greek Yogurt (we used Fage' 5%)
3 Tablespoons or (21g) Pecorino - Romano Cheese Grated
1/2 Teaspoons Baking Soda
1/4 Teaspoon Baking Powder
1 Fresh Egg Yolk
1/2 Teaspoon Italian Seasoning
1-1/2 Teaspoons of "Trader Joe's" Pizza Sprinkle Seasoning Blend
1 Tablespoon Gelatin
Now add in your fully bloomed yeast. Stir and set aside and get started on your egg white portion of the batter.

Into a stand Mixer Bowl add the following and whip on highest mixer speed until stiff peaks form. About 5 minutes.
3 Fresh Egg Whites
4 Tablespoons or (25g) Egg White Protein Powder

Lastly add the Fats Batter to the stiff Egg White Batter. Give it a few quick pulses until combined. Use a spatula to stir and be sure that the batter doesn't contain any white streaks and is well blended together.

Prepare a pizza pan by cutting 2 circles of parchment paper to fit pan.
Set one parchment disc aside for later and take the other one and very lightly spray with oil. Only spray the piece that you're putting on the pan.
( we suggest spraying Avocado oil into a paper towel and wiping around the parchment paper so you don't over oil. You only need a dusting so the cooked batter will be able to release after the par- baking.)
Now pour batter onto the center of the parchment and evenly spread batter with an angled spatula to form your pizza crust.
Place crust into your pre-heated 400 degree oven onto the bottom rack. Bake for around 12-15 minutes. or until slightly browned.
Remove from oven and place the second piece of parchment paper over the top of the crust. Now place a cookie rack or another pan and carefully flip the pizza crust over. Remove parchment paper from cooked bottom crust.
( Be careful of the stream) Now sprinkle a couple of Tablespoons of Crushed Pork Rinds on the bottom of the steaming hot crust and lightly pat in place.
Now place a pizza stone or another pizza pan on top of the pork rinds and flip again as demonstrated in the video.

Your Pizza crust is now ready for the sauce of your choice ( we used Rao's Pizza Sauce)
1/2 Cup Pizza sauce of your own choice (Just spread sauce evenly over crust and add your mixed cheeses.)
4 oz Shredded Mozzarella
6 slices of Provolone Cheese (we rolled the slices and grated on a box grater)
Bake on the bottom rack of oven for 20-25 minutes ( we did 27 minutes)
Remove and let cool a bit to set. Makes it easier to cut and will avoid burning your mouth on the sauce. ( We learned this the hard way during our recipe trials)
Leftovers crisp nicely in the air fryer too.
(14 inch pizza)
Makes 4 Servings: a serving size is 2 generous slices
Macro's are based on how we prepared the pizza in video using our select brands.
Use as only a guide.
Please calculate using your preferred macro calculator using your brand of select ingredients for your own dietary needs.
Calories 450
Protein 38 grams
Fats 29 grams
Total Carbs 8 grams
Fiber 2 grams
Net Carbs 6 grams