Description
Eggs turning into a crisp pizza crust sounds unlikely until you see how well this one works. Crispy Egg Parmesan Keto Pizza is an easy, low-carb dinner idea that people keep coming back to when they want something fast and satisfying.
Ingredients
Units
Scale
- 1 medium egg (45 g)
- 10 g Parmesan cheese, grated (2 tbsp)
- 2 g psyllium husk powder (2 tsp)
- 45 g mozzarella cheese, shredded (1/2 cup), divided
- 2 dashes Italian seasoning
- 1 dash salt
- 1 dash ground black pepper
- 10 g vegetable oil (2 tsp)
- 10 g tomato sauce or keto friendly ketchup (2 tsp)
- 10 g sundried tomato, finely sliced (1 slice)
- 20 g red peppers, thinly sliced
- 1 g dried basil (2 to 3 dashes)
- 10 g fresh chives, green tops only, finely sliced
Instructions
- Preheat the oven to 450°F (225°C) and line a small baking tray with parchment paper. Don’t skip the parchment. This crust likes to stick.
- In a bowl, crack in 1 medium egg (45 g), add 10 g grated Parmesan cheese (2 tbsps), and about half of the mozzarella cheese (roughly 22 g).
- Stir until it looks evenly mixed and slightly frothy.
- Sprinkle in 2 g psyllium husk powder (2 tsp), 2 dashes Italian seasoning, 1 dash salt, and 1 dash ground black pepper.
- Stir well and let it sit for 2 to 3 minutes, in order for the psyllium to thicken the mixture properly. It should look spreadable, not runny.
- Spoon the mixture onto the lined tray and use a spatula to gently spread it into a circle about 5 to 6 inches wide. Keep it fairly even so the center cooks through.
- Bake on the middle oven rack for 6 to 7 mins, or until the crust looks set and lightly golden.
- Pull it out and let it cool for 1 to 2 minutes. This short rest helps stop sogginess once topped.
- Spread 10 g tomato sauce or keto ketchup (2 tsp) evenly over the crust, leaving a small border.
- Scatter over 10 g sundried tomato, 20 g sliced red peppers, and the remaining 22 g mozzarella cheese.
- Season with 1 g dried basil (2 to 3 dashes), another light pinch of salt and black pepper, then drizzle 10 g vegetable oil (2 tsp) over the top for browning.
- Bake again for 5 mins, or until the cheese is melted and golden.
- Remove from the oven and sprinkle with 10 g fresh chives just before serving so they stay bright and fresh.
- Rest for a minute, slice, and eat it while it’s hot and crisp.
Equipment
3-Pc. Nonstick Cookie Sheet Pans
Buy Now →Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 306
- Sugar: 4.5 g
- Sodium: 847 mg
- Fat: 18.5 g
- Saturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 11.6 g
- Fiber: 3.8 g
- Protein: 24.5 g
- Cholesterol: 179 mg
